• teresa_3u2sef on March 29, 2026

  I use this book, all the time, both for family meals or entertaining. Always reliably delicious recipes.

• Rubyclaire29 on January 10, 2026

  A cook book that rewards the cook! I cannot believe the dishes I am producing out of this book! Simply stunning. Laborious in deed but the pay off is huge! Had to go to my local Indian market which is fun and adventurous hunting for new ingredients. Buy some deggi, most recipes call for it. My new favorite to cook out of. I impress myself each time.

• KatieK1 on January 01, 2026

  The link to the Food52 review of this book does not work.

• 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

• Akuri

  • SheilaS on October 14, 2021

    Tasty alternative to regular scrambled eggs. Personally, I prefer the masala beans on toast and the eggs on the side.

  • Livia on August 23, 2025

    Loved it, so comforting

• Parsi omelette

  • joneshayley on September 01, 2020

    Really nice breakfast.

  • SheilaS on October 14, 2021

    Loved this tasty omelet. Use a large enough pan so the omelet won't be too thick and easier to roll

  • bernalgirl on February 14, 2025

    A luxury in the midst of bird flu-driven egg shortages, this omelette was delicious for dinner alongside leftover basic chicken curry and paratha. I’d happily have this any time of day. I personally like the flavor and texture of the raw vegetables, and a jot of German curry ketchup was all the condiment I wanted.

  • Potawatomus on April 25, 2026

    This was super quick and easy. The results were delicious.

• Kejriwal

  • Foodycat on December 26, 2019

    Very simple and very good.

  • SheilaS on October 02, 2021

    Delicious! Loved the technique of starting the egg in a hot pan, topping with chili/cheese and finishing in the oven.

  • Potawatomus on April 18, 2026

    This was really good! I served with tomato chilli jam instead of regular ketchup.

  • eclairea on April 20, 2026

    So good! A nice alternative to grilled cheese, and loved how the chili elevated this. Egg is a great addition for a full meal.

  • dmdmdmmm on April 20, 2026

    This was great and quick to put together. Topped it with ketchup and it helped with making the heat more subtle.

• 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

• Chicken livers on toast

  • bernalgirl on October 26, 2021

    What a great brunch dish! I usually like my chicken livers seared so I wasn’t sure about this but the flavors are wonderful and it is absolutely delicious on buttered toast with a squeeze of lime. I used a sourdough whole wheat sandwich loaf from our local baker, I wanted that slightly denser crumb to absorb the butter and juices, and would choose this again over something like a pain au levain. I have just enough left over to make the keema.

  • SheilaS on February 15, 2024

    This is great! The spice paste that the livers are first marinated in and then cooked with is delicious and the tart lime juice and fresh coriander leaves are the perfect finishing counterpoint to the richness of the spices and livers

  • amy_8bhrmq on March 01, 2026

    Love this recipe. It’s easy, a bit unexpected to my western palate and delicious

• 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.

  • Running_with_Wools on February 24, 2022

    This is an easy and simple recipe. I think it's genius in it's simplicity. I made the tomato chilli jam, and we've enjoyed this at least 6 times since. Even my kids love it.

  • miranda_1pq36f on April 08, 2026

    Takes advance prep because of the tomato pepper jam but it’s well worth it. This is maybe the best breakfast sandwich I’ve ever had— perfectly balanced in flavor and texture, and surprising and novel without sacrificing cozy comfort breakfast food.

  • Potawatomus on April 18, 2026

    This was excellent! If you make the tomato-chilli jam for another recipe, this comes together in a snap.

• Fire toast

  • lholtzman on June 26, 2025

    I didn’t think this would be any better than popping in the toaster, but it is. The char on the bread is quite nice.

  • Potawatomus on April 24, 2026

    This turned out well!

• Masala beans

  • lholtzman on June 26, 2025

    This breakfast is different from what I normally make. I could also see this as a side dish for a BBQ.

  • Potawatomus on April 24, 2026

    This was amazing! If you already have the masala on hand, this comes together in less than 10 minutes!

• Banana & date porridge

  • lholtzman on August 07, 2024

    Last time I made this it was way too sweet for me. This time I decided to use only two dates and the banana was just ripe, so not too sweet. Both of these factors made it less sweet, which was good. I also added a pinch of salt to counteract the sweetness and add a bit of depth. I like that the steel cut oats don’t fully turn to mush and this porridge is creamy with a bit of bite. I like the porridge better this time, but not so much that I would make again. It’s a bit time consuming for breakfast and I find it pretty one note.

  • bernalgirl on March 03, 2026

    This is outstanding! I used oat milk and couldn’t resist adding 1 t ground cardamom and 1/2 t cinnamon to the tripled recipe. I find steel-cut oats reheat well, and this was no exception.

  • dmdmdmmm on April 21, 2026

    I loved this! So banana-ey and whileit make a bit more time to make vs regular oatmeal, i think it made a very good bowl of one. I didnt have steel cut oats, only quick cooking ones and it still turned out good

  • Potawatomus on April 24, 2026

    This was simple and delicious!

  • ShayLRoss on May 03, 2026

    Loved how it turned out and a delicious way to eat steel cut oats. The recipe makes one serving, and it is very filling for a mid-day snack. I used 2 dates in the mash and one date to top, and that was a good amount of sweetness.

• Granola

  • lholtzman on April 05, 2025

    I didn’t think this would be sweet enough for me, but it’s great. This recipe makes the house smell really good. My son was super excited to try it when he came home from school and was not disappointed.

  • Livia on August 23, 2025

    Lovely granola and the process is very easy to make.

  • ShayLRoss on May 03, 2026

    A great take on granola, I love it! I added a little vanilla to the butter mix as I only had plain honey, and I increased the amount of rolled oats to make up for not having sunflower seeds. It's buttery, not too sweet, and hearty. I'm looking forward to having it with yogurt and fruit!

  • jayde_44t6u9 on May 18, 2026

    Kind of burned it, still pretty good

• Breakfast lassi

  • lholtzman on September 16, 2025

    This lassi was really nice and balanced. No one flavor overwhelmed the others. It’s hard to find canned mango puree outside an Indian market, so I used canned mango chunks and puréed my own. It was very easy. The cumin seeds were a nice addition that add an interesting flavor. I wouldn’t skip if you’re weary. I didn’t find this lassi too sweet; just sweet enough.

  • Potawatomus on April 25, 2026

    The flavors worked great together. For me, I didn’t like the texture added by the oats, but it’s not a big deal to leave them out.

  • ShayLRoss on April 29, 2026

    Very good and filling, I found it excellent to have mid-day when you might need a snack to get through the work day. The flavors are light and refreshing, and you can just taste each of the components. Next time, I will add more cumin seed as that was the only thing I could not quite taste from my lassi.

• 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.

  • eliza on September 11, 2021

    This makes a tasty sweet/hot/savoury jam, and it is very easy. Made this using ingredients from my veg garden, so I used golden pear tomatoes, Korean kimchi chillies (red) and my own garlic. I didn't have any ginger so I put in 1.5 tsp of ground ginger. For the vinegar, I used part rice wine and part distilled white vinegar. My end product is surprisingly hot as my chilies really vary in heat. Mine also took much longer to gel, and next time I would add a bit of pectin with the sugar. Looking forward to having this with the chicken dish in the book as suggested or on toast with goat cheese.

  • SheilaS on October 14, 2021

    Love this jam. Mine took longer to cook down than the book timing but it eventually set up nicely. Perfect addition to a cheese or charcuterie platter or on a grilled cheese sandwich.

  • lholtzman on January 19, 2025

    This jam has a perfect balance of sweetness, saltiness, acidity, and spice. I like a chunky tomato jam, but it being puréed lends it to being a bit more versatile. I can see this being a more refined substitute for ketchup and a great dipping sauce. My sauce also took a while to thicken and it never did get as jammy as I thought it should, but I’m okay with it.

  • krista_jo on June 18, 2025

    I haven't made this yet but I've had it at the restaurant and although it is described as a "jam" I would characterize it as more of a "ketchup". I don't like ketchup but I do like this and I plan to make some and use it instead of ketchup wherever ketchup would be called for.

