Ginger & garlic pastes from Dishoom: From Bombay with Love: Cookery Book and Highly Subjective Guide to Bombay with Map (page 353) by Shamil Thakrar and Kavi Thakrar and Naved Nasir

  • garlic
  • fresh ginger

Where’s the full recipe - why can I only see the ingredients?

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

  • d.giginyc on April 19, 2026

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

  • dmdmdmmm on April 12, 2026

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

  • 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.

  • 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.

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