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Dishoom: The first ever cookbook from the much-loved Indian restaurant
THE SUNDAY TIMES BESTSELLER
Transport your loved ones to Bombay this Christmas with the gift of Dishoom
'A love letter to Bombay told through food and stories, including their legendary black daal' Yotam Ottolenghi
At long last, Dishoom share the secrets to their much sought-after Bombay comfort food: the Bacon Naan Roll, Black Daal, Okra Fries, Jackfruit Biryani, Chicken Ruby and Lamb Raan, along with Masala Chai, coolers and cocktails.
As you learn to cook the Dishoom menu, you will also be taken on a day-long tour of south Bombay, peppered with much eating and drinking. You'll discover the simple joy of early chai and omelette at Kyani and Co., of dawdling in Horniman Circle on a lazy morning, of eating your fill on Mohammed Ali Road, of strolling on the sands at Chowpatty at sunset or taking the air at Nariman Point at night.
This beautiful cookery book and its equally beautiful photography will transport you to Dishoom's most treasured corners of an eccentric and charming Bombay. Read it, and you will find yourself replete with recipes and stories to share with all who come to your table.
'This book is a total delight. The photography, the recipes and above all, the stories. I've never read a book that has made me look so longingly at my suitcase' Nigel Slater
Transport your loved ones to Bombay this Christmas with the gift of Dishoom
'A love letter to Bombay told through food and stories, including their legendary black daal' Yotam Ottolenghi
At long last, Dishoom share the secrets to their much sought-after Bombay comfort food: the Bacon Naan Roll, Black Daal, Okra Fries, Jackfruit Biryani, Chicken Ruby and Lamb Raan, along with Masala Chai, coolers and cocktails.
As you learn to cook the Dishoom menu, you will also be taken on a day-long tour of south Bombay, peppered with much eating and drinking. You'll discover the simple joy of early chai and omelette at Kyani and Co., of dawdling in Horniman Circle on a lazy morning, of eating your fill on Mohammed Ali Road, of strolling on the sands at Chowpatty at sunset or taking the air at Nariman Point at night.
This beautiful cookery book and its equally beautiful photography will transport you to Dishoom's most treasured corners of an eccentric and charming Bombay. Read it, and you will find yourself replete with recipes and stories to share with all who come to your table.
'This book is a total delight. The photography, the recipes and above all, the stories. I've never read a book that has made me look so longingly at my suitcase' Nigel Slater
400 pages, Hardcover
Published December 31, 2019
439 people are currently reading
1872 people want to read
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Displaying 1 - 30 of 104 reviews
February 16, 2020
This is maybe the first cookbook I’ve read end to end, and it’s because it’s not just a cookbook, but some sort of hybrid between travel guide, memoir and scrapbook, with recipes woven throughout. The stories are lovely, the photography pulls you in, & the recipes are diverse and exciting.
November 12, 2019
Dishoom is a stunning restaurant. Taste is something that this family do very well; this book pays homage to an exciting authentic cuisine that I wish I could eat daily.
The black dhal tastes like it was made in the restaurant despite it taking about a quarter of the 24 hour cooking treatment it normally gets. The ruby Murray, gets better every time I make it, just don’t be tempted to miss those final sprinkling of ginger, pomegranate and coriander. I made a lot of the chilli tomato jam after I attempted the keema chicken breakfast dish. It was stunning but we ended up eating at 2pm, such was the process time required (and pre planning). I’m totally in love with this book, my top tip being, read the recipe a few days before you want to make it, because the chances are, they sneak a cheeky 6 hour soak or 24 hour marination in that will scupper your dinner plans.
My Indian cookery skills have taken a leap with this book. The how to guides at that back really help, especially when it comes to cooking onions. Read the book and you’ll know what I mean
The black dhal tastes like it was made in the restaurant despite it taking about a quarter of the 24 hour cooking treatment it normally gets. The ruby Murray, gets better every time I make it, just don’t be tempted to miss those final sprinkling of ginger, pomegranate and coriander. I made a lot of the chilli tomato jam after I attempted the keema chicken breakfast dish. It was stunning but we ended up eating at 2pm, such was the process time required (and pre planning). I’m totally in love with this book, my top tip being, read the recipe a few days before you want to make it, because the chances are, they sneak a cheeky 6 hour soak or 24 hour marination in that will scupper your dinner plans.
