Chilli pomelo salad from Dishoom: From Bombay with Love: Cookery Book and Highly Subjective Guide to Bombay with Map (page 115) by Shamil Thakrar and Kavi Thakrar and Naved Nasir

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Accompaniments: Murgh malai

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Potawatomus on April 25, 2026

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

  • 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.

  • 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!

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