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Dishoom: The first ever cookbook from the much-loved Indian restaurant by [Shamil Thakrar, Kavi Thakrar, Naved Nasir]

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Shamil Thakrar

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

by Shamil Thakrar (Author), Kavi Thakrar (Author), Naved Nasir (Author) Format: Kindle Edition

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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

Print length

840 pages
Language

English
Publisher

Bloomsbury Publishing
Publication date

5 September 2019
File size

121982 KB
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Product description

Review

A love letter to Bombay told through food and stories, including their legendary black daal

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

There are few cookbooks that immerse you in their subject so thoroughly and so lovingly as Dishoom. 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

Like its carefully observed, pitch perfect restaurants, Dishoom's cookbook is a feast for all the senses, and brings the restaurant's delicious dishes into the home kitchen. Every page is begging to be pored over and cooked from, each picture leaping from the page with atmosphere and generosity. It's a gorgeous thing

Shamil Thakrar's intimate, rich and lyrical writing and stories, alongside striking photography, takes the reader on a ride from Koolar & Co café to Marine Drive (Daily Telegraph)

A tantalising foodie tour through the highways and byways of India's largest metropolis (Sunday Express)

The results prove worth it every time, and the book is a pleasure to read (Daily Telegraph)

Over 100 comfort food recipes - inspired by Parsi, Muslim, Hindu and Christian traditions - take you from dawn till dusk, starting with breakfast and ending with dinner and a nightcap. Given the time, I'd cook every single one of them (BBC Good Food Magazine)

Dishoom: From Bombay with Love is a delightful read. Even if you're just after the secret of the bacon naan (Caterer)

These brilliant, easy-to-follow recipes are a virtual tour of the city's best eating and drinking spots

The only cookbook my 21 year old son has shown interest in - ever (The Times)

Bravo for the perfect cookbook: great recipes that really work, witty and friendly words, but also beautiful design and evocative, story-telling photography (The Spectator)

This cookbook would be top of my Christmas list (Daily Express)

A book for the masses (Caterer)

The cookbook we've been waiting for (Women's Health)

A book for both the coffee table and the kitchen (Guardian Review)

As good as any travel book, if not better (Mail on Sunday)

It truly is a feast, not only for the stomach, but also the eyes (Sunday Post)

This splendid book is both a loving tribute to the city and a sumptuous guide to Dishoom specialties. An irresistible book for any lover of Indian food (Daily Mail)

A tantalising foodie tour through the highways and byways of India's largest metropolis (S magazine (Sunday Express))

The authors pay exuberant tribute to their bustling, overcrowded, magnificently architectured, poverty-stricken, food-loving native city (Oldie)

For step-by-step recipes and fabulous traveller's tales, you'll have to buy this book (Oldie) --This text refers to an out of print or unavailable edition of this title.

Book Description

An eccentric and charming cookbook from Dishoom, with over 100 recipes from the much-loved restaurants --This text refers to an out of print or unavailable edition of this title.

Product details

ASIN ‏ : ‎ B07QHZTCCG
Publisher ‏ : ‎ Bloomsbury Publishing; 1st edition (5 September 2019)
Language ‏ : ‎ English
File size ‏ : ‎ 121982 KB
Text-to-Speech ‏ : ‎ Enabled
Screen Reader ‏ : ‎ Supported
Enhanced typesetting ‏ : ‎ Enabled
X-Ray ‏ : ‎ Enabled
Word Wise ‏ : ‎ Not Enabled
Print length ‏ : ‎ 840 pages

Best Sellers Rank: #127,577 in Kindle Store (See Top 100 in Kindle Store)
- #624 in Specialty Travel
- #1,054 in Travel & Tourism (Kindle Store)
- #1,134 in Food, Drink & Entertaining (Kindle Store)

Customer Reviews:
7,591 ratings

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Customer reviews

4.8 out of 5

7,591 global ratings

5 star		85%
4 star		10%
3 star		3%
2 star		1%
1 star		2%

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Nostalgic Read

Reviewed in India 🇮🇳 on 3 November 2022

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This book recreates the magic that Bombay exudes and how food is such an integral part of this magic- both the place and food are very close to my heart.

