Dishoom: The first ever cookbook from the much-loved Indian restaurant

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Without the recipes it would be an amazing book=, and that I don’t think I can say about any other cookbook in my collection. Add 1 teaspoon of garam masala, 20g of sugar, 1 tablespoon of runny honey, 1 teaspoon of ground cumin, the crispy sliced garlic (fried earlier), 1 teaspoon of crushed fenugreek leaves and ½ teaspoon of fresh dill fronds to the saucepan. Pour away the cooking water from the daal and top up with enough freshly boiled water to cover the daal by around 3-4cm. The dough was very crumbly and certainly took more than a feather-light touch to flatten but they're delicious buttery cookies perfect with a cup of masala chai. I followed the recipe exactly because it feels like the right thing to do when trying a recipe for the first time but next time I will massively cut down on the oil as I was having to strain it off at various stages and there was still so much left.

It has been described as “a total delight” by Nigel Slater, who said he had “never read a book that has made me look so longingly at my suitcase”.

Dishoom restaurant in London’s version of aloo sabzi, a richly spiced vegetarian Indian potato curry that is made extra special with the addition of chickpeas and paneer. Made this using ingredients from my veg garden, so I used golden pear tomatoes, Korean kimchi chillies (red) and my own garlic.

At first I was afraid of turning the up past medium - I did for the second half of the cooking time and then things started to move.Dishoom’s marvelous book pays homage to the city’s own cuisine by not just focusing on the recipes but also the entire culture of eating in Bombay – from the roadside stalls, to the grungy but evocative Irani restaurants that look the same as when they were set up almost a century ago, and the clubs, that seem to be stuck in a bygone era.

Inspired by the reviewer below, I used a lime pickle and another I picked up at the farmers market, punched up with chili, turmeric, mustard oil, and yogurt. I guess this piracy feels a touch harder during these tricky times when restaurants have no people in them. The first time I made this dish I didn’t read the ingredients list properly and used salted butter in addition to the added salt so I had to cook an extra batch of plain split black lentils to save the dish.

Oil the grates well, and then skewer and and cook the chicken until charred and just cooked through, 8-10 minutes. This stuff takes a good while to cook but you will be rewarded every time you use it as it adds a wonderful long-cooked flavor to whatever you are making. I doubled the amount of onions and cooked them (and drained them on kitchen paper) 24 hours before serving. The deggi mirch chili powder specified in the OG recipe is just a mild variety of indian chili powder; I subbed the standard (spicier) one we have at home.

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Once you find your places of refuge, Bombay will become human and then - without you noticing exactly when - it will complete the seduction and become delightful. We really hope that many of those who have, or do subsequently, come across this pirated PDF will only be encouraged to purchase the real thing. Starting at breakfast, through to lunch, dinner and nightcaps, we share recipes for beloved dishes such as Masala Chai, the Bacon Naan Roll and House Black Daal. I find that all my most memorable curry experiences were in London and I have cooked and prepared many from recipe books non of which compare. served here with the amazing Aloo Sabzi recipe also from the Dishoom Book, and my homemade flatbreads.