My Indian cookery skills have taken a leap with this book. The how to guides at that back really help, especially when it comes to cooking onions. Read the book and you’ll know what I mean
January 23, 2021
Several years ago, a friend from the blogging world introduced me to Dishoom in Shoreditch. It was an instant love affair (with the place, not the friend) and now, whenever I'm in London, I always make sure I go there for lunch or, better still, breakfast. And if you're ever in London and want somewhere different to go for a business lunch - Dishoom is the place.
Such a fan I am, that I receive the newsletters for the company by email. They have made upsetting reading over the last year, going from excitement of opening a new place to then having to say 'sorry, closed due to pandemic' not just once, but several times. I have genuinely feared that my favourite place to eat will not be there the next time I come to the capital. Disappointment drips from their messages.
On the up side, Dishoom has been doing take-aways with a difference. They send you the ingredients, part-made, and the instructions to cook the food yourself. I've not had opportunity to try it myself but I'm told they are delicious.
And then, there's Dishoom's cookbook.
I received this as a Christmas gift and, oh my, what a wonderful gift it is too. And I say this despite not yet even beginning to attempt the recipes within. Indeed, if it wasn't for the fact that Dishoom's food is utterly scrumptious, the recipes wouldn't matter at all. Even if every one proves to be a flop (and I know they won't), this book will still have been a wonderful addition to my library.
Why? Because Messrs Thakrar, Thakrar and Nasir have brilliantly created the book around an imaginary day tour of Bombay (Bombay mind, not Mumbai) stopping off at cafes and restaurants, hotels and Jazz gigs to pick up refreshments along the way. Subtitled 'From Bombay with Love' and with a note on the cover disclaiming the book as a 'highly subjective guide to Bombay', the pages are crammed with essays revealing the love the Dishoom creators have for this yesteryear part of India.
There are times when people have critcised Dishoom for giving too much homage to colonial India, the British Raj. I'm a fierce critic of any British person who wants to deny the damage and many wrongs done during the imperial era, or wants to justify the actions of the British. But that doesn't mean everything was bad. There is a glory to the period too. India is a beautiful, beautiful place and the British made their mark, as they do, and it isn't unattractive despite the wrongs - which is exactly why so many landmarks remain in the country today. Dishoom pays homage to the good that there was in those days - such as the bringing of Jazz to the city - that came about despite, as well as because of, the British. The essays absolutely make you fall in love with the place and the urge to visit it and redo these imaginary tours for real is strong.
Indeed, perhaps because I have visited India several times as well as living many years in Bangladesh, its cousin, but I felt like I HAD visited Bombay after reading these chapters, so vivid is the authors' descriptions. I heard the sounds and saw the sights; I even tasted the food and drinks and had the conversations with the characters they introduced me too.
Not many writers manage to excite my imagination in this way. If these authors weren't in the restaurant business, they should be writing for a living. In fact, they love literature so much they include a reading list at the back of the book which includes Rushdie's 'Midnight's Children' and Seth's 'A Suitable Boy', but not, noticeably, Robert's 'Shantaram' - a book I'm wading through at the moment and agree wholeheartedly with the authors' damning appraisal. These men want you to know the real Bombay - as was and as now - not some romanticised fictional version. There's no need for fiction, the real thing is good enough.
My only complaint is this: how do we get a sequel to such a cookery book? I'm left loving Bombay and wanting more. It is not fair of the writers to do this to me, to leave me high and dry like this.
The answer is, of course, to reproduce the smell (and taste) of Bombay; to do the cooking. And that's the next step to undertake, with care and great respect to the wonderful work these guys have done. And then, when this virus is finally dealt with and travel becomes possible again, a visit to Bombay is in order; via London and a 'quick' two-hour breakfast in Shoreditch, of course.
Such a fan I am, that I receive the newsletters for the company by email. They have made upsetting reading over the last year, going from excitement of opening a new place to then having to say 'sorry, closed due to pandemic' not just once, but several times. I have genuinely feared that my favourite place to eat will not be there the next time I come to the capital. Disappointment drips from their messages.
On the up side, Dishoom has been doing take-aways with a difference. They send you the ingredients, part-made, and the instructions to cook the food yourself. I've not had opportunity to try it myself but I'm told they are delicious.
And then, there's Dishoom's cookbook.
