Dishoom: From Bombay with Love: Cookery Book and Highly Subjective Guide to Bombay with Map by Shamil Thakrar and Kavi Thakrar and Naved Nasir

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Notes about this book

  • Foodycat on September 17, 2019

    The garam masala seems like a fiddle but it's incredibly good. The lamb boti kebabs and the house black dal are absolutely delicious.

Notes about Recipes in this book

  • Parsi omelette

    • joneshayley on September 01, 2020

      Really nice breakfast.

  • Kejriwal

    • Foodycat on December 26, 2019

      Very simple and very good.

  • Keema per eedu

    • joneshayley on September 01, 2020

      Brilliant recipe. The depth of flavour and yet subtlety of spicing is utterly perfect. A perfect brunch

  • Bacon naan roll

    • Foodycat on December 26, 2019

      The tomato chilli jam is excellent - I used bought naan and it was a bit too much bread for the amount of filling but the flavours were brilliant.

  • Tomato-chilli jam

    • Foodycat on December 26, 2019

      Really good.

    • joneshayley on September 03, 2020

      Perhaps I did this wrong but even after an hour the sauce was not thick nor jammy and very very sweet? I now have a thin sweet chilli type sauce that I’m not sure I’ll actually use.

  • Chole bhature

    • IvyManning on July 19, 2020

      Soak beans in tea in fridge for at least 8 hours or you can't taste the tea.

  • Rajma

    • joneshayley on September 03, 2020

      A delightful cheap and flavourful meal. This was a huge hit for us and dc.

    • metacritic on April 16, 2020

      Extraordinary. As good as the dal makhani is, this is even better, which isn't faint praise.

    • JJ2018 on January 11, 2020

      Really enjoyed this. Requires the masala base which takes some time but the rest of the curry came together quickly

  • Mattar paneer

    • joneshayley on September 01, 2020

      Absolutely delicious! The serving suggestion of kachumber alongside adds to the overall meal. The texture contrast to the soft melting cheese is brilliant.

  • Keema pau

    • Foodycat on August 06, 2020

      I just did the keema and served it with paratha and salad, rather than in pau. New-to-me technique of making a yoghurt sauce, splitting it and cooking the raw meat in the separated sauce, but it made a very rich, velvety version of keema. I prefer the way I usually do it with more spices though.

  • Bowl of greens

    • VineTomato on April 11, 2020

      I have been dying to make this. It is my favourite thing to order at Dishoom and even Mr VT enjoys it. The home version was a disappointment - the oven grill just can't achieve the same results. Be warned this is one of those books where you start one recipe and realise you need two other recipes to complete it! I'll come back again with a straight oven roast for 15 minutes and skip the blanching - that will work for the broccoli but not sure about mange touts.

  • Okra fries

    • Foodycat on December 26, 2019

      These will change the mind of anyone who says they don't like okra. Crisp and not remotely slimy.

    • Tee.Tee on June 14, 2020

      Substituted those slender green Indian chilis for the okra. Delicious! I needed the right batter. This came close to the one from the restaurant.

  • Chilli cheese toast

    • Bloominanglophile on September 16, 2020

      The headnote to this recipe states "Indians eat this when in need of a little comfort". Isn't this all of us nowadays! A handful of simple ingredients added up to a delicious snack, or in my case, lunch! Great with beer (in my case a Guinness Stout).

  • Prawn koliwada

    • VineTomato on April 11, 2020

      Divine! Really easy to make, just as long as you remember to leave time for the marinade to work it's magic.

  • Chicken Ruby

    • stockholm28 on December 26, 2019

      I made the chicken ruby curry. It was very good, but it is quite time consuming. I’ve had this in the restaurant and thought it was great. Mine really didn’t look like like the photo. My sauce was much thicker. It uses a lot of oil and I did end up removing some of it after frying the garlic as it just seemed like too much. Recipe is here: https://www.theguardian.com/food/2019/sep/07/four-classic-indian-recipes-dishoom-chaat-dal-salad-jackfruit-biyani-chicken-makhani-curry

    • IvyManning on August 27, 2020

      I agree with stockholm28, I think there is a typo in the sub recipe for Makhani sauce...175ml (3/4 cup) of oil for one dish? There's a thick film of oil when simmering it...and then you add a substantial amount of butter and cream! I'd recommend reduce to a few tablespoons of oil when making the Makhani sub recipe. It was tasty, but takes a long time, perhaps make the sub recipe one day and finish the rest the next day.

    • joneshayley on August 30, 2020

      Absolutely worth the time taken to make this. The makhani sauce calls for 175ml oil, of which I decanted 150ml off after cooling the sauce. Next time I’d just use far far less in the first instance. The flavours are so complex and rich, it’s easily the best curry I’ve ever made.

  • House black daal

    • Foodycat on December 26, 2019

      This takes a long time. Mine took about 5 hours. Well worth every minute - it has the most beautiful flavour.

