Dishoom: From Bombay With Love

$35.00

1 in stock

Dishoom: From Bombay With Love shares the secrets to the London restaurant’s 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.

1 in stock

Save 10% when you buy six or more bottles (mix and match) 

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About Dishoom: From Bombay With Love

Dishoom: From Bombay With Love shares the secrets to the London restaurant’s 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 Dishoom menu, 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 omelet 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 Bombay. Read it, and you will find yourself replete with recipes and stories to share with all who come to your table.

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 6.2 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 flavors 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.

 

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