methi seeds, and fennel,

Started by Derek Dansak Pages1 2

Would you be happy to dine in a BIR staffed by non-Asians?

Started by Cory Ander Pages1 2

12 pounds for a madras !!!!!!

Started by Derek Dansak

What Ingredients are we missing

Started by JerryM Pages1 2 3 ... 12

Possibly the best curry I've done yet

Started by Bobby Bhuna

Visit to owwner and chef of Glasgow Bir

Started by Panpot Pages1 2

Non gluten flour types and breads

Started by Gezh

My first week here

Started by Gezh

Non base recipes

Started by dazp

Has anybody tried.......time

Started by peterandjen Pages1 2

So if it tastes good should I throw it away?

Started by Mikka1

Top Tips for Creating that BIR Curry "Taste" and "Smell"

Started by Cory Ander Pages1 2 3 ... 6

Measuring spoons

Started by Bobby Bhuna Pages1 2 3

cheapo chicken

Started by jimmy2x Pages1 2

Gordon's Great Escape

Started by pforkes

A quick note

Started by scimmy

What's the most disgusting thing you've found in your BIR curry?

Started by Cory Ander Pages1 2

Haloon Seeds

Started by FFCcottage

"Meat" Curry

Started by joshallen2k Pages1 2 3

Fresh vs Tinned Tomatoes

Started by stanglish