  • katmagdunn on November 22, 2025

    I make this every year, often around Christmas, and it’s extremely easy and really popular. Like others have said it’s not super jammy in texture, more like a chilli sauce, and it is quite sweet but you can scale back the sugar or scale up the chilli as you like. The first thing we use it for is fried egg and bacon naan wraps, but it’s also amazing on burgers, as a dipping sauce, and is a genius addition to Christmas dinner (and turkey sandwiches.)

  • Potawatomus on April 13, 2026

    This is so good!

• Keema puffs

  • shylastrath on December 29, 2023

    I made the vegetable version. Did 16 puffs the first day, 8 bigger puffs with leftover filling (used a full batch of filling for 2 sheets of pastry). Served with Trader Joe’s Mango Chutney. Great starter for a meal or as part of an appetizer spread.

  • ShayLRoss on April 25, 2026

    Made the vegetable version with vada pau potato mix along with a vegetable mix (peas, carrots, green beans), spring onions, jalapeno, and cilantro. Because the size of my puff pastry was larger (I assume it's the US sizing), I made 8 and it was perfect. Hope to make the lamb version next time!

• Cheese & masala sticks

  • SheilaS on October 14, 2021

    A fun quick snack to make with prepared puff pastry.

  • lholtzman on May 16, 2026

    Delicious party snack and super easy.

• Khari

  • Potawatomus on April 25, 2026

    We preferred the masala variant to the chili version.

• Jeera biscuits

  • SheilaS on October 04, 2021

    These buttery cumin cookies are barely sweet so they are a perfect complement to the sweet Masala Chai. Mine cooked a good bit quicker than the time in the book - 9 min vs the 15-18 min given but I used my small toaster oven and it's possible it overshot the temp. Love the small batch size - I got 11 cookies.

  • Blitzkolsch on January 24, 2026

    Ours ended up way over done when following the recipe. I think that they would be good on a second attempt, but I would be much more vigilant about making sure that that doesn't happen.

  • olliestephen_tijtsc on April 18, 2026

    Loved these! So moreish

• Nankhatai

  • SheilaS on October 14, 2021

    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.

  • ShayLRoss on April 25, 2026

    Great, buttery biscuit that goes well with tea or coffee. I did bake them a bit too long unfortunately, and would lessen the time.

• Masala chai

  • SheilaS on October 04, 2021

    Love the mixture of spices in this chai. Might dial back on the sugar a bit but I enjoyed it as a sweet treat. The lengthy cooking time certainly extracts a lot of caffeine from the tea - I was buzzing around the house for a while!

  • lholtzman on February 15, 2024

    Solid recipe, but would use less sugar next time.

  • etcjm on June 10, 2024

    Used oat milk. For the Chai lover in the house, he said it could have brewed longer. For the others they said it was actually rather nice. I would prefer less sugar, but given I'd never had it before that's my personal view.

  • joeljkp on December 01, 2025

    My family's go-to chai recipe - so comforting, esp. on a chilly day. The whole spices are easy to use - just pour the chai through a stainer into a teapot to serve.

  • deepa_nbj0ja on June 13, 2026

    I made a small batch. Tasted great. I would suggest to add sugar as per your preference and not the mentioned amount.

• 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.

  • Shaxon on January 06, 2022

    I skipped the tea step because I can't have caffeine in the evening. I'll look for decaff to try it again as written. It wasn't as complex as I'd expect given the variety of spices. We did like the sourness of the lime juice and the sharpness of the red onion garnish. I used hot kashmiri pepper which I understand has less heat. Next time I'll find the proper pepper or increase the kashmiri.

  • katmagdunn on January 22, 2024

    i love this but the easiest way to make it is the day after you make dishoom's mattar paneer, because that recipe makes too much of the masala. it's too much work as a one-off dish.

• 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

  • metacritic on April 16, 2020

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

  • joneshayley on September 03, 2020

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

  • SheilaS on October 14, 2021

    This with rice and the raita makes a super satisfying meal. I used Rancho Gordo Rio Zape beans instead of canned. The onion-tomato masala takes a while to make but it all pays off by adding a great slow-cooked flavor to this easy dish that comes together in the time it takes to cook the rice.

  • bernalgirl on June 10, 2023

    This rajma is a very good reason to invest the time to make the onion tomato masala. Possibly my favorite rajma to date and even my legume ambivalent husband loved this, it has wonderful depth of flavor.

  • shrnngnt on September 17, 2023

    Very good recipe. As aforementioned, the onion tomato masala takes a while, but after that it’s super easy. I made it with Rancho Gordo King City Pink beans and it was perfect. Much better choice than plain kidney beans.

  • bc2rlh2023 on January 02, 2024

    Lovely, took a long while to prepare and cook (I used dried beans).

  • Eleanorconroy on January 24, 2025

    This was really nice with the raita and some plain rice. My husband wasn't keen on the ginger matchsticks so I might leave those out next time. I used green cardamom and Kashmiri chilli powder and it worked fine

  • aimeekitty on March 26, 2025

    It's delicious, I would just reduce the spice if you're making it for kids. I really like it how it is in the recipe, though. Would make again.

  • lholtzman on June 26, 2025

    This tastes like the vegetarian chili I want to eat. The flavors are perfect.

  • mic_cherry on January 09, 2026

    Yep, this is incredible. Served with rice and the raita plus a wedge of lime and pickled red onions. Added a little extra juice from the canned tomatoes to keep it from drying out while the rice was finishing cooking and a little less butter than called for. Also no ginger matchsticks as I made the recipe using ginger from a tube. Truly excellent with Rancho Gordo beans (I had Santa Maria Piquitos)!

  • celine_yl1s3t on February 03, 2026

    Out of the three vegetarian dishes I've made so far this is the winner. Wonderful flavor. Definitely will be making this again.

  • ShayLRoss on April 21, 2026

    Happy with how this came together! Used dried beans instead of canned, and it worked well. I recommend this dish as a side with rice and protein!

  • Potawatomus on May 01, 2026

    This was so good! It was very flavorful. If you have the garlic paste, ginger paste and tomato masala on hand, this is a very easy weeknight recipe.

• Aloo sabzi

  • Jojobuch on May 15, 2021

    Very satisfying curry, thickens nicely from the potatoes.

  • Logan92995 on December 07, 2024

    Very good! Easy to make and very flavorful thanks to all of the spices. Really benefits with some yogurt

  • MariaSwe on January 20, 2026

    I thought this was really nice and flavorful. The leftovers next day were a bit bland though.

  • lholtzman on January 10, 2026

    This is such a delicious dish with a unique flavor. It’s salty, yet sour and very filling. The ingredient list is long, but it’s mostly spices. In the future I would omit the green chiles or use just one. It’s quite spicy.

  • Plot128 on January 25, 2026

    Really great, added garlic paste and broccoli. The potatoes needed to cook longer than expected for the required softness.

  • ShayLRoss on April 12, 2026

    Really loved how this turned out, it is a nice mix of spicy and flavorful!

• 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.

  • SheilaS on October 19, 2021

    I roasted these in the oven instead of frying and they came out quite well. After tossing them with the flours, I spread them in a single layer on parchment-lined baking sheet and roasted @ 400°F for ~ 25 min, till the pointy tips were brown and crispy. Exact time will depend on the size of the pieces.

  • kkmatti on July 26, 2023

    Excellent and a new favorite! I think I like these better than French fries. Don't skip the amchur/chili powder/salt topping. It adds a nice dimension to the fries. I didn't have any chutney for dipping, so I made a quick dip out of sour cream, mayo, and sriracha that I thought tasted great with these fries.

• 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.

  • 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.

  • Astrid5555 on January 09, 2023

    Tastes exactly like the original from the restaurant, worth the effort. Made mine 2 days ahead and it reheated beautifully.

  • olliestephen_tijtsc on April 18, 2026

    Good… but not as good as theirs.

  • teresa_3u2sef on March 28, 2026

    I’ve used other lentils in an emergency and turned out well

  • emma_zsl3bw on March 23, 2026

    Tastes fantastic but a lot of effort

  • angela_1du7be on April 07, 2026

    Not quite as yummy as Dishooms version but yummy nevertheless! Leave pot uncovered as cooking and be patient.

  • ashley_p5rv4e on April 26, 2026

    Worth the effort. For any Americans out there who don't regularly follow British cooks, tomato puree = tomato paste. This is a British cookbook that uses British parlance so don't blame the recipe. Love taking the weekend to make this one. It's always a hit in my household.

