Kookboekenclub

Dishoom

From Bombay with Love

Kavi Thakrar (Auteur), Shamil Thakrar (Auteur)

The SUNDAY TIMES bestseller 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 comforting Dishoom menu at home, you will also be taken on a day-long tour of south Bombay, peppered with much eating and drinking. Youll 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 Dishooms 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. Ive never read a book that has made me look so longingly at my suitcase Nigel Slater

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  • Chicken ruby

    Ruby Murray was a 1950s Irish pop singer, whose name became Cockney rhyming slang for curry. This is our take on butter chicken, which was invented at the famous Moti Mahal in Delhi. Apparently, the cook first made this dish for his staff using leftover tandoori chicken in a makhani sauce. The owner then put it on the menu, and it soon became their most popular dish.

  • Chilli drizzle

    This is a sweet-sour-spicy syrup to add tang to your dishes. Drizzle it on anything that needs a bit of livening up. Or combine it with tamarind chutney to make a tamarind drizzle (see below). Take good care while preparing this drizzle, and do not stand over the pan, as the steam will sting your eyes. It will keep in the fridge for up to a couple of months, in a sterilised container.

  • Chilli pomelo salad

    Hot, tangy, nutty, sweet. Fresh kale gives this salad plenty of bite and vigour, while the red chilli adds an addictive heat. Mint for freshness, juicy bursts of pomelo, the sweetness of dates and crunch of pistachios – all make it a little more interesting. We serve this two ways: as a salad or side dish to share (as below), or with cooled, pulled murgh malai (page 273). It makes an exceptional lunch on a hot day.

  • chilli pomelo salad

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  • noon chai

    A spicy tea made with a blend of loose tea and fresh ginger, combined with spices and milk for a rich, flavorful experience.

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  • raita

    This cooling yoghurt dish is a traditional accompaniment that goes well with almost any meal, but especially suits the biryanis and vegetarian curries.

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