I received this as a Christmas gift and, oh my, what a wonderful gift it is too. And I say this despite not yet even beginning to attempt the recipes within. Indeed, if it wasn't for the fact that Dishoom's food is utterly scrumptious, the recipes wouldn't matter at all. Even if every one proves to be a flop (and I know they won't), this book will still have been a wonderful addition to my library.
Why? Because Messrs Thakrar, Thakrar and Nasir have brilliantly created the book around an imaginary day tour of Bombay (Bombay mind, not Mumbai) stopping off at cafes and restaurants, hotels and Jazz gigs to pick up refreshments along the way. Subtitled 'From Bombay with Love' and with a note on the cover disclaiming the book as a 'highly subjective guide to Bombay', the pages are crammed with essays revealing the love the Dishoom creators have for this yesteryear part of India.
There are times when people have critcised Dishoom for giving too much homage to colonial India, the British Raj. I'm a fierce critic of any British person who wants to deny the damage and many wrongs done during the imperial era, or wants to justify the actions of the British. But that doesn't mean everything was bad. There is a glory to the period too. India is a beautiful, beautiful place and the British made their mark, as they do, and it isn't unattractive despite the wrongs - which is exactly why so many landmarks remain in the country today. Dishoom pays homage to the good that there was in those days - such as the bringing of Jazz to the city - that came about despite, as well as because of, the British. The essays absolutely make you fall in love with the place and the urge to visit it and redo these imaginary tours for real is strong.
Indeed, perhaps because I have visited India several times as well as living many years in Bangladesh, its cousin, but I felt like I HAD visited Bombay after reading these chapters, so vivid is the authors' descriptions. I heard the sounds and saw the sights; I even tasted the food and drinks and had the conversations with the characters they introduced me too.
Not many writers manage to excite my imagination in this way. If these authors weren't in the restaurant business, they should be writing for a living. In fact, they love literature so much they include a reading list at the back of the book which includes Rushdie's 'Midnight's Children' and Seth's 'A Suitable Boy', but not, noticeably, Robert's 'Shantaram' - a book I'm wading through at the moment and agree wholeheartedly with the authors' damning appraisal. These men want you to know the real Bombay - as was and as now - not some romanticised fictional version. There's no need for fiction, the real thing is good enough.
My only complaint is this: how do we get a sequel to such a cookery book? I'm left loving Bombay and wanting more. It is not fair of the writers to do this to me, to leave me high and dry like this.
The answer is, of course, to reproduce the smell (and taste) of Bombay; to do the cooking. And that's the next step to undertake, with care and great respect to the wonderful work these guys have done. And then, when this virus is finally dealt with and travel becomes possible again, a visit to Bombay is in order; via London and a 'quick' two-hour breakfast in Shoreditch, of course.
July 24, 2020
Perhaps you would like to travel, but are unable to travel given a global pandemic.
Well, this gorgeous cookbook takes you on a walk around Bombay to look at architecture, tell some stories about what used to be and takes you to so many great restaurants and shops you lose track, caught up in the visual tastes provided. There's even a map! Who doesn't love a map?
Slight disclaimer: I have cooked nothing from this book.
Well, this gorgeous cookbook takes you on a walk around Bombay to look at architecture, tell some stories about what used to be and takes you to so many great restaurants and shops you lose track, caught up in the visual tastes provided. There's even a map! Who doesn't love a map?
Slight disclaimer: I have cooked nothing from this book.
December 26, 2023
ummm actually obsessed. this is so much more than just a cookbook. the stories regarding culture & history are so beautiful. this is the first cookbook i actually sat down and read cover to cover. obsessed with dishoom and i can’t wait to make some of these recipes to hold me over until i visit london again!
March 5, 2024
A beautiful, unusual cookbook — a very personal walking tour of old Bombay with historical anecdotes, gorgeous photos, and recipes. The whole enterprise is so charming, I feel nostalgic for a place and time I’ve never been. What a treat!
February 7, 2021
5
I borrowed this ebook from my library, but I will be purchasing a copy asap so I can make so many of these recipes in the future. It covers everything from breakfast to snacks; and cocktails! I cannot wait for dinner parties to be allowed again, as I will definitely be trying out some of these recipes.
I enjoyed the story throughout immensely, such vivid descriptions of, what sounds to be, a perfect time exploring and eating in Bombay. All accompanied by some stunning photos, both old and new.