  • doug_j1bmba on May 04, 2026

    I do love this recipe. It’s pretty hands off AND there is indeed plenty of room to add your house flavors to boost it. I def end up adding more chili and garam, but also might try to throw in some more flavors!

  • lena_yd5pwv on February 01, 2026

    So good I manage to make it once every 1-2 months, despite taking so long to make. a little fenugreek is nice with it, too. Genuinely no need to change a thing.

  • lily_o1t41p on January 02, 2026

    Making a note here for silly Americans who aren’t paying attention to detail! When they say tomato purée they mean tomato paste, not pureed or crushed tomatoes. I course-corrected but it did cause logistical issues since I was out of tomato paste! Obviously not the recipe’s fault though, and this was absolutely delicious once I figured out what I needed. Will note that I salted with my heart at the end because I thought it needed a bit more than what the recipe calls for- I might try making it with salted butter next time just to get it closer to where I felt it should be.

  • celine_yl1s3t on February 03, 2026

    This was good, but I don't know if it was good enough to warrant the investment.

  • d.giginyc on April 25, 2026

    This was good but it didn’t wow me. I don’t think I’d make it for myself again but I probably would make it for others. Next time, I’d probably triple the seasoning measurements because the flavors were there but not fully (imo). Solid recipe though.

  • celine_yl1s3t on February 03, 2026

    For the amount of work, it didn't blow my socks off. I don't know if I'll make it again.

  • TinyCitiKitchen on September 14, 2025

    This is an HONEST restaurant cookbook (you know what I mean). I made two dishes I’d eaten at Dishoom King’s Cross and they were spot on. This is a simplified version of their signature daal, but you’d never know it. It’s just as creamy and luscious as the 24 hour original. One of my dinner guests said he’d be happy having just this and the naan as his entire meal. I have no tips to offer: follow the recipe as it’s written and you’ll be thrilled!

  • hlange on June 12, 2024

    A lot of steps and time consuming, but not at all difficult. I used beluga lentils which softened much faster in the initial step and sped things along. Took about 3 1/2 hours start to finish. This was delicious and I'll definitely be making it again.

  • eclairea on April 20, 2025

    YUM. Followed recipe exactly, just takes a looooong time, though not hard. If I had a lazy afternoon free, I would for sure make this again.

  • dmdmdmmm on April 12, 2026

    Despite the baby sitting and the anxiety of making sure it doesnt burn, this was a solid dish. Will I make it again? Probably not. 5hrs felt like forever lol

  • Likethetea on March 25, 2026

    A lot of effort but worth it

  • breadenthusiast on September 22, 2025

    I was excited to finally try this recipe, and it's definitely worth the time. So creamy and rich!

  • Potawatomus on April 05, 2026

    This is amazing! But it is so labor intensive.

  • Hansyhobs on March 29, 2022

    Mother's Day 2022. I love this daal. I simmer the lentils the evening before (when I'm marinating the chicken and making the ruby curry sauce) and let them drain overnight. The following day I cook with the aromatics. It really does take several hours but it is so worth it.

  • etcjm on October 16, 2021

    I had high hopes for this as it's been on my list for a while. Must admit I got a bit jealous of everyone cooking it for Food52 cookbook month, so I got stuck in. When you're in the kitchen anyway baking, it's not a big deal to have this on the hob. It is very good. I had to try very hard to not cover it in coriander, but it wasn't on the recipe - so I didn't. One thing, it was just a touch too salty. I would rather add less and adjust accordingly next time. Served with gluten free flatbreads. Definitely do again.

  • kkmatti on August 14, 2023

    Very good and worth the time. I cut down the cook time by using a pressure cooker for 10 minutes with a 15 minute rest to initially soften the daal in step 2. This worked very well and didn't seem to compromise the quality of the finished daal. My only critique is that the finished product doesn't look red like the photo in the book. It's more of a brown color.

  • patioweather on November 01, 2021

    This was incredible. Worth the effort.

  • 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.

• 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.

  • 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.

• 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.

  • mjes on August 25, 2021

    Read the recipe: first marinade step is 2 hours; second marinade step is 24 hours; 15 items to measure for second marinade. This is not a last minute recipe - it is make a serious commitment to the recipe. I ignored the cooking instruction "until nicely caramelized" having decided I was more concerned with not overcooking the lamb ... so, yes, a bit more caramelized would be good but I can't expect perfection on the first try.

  • d.giginyc on May 05, 2026

    This is a pretty good lamb recipe. It was juicy and tender. Not my favorite flavor profile but I’m happy to tinker with this and make it my own.

• 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.

  • Astrid5555 on October 13, 2025

    I can only repeat what everyone else have said so far. It's a fabulous, delicious curry with tender and tasty chicken. Worth the effort and perfect for entertaining. Got rave reviews from all my guests.

  • bernalgirl on February 06, 2024

    This is a lot of work, special occasion food if you’re a working parent, but my family adored it. I made the makhani sauce and marinated the chicken on Sunday, and on Monday I seared the chicken in a cast iron pan and compiled the dish. It’s a deeply layered dish that I will make again when I have a rainy day to dedicate cook.

  • FJT on June 12, 2021

    We were supposed to be going to Dishoom on a trip to London just as the pandemic started, but it was cancelled so I bought the book instead. So glad I did; this was delicious. I took note of the other comments and only used a little bit of oil for the makhani sauce. I made the sauce at the same time as the marinade for the chicken, so this came together really quickly on the day. I also made double the sauce recipe so that I had some to freeze for another meal.

  • 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.

  • metacritic on September 13, 2022

    Excellent. Complex and nuanced, while not losing the quality of comfort food provided by a good chicken makhani. My previous standard was from the Benares cookbook. This reaches those same lofty heights and provides a slightly thicker sauce, which I do appreciate. All the observations below that one should pour off significant extra oil is absolutely right.

  • coryelizabeth on June 01, 2022

    As others have noted, this recipe has a lot of steps that — even when split up over multiple days — can be a lot to juggle. As others have also noted, the amount of vegetable oil called for seems excessive, so I cut that down to about a tablespoon. Otherwise, this is a rich and satisfying dish that’s simply bursting with flavor. A real “I love you” meal.

  • embk27 on March 16, 2025

    Beautiful rich curry which is worth the steps it takes. Once the garlic is fried, I’d remove half of the oil before carrying on. Tastes even nicer the next day.

  • WookieWoo on April 19, 2023

    Just the most perfect curry recipe. The sheer simplicity and no onions really surprised me but it just works. Have been making almost on repeat!

  • hkasdan on February 16, 2026

    Made this and loved it! I didn’t have the correct chili powder so I used Kashmiri which is a bit milder. My boyfriend’s only note was to maybe add some spicy stuff next time so I’ll find the correct chili powder next time.

  • EmilyR on May 03, 2025

    I went to Dishoom in London and had to make this when we got back. Beautiful and complex… next time I’ll have the pomegranates, too.

  • PriyaPath on March 28, 2026

    I can’t say enough good things about this recipe, a family favourite. From graparents to the youngest kids loved it.

  • aimeekitty on March 26, 2025

    This is a lot of work but it's absolutely yummy and worth it.

  • kkmatti on August 14, 2023

    This is the best chicken makhani I've ever had. It was a lot of work to make and involved a lot of steps and time, but I think it was worth it. We raved about the chicken after it was done grilling, and I'm tempted to try to make the chicken part of this on the bone on its own.

  • catmummery on November 04, 2023

    just made this again. It really is a fabulous curry recipe - as others have mentioned, complex, layered flavours. Sweetness next to chilli next to black and green cardamom and pickling spice. I used 2/3 of the oil suggested and it worked beautifully - it did look a lot at the beginning, but I think it added to the sauce in the end, and it was in no way oily by the end of cooking time. The chicken, like others state, is unbelievably tender and tasty - needed a hotter grill to properly char will do so next time but such a lovely way to do the chicken. Love this +++

  • Hansyhobs on March 29, 2022

    Mother's Day 2022. I've cooked this several times and it never disappoints. It does take some time but it's not overly complicated. Unlike the other comments I've always used the full amount of oil and not had any issues with it, the dish has never felt oily. I thinly slice my garlic at the beginning as I find that easier to fish out of the oil with a slotted spoon than finely diced garlic. I usually make the sauce the evening before (when I marinade the chicken for the ruby curry). If you're making the black dal, that's a good time to simmer the lentils as well.

