Kabab masala from Dishoom: From Bombay with Love: Cookery Book and Highly Subjective Guide to Bombay with Map (page 358) by Shamil Thakrar and Kavi Thakrar and Naved Nasir

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

  • eclairea on April 17, 2026

    Made for the gunpowder potatoes!

  • Potawatomus on April 13, 2026

    This is really good!

  • 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

  • lholtzman on January 10, 2026

    Yummy spice blend.

  • Astrid5555 on January 28, 2024

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

  • 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.

  • 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.

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