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

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

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

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Over 100 comfort food recipes - inspired by Parsi, Muslim, Hindu and Christian traditions - take you from dawn till dusk, starting with breakfast and ending with dinner and a nightcap. Dishoom cookbook is a melting pot of people and practices, featuring over 100 recipes from Parsi, Black Daal, and Christian traditions. So many utterly delightful entries but if I had to pick one that has become a staple in our household, it would have to be the simple Masala Chai with its splendid parenthetical admonishment (“By the way, chai simply means “tea. By using the Web site, you confirm that you have read, understood, and agreed to be bound by the Terms and Conditions.

It’s hope that we can recreate some of the exquisite dishes that floored us when we visited the King’s Cross location on numerous occasions (sometimes twice in a day). For 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.It's laid out more like a travel book than a cookbook you could easily just sit down with a cup of tea and read it like a sprawling walking tour of Bombay.

Based on the popular London chain of restaurants, this book takes one on a virtual journey through a day in Mumbai eating and exploring.The black dhal tastes like it was made in the restaurant despite it taking about a quarter of the 24 hour cooking treatment it normally gets. The tour takes you to places suitable for different meals and drinks (breakfast, snacks, lunch, and even fist, second and third dinners). The recipes themselves are divided across different elements of the day, from breakfast through morning snacks through to the Bilboesque Third Dinner and Pudding. PO Box, Afghanistan, Albania, Algeria, American Samoa, Andorra, Angola, Anguilla, Argentina, Armenia, Azerbaijan Republic, Belarus, Benin, Bhutan, Bosnia and Herzegovina, Botswana, British Virgin Islands, Burkina Faso, Burundi, Cameroon, Cape Verde Islands, Central African Republic, Chad, Channel Islands, Comoros, Cook Islands, Côte d'Ivoire (Ivory Coast), Democratic Republic of the Congo, Djibouti, Equatorial Guinea, Eritrea, Ethiopia, Falkland Islands (Islas Malvinas), Fiji, French Polynesia, Gabon Republic, Gambia, Georgia, Ghana, Greenland, Guam, Guinea, Guinea-Bissau, Guyana, Haiti, India, Iraq, Kazakhstan, Kenya, Kiribati, Kyrgyzstan, Laos, Lebanon, Lesotho, Liberia, Libya, Macedonia, Madagascar, Malawi, Mali, Marshall Islands, Mauritania, Mauritius, Mayotte, Micronesia, Moldova, Mongolia, Montenegro, Morocco, Mozambique, Namibia, Nauru, Nepal, Netherlands Antilles, New Caledonia, Niger, Nigeria, Niue, Northern Ireland, Palau, Papua New Guinea, Puerto Rico, Republic of the Congo, Russian Federation, Rwanda, Saint Helena, Saint Pierre and Miquelon, Saint Vincent and the Grenadines, San Marino, Scilly Isles, Scottish Highlands, Scottish Islands, Senegal, Serbia, Seychelles, Sierra Leone, Solomon Islands, Somalia, Suriname, Svalbard and Jan Mayen, Swaziland, Tajikistan, Tanzania, Togo, Tonga, Tunisia, Turkey, Turkmenistan, Tuvalu, Uganda, Ukraine, Uzbekistan, Vanuatu, Vatican City State, Venezuela, Virgin Islands (U. Made the chicken ruby far too much oil to reduce tomatoes poured most of it out just not needed, it took a lot of cooking it took forever and I didn't like it it was too tomatoey that's all I could taste.

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