Celebrating Burmese, Indian & Pakistani flavours
Burmawala Kitchen

Authentic Burmese, Indian & Pakistani Recipes

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pinit Non Vegetarian

Creamy Chicken Curry

pinit high-protein High Protein Non Vegetarian

Masala Chicken Karahi – Authentic, Smoky & Cooked Over Charcoal

30 mins Beginner
pinit Dairy Non Vegetarian

Easy Chicken Korma – Creamy, Mild & Packed with Flavour

30 mins Beginner
pinit high-protein High Protein Slow Cooker Recipes vegan Vegan Vegetarian Meals

Dishoom-Inspired Black Dal (Dal Makhani) – Creamy, Rich, & Comforting

28 hrs 10 mins
pinit high-protein High Protein Non Vegetarian Slow Cooker Recipes

Creamy Pistachio & Cashew Lamb Curry – Rich, Nutty, and Next-Level

1 hr 15 mins Intermediate
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Recipe Categories
  • high-protein 4
    Breakfast
  • Dessert 9
    Dessert
  • D 78
    Dinner
  • D 2
    Drinks
  • 76
    Lunch
  • N 4
    Non-Veg
  • S 10
    Snack
  • V 4
    Vegerarian
Recipe Cuisines
  • A 8
    Afghan
  • 2
    British
  • B 16
    Burmese
  • F 8
    Fusion
  • 58
    Indian
  • M 2
    Middle Eastern
  • P 39
    Pakistani
  • S 3
    Surti
  • T 1
    Thai
Recipe Keys
  • Dairy
  • D Dessert
  • high-protein High Protein
  • Non Vegetarian
  • Slow Cooker Recipes
  • vegan Vegan
  • Vegetarian Meals
Popular Recipes
  • Cashew Chicken Curry
    1 hr 10 mins Intermediate
  • Kaleji (Mutton Liver in Rich Masala)
    1 hr 45 mins Intermediate
  • Authentic Chicken Bhuna Masala
    30 mins Beginner
  • Roasted Lamb Shoulder Mandi
    3 hrs Intermediate
Recipe Categories
  • high-protein 4
    Breakfast
  • Dessert 9
    Dessert
  • D 78
    Dinner
  • D 2
    Drinks
  • 76
    Lunch
  • N 4
    Non-Veg
  • S 10
    Snack
  • V 4
    Vegerarian
Popular Recipes
  • Cashew Chicken Curry
    1 hr 10 mins Intermediate
  • Kaleji (Mutton Liver in Rich Masala)
    1 hr 45 mins Intermediate
  • Authentic Chicken Bhuna Masala
    30 mins Beginner
  • Roasted Lamb Shoulder Mandi
    3 hrs Intermediate
Burmawala Kitchen

Celebrating the flavours of Burma, India and Pakistan — cooked with love since 1980.

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