  • Schooffiecooks on March 31, 2026

    Made with paneer!

  • Potawatomus on April 13, 2026

    This was by far the best butter chicken I’ve ever had. I sautéed the chicken because I didn’t feel like dealing with the grill. I was feeling cute so I doubled all of the spices.

  • dmdmdmmm on April 25, 2026

    This was really really good! Its also pretty wasy come together as long as you make the sauce beforehand. Maybe the best butter chicken i’ve had.

  • Deja1 on November 22, 2025

    Finally made the chicken Ruby and it didn't take as long as I thought it would so will replay this soon. Very tasty and addictive, there were hardly any leftovers.

  • eclairea on April 13, 2026

    Delicious! Quite a bit oilier than I expected, but the basmati soaked up all the delicious sauce nicely. Didn’t have a grill, so just sautéed in an enabled cast iron braiser and it came out great.

  • ShayLRoss on April 05, 2026

    Excellent taste, I was really pleased with how this turned out!

  • jennifer_5jhsk0 on February 14, 2026

    If I could rate this 10 stars, I would. We do an all day Indian about twice a year.?

  • sophie_bsts85 on April 25, 2026

    So, so good but I’d strongly recommend marinading the chicken for the full 24hrs. Scoop off the oil once cooked too. Also, don’t use less oil, the oil quantity is very much needed to get the best flavour out of the spices.

  • teresa_3u2sef on March 28, 2026

    I’ve lost count of how many times I’ve made this , it’s absolutely delicious

  • olliestephen_tijtsc on April 18, 2026

    Love this! Usually reduce the oil a little but it’s just so good

  • fiona_qlcaud on May 15, 2026

    The fenugreek leaves are what give the sauce that final punch of flavour. I always a bit more than the recipe states and make sure they are ground up well so as to remove the stalky bits on the leaves

  • elena_qgj0iz on June 13, 2026

    Delicious recipe and super authentic

• 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.

  • Astrid5555 on January 28, 2024

    This is good, but compared to many other recipes from the book just average, especially give the fact that you need to make some spices specifically just for this one recipe.

  • Fiona_66 on April 11, 2026

    Dressing delicious

• 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.

  • dmdmdmmm on April 12, 2026

    I liked this but the recipe just didnt work well for me. The batter was too thick that I had to add water to loosen it up. It just wont stick to the prawns while frying. still thought it tasted pretty good.

  • d.giginyc on April 20, 2026

    Reminds me of authentic Indian restaurants. I enjoyed it. It is a bit heavy so I would suggest pairing it with something else to make a full meal so it doesn’t feel like too much.

  • Potawatomus on April 25, 2026

    This was so good! The tamarind chutney is heads and shoulders above the coriander mint chutney.

• 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.

  • bernalgirl on October 31, 2021

    Very different from my usual keema but I love how mint-forward it is. I used turkey for my lamb-averse child, and I increased the spices. It worked really well and is absolutely excellent with the chicken livers.

• 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.

  • Hansyhobs on March 29, 2022

    Mother's Day 2022. I've only ever used the sauce for the ruby chicken. I make it the evening before when I marinade the chicken. I use sliced garlic instead of finely chopping as it's easier to remove from the oil. Never had an issue with the amount of oil used.

  • eclairea on April 13, 2026

    This was splatter central during cooking! Oilier than expected, but great flavours.

  • dmdmdmmm on April 25, 2026

    Splatter town! But this was delish! Used this for the chicken ruby

  • bernalgirl on February 06, 2024

    This is an absolutely luscious sauce base. I made it to the recipe, doubling the recipe. It’s a lot of oil as others have noted, and while I appreciate the result, I imagine I’ll halve the oil on a doubled recipe next time.

  • joneshayley on August 15, 2021

    Reduce the oil vastly! This is lovely and beautifully complex. Absolutely my favourite curry sauce

  • Potawatomus on April 13, 2026

    This was good! I used it as part of chicken Ruby!

  • teresa_3u2sef on March 28, 2026

    Made many times, I cut a few corners by adding some of the ingredients at once , can’t tell the difference .

  • hoi_duyk9p on March 16, 2026

    Always make double!

• Kachumber

  • SheilaS on October 14, 2021

    Very simple to make and provides a fresh note to the richer dishes in the book

  • Astrid5555 on January 09, 2023

    Great side dish to go with any main from the book.

  • joeljkp on May 11, 2025

    I make this all the time, and it's always welcome. For the cucumber I use an English variety.

  • joeljkp on March 28, 2022

    Nice easy cucumber-tomato salad recipe. Our go-to for a fresh Indian side.

  • tacoquokka on April 20, 2026

    Good refreshing salad to balance out the heavier dishes. Just wish they’d given weight measurements on the onion and cucumber to make sure the balance was right (since they did for the tomato), as the 1/4 onion I used overpowered everything else and was probably too much.

  • Potawatomus on April 20, 2026

    This is simple and fantastic!

  • catmummery on September 01, 2025

    easy delicious crunchy salad to go with rich indian curries

  • eclairea on April 22, 2026

    Needed to use up some mini cucumbers and cherry tomatoes so I made this. Refreshing!

• Raita

  • SheilaS on October 14, 2021

    Excellent raita. Nice flavors from the vegetables and a little crunch from the toasted cumin sprinkled over top. Will definitely make again.

  • Astrid5555 on January 09, 2023

    A keeper!

  • bernalgirl on September 06, 2024

    A great raita, dense with finely chopped vegetables and rich with the finishing cumin.

  • aimeekitty on March 26, 2025

    very refreshing. Would make again.

  • etcjm on April 08, 2021

    Made to eat with the chicken biryani. I don't think I've added tomato to a raita before, but it worked. Nearly burnt the fried onions for the biryani while deseeding the tomatoes though - if they had burnt, this might have had a different review! It tasted a bit salty before putting into the fridge to sit - but it did brew as per the instructions. 2 comments at the table as to whether this was a new raita and it was nice - so it might be a keeper. I'll be honest, I hardly had any because the biryani was so good, it didn't need it.

  • Schooffiecooks on March 31, 2026

    Nice!

  • breadenthusiast on September 22, 2025

    I've tried various raita recipes over the year but this is my favourite so far. It only takes a bit more effort (deseeding the tomato, roasting the cumin seeds), but it's just a bit more special. I also loved the tomatoes added to it, works very well!

  • dmdmdmmm on May 02, 2026

    Paired well with the lamb biryani. Didnt have cumin seeds on hand so I wasnt able to add the topping and I wish I did. Still pretty good.

  • eclairea on April 20, 2026

    Simple and tasty! I served this with the awadhi lamb biryani and ignored the book’s instructions to make the full portion, made half easily :)

  • pinchvsdash on August 24, 2025

    This is a delicious raita recipe. The ingredient amounts specified for the additions to the yogurt - the salt, sugar, tomato, cucumber, onion, chilies, fresh herbs, toasted cumin are perfect. I recommend following the recipe reasonably precisely, so you don't undo the balance. (It would be easy to overdo, because the amounts don't seem much while you're prepping). The only thing to watch out for is the consistency of the yogurt. The recipe calls for adding water to Greek-style yogurt. However, this assumes your starting yogurt is super-thick/almost solid. This is not always the case with Greek-style yogurt, so if your starting yogurt is loose in consistency, skip adding the water.

  • Potawatomus on April 05, 2026

    This is so good! The toasted cumin seeds really aren’t skipable! They add so much!

• Butter-bhutta

  • SheilaS on October 14, 2021

    Love the flavor of the lime and deggi mirch with the corn but the salt level was way too much for me. Next time, I'll use a lot less salt.

• Chilli cheese toast

  • SheilaS on October 14, 2021

    Delicious cheese toasts to serve with soup.

  • bernalgirl on October 26, 2021

    An easy little snack, great as breakfast or lunch with a sliced apple or with soup for dinner. This calls out for a beer, or perhaps even made as crostini for cocktail hour. More than the sum of its parts

  • 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).

  • Running_with_Wools on February 24, 2022

    I love this simple recipe. I used good, aged English cheddar and a jalepeno. It wasn't as spicy as I hoped, so next time I'll go with a hotter chili.

  • Potawatomus on April 18, 2026

    Simple and delicious recipe.

  • dmdmdmmm on April 20, 2026

    This was good!

