Chicken livers on toast from Dishoom: From Bombay with Love: Cookery Book and Highly Subjective Guide to Bombay with Map (page 44) by Shamil Thakrar and Kavi Thakrar and Naved Nasir

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Notes about this recipe

  • amy_8bhrmq on March 01, 2026

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

  • 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

  • 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.

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