I borrowed this ebook from my library, but I will be purchasing a copy asap so I can make so many of these recipes in the future. It covers everything from breakfast to snacks; and cocktails! I cannot wait for dinner parties to be allowed again, as I will definitely be trying out some of these recipes.
I enjoyed the story throughout immensely, such vivid descriptions of, what sounds to be, a perfect time exploring and eating in Bombay. All accompanied by some stunning photos, both old and new.
Read
December 11, 2021very teary-eyed finishing this one.
July 25, 2021
It is the first time I made an exception of buying a cookbook that wasn't purely vegetarian. It is the first time I read a cookbook cover to cover instead of just looking at the pictures and placing it on the shelf.
This book is simply beautiful. It marries my love of food and travel perfectly.
It transported me to a city I have only briefly visited giving a romantic, glorious, old-world charm picture of Bombay as it was in the yester years and perhaps still is. (Hopefully)
The food pit-stops are the best. I really loved the way the book goes from breakfast to late night tipples, covering the history, architecture, people stories of the places to visit in the different hours of the day. I might not have the stamina and appetite to cover all the places in one-day, however, if I ever get a chance to visit Bombay leisurely, I would sure want to try a few of the places suggested in the book.
This was a delightful read.
This book is simply beautiful. It marries my love of food and travel perfectly.
It transported me to a city I have only briefly visited giving a romantic, glorious, old-world charm picture of Bombay as it was in the yester years and perhaps still is. (Hopefully)
The food pit-stops are the best. I really loved the way the book goes from breakfast to late night tipples, covering the history, architecture, people stories of the places to visit in the different hours of the day. I might not have the stamina and appetite to cover all the places in one-day, however, if I ever get a chance to visit Bombay leisurely, I would sure want to try a few of the places suggested in the book.
This was a delightful read.
August 21, 2021
Thank you Dishoom to bring up my memories of 1940s when to my young mind, Bombay was heaven. Every summer holiday was spent in Bombay or near about Bombay like Matheran and Juhu, and Dahanu. It was glorious time with my cousins and their friends roaming on the streets of Bombay, getting shoe polished on the pavement opposite St. Xavier's College, eating delicious Bhel-Purees, enjoying the breeze on Chowpatty sands, and going to see movies in unimaginably posh cinema halls. Going to Metro was like going to heaven. Eating a dish of snacks at Hindu gymkhana at a price one can't even dream today.
That Bombay for me is gone.
It is Mumbai of today.
But, Dishoom, thank you to revive Bombay which I can savour miles away.
That Bombay for me is gone.
It is Mumbai of today.
But, Dishoom, thank you to revive Bombay which I can savour miles away.
September 5, 2022
Dishoom (a sound for a punch in movies specially) is a chain of restaurants in London, with the theme of much loved Irani Cafes of Mumbai (then Bombay).
They have released a cookbook featuring the popular dishes of their restaurants peppered with nostalgic stories about Bombay (Mumbai)
Though the recipes are mostly non-vegetarian and not useful for a vegetarian me, it did take me to the best parts of Bombay, where I spent half a decade of my professional life.
Irani / Parsi restaurants are popular more for their non vegetarian food, hence I haven't been much to them but did remember often getting the fluffy pav from Yazdani bakery in Fort for lunch.
It was definitely worth it.
They have released a cookbook featuring the popular dishes of their restaurants peppered with nostalgic stories about Bombay (Mumbai)
Though the recipes are mostly non-vegetarian and not useful for a vegetarian me, it did take me to the best parts of Bombay, where I spent half a decade of my professional life.
Irani / Parsi restaurants are popular more for their non vegetarian food, hence I haven't been much to them but did remember often getting the fluffy pav from Yazdani bakery in Fort for lunch.
It was definitely worth it.
October 10, 2022
Just devoured this book on a trip to the southern part of Mumbai and it made our experience feel more personal than using a regular guidebook. We hit many of the restaurants recommended (all cheap eats and totally delicious) and had many stories in our heads as we came across the historical landmarks mentioned.
It's a beautiful book with a very helpful, simplified map of the area. The photographs of places and dishes capture the feeling of Bombay in all its gritty glory.
I borrowed the book from a friend but must own a copy for myself!
It's a beautiful book with a very helpful, simplified map of the area. The photographs of places and dishes capture the feeling of Bombay in all its gritty glory.