  • eclairea on April 20, 2026

    This makes a perfect lunch! I made this and the kejriwal, and enjoyed both. Wish I’d made some tomato soup on the side, next time!

  • CJWheaton on April 09, 2026

    Nice easy snack! I used some cream cheese and cheddar as the base that I already had mixed together and added the green onion and 1 deseeded thai green chili on toasted sourdough.

• Jackfruit biryani

  • SheilaS on October 14, 2021

    This was good but not really worth all the deep frying. I suspect the jackfruit and potatoes could simply be pan fried instead of deep frying. The rice was cooked perfectly and prettily colored and the flavors were good. Just not a fan of frying!

  • marydulwich on January 21, 2021

    I've just finished eating this and I'm pretty blown away! Jackfruit doesn't appeal to me at all but I thought i'd give this a go and the flavours are incredible. A bit of a faff to make but you end up with perfectly cooked rice, so much flavour, and even delicious and pleasant-textured jackfruit. Highly recommend.

• Prawn moilee

  • SheilaS on October 19, 2021

    At first bite, I didn't love this but after squeezing on plenty of lemon juice, it was perfect. Very easy for a dish that seems quite fancy.

  • metacritic on February 16, 2021

    Terrific and - a rarity for this book - dead easy. Tastes exactly like the Konkanese dishes I miss here in the US.

  • rmardel on November 22, 2021

    Updated May 2025: I've become somewhat more fond of this. Although I now think simpler Moilees are the best, this appears on my table more than I would have thought. November 2021: Not my favorite version of moilee. I do think it is better with fish rather than shrimp, but the curry sauce would be delicious with anything really. This is dead simple but think it would benefit from some additional complexity.

  • ShayLRoss on May 02, 2026

    Appreciated how easy it was to pull this together after a little bit of prep with the peppers, ginger, and onions! It's very creamy, smooth, and has good spice. I paired it with brown rice and brussel sprouts, which helped offset the cream. I recommend this for anyone looking for a good, creamy shrimp dish.

  • eclairea on April 29, 2026

    So, so delicious and flavourful, perfect for this rainy, chilly spring evening. My husband isn’t the biggest fan of shrimp and he loved this.

  • dmdmdmmm on April 25, 2026

    The fam loved this! The crispy curry leaves were a nice touch. This also came together very quick so it’s weeknight friendly

  • Potawatomus on April 25, 2026

    This was amazing, and it was low effort relative to a lot of recipes in this book.

• Mattar paneer

  • Astrid5555 on January 09, 2023

    Absolutely delicious! Quite time-consuming to cook if you don’t have some prepared onion-tomato masala in the fridge, but worth the effort!

  • ShayLRoss on April 18, 2026

    Loved how quickly this came together (after you get the onion-tomato masala done lol), and how flavorful it was. I was really pleased with the results, it's delicious with rice and protein.

  • celine_yl1s3t on February 03, 2026

    This was good, but maybe I'm just not a fan of paneer. Took a lot of time.

  • TFall21 on December 03, 2025

    Very deep flavor with the long-cooked onion-tomato masala (which I think I burnt a little despite my best efforts). I'd make this again, but I'd be just as happy with a simpler recipe for this comfort dish.

  • katmagdunn on December 14, 2025

    This is really worth it but not fast. A perfect Xmas dish. I use the rest of the masala for the black chickpeas the next day. And if I’m in london… I just order from Dishoom!

  • Potawatomus on April 20, 2026

    This is so good! If you have the onion tomato masala on hand, it’s an easy weeknight meal. If you do not, it’s much more labor intensive.

  • apw2020 on June 19, 2023

    Wow wow wow. This is an incredible recipe. Agree with other chefs - the onion-tomato masala took an extra hour or so, but the rest of the dish comes together very quickly after that. A fantastic Sunday dinner.

  • Fiona_66 on April 11, 2026

    Labour of love but AMAZING!

  • kkmatti on January 19, 2025

    This is a labor of love, but a fantastic dish. We made this with 3 other dishes & this was the standout.

  • aimeekitty on March 26, 2025

    This is absolutely delicious. Adore. Would make again.

  • lholtzman on June 26, 2025

    This is the best Mattar Paneer recipe ever. The only downside is you have to prepare the onion-tomato masala ahead of time.

  • MariaSwe on May 03, 2026

    This is a glorious dish! It's a bit of work but you can make the masala ahead of time, which makes it easier.

  • VineTomato on November 14, 2021

    We ate a Dishoom a few weeks ago (you can book a table now - hurray!) and I've been obsessing over their mattar paneer ever since. I made it last night and it did not disappoint! Tastes just like it does at the restaurant - absolutely delicious. The onion-tomato masala required is a project but worth it, and yields enough to make two more mattar paneers at a later date, or several other recipes in the Dishoom book.

  • 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.

  • olliestephen_tijtsc on April 18, 2026

    This was good, but nowhere near as good as they make it in house.

• Salli botti

  • joneshayley on August 15, 2021

    Very very good, the finishing with the vinegar (I used white wine vinegar) and jaggery make this l! It’s deep and rich, completely delicious.

• Chana chaat salad

  • dosojosazules on May 27, 2025

    This is a great summer salad. The mint coriander dressing has the perfect amount of heat, and the salad has great texture with the pumpkin and sesame sends, and crunchy pomegranate seeds

  • nick_o0o1ib on March 08, 2026

    Light, herby, cold salad. Delicious!

• Chilli pomelo salad

  • Potawatomus on April 25, 2026

    This is fantastic! But, the amount of effort and dependencies for this salad are high!

  • Naila.e on January 09, 2023

    I was looking for a fun salad recipe—I love salad but I usually find them quite boring, even from my local salad places. This salad was everything I could have hoped for and more. Best salad I’ve ever had. And I normally hate kale!! I only made it because pomelo happened to be in season. The pomelo provides a perfect citrusy burst of brightness in every bite. I left the kale to sit with the pomelo and other salad ingredients (except for the dressing) for about 1 hour before serving to mitigate the rough texture of the kale. It was perfect that way. I made the salad exactly as directed, I only left out the chopped chili and the cilantro because my sweetie doesn’t eat either (although luckily she was just fine with the hint of heat from the dressing!!) if I were to make it again I might chop the dates into smaller bits. Highly recommend this salad in November/December when pomelo is in season!

  • lholtzman on February 01, 2026

    This salad was a bit to spicy for me. In the future I would omit the red chilli pepper even though it makes the salad prettier. I would also use lettuce instead of kale.

• Paneer & mango salad

  • Schooffiecooks on June 06, 2026

    Easy to make, and nice flavors!

  • Xyz123 on October 30, 2021

    This salad is absolutely fabulous! The dressing is so well balanced. The crispy onions make it all come together. I could live off of this!

  • Potawatomus on April 20, 2026

    This is a perfect salad! It comes together very easily!

• Slaw

  • Potawatomus on April 13, 2026

    This was amazing! I made the tomato chili jam the night before, so it came together quickly!

  • teresa_3u2sef on March 28, 2026

    Goes well with a lot of the grilled dishes

  • Schooffiecooks on April 06, 2026

    It was really nice, had to make some changes because I didn't have pomegranate and tomato chili jam used dried cranberries for the pomegranate and tomato and crispy chili oil for the tomato chili jam. Worked great!

  • AliCox on May 26, 2026

    Delicious slaw with a twist from the usual

• Fresh lime soda

  • ShayLRoss on April 25, 2026

    Great and quick to pull together! I made two versions since I did not have soda water: one with sparkling water and one with club soda. They turned out very good, highly recommended for a refreshing drink.

  • d.giginyc on April 25, 2026

    This is such a good drink. I added mint leaves since I had some left over from the watermelon drink. I can see this being a hit all year round but especially during the summer months.

  • dmdmdmmm on April 14, 2026

    I loved this!!! So nice and refreshing

  • Potawatomus on April 13, 2026

    This was so good! And, it’s really easy!

  • eclairea on April 26, 2026

    Super refreshing! I can see myself making this all summer long.

  • joeljkp on May 30, 2022

    Wow - so refreshing. Perfect level of sour.

• Colaba colada

  • ShayLRoss on May 06, 2026

    This turned out great, very refreshing and smooth! If you have leftover coconut cream from making Prawn Moilee, this is a perfect dessert or drink to have the next day to use it up!

  • Potawatomus on May 01, 2026

    This was refreshing and good. The cilantro was a fun twist.

