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

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Dishoom has a long-established link with the charity Magic Breakfast, which has seen more than 8m meals donated to children who would otherwise go hungry. The next day I opened the slower cooker to let it reduce for part of the day, and by the time dinner came it was perfect. 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. I didn't dust it with the final spices but have used the same mix to good effect with other recipes in this book.

One tiny tweak I’ll make next time is to slice the garlic for the makhani sauce rather than dicing it. This ranges from cookbooks (like Cooking for Isaiah: Gluten Free, Dairy Free Recipes to nonficition (like Salt: The Complete World History).

We hope that this beautiful cookery book will transport you to our most treasured corners of Bombay.

If you’re feeling lazy, you can totally skip the whole curry part and just marinate and grill the chicken to eat with just about anything. When the daal is thick and creamy, add 90ml of double cream and cook for another 15 minutes before transferring to bowls. The children watch its arc, their eyes wide with wonder, until it lands gently back in the chef's hands. The method of cooking the potatoes created delicious spuds on their own, but then with the lime juice, butter, and kebab masala? You can change your choices at any time by visiting Cookie preferences, as described in the Cookie notice.

Was really excited to try this recipe after trying the Dishoom black daal recipe for instant pot and have to say that it definitely delivered! A most delicious at-home lunch, or a welcome addition to your Sunday table (might we suggest serving alongside lamb raan and naan – do take a look).

Pour over the lime and chilli dressing (please kindly see below for the particulars on how to prepare this). However, it is a wonderful personal diary/travel/history book (with recipes thrown in) and if that is your thing, you will not be disappointed. There are few cookbooks that immerse you in their subject so thoroughly and so lovingly as Dishoom . 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. Add 1 teaspoon of garam masala, 20g of sugar, 1 tablespoon of runny honey, 1 teaspoon of ground cumin, the crispy sliced garlic (fried earlier), 1 teaspoon of crushed fenugreek leaves and ½ teaspoon of fresh dill fronds to the saucepan.I found the infused bourbon sweeter than I wanted and may reduce the volume of sugar next time but I want to keep playing with this. Through the course of this eccentric and charming book you will be taken on a day-long tour of south Bombay, peppered with much eating and drinking.