Kinara's Food Stories

There is a moment, just after a Lamb Burra Kabab comes off the fire, when the whole table goes quiet. Charred at the edges, pink and juicy near the bone, smelling like a wood fire with four centuries of history behind it. It is one of the most ordered dishes on Kinara's starters menu, and it also happens to be a dish you can make surprisingly well in your own kitchen, no tandoor, no clay oven, no specialist equipment. This is our full Lamb Burra Kabab recipe, along with the s

There is a moment in cooking a bhuna when the onions stop being onions. They turn deep brown, almost black, and the whole pan smells like something is about to happen. That moment is where Lamb Kala Bhuna begins. At Kinara, it's one of the dishes people come back for. Not because it shouts for attention. It doesn't need to. It's quiet, dark, and deeply savoury, the kind of curry that rewards patience in the kitchen and patience at the table. What Is Kala Bhuna? Kala means bla

oft, golden, and soaked in rose and cardamom syrup — gulab jamun is India's most beloved dessert. Kinara Head Chef Shabu Natarajan shares the history, the meaning behind the name, and a step-by-step recipe so you can try it at home.

What Is Chicken Makhni? If you have ever sat down at a great Indian restaurant and felt torn between the butter chicken and something more adventurous, Kinara's Chicken Makhni is the answer to that dilemma. It is not a compromise. It is the original. Murgh makhani literally translates to "buttery chicken" in Hindi and Urdu, with murgh meaning chicken and makhni meaning enriched with butter. Long before butter chicken became a fixture of every high street curry house in Britai