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

  • 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

  • Kejriwal

    • Foodycat on December 26, 2019

      Very simple and very good.

  • 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.

  • 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.

  • 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.

  • Lamb boti kebab

    • 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.

  • Garam masala

    • Foodycat on December 26, 2019

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

  • Rajma

    • 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

  • 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.

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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
  • 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.