  • teresa_3u2sef on March 28, 2026

    A lot of preparation, but went down well!

• Chai syrup

  • Potawatomus on May 01, 2026

    This was good. But, as written, the recipe has some issues. I had sugar sitting at the bottom of the jar, and straining the syrup through a cheese cloth was more difficult than it needed to be. I think you could make the simple syrup over the stove using equal parts sugar and water and then infuse it with full spices, eliminating the need to strain using cheese cloth.

• Watermelon sharbats

  • d.giginyc on April 20, 2026

    This is toooo good!! Will be adding to my rotation.

  • eclairea on April 27, 2026

    Loved it. Preferred the lime soda but this was also wonderful.

  • Potawatomus on April 18, 2026

    This was so refreshing and easy!

• Pau bhaji

  • ShayLRoss on April 26, 2026

    This is really tasty and filling, it's perfect with buttered toast. For how much vegetables are crammed in there, it doesn't taste like it does and is very flavorful. Definitely would definitely make it again.

  • Livia on February 21, 2026

    This is a firm favourite

• Dahi bhalla chaat

  • carolin_35xsvj on May 05, 2026

    This is the only recipe in the book so far that didn‘t go exactly as intended. My bhalla contained a bit too much water (used exactly the amount that the book called for) and turned out soggy as a result. The toppings were delicious, though! Once the mass is too watery, it‘s difficult to counteract that as the only ingredient for the bhalla are the soaked lentils. Definitely add the water slowly to prevent my predicament.

• Aloo tikki chaat

  • Hansyhobs on March 29, 2022

    Mother's Day 2022. First time making this dish and everyone loved it. I took a shortcut and blitzed the whole (peeled and cooked) potatoes in a food processor with the cornflour etc. which I don't recommend - went gummy. I fried the potatoes for much longer (in butter) than the recipe suggested to make them very golden and crispy. Careful the chickpeas don't clump when deep-frying, just add a few at a time, although it doesn't really matter. I didn't make the tamarind drizzle, instead, I just drizzled over some Waitrose tamarind paste and sprinkled with the degi mirch chilli powder.

• Butter garlic crab

  • Potawatomus on April 04, 2026

    This is amazing and easy!!!

• Soft-shell crab masala

  • chrisbing on January 02, 2021

    Used king prawns, as no crab available, still very good.

• Mutton pepper fry

  • Foodycat on June 25, 2022

    Fiddly - you marinade the meat then make a masala powder then a curry base - but it all builds the flavours beautifully. I used venison. Very good flavour, not blow-your-head-off but will raise a sweat.

• Chicken berry Britannia

  • Omsafeeya on October 15, 2023

    Excellent and easy. I doubled the amount of onions and cooked them (and drained them on kitchen paper) 24 hours before serving. Used zereshk rather than cranberries. Chicken was very tender, rice was perfectly cooked.

  • joneshayley on August 22, 2021

    Very very good. I added pomegranate seeds and they were welcome crunch.

  • aimeekitty on March 26, 2025

    I substituted golden raisins instead of cranberries and reduced the spice a bit for my kids. Really good, I would make it again.

  • etcjm on April 08, 2021

    So much flavour. Quite unexpected really as I felt it wasn't too difficult and 'expected' how it would taste. It ended up being on another level really. I did extra chicken as it had defrosted on the side and I was worried it would end up wasted, I adjusted the spices accordingly. The only change really was I left out the julienned ginger - having increased the ginger to 35g I was very concerned it would end up too spicy. 3 of us were happy with that decision, the 4th wanted more! The 'saffron water' created so much colour. The fried onions - be very careful. One second nowhere near, next one - black (or so you think), but my word - make extra to sprinkle on top. Looking forward to more from this book. I used barberries instead of cranberries (oh the ottolenghi effect). Served with the raita and brussel sprout thoran (meera sodha). Excellent.

  • teresa_3u2sef on March 29, 2026

    I don’t find this to be too much trouble, once it’s prepared it does it’s own thing. Absolutely worth the effort

• Awadhi lamb biryani

  • dmdmdmmm on April 25, 2026

    So many components to this dish but it was great! It was my first time cooking with lamb. Came out so flavorful.

  • eclairea on April 20, 2026

    This was delicious and hearty. It took about three hours or so to come together, but it was not at all a difficult cook, just time-consuming - at the same time, it didn’t take as long as I expected! Served with raita from the book.

  • MarieMacCheese on December 29, 2025

    I found this a bit pedestrian. I think the spices are a bit muted and the rose and kewra waters were a bit overpowering. I’ve cooked better recipes from YouTube. The lamb also needed way more salt than this recipe called for. The fried onions should also be added as a garnish, not all incorporated into the lamb. This is the first miss for me from this book.

  • metacritic on December 19, 2021

    It takes a great deal of labor - I'd say I worked over three hours in active cooking - but the results are terrific. A very traditional biryani, which is just how it should be, even as the layers of flavor yield a jolt. It was not as spicy a biryani as I tend to prefer, but that can be worked on. My aging garam masala, which desperately needs a refresh, could not have helped. But the lime, the kewra water, the rose water, the fried onions, all yield something that is exciting to eat and deeply satisfying at the same time.

• Lamb raan

  • metacritic on December 28, 2022

    An easy, delicious, stewed, and then pulled lamb leg. A savory dish that is finished with its own broth, butter, and kebab masala. A good company dish.

  • emma_zsl3bw on March 23, 2026

    Delicious and relatively simple for a special occasion dish. Lots of ingredients but that’s why it tastes so flavourful

• Chicken tikka

  • apw2020 on January 21, 2025

    I absolutely loved this. One of my fav dishes.

  • TinyCitiKitchen on September 14, 2025

    This is an HONEST restaurant cookbook (you know what I mean). I made two dishes I’d eaten at Dishoom King’s Cross and they were spot on. I was particularly eager to try this recipe because it’s unlike any chicken tikka I’ve had before: no yoghurt; the marinade is vinegar-based. Since the recipe calls for grilling, I was a bit concerned about doing it on a stovetop grill pan. Would it cook through or would I have to finish in the oven and risk it drying out? There was no need to worry. I got a lovely char, as good as from any open fire grill, without overcooking. And whether it’s the vinegar in the marinade or the butter basting during the grill, it was moist and tender as well as absolutely delicious. I could not be happier with this recipe — or with this cookbook!

  • Likethetea on April 20, 2026

    So flavorful. Went well with the black dal

  • Astrid5555 on January 09, 2023

    Delicious, marinated for 6 hours only, texture was great.

  • bernalgirl on October 20, 2021

    I wanted to love this, the marinade smelled and tasted amazing. But after 12 hours of marinating and then grilling, the chicken had an odd soft texture and the marinade had its own texture that my daughter described as “fuzzy” and that I found reminiscent of uncooked flour. Is it the combination of the ginger and rice vinegar? I don’t know but I don’t plan to try this again.

  • Foodycat on June 01, 2020

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

  • wendy_qlfq29 on May 25, 2026

    Delicious will make again . I didn’t have time to marinade so rubbed all the ingredients on whole chicken thighs ( not cut up on skewers ) and placed in the oven for a long slow roast … completely covered in silver foil . Lots of delicious juice remaining to pour over if preferred. I substituted rice vinegar for white wine vinegar .

  • teresa_3u2sef on March 28, 2026

    I like that this is dairy free, quick and easy to make

  • tacoquokka on April 26, 2026

    Delicious and easy. Marinade was simple to make. I intended to marinate it overnight, but only ended up getting about 7 hours, which was enough. I used chicken breast instead of thighs, and made them in a grill pan. Between the marinade and the butter basting, the chicken was not dry at all and had great flavor. Would make this again.

  • dmdmdmmm on April 05, 2026

    This was great! The marinade only had a few ingredients yet i found it pretty flavorful. Even my kid loved it!

• 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.

  • Astrid5555 on January 13, 2023

    Excellent, straining the marinade in the fridge to help reduce the dampness of the shrimp before grilling is genius.

  • teresa_3u2sef on March 28, 2026

    Delicious

• Paneer tikka achari

  • joneshayley on August 15, 2021

    Really good and very easy. The peppers are particularly flavourful. The marinade includes “Indian pickle” - I mixed lime pickle and mango chutney and that worked brilliantly. The masala dusted over at the end is essential-it adds a complexity and completes the dish

  • joeljkp on May 20, 2023

    Fantastic flavor. I used halloumi in place of the paneer and skipped the salt in the marinades. Grilled over charcoal. Next time I would cut the cheese a bit smaller than 3cm cubes - the peppers-to-cheese ratio was a bit high with big chunks.

