You’ve queued around the corner for a table and you’ve lusted over its bacon naans, and now Dishoom is giving you the chance to recreate your favourite dishes at home, thanks to the release of its first ever cookbook. Dishoom: From Bombay With Love transports you to the most treasured corners of Bombay, one dish at a time. Each chapter focuses on one course, from breakfast and mid-morning snack, to lunch, dinner and puddings, while exploring a different part of the vibrant city. With 100 recipes and a plethora of engaging stories, it’s a surefire way to impress your guests at your next dinner party.
Dishoom: From Bombay with Love by Shamil Thakrar, Kavi Thakrar, Naved Nasir (Bloomsbury, £26), out 5 September. See a selection of recipes from the book below:
Akuri – a simple dish, not unlike scrambled eggs – is an Irani café classic. Kyani & Co. serves the best akuri, along with a similar, slightly drier dish called bhurji. It is delicious mopped up with fresh, pillowy pau (Bombay’s favourite bread buns) or thick slices of fresh, white loaf, but it will work just as well on toast.
Use the best quality free-range eggs you can find, and a good, ripe, flavoursome tomato – this will make all the difference. And do make sure you have cooked everything else – including the toast – before the eggs hit the pan; they’ll be
ready before you know it.
This recipe serves one as a generous breakfast, or two alongside some bacon, sausages, grilled mushrooms and masala beans. If you double the recipe, use a large frying pan so that the ingredients sizzle and the eggs cook quickly.
1 medium tomato (about 70g)
1 tsp olive oil
A pinch of sea salt flakes
½ small green chilli, very finely chopped
About 6 coriander sprigs, very finely chopped
¼ red onion (30g), finely chopped
¼ tsp ground turmeric
A pinch of deggi mirch chilli powder
2 large eggs
1 tbsp vegetable oil
¼ tsp fine sea salt
1 thick slice of white bloomer or sourdough
Butter, for spreading
A few coriander leaves
- Heat the grill to high.
- Slice the tomato in half. Place one half on a baking tray, cut side up, drizzle with the olive oil and sprinkle with the salt flakes. Place under the grill and cook for 10 minutes.
- Put the chopped chilli, coriander and red onion into a bowl. Remove and discard the seeds from the other tomato half, finely chop the flesh and add to the bowl. Add the turmeric and chilli powder. Set the bowl to one side. Put the bread in your toaster now.
- Warm a medium frying pan over a high heat. Crack the eggs into a cup or small jug, but don’t mix them at this stage.
- Add the vegetable oil to the pan and swirl to ensure the base is coated. Add the fine salt to the onion mix and toss well. When the oil is hot, tip the contents of the bowl into the pan and let the mixture sizzle for 40 seconds, stirring regularly so nothing burns.
- Add the eggs and mix well to scramble. Count to five, then mix again. Count to five again, mix again. Repeat this, counting only to three each time, until the eggs are just cooked and still very soft.
- Butter your toast, place on a warm plate and pile the eggs on top. Serve immediately, scattered with a few coriander leaves and with the grilled tomato on the side.
Lassis are a very common drink in India, although, admittedly, not often seen at breakfast. The classic flavour choice is sweet or salted. In the Punjab, you can enjoy a full-fat milk yoghurt lassi – served in a big glass and topped up with freshly churned butter. It’s unsurprisingly rich, and lovely and frothy when served over crushed ice.
This breakfast lassi is not dissimilar to a smoothie, with plenty of bananas and oats.
1 very ripe banana, peeled
100ml coconut milk
140g full-fat Greek yoghurt
50ml mango purée (fresh
2 tsp steel-cut oats
3 tsp runny honey
A large pinch of cumin seeds
A pinch of fine sea salt
4 ice cubes
- Put all of the ingredients into a blender, add 160ml water and blitz until completely smooth.
- Pour into a glasses and serve, with straws.
Lamb Sheekh Kabab
A sheekh kabab is formed from spiced lamb mince, wrapped around a skewer, then grilled. To create our mince for this recipe we blend a mixture of 80% lean lamb leg and 20% fresh lamb suet to give the best balance of fat for optimum succulence. If you can manage this at home, we strongly recommend it.
