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

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In a bowl, mix the garlic and ginger pastes, tomato puree, salt, chilli powder and garam masala into a paste. Put the couscous into a microwavable container (a large mug is ideal). Add 60ml boiling water and the olive oil, and microwave on high for one minute. Leave to stand for five minutes, then fluff up with a fork. (The couscous can be cooked in a small pan over a medium heat, but it’s just a very small quantity.) Once forked through, leave the couscous to cool. Once you have found your places of refuge, Bombay first becomes human and then – without you noticing exactly when – it completes the seduction and becomes delightful. Add the tomatoes, salt and chilli powder to the pan. Bring to a rapid simmer and cook until reduced by half, stirring regularly so it doesn’t catch – this should take about 30 minutes. Add the butter and simmer for a further five minutes. Add the garam masala, sugar, honey, cumin, crisp garlic, kasoori methi powder and dill fronds, and cook for a further 15 minutes. Add the cream and simmer gently for five minutes. The sauce is now ready to use. Grate the remaining garlic and the ginger to a fine paste on a microplane (or grind in a mortar). Using a blender, blitz the chopped tomatoes to a fine consistency.

And then, gradually, you discover the simple joy of morning chai and omelette at Kyani & Co., of dawdling in Horniman Circle on a lazy morning, of eating your fill on Mohammed Ali Road, of strolling on the sands at Chowpatty at sunset and of taking the air at Nariman Point at night.These shared spaces and this cosmopolitan culture were extremely valuable. Shared spaces beget shared experiences and shared experiences mean that people are more likely to tolerate each other’s differences, less likely to hate and less likely to explode into violence towards one another. There are few cookbooks that immerse you in their subject so thoroughly and so lovingly as Dishoom ‘From Bombay with Love’. Part travel guide, part history, part food manual, this reads like a personal diary with a stonking recipe collection as a bonus. I could eat the Mattar Paneer every week and I probably will, with a Chilli Cheese Toast chaser.” – Lulu Grimes More than likely, you will eventually arrive at your destination. If you’re coming to south Bombay, you will probably travel past high-rises, permanent makeshift slums, crumbling old houses, a brand new sea-link flyover and an Aston Martin dealership, to arrive somewhere near the bottom of the pendant of reclaimed land that is the city.

Drain the rice when the soaking time is up. Pour two litres of boiling water into a large pan and add the two teaspoons of salt and the lime juice. Tip the rice into the pan and stir well. Boil until it is three-quarters cooked, which should take four minutes from the time the rice went into the pan – you can tell that it’s at this stage by taking a grain between your forefinger and thumb, and pressing down on it with your nail: it should still be slightly firm and break into five or six pieces. Drain the rice; you don’t need to shake it completely dry, because a little extra moisture helps during cooking. In 1947, the joyous awakening of the nation to life and freedom was stained with the blood from Partition. The violent rupture of the subcontinent into India and Pakistan resulted in perhaps a million deaths. Dishoom‘s take on bhel – a light, almost-salad street food dish of puffed rice, sev, chopped onions, tomatoes, chilli and chutney. Add ruby-red pomegranate seeds for extra colour and flavour. PDF / EPUB File Name: Dishoom_From_Bombay_with_Love_-_Shamil_Thakrar.pdf, Dishoom_From_Bombay_with_Love_-_Shamil_Thakrar.epubPut the sprouted grains into a bowl and pour on boiling water to cover. Tip straight into a sieve to drain, and refresh under cold running water. Shake dry and set aside. As soon as you walk through the front door of any one of their eight restaurants, you just get it. What is ‘it’ exactly? It’s that warm feeling where you know you’re experiencing something authentic and genuine and that you’re in for a completely unique dining adventure. The service is warm and friendly, the smells are enchanting and you could easily spend an entire meal sat in silence, just gazing upon the décor. Dishoom menu highlights

Readers from far and wide have responded by buying copies for friends and families, Thakrar said, with the charity reporting “some kind donations” as well. Let the grated cheese come up to room temperature; it needs to be quite soft and workable. Heat the oven to 240°C/Fan 220°C/Gas 9. Place a baking tray inside to warm up. He also believed in reincarnation. We’d like to think that he is somewhere reading this dedication and diving into this book with delight. CONTENTS

As you learn to cook the comforting Dishoom menu at home, you will also be taken on a day-long tour of south Bombay, peppered with much eating and drinking. You'll discover the simple joy of early chai and omelette at Kyani and Co., of dawdling in Horniman Circle on a lazy morning, of eating your fill on Mohammed Ali Road, of strolling on the sands at Chowpatty at sunset or taking the air at Nariman Point at night. A gorgeous book that delves into the history and flavours of Mumbai's Irani cafes, so evocative that I can smell the keema pau even before I’ve started cooking. And like Dishoom itself, it’s fun and accessible.” – Xanthe Clay The Irani cafés were not just a source of romantic nostalgia. They were also important. Nineteenth-century Bombay is often and rightly described as a cosmopolitan city, but eating out was uncommon and almost always segregated. Religions had strong and specific prescriptions on diet, with caste an additional division. Further, the colonists created racially exclusive spaces. Those with brown skin couldn’t enter the Yacht Club or the Bombay Gymkhana and generally weren’t allowed to eat in the dining halls of hotels. (The great Parsi industrialist, Jamsetji Tata, changed this when he opened the Taj Mahal Palace hotel where the rule was clear that no one could ever be denied access for being Indian.) At long last, we’re delighted to say that we’ve written the Dishoom cookery book, with over 100 recipes for the Bombay comfort food and drink that we love. This sweet and spicy take on chai makes a wonderful alternative to your run-of-the-mill cuppa. It’s best served piping hot – just make sure you’ve got a pot nearby for refills.