    • VineTomato on March 22, 2020

      Absolutely delicious. I tend to always use more ginger than the recipe recommends and in this case it was overpowering. Next time I'll stick to the recipe, which relies on a subtle balance of flavours that really come together beautifully. I used my pressure cooker for the first step (25 minutes) and the lentils were already starting to break apart, after adding the tomato and spices I only cooked for a further 20 minutes. There will be a next time where I want to experiment with a 24 slow cook.

    • VineTomato on April 11, 2020

      I'm back to report on the 24 hour slow cook. It worked perfectly and the dhal held together better than the pressure cook version. I soaked the dhal for 6 hours. Boiled on high for 10, and simmered for 50 minutes on the stove top. Then into the slow cooker with everything but the cream, and brought to a simmer and then onto low overnight. The next day I opened the slower cooker to let it reduce for part of the day, and by the time dinner came it was perfect. My only gripe is the smell was a little off putting first thing in the morning, and after cooking it all day I didn't really feel like eating it for dinner. I enjoyed it more the day after.

    • purrviciouz on October 18, 2020

      Absolutely incredible! I doubled the recipe and am so glad that I did because it really does take about 5 hours and the flavor is superb.

    • Tee.Tee on June 14, 2020

      I followed the instructions per the book and was not disappointed. I have had this at the restaurant. This was pretty darn close. I’ll be making this again. Easy but have to be attentive.

  • Lamb boti kebab

    • metacritic on May 17, 2020

      Good but the first dish from book that I've cooked that wasn't otherworldly good. I had high expectations and was somewhat disappointed. Will try again even so.

    • Foodycat on December 26, 2019

      I hadn't used papaya paste before - it's absolutely magic the way it softens the meat and helps the spicing draw in. Even on flat metal skewers, the kebabs were almost too soft to turn. I've used the same marinade for venison kebabs, which were also wonderful.

  • Spicy lamb chops

    • Foodycat on December 26, 2019

      We used to go to an Indian restaurant that did the most delicious lamb chops, and we could never figure out how they could be so more-ish. This recipe gets very close.

  • Chicken tikka

    • Foodycat on June 01, 2020

      I used pheasant breast. The marinade contains very few ingredients but has a huge amount of flavour - really delicious.

  • Murgh malai

    • metacritic on May 17, 2020

      I tried out of curiosity but with some skepticism. Cheddar? Malt vinegar? They worked! This is a fantastic dish.

  • Masala prawns

    • metacritic on July 02, 2020

      Fantastic dish. One of the easier ones in this book that I've tried. Included an interesting technique of straining the marinade so that the prawns weren't damp when put on the grill. SO suggested it was the best dish with shrimps I've made. It wasn't but it was quite good.

  • Gunpowder potatoes

    • Foodycat on June 01, 2020

      I cheated and used leftover chips (fries) rather than cooking the potatoes from scratch. A very good way to zhush them up.

  • Onion-tomato masala

    • JJ2018 on January 11, 2020

      This took me much longer than the book suggested for the onions to darken and I think that at first my medium heat wasn’t ferocious enough. This made more than the 450ml indicated but all the better for the freezer.

    • VineTomato on April 11, 2020

      Great base for other recipes in this book. I've frozen the left overs. It's even pretty good with pasta!

  • Garam masala

    • VineTomato on April 11, 2020

      A nice blend and I used the oven method which brings out the fragrance of the spices with no chance of burning. I didn't have any rose petals on hand so left them out.

    • Foodycat on December 26, 2019

      So different to bought garam masala. The fragrance is incredible.

  • Kabab masala

    • VineTomato on April 11, 2020

      I wanted to love this more than I did. It's okay but not amazing. I made my own chaat masala following Ragavan Iyer's recipe.

  • Makhani sauce

    • IvyManning on August 27, 2020

      I think there may be a typo here. 175ml (3/4 cup) of oil makes this super greasy and then you add butter AND cream. Try it with 1/4 cup of oil and you'll still be able to fry the garlic and make the sauce with the rest.

  • Malabar paratha

    • Foodycat on August 06, 2020

      Good technique but I didn't get them thin enough so they burnt before they were cooked through. I froze most of the pleated disks of dough so I will have another go when I get the char out of the frying pan. I may try baking them on a hot baking sheet instead of on a pan.

  • Lime & chilli dressing

    • VineTomato on April 11, 2020

      It's good but does it really need all that oil?

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Reviews about this book

  • Eat Your Books by Jenny Hartin

    The one Indian cookbook that will always remain in my collection as it is a gift to my palate and spirit.

    Full review
  • Food52

    The book, fittingly, begins with a fold-out map of the city that inspired the recipes inside, as the reader is taken on a winding tour of its best-loved crevices...

    Full review
  • ISBN 10 1408890674
  • ISBN 13 9781408890677
  • Linked ISBNs
  • Published Sep 05 2019
  • Format Hardcover
  • Page Count 400
  • Language English
  • Countries United Kingdom
  • Publisher Bloomsbury Publishing

Publishers Text

The long-awaited cookbook from Dishoom.

Through the course of these pages, you will go on a gentle walking tour of South Bombay, peppered with much eating and drinking. Gradually, 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. 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.



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