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Dishoom: The first ever cookbook from the much-loved Indian restaurant Kindle Edition
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Hardcover, Illustrated
"Please retry" | ₹1,199.00 |
- 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
- LanguageEnglish
- PublisherBloomsbury Publishing
- Publication date5 September 2019
- File size121982 KB
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Product description
Review
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
About the Author
Dishoom serves a much-loved menu of Bombay comfort food and award-winning drinks in beautiful restaurants that each have a unique story. The first Dishoom opened in Covent Garden in 2010, and there are now five restaurants in London, one in Edinburgh, and one in Manchester. Dishoom breaks down barriers by bringing people together over food and drink: in its restaurants, at its events, and through charity (donating a meal for every meal, with 8 million meals donated so far).
Shamil and Kavi Thakrar are co-founders of Dishoom and Naved Nasir is Executive Chef. Shamil and Kavi grew up in London, but have spent many years becoming deeply acquainted with Bombay's flavours and quirks and falling in love with the city. Naved worked in various renowned restaurants in Bombay before moving to London to open Dishoom. This is their first cookbook.
--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:
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Over all a very good book it seems.
But came in such a damaged state

Over all a very good book it seems.
But came in such a damaged state








Top reviews from other countries



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.


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