I borrowed the book from a friend but must own a copy for myself!
September 1, 2020
I picked this up at Dishoom Kensington after having one of the best meals I've ever eaten. I've used a few recipes as inspiration in my own kitchen and have not been disappointed. But this one goes beyond a recipe book. There's so much info and story in here written with wit and genuine joy. I love everything about it.
September 3, 2020
Much more than a cookbook, this delves into the nooks and crannies of Bombay and provides a short history of Irani culture. If you have ever been to Dishoom, this book will show you not only where their great recipes come from, but also their inspiration for their designs and why they seem to have pictures of bodybuilders everywhere!
May 9, 2020
Lovely gift for someone who loves Bombay. Or loves cooking. Or both. All the restaurants mentioned in this book opened before independence. That will give you a flavour of the nostalgia trip this is. Enjoy.
January 1, 2023
I don’t normally rate recipe books, but this is an incredible exception. The whole book is an immersive experience of what eating in Bombay, and the Iranian cafes in particular would be. Great storytelling, photography and obviously recipes. By the way, my gunpowder potatoes and chicken ruby are actually better than the original 😋
December 23, 2023
Dishoom is an excellent book to have handy for parties and special events. The recipes are delicious and taste like they’re straight from the restaurant. We do find that most of the dishes are for special occasions only as they take a while to make.
August 18, 2024
So much more than a simple cookbook!
It's a story of food, traditions, culture and history of an amazing place in India. It's almost like a mental trip to places far away.
If you're interested in a little bit more than just simple Indian cuisine and some recipes, this is a book for you.
It's a story of food, traditions, culture and history of an amazing place in India. It's almost like a mental trip to places far away.
If you're interested in a little bit more than just simple Indian cuisine and some recipes, this is a book for you.
April 11, 2020
More than a cookery book. Enjoyed being transported to some of my favourite joints and lanes. Excited to try the different recipes and enjoy Bombay in a home away from home.
November 12, 2022
Written in a fun, engaging, stylish way, funky like Dishoom food. Learnt a lot about who Parsis are due to migration and their history. Like everyone I'm fascinated by the various dhabas India has to offer.
December 22, 2019
A delightful book. Quirky, hard to classify - definitely more than a cookery book although there are recipes here for every meal of the day. It is structured around a tour of Bombay (old name preferred), taking in a lot of history, social history and architecture, particularly relating to the Irani community. The tour takes you to places suitable for different meals and drinks (breakfast, snacks, lunch, and even fist, second and third dinners). I have learned a lot about Bombay! The recipes are on the whole not too difficult although some might be hard to achieve with a domestic oven. There are useful cooking tips and notes on ingredients at the end. It's too nice a book to take near any messy cooking.
May 18, 2025
I find this sorta underwhelming
If you like the stories and don't mind there's a lot less than 100 substantial main dishes here but lots of spice mixes, sauces condiments and cocktails
Just a lot of the dishes didn't appeal to me, but you like the same type of vegetable dishes as Ottolenghi would say, you'd like this book a lot more.
the best thing about the book is that the nuances with the spicings are carefully done,
...................
What you get in the first 50 pages
[not my cup of tea]
Akuri
[tomato and egg on bread + add spice]
[not happy]
tomato - green chillies - cilantro
red onion - turmeric - deghi mirch
eggs - bread
Parsi omelette
[eggs and ketchup - got it]
[with a nuance of tomato + onion overdose]
egg - red onion - tomato
chillies - coriander leaf
ketchup - bread
Kejriwal
mature cheddar - white bread - spring onions
green chillies - eggs - ketchup
Keema per eedu
[what's inside a chicken nugget spiced up with eggs and yoghurt, and metallic chicken livers]
minced chicken - garlic paste - ginger paste
deggi mirch - cumin - garam masala
yoghurt - turmeric - onion
bay leaf - green cardamom pod - cinnamon sticks
fenugreek leaf coriander leaf
chicken livers - buns - eggs
Chicken livers on toas
[okay chicken livers and yoghurt, and uh spiced up]
chicken livers - garlic paste - ginger paste
cumin - turmeric - deggi mirch
garam masala - yoghurt - lime
coriander leaves - sourdough
Bacon naan roll
[bacon and cream cheese + with a odd gag and choke of jam]
naan dough - bacon - cream cheese
coriander leaf - green chilli flakes - tomato chilli jam
Fire toast
sourdough bread
[suggestions to with it
[masala beans]
[orange and star anise marmalade]
[pineapple and pink peppercorn jam]
[beans and toast + spicy liquorice marmalade weirdness and pineapple jam - got it]
Masala beans
baked beans - garam masala - green chillies
coriander leaf - onion
garlic paste - ginger paste - deghi mirch
tomato puree - tinned chopped tomatoes
[still not happy]
............
