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Recipes from this book
Anju and Priyesh Patel’s Batata Poha
Anju and Priyesh Patel · Dishoom
Tender batata (potatoes) and pillowy poha (flattened rice flakes), made fragrant with familiar spices. A glitter of pomegranate seeds brings sweetest tang.
Arooj Aftab’s Doodh Wali Yakhni
Arooj Aftab · Dishoom
Tender chicken, still on the bone, simmers in the smoothest of milk sauces, gently lifted with garam masala and green cardamom.
Chef Arun’s Family Fish Curry
Chef Arun · Dishoom
Juicy kingfish steaks are marinated until ruby red, then cooked oh-so tenderly in a sauce rich with spices and tangy with tamarind.
Chef Salim’s pakora with chai
Chef Salim · Dishoom
Very moreish crisp and crunchy spiced snacks for daubing with chutney and pairing with steaming ‘chai-walla’ chai.
Cockney Sikh’s Langar-walle Aloo Rotis
Cockney Sikh · Dishoom
Hearty, humble potatoes are mashed and spiced to perfection, kneaded into a pillowy dough, then cooked atop a hot tawa until they sizzle and steam.
Firangi’s Panchpuran Lamb Risotto
Firangi · Dishoom
Rich and warming saag gosht, brightened with seasonal cavolo nero, and slipped into humble risotto. Befitting of celebrations.
Roya Shariat’s Kuku Sabzi
Roya Shariat · Dishoom
Persian egg frittatas are brightened with a plentitude of fragrant herbs. Individual cups make for seamless sharing.
Sana Siddiqui's Egg and Potato Curry
Sana Siddiqui · Dishoom
Fill bowls and bellies with jammy-yolked eggs and softest baby potatoes. A deliciously moreish curry for deep nostalgia and comfort.
Savannah’s Roti Rolls with Egg and Cabbage
Savannah · Dishoom
A core breakfast staple from Savannah's upbringing – makes two rotis per person, each containing a quilt of seasoned egg omelette, with nicely spiced cabbage tucked inside. Most simple, comforting and readily adaptable. Enjoy morning, noon and night, whenever hunger strikes.
Sindhu Vee’s daal with raw mango
Sindhu Vee · Dishoom
Simple, filling arhar daal is given a twist with gloriously green raw mango. Tart and ticklish on the tongue and deeply delicious in the belly.
Studio Priyanka’s Poori and Raw Mango Pickle
Studio Priyanka · Dishoom
Crispy-puffed pooris for punchy pickle scooping – spicy, tarty-tangy green mangoes. Sweetened with juicy mango slices alongside.
Sumayya Usmani’s Peshawari Chicken Karahi
Sumayya Usmani · Dishoom
Choicest chicken and tangy tomatoes sing with blistered green chillies, fragrant black pepper and a flourish of fresh ginger. Most gratifying.