Helpful

Kalesh Kumar S G

I wish all cookbooks were like this

Reviewed in India 🇮🇳 on 28 October 2020

Verified Purchase

This is a fantastic book. I wish all cook books were like this. I am from the south of India, but this book makes you fall in love with South Mumbai. The photographs and the write ups - in addition to the recipes - are to be experienced. It was such a joy to read this book.

2 people found this helpful

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ranji

Beautiful book but arrived in a bad condition

Reviewed in India 🇮🇳 on 20 September 2021

Verified Purchase

It was pretty damaged from the corners .. pretty disappointed -

One person found this helpful

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Shivam

The recipes are so apt

Reviewed in India 🇮🇳 on 23 June 2021

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One of the finest books on Parsi cuisine and the culture of Bombay.

Reviewed in India 🇮🇳 on 23 August 2020

Verified Purchase

Got this book today recipes ,stories is great
Over all a very good book it seems.
But came in such a damaged state

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Anurag

It's a really good book and the packaging was nice too.

Reviewed in India 🇮🇳 on 24 December 2020

Verified Purchase

Cutting the chase, you can buy it. It's worth the money.

Reviewed in India 🇮🇳 on 5 June 2020

Verified Purchase

I was looking forward to reading this book. Alas the copy I received wasn't a new one.

One person found this helpful

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Ribwosome

An Afternoon Read

Reviewed in India 🇮🇳 on 18 June 2020

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Really detailed recipes! Useful for an amateur cook to hone the skills.

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Top reviews from other countries

Steve

Beautifully presented - Don't believe the HYPE!

Reviewed in the United Kingdom 🇬🇧 on 26 September 2019

Verified Purchase

It is a beautifully presented book. The history and photography top draw (2 stars). However the recipes are not very good. I have made the achari paneer, the prawn molee and crispy okra. Not very good at all, a waste of time and ingredients. I love the restaurant but recipes don't translate well, I am an experienced cook. If your looking for an Indian cookbook in same style of relaxed South Indian regional cooking then I recommend Vivek Singh "Spice at Home". Rick Stein "India" is still the best all rounder. If you want recipes to work which become part of your repertoire, I would recommend you take my advice. Sorry guys at Dishoom.

233 people found this helpful

Only me

Initial disappointment

Reviewed in the United Kingdom 🇬🇧 on 6 September 2019

Verified Purchase

I’d really looked forward to this book being published. It will probably appeal to a wide audience but I am unsure if I will keep the book. It’s part ode to Bombay, part cookbook. The first recipe is on page 36. For someone who cooks quickly, it isn’t easy to navigate through the book. Between every brief section of recipes there are multiple pages of travelogue and photos. For those interested in the history and culture of the city this will be of interested. I however just want to be able to access recipes quickly to cook family meals.

114 people found this helpful

Quisha

NOT A COOKBOOK

Reviewed in the United Kingdom 🇬🇧 on 20 December 2020

Verified Purchase

The story:
Whenever I typed the words ‘vegetarian or vegan cookbook’ in Amazon’s search engine, this book kept cropping up. I’ve never heard of Dishoom let alone visited the restaurants. As I’ve decided to give Indian cooking a go this Autumn/Winter, I thought I’d have a look Ü

The book:
Comprising of 399 pages in hardcover, with teal blue coloured front and backboards with navy ink drawings and narrative and gold blocked title heading. The spine being trimmed in navy gold blocked cloth. Measuring H28cmx W19cmx D4.25cm, this is a very smart, good looking book, complete with page ribbon.
Open the front cover to reveal a pull-out map of Bombay depicting points of interest within the area. On the reverse is an advertising treat for those who love vintage advertising ephemera. The book commences with a dedication page to Rashmi Thakrar whose son and nephew are two of the authors. The title page is followed by three double page photographic spreads and a single, which are not described. The contents page is split into Breakfast, Mid-morning snacks, Lunch, Afternoon refreshments, Sunset snacks, First, Second and Third Dinners, Pudding and Tipples, followed by Ingredients & cookery guidance, Preparatory recipes, Breads, Chutneys, pickles & dressings and Menu suggestions.
Commencing with ‘Welcome to Bombay’ we are introduced to a colourful and amusing description of what one will encounter on arrival. This lasts for 12 pages.
Breakfast at 08:00 hrs I was expecting the commencement of recipes, but no, more narrative for a further 9 pages then a recipe for Akuri which is similar to scrambled eggs which is an Iranian café classic we’re told. This is page 36. There follows three further egg inspired breakfasts then you’re greeted by Chicken Livers on Toast. The recipes go on with various dead animal concoctions, then the obligatory baked beans, porridge, granola, breakfast lassi, marmalade and jams. 13 recipes in all, plus how to make something known as ‘Fire Toast’; yes its toast and butter...
Mid-Morning snacks at 10:00 hrs more narrative for 11 pages, followed by 7 recipes for buns, puffs (pastry parcels), cheese sticks, biscuits and Masala Chai.
Lunch at ‘midday’, you guessed it, more narrative for 9 pages. The first ‘real’ recipe i.e. a curry and we are now on page 100.
The book continues in this vain throughout.

