In this book, you'll find several elements dedicated to helping you understand spices, basic cooking and preparation techniques. The recipes themselves are divided across different elements of the day, from breakfast through morning snacks through to the Bilboesque Third Dinner and Pudding. House Black Daal (p.214) A Lot to Choose Fromĭishoom cookbook is a melting pot of people and practices, featuring over 100 recipes from Parsi, Black Daal, and Christian traditions. Further sections are dedicated to Ingredients and Cookery Guidance, Breads, Chutneys, Pickles & Dressings, and more. Peppered with memories, it gives a brief account of family ties, how chef Naved Nasir came on board, the importance of shared spaces, and how Bombay’s Irani cafés are – to him – a symbol of inclusion.ĭishoom Cookbook is divided into 10 chapters from Breakfast and Mid-Morning Snacks, right through Lunch and Sunset Snacks to three dinner chapters, and finally Pudding and Tipples. Written by Shamil Thakrar (one of Dishoom’s founders), it is a beautifully unpretentiously personal expression of the love and history that has gone into creating the cookbook. Personal stories, documented histories, route guides and recommendations dart between much-loved recipes and mouth-watering images of dishes to be made, make this journey a mouth-watering experience.įor anyone who doesn't know Dishoom, or never visit one of its restaurants, the introductory chapter will make you want to catch the first plane to go eat in one of its eight restaurants. Dishoom Cookbook has been created around an imaginary day tour of Mumbai (then known as “Bombay”) stopping off at cafes and restaurants, hotels and Jazz gigs to pick up refreshments along the way.
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