Raj-Era Classic: Kedgeree
Raj-Era Classic: Kedgeree This breakfast dish is a holdover from the British Raj. It combines smoked fish with rice and Indian spices, transforming the Scottish dish “Cullen Skink” into something entirely new with the addition of curry powder and eggs. Ingredients: 300g undyed smoked haddock fillet 250g basmati rice 2 eggs 50g butter 1 onion, […]
The Balti: Born in Birmingham
The Balti: Born in Birmingham The Balti is both a style of curry and the pot it’s cooked and served in. Invented by Pakistani chefs in Birmingham in the 1970s, it’s a quick-cooked, fresh-tasting curry with a thinner gravy than a masala. Ingredients: 500g lamb or chicken, cut into bite-sized pieces 3 tbsp vegetable oil […]
Tikka Masala
The National Dish: Chicken Tikka Masala Widely considered Britain’s national dish, this recipe features grilled chicken chunks (tikka) in a rich, creamy, and slightly sweet tomato-based gravy (masala). Its origins are hotly debated, with many crediting its invention to chefs in Glasgow or Birmingham. Ingredients: For the Chicken Tikka: 500g boneless, skinless chicken breast, cut […]