If you’re unable to buy lamb suet and your lamb mince is quite lean, processed cheese slices are a secret trick that will add a welcome richness. For the most succulent kababs, finely chop the cheese, mix with your lamb mince and then pass through the fine setting of a hand mincer.
2 tsp coriander seeds
2 tsp cumin seeds
10g coriander stalks
10g green chillies (2–3)
50g red onion, roughly chopped
500g lamb mince (20% fat)
2 processed cheese slices, finely chopped (optional)
1½ tsp fine sea salt
25g garlic paste
15g ginger paste
1 tsp freshly ground black pepper
2½ tsp garam masala
Mint leaves, chopped
Red onion slices
- Warm a dry frying pan over a medium heat. Add the coriander and cumin seeds and toast for 2 minutes, shaking the pan regularly. You should be able to smell the spices. Tip them out onto a plate and allow to cool, then crush to a powder, using a pestle and mortar or spice grinder.
- Using a blender or mini food processor, briefly blitz the coriander stalks, green chillies and red onion to a coarse paste (do not make it fine).
- If you have a mincer, pass the lamb (with the cheese, if using) through it for especially juicy kababs.
- Put the lamb mince and salt into a large bowl and mix well to ensure they are thoroughly combined. Add the coriander, chilli and onion mix, along with the crushed toasted seeds, garlic and ginger pastes, black pepper and garam masala. Mix vigorously for 2–3 minutes (using a stand mixer if you have one). You should see tiny white strands forming in the meat, which indicates that it is ready. Cover and refrigerate for 30–60 minutes. (If you are using wooden skewers, soak them now.)
- Portion the kabab mix into 10 balls, each weighing 60g. Push a kabab stick through the centre of each, then press the mixture into a thin sausage shape around the skewer, using your hands. The prepared kababs can be covered and stored in the fridge for 3–4 hours if you’re not grilling them immediately.
- Heat the grill to medium-high. Grill the kababs for 4–6 minutes, turning regularly, until nicely browned and cooked through, but still soft and tender inside. Let the kababs rest for 2 minutes, then transfer them to plates and garnish with chopped mint and red onion. Serve at once, with lime wedges.
Pineapple & Black Pepper Crumble
This is our take on a British classic. You can serve it warm or cold, on its own, or with custard or a scoop of vanilla or cinnamon ice cream. The tang of pineapple and spice of pepper work wonderfully together.
You can prepare the crumble topping in advance, but don’t apply it until you’re ready to bake.
For the filling
1 large, fresh ripe pineapple (you need around 750g flesh)
1 vanilla pod or 2 tsp vanilla extract
100g granulated sugar
A few twists of black pepper
For the crumble
100g plain flour
100g rolled oats
100g granulated sugar
100g salted butter, cubed, at room temperature
Vanilla ice cream or custard
- Trim the pineapple of its skin, prising out the “eyes”, and cut into 2cm chunks, discarding the hard core.
- Place the pineapple chunks in a saucepan and add 200ml water. If using a vanilla pod, split in half, run a knife down the length to remove the seeds and add the seeds and pod to the pan. (If using extract, it goes in later.) Simmer over a medium-low heat for 20–25 minutes, or until the pineapple is soft, stirring occasionally. If the pan starts to become dry, add a little more water.
- Meanwhile, make the crumble. Mix the dry ingredients together in a large bowl. Add the butter and rub in with your hands until fully incorporated; there should be no loose flour left.
- Heat the oven to 200°C/Fan 180°C/Gas 6.
- Once the pineapple is soft, add the sugar and simmer for a further 5 minutes. Add the black pepper and vanilla extract, if using. Turn off the heat and set aside.
- Spread the pineapple mixture in a medium baking dish and top with the crumble mix. Bake for 30–40 minutes, until the topping has formed a lovely golden crust.
- Allow to stand for 5 minutes then serve, with vanilla ice cream or custard.