  • eclairea on April 29, 2026

    No grill, but seared in a cast iron skillet worked great! Delicious way of cooking paneer.

  • lholtzman on January 10, 2026

    This was really good. I do not like to grill or use a grill pan, so I broiled. These were ready in 4 minutes. The flavors are really wonderful. I used mango pickle instead of mixed pickle because I had it on hand.

  • metacritic on November 09, 2021

    Truly delicious and quite easy. 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. The dish grilled on a grill pan beautifully. It was at its peak when still warm. I didn't dust it with the final spices but have used the same mix to good effect with other recipes in this book. I think the butter baste adds considerably to the dish.

• Paneer tikka chapati roll

  • joneshayley on August 16, 2021

    A lovely lunch, went down very well. Whenever you make the paneer kebabs always double so that you can have this the next day

• Gunpowder potatoes

  • eclairea on April 17, 2026

    Delicious! Took the advice of the fellow cookbook club members and doubled the spices - very glad I listened to them, I can see that this would have been much less flavourful if I made as written. Served it with a steak, it was the perfect side.

  • Fiona_66 on April 11, 2026

    Words cannot describe how delicious these are - wow!

  • dmdmdmmm on April 05, 2026

    These were good. I suggest go heavy on the spices and you’ll head straight to flavortown!

  • joeljkp on June 18, 2023

    This is a go-to Indian side for us - so flavorful and easy. Once you make the kabab masala you can whip this up very quickly. I use 1 Thai chili with seeds removed, which makes it plenty spicy for us.

  • bernalgirl on July 19, 2022

    This technique yields creamy potatoes with crispy outsides, the flavors are outstanding. I ran them under the broiler and used homemade chaat masala, easily 2 teaspoons, was pleased with the result. Will definitely make again.

  • joneshayley on August 15, 2021

    Brilliant side! Full of flavour pops and textures. Roasted the potatoes rather than grill, simply as the oven was on. Husband particularly enjoyed .

  • coryelizabeth on June 01, 2022

    These were divine. The method of cooking the potatoes created delicious spuds on their own, but then with the lime juice, butter, and kebab masala? Chef’s kiss. I use Spicewalla’s brand of chaat masala (an important ingredient here) and think it’s great.

  • SheilaS on October 14, 2021

    I thought these were good but the fenugreek in the kebab masala was a bit overpowering. Not something I need to make again.

  • 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.

  • teresa_3u2sef on March 28, 2026

    We make this regularly, good on a skillet on the bbq

  • ShayLRoss on April 18, 2026

    Loved how this turned out, the potatoes were creamy and tender. The flavoring with the spices, herbs, and lime made them tingly and flavorful. I definitely recommend this, especially paired with protein and/or daal.

  • Potawatomus on April 13, 2026

    These were really good. I doubled the spices.

• Basmati kheer

  • Astrid5555 on January 28, 2024

    Very time consuming, let my oldest stir for 1 1/2 hours to achieve the desired results, very good though. It’s like a rice pudding but with a lighter texture. The blueberry compote made all the difference.

• Gulab jamun

  • dmdmdmmm on April 25, 2026

    Took so much time but i’m glad I made them, they were perfect! The sugar syrup makes a LOOT. But i think that’s key to make sure they’re submerged in it.

• Chocolate mousse

  • JJ2018 on August 14, 2021

    My first attempt at a traditional chocolate mousse which we all enjoyed. It was very rich though and used a lot of bowls so would only make for a special occasion

• Pineapple & black pepper crumble

  • raymondantony on May 25, 2022

    The pineapple filling was way too sweet! almost sickeningly sweet for my taste. a 100g of sugar for the filling of already sweet ripe pineapples + 100g of sugar for the crumble makes this dessert too sweet. I would at most add 1 tbsp of sugar to the filling and use brown sugar for part of the sugar needed for the crumble. will try making this again but with less sugar and negligible simmering (as I feel it took away from the pineapple flavor)

  • Hansyhobs on March 29, 2022

    Mother's Day 2022. Lovely, although I realise just now (two days later) that I forgot about the vanilla.

  • Potawatomus on April 18, 2026

    This was very good and maybe on the sweet side. I would cut the sugar to 50g in the pineapple mixture and 50g in the crust if I were to make again.

  • ShayLRoss on April 23, 2026

    Loved this, it is a fantastic bake. If your pineapple is sweet, I recommend cutting the sugar in half in both parts.

• East India gimlet

  • lholtzman on November 13, 2023

    One of the easiest cocktails from this book, but very good.

  • SheilaS on October 14, 2021

    I like that the recipe says to taste before pouring, providing a chance to adjust the sweetness. I was surprised how nicely the lime juice, dill and celery bitters balanced out the sweetness of the lime cordial.

• Monsoon martini

  • SheilaS on October 14, 2021

    This is a delicious and nicely balanced cocktail. The Ancho Reyes and black walnut bitters make it way more interesting than your average espresso martini.

• Bollybellini

  • SheilaS on October 18, 2021

    This is a very pretty sparkling wine cocktail, perfect for brunch. The lychee juice adds an interesting flavor. It's sweet, but not overwhelmingly so.

  • Potawatomus on May 10, 2026

    This was a delicious champagne cocktail. The raspberry purée was a little tedious, as you had to push it through a mesh sleeve to get the seeds out.

• The commander

  • SheilaS on October 14, 2021

    This is a good cocktail for a martini lover. I couldn't get the Kamm & Sons aperitif that plays the vermouth role here and substituted a local product, Amaro Angeleno and I thought it worked well with the peppery gin.

• Cyrus Irani

  • SheilaS on October 14, 2021

    This is a very interesting and well balanced cocktail. The recipe describes the turmeric-cayenne-yogurt mixture as "curdled" after adding the lime juice. I saw no hint of curdling but went ahead and filtered it through a coffee filter and was rewarded with a lovely, clear, golden syrup.

• Viceroy's old-fashioned

  • bernalgirl on November 28, 2021

    The infused simple syrup is absolutely amazing, and the resulting bourbon is round and woodsy. I made it into a batch cocktail for Thanksgiving using sparkling wine in place of still water, garnished with Luxardo cherries and a long strip of orange zest — the flavor profile was perfect! I found the infused bourbon sweeter than I wanted and may reduce the volume of sugar next time but I want to keep playing with this. I used Wodehouse bourbon and would do so again, it’s fairly neutral and takes on the infusion well.

  • Potawatomus on May 04, 2026

    This was very good. The bay leaf caramel is inspired.

• Ginger & garlic pastes

  • SheilaS on October 14, 2021

    I made both of these and froze them in a flattened zip-top bag so I can easily break off what's needed. It's not that difficult to prep these items fresh for each cook but if you are making a number of recipes from the book, it is convenient.

  • lholtzman on June 20, 2025

    These are easy to make and nice to have on hand. They are used in many recipes of the Dishoom cookbook.

  • dmdmdmmm on April 12, 2026

    They’re good to have especially if you’re cooking a lot from the book. Also easy to make

  • d.giginyc on April 19, 2026

    Made the ginger paste and will make the garlic at some point.

• Onion-tomato masala

  • lholtzman on June 20, 2025

    1/2 batch of this recipe will allow you to make the masala beans, chole bhature, rajma, and mattar paneer from Dashoom. It’s really nice to have on hand because those recipes can be made in a pinch on a weeknight. The masala takes a while to, but the depth of flavor it adds to dishes makes it worth it.

  • SheilaS on October 14, 2021

    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 plan to keep this stuff on hand all the time. It's like the love child of caramelized onions and sun-dried tomatoes!

  • Astrid5555 on January 13, 2023

    I could eat this by the spoonful. However this is a project that takes several hours to make. My onions took almost three hours to caramelize to the state described in the recipe which was probably my mistake since I probably did not turn the heat up enough. Leftovers freeze well.

