We’ve got 6 Dishoom recipes to keep you satisfied during lockdown (2024)

So, Dishoom… what’s all the fuss about?

UK restaurant chain Dishoom pays homage to the Irani cafés and traditional cuisine of Bombay. In their prime in the 60s, there were almost four hundred Irani cafés but now, fewer than thirty remain. What made Irani cafés so special? According to Dishoom, they broke down barriers by bringing people together over food and drink and were the first places in Bombay where people of any culture, class or religion could take cool refuge from the street with a cup of chai, a simple snack or a hearty meal. People from all walks of life shared tables, rubbed shoulders and broke bread together.

As soon as you walk through the front door of any one of their eight restaurants, you just get it. What is ‘it’ exactly? It’s that warm feeling where you know you’re experiencing something authentic and genuine and that you’re in for a completely unique dining adventure. The service is warm and friendly, the smells are enchanting and you could easily spend an entire meal sat in silence, just gazing upon the décor.

Dishoom menu highlights

Oh, and I haven’t even mentioned the best part; the food. It’s surprisingly affordable and boy, it’s delicious. Head for breakfast and you’ll be able to knock back one of their famous bacon naans (yep, that’s streaky bacon, served in a freshly baked tandoori naan, with a dollop of cream cheese, chilli tomato jam and fresh herbs). Wash it down with their refillable hot chai, which is the best in the business. Their “all-day” menu starts from noon and boasts an array of Bombay delights – all differing in spice levels and portion sizes. If you’re there for lunch, tuck into a few of their small plates, such as their lamb samosas or try their incredible Dishoom chicken tikka (a side of gunpowder potatoes is non-negotiable here). Of an evening, opt for something more substantial, such as their Chicken Berry Britannia or a classic Ruby Murray. Don’t rob yourself of trying their cracking co*cktails too; their extensive list of alcoholic and non-alcoholic tipples are masterpieces in their own right.

Support Dishoom (& friends) during Coronavirus

While all eight of Dishoom’s restaurants have had to temporarily close their doors, there are plenty of ways you can help Dishoom (and get your Dishoom fix!) at home.

1. Donate to the Feed The NHS fundraising page. Teaming up with many restaurants in the hospitality industry, Dishoom are feeding our invaluable frontline workers. You can find out how to donate here.
2. Buy the Dishoom cookbook or invest in a gift voucher for a rainy day.
3. Make some of Dishoom’s best-loved recipes at home and share the love on social.

Eight Dishoom recipes you can make at home during lockdown

Chicken berry Britannia (biryani)

A biryani-style dish that sees marinated chicken cooked with fluffy rice and topped with butter and cream. It’s really special and makes a fantastic weekend feast.

Get the recipe here.

Gunpowder potatoes

A simple side dish with outstanding results. Adjust the spices to suit your own palate and serve as part of an Indian-inspired feast. You can also make Dishoom’s special masala spice mix here.

Get the recipe here.

Bhel

Dishoom‘s take on bhel – a light, almost-salad street food dish of puffed rice, sev, chopped onions, tomatoes, chilli and chutney. Add ruby-red pomegranate seeds for extra colour and flavour.

Get the recipe here.

Prawn koliwada

Dishoom‘s prawn koliwada is a deep dive into flavour and makes a delectable seafood starter or snack. Serve with their punchy green vada chutney to cut through the deep-fried richness.

Get the recipe here.

Akuri (spiced scrambled eggs)

This simple dish is not unlike scrambled eggs but comes with a good kick of heat. It’s a breakfast dish fit for royalty.

Get the recipe here.

Masala chai

This sweet and spicy take on chai makes a wonderful alternative to your run-of-the-mill cuppa. It’s best served piping hot – just make sure you’ve got a pot nearby for refills.

Get the recipe here

These recipes are from Dishoom’s new cookery book, Dishoom: From Bombay with Love. Order yourself a copy here.