Picture this: the sizzle of spices hitting hot oil, the steam rising from a pot of slow-cooked black daal, and that first bite of a bacon naan roll that's crisp outside, tender within. If you've ever left a Dishoom restaurant dreaming of those tastes lingering in your own home, this hardcover cookbook makes it real. Half a million copies sold worldwide isn't hype—it's proof that folks everywhere crave these Bombay comforts.
Bombay's streets buzz with flavors you can't quite pin down from standard recipes. Takeout gets close, but it misses the soul—the stories behind the spice blends, the chaos of Mohammed Ali Road feasts, or the quiet sunset at Chowpatty Beach. Home cooks often hit a wall trying to nail that restaurant magic without a guide. Enter Dishoom's first-ever cookbook, your ticket to authentic south Bombay eats without the flight.
Inside, find precise steps for Dishoom's stars: the legendary Black Daal simmered overnight for creaminess, Jackfruit Biryani layered with fragrances, Lamb Raan that's fall-apart tender, and Okra Fries with just the right crunch. Drinks shine too—Masala Chai brewed strong and sweet, refreshing coolers, and cocktails that pair perfectly. Each recipe includes tips honed from the restaurant's kitchens, like exact spice ratios or resting times that build depth.
Flip through glossy pages of stunning photography capturing Irani cafés at dawn, bustling markets, and neon-lit nights. It's a day in south Bombay—from chai and omelette at Kyani & Co. to strolling Horniman Circle. These tales make cooking an adventure, sparking chats at your dinner table. Imagine hosting friends, dishing out Lamb Raan while sharing a quirky story from Nariman Point.
This isn't a dusty shelf-sitter. It's for weeknights when you want something hearty yet simple, lazy Sundays experimenting with biryani, or impressing guests with restaurant-level results. The hardcover feels premium, illustrated beautifully, standing up to splatters and frequent use. Whether you're new to Indian cooking or a spice veteran, it answers 'how do I get that Dishoom taste?' with clear, tested methods. Bring Bombay home—one recipe at a time.