  • bernalgirl on October 24, 2021

    This is quite a project but it’s deliciously deeply flavored and I can’t wait to use it in the various recipes in this book. I used the full amount of oil and cooked the onions for 90 minutes on medium, which meant I could do other things at the stove and stir less frequently. In total, this took ~2.5 hours to prepare. The index doesn’t tell you this but the masala is used in the following recipes: - Masala beans - Chole bhature - Rajma - Mattar paneer The recipe yields ~4 cups of masala

  • 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! Update 2021: I made this again as the base for the mattar paneer, looking back on my previous note I couldn't see anything particularly helpful! So here it is - used the full amount of oil required, the onions took around 55 minutes to brown, with near constant stirring. 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. Once I added the tomatos I left it on the stove for double the amount of time. Drained the oil off in the end through a fine sieve. It yielded just over 900g of onion-masala without the oil, almost double what the book says to expect. Not complaining, it makes it worth the effort!

  • 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.

  • ShayLRoss on April 13, 2026

    Wow, this was a bit of a process! I am really looking forward to adding it into the other Dishoom dishes soon.

  • tacoquokka on June 01, 2026

    Making the masala usually takes me about two hours of stove time - but only because I don’t cook the onions as dark as the recipe states. It has been fine that way in the recipes I’ve tried it in (masala beans, rajma, paneer; this is also used in the chole bhature), and while it takes a lot of time to make, those recipes are really quick to make once this is done. I keep this portioned out in the freezer, and it has worked well.

  • Potawatomus on April 20, 2026

    This is delicious but so much work.

• 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.

  • rmardel on October 15, 2021

    I made this using the oven-roasting technique which worked very well, with no chance of burning. I do truly like the flavor of this garam masala; it is more complex than store-bought, and more complex than the version I have been making for years, with a well-rounded flavor profile and a nice fruity/floral note. it does not have much of a peppery afterburn, but heat can always be added separately to dishes if desired. This looks promising to be my new pantry basic.

  • coryelizabeth on June 03, 2022

    Wonderful, wonderful stuff. Easily the best garam masala I've ever tasted.

  • Astrid5555 on January 13, 2023

    Best garam masala recipe ever, worth the effort of toasting and grinding the spices yourself.

  • SheilaS on October 14, 2021

    I really liked the oven roasting method for the spices. The rose petals bring a lovely floral note. A very special garam masala, worth the effort to make.

  • metacritic on December 19, 2021

    This is excellent. All the heat comes from the black peppercorn, so it is important to have good quality pepper. It has great depth and earthiness. I might prefer a little chili. It doesn't have ginger or green cardamom but doesn't suffer from those absences.

  • MarieMacCheese on January 01, 2026

    I put this on a nearly embarrassing number of foods. By far my favourite garam masala.

  • dmdmdmmm on April 05, 2026

    I’m excited to use this as I cook through the book. It is so fragrant!

• Kabab masala

  • lholtzman on January 10, 2026

    Yummy spice blend.

  • eclairea on April 17, 2026

    Made for the gunpowder potatoes!

  • SheilaS on October 14, 2021

    The fenugreek flavor is a bit overpowering for me. I used it on the gunpowder potatoes but I'm not sure I want to use it again.

  • Astrid5555 on January 28, 2024

    Used this for the Bowl of Greens recipe from this book. Good but not outstanding.

  • 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.

  • dmdmdmmm on April 05, 2026

    I toasted the fenugreek leaves on the stovetop for around 2mns instead of the 20mn oven method in the recipe. Worked out fine and im excited to use it as i cook through the book

  • Potawatomus on April 13, 2026

    This is really good!

• Chilli drizzle

  • lholtzman on February 01, 2026

    This syrup is yummy, but found the whole coriander seeds a bit off putting. I would omit in the future.

• Rice

  • joeljkp on May 11, 2025

    This is now my standard technique for basmati rice. A bit time-consuming, but the results are great.

  • dmdmdmmm on April 25, 2026

    I’m so surprised this turned out great! I’ve never had basmati rice so this was an eye opener. Didnt know that cooking basmati rice isnt really too complicated

  • hlange on June 12, 2024

    As good as plain rice can be. Good cooking method.

  • eclairea on April 13, 2026

    Have never made rice with this method before, it turned out well.

  • teresa_3u2sef on March 28, 2026

    This was a revelation after years of soggy rice. Thank you Dishoom.

  • doug_j1bmba on February 22, 2026

    Yep. Same. My basmati technique now!

  • Potawatomus on April 13, 2026

    This was a good method for basmati rice!

• Naan

  • Hansyhobs on March 29, 2022

    Mother's Day 2022. Naans didn't turn out as well this time as previously. I used bread flour but perhaps I'll try plain flour next time. I also cooked these in a hot cast iron instead of under the grill so maybe that's the issue. Still very tasty

  • Jojobuch on May 15, 2021

    I've made this both with plain/all-purpose flour and cake flour (as I'd read that cake flour was a better substitute for maida flour). I liked the plain flour version much more - it resulted in a very nice, pliable dough that baked quickly into naan on my stove using a cast iron pan.

  • SheilaS on October 14, 2021

    I made this with all-purpose flour and it worked fine. It was easier for me to slap these on a baking steel positioned a few inches below the broiler element than carrying a heavy cast iron skillet back and forth from the stove to the oven. Both methods worked though and I was happy with the results.

  • Astrid5555 on January 13, 2023

    Only recipe from this book that did not turn out well. I have made many other Naan recipes with success, these were undercooked in the time specified in the recipe.

• Chapati

  • eclairea on April 06, 2026

    My first time making chapati! It was a lot easier than I expected. I prefer a bit of chew so next time I won’t roll them quite as thin. Made with whole wheat instead of atta flour because the latter only came in 10 kg bags here!

  • d.giginyc on April 25, 2026

    This was super easy to make. Aside from the 30 minute resting period, it came together quickly.

• 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.

• Tamarind chutney

  • chrisbing on January 02, 2021

    Used for crab masala recipe, worked well. Not tasted on its own.

  • dmdmdmmm on April 12, 2026

    This was a nice and tasty dip!

  • lholtzman on February 01, 2026

    This is a good recipe for a tamarind chutney similar in taste to what you’d get in an Indian restaurant for dipping naan and samosas. It’s not to sweet, but has a nice balance of flavors.

  • Potawatomus on April 25, 2026

    This is a high maintenance sauce for sure. But the resulting flavor is outstanding.

• Coriander-mint chutney

  • Hansyhobs on March 29, 2022

    Mother's Day 2022. Nice and simple but it does oxidise fast so make it last minute if you want to retain the super vibrant green colour.

  • Potawatomus on April 25, 2026

    This is fresh and herbaceous! It comes together super easily. I served it with Prawn Koliwanda.

• Carrot & green chilli pickle

  • joeljkp on March 24, 2025

    Wow - bursting with flavor. The heat comes on like a freight train - slow but unrelenting. The recipe didn't indicate it, but looking at related recipes online, I removed the chilli stems and cut them into lengths similar to the carrots, and sliced each down the middle.

  • Potawatomus on April 20, 2026

    There’s an odd bitter taste, which I think may be the mustard oil.

• Lime & chilli dressing

  • Schooffiecooks on June 06, 2026

    Nice dressing for the mango paneer salad

  • VineTomato on April 11, 2020

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

  • Potawatomus on April 20, 2026

    This is perfect on the paneer-mango salad.

• Mango lassi

  • dmdmdmmm on April 12, 2026

    Nice and refreshing! I absolutely love lassi and this was great!

  • Potawatomus on April 18, 2026

    This was a great version of mango lassi. In my opinion, the fennel seeds are skipable.

  • ShayLRoss on April 29, 2026

    Love it, it's such a simple blend. I didn't taste the fennel so I think it could be skipped if you don't have any on hand.

• Vanilla yoghurt

  • Potawatomus on May 10, 2026

    This was simple and easy. It pairs well with granola.

• Sweet lassi

  • Potawatomus on April 18, 2026

    This was tasty!

• Rose & cardamom lassi

  • carolin_35xsvj on June 03, 2026

    Delicious! Once I had made the rose syrup, the rest of the recipe was very easy. The rose and cardamom flavor is subtle but strong enough to really elevate the yogurt flavor. Next time I would leave the cardamom pod walls out of the mixer and just use the crushed seeds as my mixer didn‘t really catch the walls, so they remained in one piece. I used rose petals to provide the pink color, and while the syrup itself turned pink, it wasn‘t pink enough to really color the lassi so if that‘s important to you, maybe add some food coloring.

• Eat Your Books by Jenny Hartin

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