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

THE SUNDAY TIMES BESTSELLER

'An affection letter to Bombay recounted through food and stories, including their unbelievable dark daal' Yotam Ottolenghi

Finally, Dishoom share the key to their much looked for after Bombay comfort food: the Bacon Naan Roll, Black Daal, Okra Fries, Jackfruit Biryani, Chicken Ruby and Lamb Raan, alongside Masala Chai, coolers and mixed drinks.

As you figure out how to co

ok the consoling Dishoom menu at home, you will likewise be taken on a day-long voyage through south Bombay, peppered with much eating and drinking. You'll find the basic delight of early chai and omelet at Kyani and Co., of dillydallying in Horniman Circle on a languid morning, of eating your fill on Mohammed Ali Road, of walking around the sands at Chowpatty at nightfall or taking the air at Nariman Point around evening time.

This lovely cookery book and its similarly delightful photography will move you to Dishoom's most loved corners of a capricious and beguiling Bombay. Understand it, and you will wind up packed with plans and stories to impart to all who go to your table.

'This book is an all out joy. The photography, the plans or more every one of, the tales. I've never perused a book that has made me look so longingly at my bag' Nigel Slater

About the Author
Dishoom serves a much-loved menu of Bombay comfort food and award-winning drinks in beautiful restaurants that each have a unique story. The first Dishoom opened in Covent Garden in 2010, and there are now five restaurants in London, one in Edinburgh, and one in Manchester. Dishoom breaks downbarriers by bringing people together over food and drink: in its restaurants, at its events, and through charity (donating a meal for every meal, with 6.2 million meals donated so far).

Shamil and Kavi Thakrar are co-founders of Dishoom and Naved Nasir is Executive Chef. Shamil and Kavi grew up in London, but have spent many years becoming deeply acquainted with Bombay's flavours and quirks and falling in love with the city. Naved worked in various renowned restaurants in Bombay before moving to London to open Dishoom.This is their first cookbook.

Having eaten at almost all the Dishoom restaurants during various trips to London, I was eagerly awaiting this cookbook. Dishoom did not disappoint. Spent the weekend making their freshly ground garam masala, onion-tomato masala, aloo sabzi, mattar paneer, house black daal and malabar paratha. The recipes were so good that it was hard to stop. They were able to successfully convert their recipes for a home kitchen- not easy to do. The measurements are perfect- even the salt levels (not just "salt to taste"). Be sure to get a kitchen scale, quality ingredients and follow the recipes closely. This is a beautiful book that not only looks good on the coffee table, but also has the best recipes.-V

This is a beautiful cookbook with lovely stories between recipes. The chai is wonderful, the tomato chili jam comes out a little watery but tastes amazing (we modified the recipe a bit to can it as it’s wonderful), and the food tastes just like we were back in London eating away at the Dishoom restaurants. However, I agree with another reviewer that the book was packaged HORRIBLY and this gorgeous book arrived a bit damaged. Still completely worth the investment but the cover damage still bothers me a little. Packaging from my book would only get 3 stars as it made it here whole but battered.-toiy

The recipes in this book are top notch. So far I have made six of them, and all exceeded my expectations. Four were among the best Indian food I have had anywhere. Some of the ingredients are tough to find, even at an Indian food market, so I improvised a bit, such as using basil leaves and lime zest in place of curry leaves. Even still, recipes turned out excellent. Two favorites so far are the Chicken Ruby and Prawn Moilee. I can't wait to try more of the recipes. Some reviewers complained about the stories at the beginning of each chapter - if you don't want to read them, just skip to the end of the chapter.-Miss Taylor