A love letter to Bombay told through food and stories, including their legendary black daal
Yotam Ottolenghi
This book is a total delight. The photography, the recipes and above all, the stories. I've never read a book that has made me look so longingly at my suitcase.
Nigel Slater
.............
what do I think is okay here
=/
Salli botti [page 110]
cinnamon sticks - bay leaf - red onion
garlic paste - leg of lamb - ginger paste
deggi mirch - turmeric - garam masala
tinned chopped tomatoes - vinegar - jaggery
Vada pau [page 174]
potatoes - ginger - curry leaf
black mustard seed - turmeric - chaat masala
coriander leaf - gram flour - deggi mirch
green chillies - soft white rolls - tamarind chutney
sherry vinegar - jaggery - dried chilli flakes
lime - dark brown sugar - coriander seeds
cumin seeds - mint
garlic - desiccated coconut
Butter garlic crab [page 198]
garlic - ginger - green chillies
spring onion - crab meat - dill
coriander leaf - lime - lemon
soft white rolls - butter
[three recipes 200 pages in - is NOT a good sign]
Prawn koliwada [page 201]
rice flour - gram flour - deghi mirch
garam masala - cumin - turmeric
ginger paste - garlic paste
curry leaf - limes - king prawns
Soft-shell crab masala [page 202]
garlic paste - ginger paste - lime
turmeric - soft-shell crab - white onions
curry leaf - garlic - ginger
deghi mirch - coriander - tomato
green chillies - coconut milk
tamarind chutney - garam masala
Mutton pepper fry [page 206]
mutton leg - ginger paste - garlic paste
turmeric - dried red chillies - cinnamon stick
coriander seed - fennel seed - cloves
curry leaves - mustard seed - red onion
deghi mirch - tomatoes
coriander leaf - lemon - long pepper powder
Chicken Ruby [page 209]
chicken thigh - garlic - ginger
tomatoes - bay leaf - cinnamon stick
green cardamom - black cardamom
deghi mirch - garam masala
runny honey - cumin - fenugreek
dill - double cream - lime
yogurt - coriander leaf - pomegranate seeds
Phaldari kofta [page 210] [now it gets bizarre]
potatoes - green beans - cauliflower
carrots - paneer - breadcrumbs
strong white bread flour - cumin - garam masala
cashew nuts - saffron - ginger
cheddar - dried fruit of your choice - green chillies
lime - pomegranate seeds - coriander leaf
garlic - tomato - bay leaf
green cardamom pod - black cardamom pod
cinnamon sticks - deghi mirch - runny honey
fenugreek leaf - dill - double cream
Chicken berry Britannia [page 232]
basmati rice - lime - chicken thigh
ginger paste - garlic paste
deghi mirch - cumin - garam masala
yoghurt - green chillies - ginger
crisp-fried onions - mint - coriander leaf
double cream - saffron - dried cranberries
Lamb sheekh kebab [page 263
coriander seeds - cumin seeds - coriander stems
green chillies - red onions - ground lamb
garlic paste - ginger paste
garam masala - mint - lime
Spicy lamb chops [page 267]
[interesting and not interesting]
[sugar and lime]
[HP Sauce and Malt Vinegar]
lamb cutlets - garlic paste - ginger paste
malt vinegar - cumin seed - coriander seed
cloves - HP sauce - coriander stalks
garam masala - pepper - jaggery
red chillies; green chillies
lime - mint
Chicken tikka [page 270]
[that's it?]
