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

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Drain the rice when the soaking time is up. Pour two litres of boiling water into a large pan and add the two teaspoons of salt and the lime juice. Tip the rice into the pan and stir well. Boil until it is three-quarters cooked, which should take four minutes from the time the rice went into the pan – you can tell that it’s at this stage by taking a grain between your forefinger and thumb, and pressing down on it with your nail: it should still be slightly firm and break into five or six pieces. Drain the rice; you don’t need to shake it completely dry, because a little extra moisture helps during cooking. Put the sprouted grains into a bowl and pour on boiling water to cover. Tip straight into a sieve to drain, and refresh under cold running water. Shake dry and set aside.

Heat the oven to 200°C/180°C fan/gas 6. Pour 2 litres boiling water into a large pan and add the salt and lime juice. A beautiful book that will transport your palate straight to the Irani cafés of Bombay.” – Susan Low Put the chopped chilli, coriander and red onion into a bowl. Remove and discard the seeds from the other tomato half, finely chop the flesh and add to the bowl. Add the turmeric and chilli powder. Set the bowl to one side. Put the bread in your toaster now. This sweet and spicy take on chai makes a wonderful alternative to your run-of-the-mill cuppa. It’s best served piping hot – just make sure you’ve got a pot nearby for refills.It’s simply a beautiful, hefty thing to have in your home, fragrant with stories of the Parsi cafes dotted across Bombay and a narrative that’ll have you greedily racing towards the end like a pulp fiction novella." – Lucas Oakeley A simple side dish with outstanding results. Adjust the spices to suit your own palate and serve as part of an Indian-inspired feast. You can also make Dishoom’s special masala spice mix here. 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. While the curry is simmering, place a small frying pan over a medium-high heat and add the remaining 1 tbsp oil. Toss in the rest of the curry leaves and fry for 1 minute, until crisp. Drain on kitchen paper and set aside.

Add the vegetable oil to the pan and swirl to ensure the base is coated. Add the fine salt to the onion mix and toss well. When the oil is hot, tip the contents of the bowl into the pan and let the mixture sizzle for 40 seconds, stirring regularly so nothing burns. Remove the potatoes from the grill and divide each one in half, using a metal spoon so you create rough edges. Put the potatoes straight into the spice bowl and toss until well combined.As you learn to cook the Dishoom menu, you’ll also 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. As soon as you walk through the front door of any one of their eight restaurants, you just get it. What is ‘it’ exactly? It’s that warm feeling where you know you’re experiencing something authentic and genuine and that you’re in for a completely unique dining adventure. The service is warm and friendly, the smells are enchanting and you could easily spend an entire meal sat in silence, just gazing upon the décor. Dishoom menu highlights 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.

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. This is the first recipe I've made from the new and enchanting Dishoom cookbook but where do I start? It’s by far the most delicious curry I’ve ever made but having cooked it I feel somewhat traumatised as I now know what it takes to achieve this level of depth and deliciousness: butter, cream, many herbs, spices and oil. A terrifying amount of oil. I followed the recipe exactly because it feels like the right thing to do when trying a recipe for the first time but next time I will massively cut down on the oil as I was having to strain it off at various stages and there was still so much left. At long last, we’re delighted to say that we’ve written the Dishoom cookery book, with over 100 recipes for the Bombay comfort food and drink that we love.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.