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

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Add 1 teaspoon of garam masala, 20g of sugar, 1 tablespoon of runny honey, 1 teaspoon of ground cumin, the crispy sliced garlic (fried earlier), 1 teaspoon of crushed fenugreek leaves and ½ teaspoon of fresh dill fronds to the saucepan. Cook for another 15 minutes.

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 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 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.Remove and discard the stalks from the chillies, then slice each one into 3 or 4 long strips. Set to one side. 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 First, soak the rice – put it in a large bowl and cover generously with water. Using your fingers, gently move the rice around in the water to remove the starch, being careful not to break up the grains. Allow the rice to settle, then pour off the water. Repeat twice with fresh water, then cover with fresh water and soak for 45 minutes.

Add the prawns and tomatoes to the sauce and simmer gently for a further 5-6 minutes, until the prawns are cooked; do not overcook or they will be tough. Dishoom‘s take on bhel – a light, almost-salad street food dish of puffed rice, sev, chopped onions, tomatoes, chilli and chutney. Add ruby-red pomegranate seeds for extra colour and flavour. Grate the remaining garlic and the ginger to a fine paste on a microplane (or grind in a mortar). Using a blender, blitz the chopped tomatoes to a fine consistency. We hope that this beautiful cookery book will transport you to our most treasured corners of Bombay. Read it, and you will find yourself replete with recipes and stories to share with all who come to your table.

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More than likely, you will eventually arrive at your destination. If you’re coming to south Bombay, you will probably travel past high-rises, permanent makeshift slums, crumbling old houses, a brand new sea-link flyover and an Aston Martin dealership, to arrive somewhere near the bottom of the pendant of reclaimed land that is the city.