Put the sprouted grains into a bowl and pour on boiling water to cover. Tip straight into a sieve to drain, and refresh under cold running water. Shake dry and set aside. As you learn to cook the Dishoom menu, you’ll also 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. He also believed in reincarnation. We’d like to think that he is somewhere reading this dedication and diving into this book with delight. CONTENTS Once you have found your places of refuge, Bombay first becomes human and then – without you noticing exactly when – it completes the seduction and becomes delightful.

Finally, and perhaps most importantly, we hope you will be replete with recipes and stories to share with all who come to your table. There is nothing that we love more than feeding you all in our restaurants, and we are extremely happy to be sharing our Dishoom recipes, so that you can cook them in your own kitchen. The gram flour is for making your own bhajis, and dishes such as sweet laddoo or dumplings. Meanwhile, the tamarind pulp is fantastic for creating a distinctive sweet, tangy flavour in recipes such as the creamy yoghurt Dahi Bhalla Chaat. A simple side dish with outstanding results. Adjust the spices to suit your own palate and serve as part of an Indian-inspired feast. You can also make Dishoom’s special masala spice mix here. Cut the potatoes into bite-sized pieces, add to a pan of boiling, salted water and cook until almost tender. Drain and pat dry, then set aside. By now, you may have an initial impression of Bombay. It’s a crowded place, of course. Glass and steel alternates with corrugated iron and then gives way to fading Art Deco and wild, slightly oriental Gothic. It’s not really the same as the rest of India. It’s somewhat monochromatic, with less of the colour that people seem to associate with the country. It is clearly a city of massive and closely juxtaposed extremes.Koolar & Co. has a specific importance for me. Not far away is a small ground-floor flat in an unremarkable building, where my mother and I spent a few months of my very early life. My family had been thrown out of our home on another continent, and Bombay was our refuge when we had nowhere else to go. We actually celebrated my first birthday here in Koolar & Co. and apparently we had a little cake. This would certainly be a memory I would lovingly treasure if I had it.

First make the makhani sauce. Peel and finely dice 15g of the garlic. Warm a large saucepan over a medium-high heat and add the oil. Toss in the chopped garlic and fry until light golden brown and slightly crisp – about seven to eight minutes. Remove with a slotted spoon and drain on kitchen paper. PDF / EPUB File Name: Dishoom_From_Bombay_with_Love_-_Shamil_Thakrar.pdf, Dishoom_From_Bombay_with_Love_-_Shamil_Thakrar.epub Toast the bread until very lightly browned on both sides. Set aside to cool slightly while you prepare the topping. Put a small handful of the grated cheese (roughly 10g), 1 tsp chopped spring onion and a pinch of green chilli to one side, to be used when you fry the egg(s). 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. If Bombay was already full of all kinds of people, Irani cafés further helped to mix them physically in the same spaces and helped enhance the cosmopolitan culture of the city. When people break bread together, barriers break down.Just beyond the playground is a vantage point from which you can admire the generous sweep of the bay. The Portuguese clambered ashore in the sixteenth century when there was little more than a clutch of seven tropical islands at the edge of the Arabian Sea. Imagine this view without buildings and with a lot more sand and palms. The place was named bom bahia ( good bay in Portuguese) which eventually became Bombay. This book is dedicated to the late, great Rashmi Thakrar who passed away, too soon, in 2017. He was Shamil’s father, Kavi’s uncle and the first Dishoom person that Naved ever met. He was (until the very end) our most joyful cheerleader, and tireless finder-in-chief of obscure nuggets to turn into fully formed ideas. He’s the reason why Dishoom is so full of stories. In 1947, the joyous awakening of the nation to life and freedom was stained with the blood from Partition. The violent rupture of the subcontinent into India and Pakistan resulted in perhaps a million deaths. However, Bombay came together rather than falling apart. Naresh Fernandes – a passionate advocate of the need for shared spaces in Bombay – writes in his book, City Adrift, that "Freedom came amidst a shortage of milk and sugar as Bombay devoured piles of celebratory sweets. At midnight on 15 August 1947, B.G. Kher… head of the provincial ministry, raised the tricolour… and declared, ‘Citizens of free India, you are now free’. After a shastri, a moulvi, a Catholic bishop and a Parsi priest said appropriate prayers, Kher touched a switch and the buildings behind him burst into light. A mighty roar went up and brass bands blared out raucous tunes. A river of revellers swept through the streets, waving tricolours, riding in trams and on top of them. While Delhi and Calcutta were wrenched apart by riots sparked by the anxieties of Partition, Bombay was joyous and peaceful. Reported The Times of India, ‘Hundreds of thousands marched cheering through the illuminated streets of Bombay, uninterruptedly shouting slogans in a multitude of tongues, which turned the city at midnight into a Babel.’"

The Dishoom cookbook bundle is everything you need to conjure up the Bombay flavours, made famous by the London restaurant menu. The bestselling cookbook complete with ten, full-size key ingredients and spices at your fingertips to recreate the renowned restaurant dishes at home. Put the couscous into a microwavable container (a large mug is ideal). Add 60ml boiling water and the olive oil, and microwave on high for one minute. Leave to stand for five minutes, then fluff up with a fork. (The couscous can be cooked in a small pan over a medium heat, but it’s just a very small quantity.) Once forked through, leave the couscous to cool. A beautiful book that will transport your palate straight to the Irani cafés of Bombay.” – Susan LowThe Irani cafés were not just a source of romantic nostalgia. They were also important. Nineteenth-century Bombay is often and rightly described as a cosmopolitan city, but eating out was uncommon and almost always segregated. Religions had strong and specific prescriptions on diet, with caste an additional division. Further, the colonists created racially exclusive spaces. Those with brown skin couldn’t enter the Yacht Club or the Bombay Gymkhana and generally weren’t allowed to eat in the dining halls of hotels. (The great Parsi industrialist, Jamsetji Tata, changed this when he opened the Taj Mahal Palace hotel where the rule was clear that no one could ever be denied access for being Indian.) There are few cookbooks that immerse you in their subject so thoroughly and so lovingly as Dishoom ‘From Bombay with Love’. Part travel guide, part history, part food manual, this reads like a personal diary with a stonking recipe collection as a bonus. I could eat the Mattar Paneer every week and I probably will, with a Chilli Cheese Toast chaser.” – Lulu Grimes The Parsis are a proper Bombay success story. They are an ancient and distinct community from Iran which has not only been absorbed into the city, but has shaped it and is completely identified with it. At the same time, the community has held onto its identity and traditions with integrity. The Parsis originally landed and settled north of Bombay in Gujarat a thousand years ago, but came to the city as it grew. (Gujarat is also where Shamil and Kavi’s family is from.) They were enterprising and valued education, and became wealthy and influential through trade in cotton, opium and other goods. They were also strongly civic-minded and philanthropic. Over the centuries, Bombay has owed a significant part of its infrastructure and public culture to the Parsis’ generosity.

A gorgeous book that delves into the history and flavours of Mumbai's Irani cafes, so evocative that I can smell the keema pau even before I’ve started cooking. And like Dishoom itself, it’s fun and accessible.” – Xanthe Clay While all eight of Dishoom’s restaurants have had to temporarily close their doors, there are plenty of ways you can help Dishoom (and get your Dishoom fix!) at home. 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.So 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