[seriously the most boring of vegetables gets 20x the spices and depth here]
chicken thigh - ginger - garlic
green chillies - rice vinegar
deghi mirch - turmeric - lime
Paneer tikka chapati roll [page 280]
[an underwhelming cheese and yoghurt sandwich]
[a touch a spice will try really hard to remove the boredom]
[cheese - tomato - green pepper - yoghurt - uh off enough to try once and maybe only once]
atta flour - paneer - deghi mirch
turmeric - fenugreek - lime
gram flour - mustard oil - yoghurt
green pepper - green chillies - tomato
bay leaf - green cardamon - black cardamom
cinnamon stick - garam masala - runny honey
cumin - dill - double cream
baby spinach - coriander leaf - cumin seed
mint - chaat masala - Indian mixed pickle
Gulab jamun [page 302]
semolina - milk powder - ghee
mascarpone - pistachio nuts - sugar
Pineapple and black pepper crumble [page 312]
pineapple - vanilla pods - rolled oats
minor store-cupboard ingredients - black peppercorns
Bloody Mary [page 341]
[trying way too hard]
tomato juice - tomato puree - Tabasco sauce
Worcester sauce - lemon - vinegar
Himalayan pink salt - jaggery - smoked paprika
vodka - celery - pickled silverskin onions
16 recipes
in
381 pages
I'm so temped to give this a D-
and I was being generous with choosing 16 here
July 5, 2020
Exquisite - not just the recipes, which so far have all been delicious (although require a fair amount of forward planning), but also the vignettes that take you on a tour of Bombay. The writing is visceral and transports you to the heart of the city; I could smell the fresh bread and feel the heat on the nape of my neck.
The amount of time, energy and love that has gone into making Dishoom the establishment it is today is mind-blowing, and the owners deserve every accolade that has come their way. I couldn’t believe the little anecdote near the end about the skrews! I am looking forward to patronising Dishoom again soon, now lockdowns are relaxing.
The amount of time, energy and love that has gone into making Dishoom the establishment it is today is mind-blowing, and the owners deserve every accolade that has come their way. I couldn’t believe the little anecdote near the end about the skrews! I am looking forward to patronising Dishoom again soon, now lockdowns are relaxing.
May 2, 2020
A lovely book, but not a recipe book.
Absolutely don’t make any recipes from it... they all require making several things before and litres of oil/butter/cream, which must be why it’s so delicious in the restaurant!
Save your money and visit the great restaurants instead.
Absolutely don’t make any recipes from it... they all require making several things before and litres of oil/butter/cream, which must be why it’s so delicious in the restaurant!
Save your money and visit the great restaurants instead.
March 12, 2025
Loved it. A tour around Bombay and it's many eateries and lots of lovely recipes to try. We've eaten at a couple of Dishoom restaurants, one in London and one in Birmingham and the food and the service is delightful.
May 14, 2021
Dishoom (the book, not our favorite restaurant in all of the UK) is so much more than a “Cookery Book and Highly Subjective Guide to Bombay With Map.” It’s a travelogue, a history lesson, a photo-essay. It’s a celebration and example of how Parsi, Muslim, Hindu, and Christian traditions can harmonize through food. It’s hope that we can recreate some of the exquisite dishes that floored us when we visited the King’s Cross location on numerous occasions (sometimes twice in a day). Recipes, recommended reading, and relish for food, this is the best Eid gift ever (you’re welcome, TP). So many utterly delightful entries but if I had to pick one that has become a staple in our household, it would have to be the simple Masala Chai with its splendid parenthetical admonishment (“By the way, chai simply means “tea.” For this reason you must never say “chai tea”.) visit
https://www.deliciousmagazine.co.uk/r...
Superb blurb:
The powerful concoction of milk, sugar and caffeine is what keeps the city running. Were the tea supply suddenly to dry up, it’s entirely possible that Bombay would simply grind to a halt. (It was rumored in Bombay in the 1890s that Iranians were putting opium in there chai, such was its addictive nature. There was a fearsome activist called Sooderbai Powar, who agitated greatly against this alleged practice. Of course, the Iranians were far too astute to sell open them at the price of chai.)
https://www.deliciousmagazine.co.uk/r...
Superb blurb:
The powerful concoction of milk, sugar and caffeine is what keeps the city running. Were the tea supply suddenly to dry up, it’s entirely possible that Bombay would simply grind to a halt. (It was rumored in Bombay in the 1890s that Iranians were putting opium in there chai, such was its addictive nature. There was a fearsome activist called Sooderbai Powar, who agitated greatly against this alleged practice. Of course, the Iranians were far too astute to sell open them at the price of chai.)
