One of the first questions most people ask when learning to pressure cook curry is how pressure cooking times for curry actually work? It sounds straightforward, but pressure cooking times can feel confusing when you’re starting out. Search online and you’ll often find wildly different answers, with one recipe suggesting 15 minutes while another recommends nearly an hour for what appears to be the same cut of meat.

Onion masala is a cooked onion base used in many curry house kitchens. By blending onions with garlic and ginger and cooking them slowly, chefs create a smooth, slightly sweet foundation that can quickly be turned into curry gravy or used directly in dishes like bhuna and korma. In the delivery kitchen we used to make onion masala in large batches.It’s one of those behind-the-scenes preparations that saves huge amounts of time during service. This is the short-hand recipe we

When you order a curry in a British Indian restaurant it usually arrives at your table within minutes. Many people assume the chef is cooking everything from raw, but that’s not how the system works.

Garlic and ginger paste is the unsung hero of British Indian Restaurant (BIR) cooking, adding bold taste and aroma to your curries and sauces. With this simple recipe, you can make a fresh, flavourful paste at home in minutes, store it in bulk, and enjoy authentic BIR magic in every meal!

Many people assume that every curry served in a British Indian Restaurant is prepared from a completely different recipe. In reality, most curry houses use a clever cooking system that allows chefs to produce many different dishes quickly while maintaining deep flavour. This method relies on a few key components: prepared base gravy, balanced spice blends, and fast pan cooking. By combining these elements with fresh ingredients such as garlic, ginger, and tomatoes, chefs can