Dishoom: the First Ever Cookbook from the Much-Loved Indian Restaurant recipe book recipe book 
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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 
 
 
 
 
 



        

            
            

                
Publisher
                
Bloomsbury Publishing
            
            
            

                
Dimensions
                
18.77 x 3.71 x 27.41 cm
            
            
            

                
Language
                
English
            
            
            

                
Print length
                
400 pages
            
            
            

                
Book Type
                
Hardcover
            
            
            

                
ISBN-10
                
1408890674
            
            
            

                
ISBN-13
                
978-1408890677
            
            
            

                
Publication date
                
5 Sept. 2019
            
            
        
         




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