We went to the Dishoom in Carnaby, London. Indeed the Chicken Ruby, Chicken Berry Brittania and Masala Paratha lived up to my Parsi Cuisine taste buds! I took these dishes and WOW they were tasty! Served with unlimited hot House Chai (Masala Chai)made my tourist fatigue disappear. I felt rejuvanated and refreshed sitting thru the meal gawking at the Parsi Memorabilia!
Chicken Ruby
Tender chicken in a rich, silky makhani sauce. A good and proper curry redolent with spice and flavour.
Chicken Berry Britannia
Tempting and flavourful pot of chicken, ginger, garlic, mint, coriander and rice cooked together in the Kacchi style. An homage to Britannia’s Chicken Berry Pulao, with cranberries.
Masala Chai
All things nice: warming comfort and satisfying spice. Made the traditional way, or with oat milk. All who have tried it, swear by it.
Paratha
This being a Michelin Star restaurant and myself a parsi chef since 45 years. I was feeling adventurous, I went down to the kitchen to complement the Chef. Chef Atul Patil lived upto the Dishoom name.
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Mr Atul Patil announced that Dishoom is coming to NY, USA.
Dishoom, London’s insanely popular Indian restaurant, is officially coming to New York City
The cult-favorite Bombay-inspired eatery will open in Manhattan next year, with bacon naan in tow !
Dishoom: The first ever cookbook from the much-loved Indian restaurant. HALF A MILLION COPIES SOLD GLOBALLY
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. 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.
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.
‘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