November 7, 2021
Having always been a massive fan of the Dishoom restaurants in London - from the impressive service and excellent food, to the comforting intros and charming wording on the menus, to the delightful decor - it was a pleasant surprise to take a peek into their cookbook and discover that alongside the recipes are gorgeous photos of the food as well as some introductory background to the original inspiration for the restaurant’s concept. It was lovely to read about the history of Dishoom and how it arose from a fondness of Bombay’s Irani cafes. Though I’ve personally never been there myself, it made me want to visit even more and the cookbook was truly a condensation of everything great about the restaurant in one accessible and entertaining volume.
With the recipes themselves; so far I have tried making the malai kulfi recipe which was surprisingly simple to make and was a resounding success! It’s lovely that they’ve included some classic recipes from their menu, though I can understand that not all are inside. Hopefully as I progress through the rest of the recipes in this wonderful volume, I’ll be able to channel that charming Dishoom energy up in my kitchen if I can learn how to make their daal makhani or mattar paneer!
With the recipes themselves; so far I have tried making the malai kulfi recipe which was surprisingly simple to make and was a resounding success! It’s lovely that they’ve included some classic recipes from their menu, though I can understand that not all are inside. Hopefully as I progress through the rest of the recipes in this wonderful volume, I’ll be able to channel that charming Dishoom energy up in my kitchen if I can learn how to make their daal makhani or mattar paneer!
February 21, 2021
What I read was the story, tour really, through South Bombay’s Dhobi Talal for breakfast, Fort for mid-morning snacks, lunch and a refreshing drink, Girgaum Chowpatty (a beach) for afternoon snacks at sunset, Kala Ghoda for first dinner, Bohri Mohalla and Mohammed Ali road for second dinner, Colaba for third dinner, ending at the Taj Mahal hotel’s Harbour Bar for a nightcap.
The tour takes you through the Irani cafés, some Bombay history.
I have been to the Colaba area of Mumbai during a day trip and driven through parts of the city and reading this made me felt transported. I have kept notes and can’t wait to do as much of the walk as possible on my next trip (which I hope will include a night at the Taj)!
As a side note, the recipes I have bookmarked to make look really practical and easy to follow, and follow my intuition of what should be done in each of the dishes.
The tour takes you through the Irani cafés, some Bombay history.
I have been to the Colaba area of Mumbai during a day trip and driven through parts of the city and reading this made me felt transported. I have kept notes and can’t wait to do as much of the walk as possible on my next trip (which I hope will include a night at the Taj)!
As a side note, the recipes I have bookmarked to make look really practical and easy to follow, and follow my intuition of what should be done in each of the dishes.
March 6, 2021
Amazingly rich, complex, & dare I say ‘meaty’ book about the food & people of Bombay. (The authors prefer the historic ‘Bombay’ as opposed to Mumbai because they feel it reflects the rich & cosmopolitan, jazz-infused colonial city.)
The recipes are from the authors’ London Indian restaurant Dishoom, but the photos and text are of the heart of Bombay. In this ‘cookbook’ recipes are almost secondary (but still excellent, note the British measurements in all of them & that lamb is highly featured).
Sit down in an Irani cafe, sip your chai, & page through history. The authors take you on a tour through the places & people of Bombay in a book that transcends time & space. You will feel nostalgic for a place you never knew, but somehow belong... Brylcreem included.
Enjoy
The recipes are from the authors’ London Indian restaurant Dishoom, but the photos and text are of the heart of Bombay. In this ‘cookbook’ recipes are almost secondary (but still excellent, note the British measurements in all of them & that lamb is highly featured).
Sit down in an Irani cafe, sip your chai, & page through history. The authors take you on a tour through the places & people of Bombay in a book that transcends time & space. You will feel nostalgic for a place you never knew, but somehow belong... Brylcreem included.
Enjoy
November 28, 2021
I bought this after visiting Dishoom in London with a friend and falling in love with their unbelievable food. o far I've only made the Makhani Dhal and the Chai recipes out of this book but they were delicious. It's laid out more like a travel book than a cookbook you could easily just sit down with a cup of tea and read it like a sprawling walking tour of Bombay...and honestly you probably should because the recipes are listed in a pretty chaotic way. They're grouped together by meals such as "breakfast", "morning snack", "second lunch", "pre-dinner" so if you see a recipe you want to try, bookmark it or you'll never be able to find it again. There's an index if you get really stuck but you have to remember the name of the dish...
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