All measurements are in grams, tsp and tbsp.
Being a cook from scratch kind-a gal, my pantry is pretty well stocked. In the Ingredients section of the book, I found three items that I’ve never used; Charoli seeds, Fine sev and Kewda water, available from Asian stores, further investigation found them in larger supermarkets and their websites and from online retailers as well. Therefore all ingredients in the book are easily obtainable in the UK.

The verdict:
Might have been a prudent move on my part to read the reviews first; this book is not vegetarian let alone vegan (!)

There are ‘recipes’ for; eggs on toast ‘Kejriwal’, toast and butter ‘Fire Toast’, grilling corn-on-the-cob ‘Butter-Bhutta’, cheese on toast ‘Chilli Cheese Toast’ and cocktails - Really? I’m stating nothing further.

Some reviewers have mentioned that the masalas take a few hours to make. However, in the Cookery Guidance section it states ‘... ready-prepared spice masalas are used... because their lengthy ingredient lists make them impractical to prepare, namely channa masala, pav bhaji masala and chaat masala’. As with most things there’s always a work around.
Another reviewer stated that ‘it doesn’t have many photos of the end results’. Every single recipe has an accompanying photograph.

If you’re a novice to Indian cuisine, impatient or time lacking, this may be a book to bypass. The recipes are not for the feint hearted; some call for an inordinate amount of preparation work, but if you’re the type that has patience and likes to spend weekends cooking, then go for it.
I would suggest however, that the instructions are read through first as you may find that there is a cross reference to another recipe requiring further ingredients and preparation.

Unfortunately, I will not be keeping the book and nor will I be able to experience the ‘incredible food’ served in the restaurants as I am vegan.

However, it is a wonderful personal diary/travel/history book (with recipes thrown in) and if that is your thing, you will not be disappointed.

42 people found this helpful

Design Junkie

“For something to truly succeed, it must have a little poetry at the heart of it”

Reviewed in the United Kingdom 🇬🇧 on 5 September 2019

Verified Purchase

As an avid - almost compulsive - collector of recipe books, I have to say that this is a truly wonderful book. The recipes, the stories, the illustrations, the design, the aesthetic presentation, the sheer volume of information and inspiration is astounding. Dishoom - yet again you have outdone yourselves. Fantastic. Without a doubt, Rashmi Thakrar, wherever he might be, is extremely proud.

55 people found this helpful

SR

Very high quality book with amazing recipes

Reviewed in the United Kingdom 🇬🇧 on 18 September 2019

Verified Purchase

I dont normally write a review this quickly but honestly I am so happy with this cookbook
I absolutely love Dishoom and I'm so happy that some of my fave dishes are in this cookbook (lamb chops, vada Pau and gunpowder potatoes etc.)

For me I'm just interested in the recipes themselves and not the history behind it but if I get time I will defo check it out.

I like how I've seen that some recipes it will offer an alternative e.g. 12 fresh curry leaves OR 3tsp dried curry leaves. For me, that's helpful!

The quality of the book itself is amazing as well, £20 is a lot for me to spend on a cookbook or any book for that matter but I feel like the quality of the book itself and most importantly all the recipes it has is definitely worth it.

I'm Asian myself but I am absolutely cack at cooking asian dishes but these recipes are really detailed and tell you how to make everything including any spice blends they add.

OH and a nice little thing they have towards the end are menu ideas! So for Eid or Diwali etc., gives you some inspiration on what to dishes to cook which I think is nice.

I am honestly so excited to cook all my favourites, I might finally be a decent cook :) I think I'm most excited about the chops.... the fact that I can have them whenever I want.... the dream

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