Dishoom: The first ever cookbook from the much-loved Indian restaurant

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At long last, we’re delighted to say that we’ve written the Dishoom cookery book, with over 100 recipes for the Bombay comfort food and drink that we love. I haven’t had the pleasure of dining at Dishoom so I have no comparison to make of the restaurant dish. What goes by the name of ‘Bombay food’ is like the city itself – cosmopolitan, colourful and, in many ways, chaotic. Dark, rich, silken Indian cocoa and sweet pears soaked overnight in bitter Campari, vermouth and dry citrus gin.

I’ve tried 4 times and I’m not saying it isnt good, Dishoom cookbook version, but it isnt epic like when I go to Dishoom.Chicken marinade For the marinade, blitz 10g of ginger, 20g of garlic, 5g of fine sea salt, 1 teaspoon of deggi mirch chilli powder, 1½ teaspoons of ground cumin, ½ teaspoon of garam masala, 2 teaspoons of lime juice, 2 teaspoons of vegetable oil and 75g of full-fat Greek yoghurt in a blender or small food processor. I followed the recipe exactly because it feels like the right thing to do when trying a recipe for the first time but next time I will massively cut down on the oil as I was having to strain it off at various stages and there was still so much left. I also left in the black cardamom pods, cinnamon sticks and Bay leaves until adding the chicken and cream.

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. Cook until paste has browned a little, about 5 minutes, then add the blended tomatoes, being careful of splattering. This ranges from cookbooks (like Cooking for Isaiah: Gluten Free, Dairy Free Recipes to nonficition (like Salt: The Complete World History). I know I have the recipe (cookbook as well)and have been to Dishoom many times you cannot emulate the chicken at home without a clay oven. The deggi mirch chili powder specified in the OG recipe is just a mild variety of indian chili powder; I subbed the standard (spicier) one we have at home.I’m fresh off the plane from my trip to Australia, and the one thing that stuck out for me about the land down under, aside from the abundance of cute marsupials, is the fact that they LOVE pies. Lift the chicken out of the marinade and let the excess drip off, before frying a few pieces at a time until golden brown and crispy – approximately 4 mins – as always with chicken making sure it is cooked through. I did extra chicken as it had defrosted on the side and I was worried it would end up wasted, I adjusted the spices accordingly. This is a low cleanup, super easy, but still healthy and simple mac n cheese recipe for students, room sharers, and road warriors who used up their whole per diem on alcohol.