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Dishoom: The first ever cookbook from the much-loved Indian restaurant Hardcover – 5 Sept. 2019
Shamil Thakrar (Author) See search results for this author |
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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
- Print length400 pages
- LanguageEnglish
- PublisherBloomsbury Publishing
- Publication date5 Sept. 2019
- Dimensions18.77 x 3.71 x 27.41 cm
- ISBN-101408890674
- ISBN-13978-1408890677
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Product description
Review
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
There are few cookbooks that immerse you in their subject so thoroughly and so lovingly as Dishoom. Part travel guide, part history, part food manual, this reads like a personal diary with a stonking recipe collection as a bonus. I could eat the Mattar Paneer every week and I probably will, with a Chilli Cheese Toast chaser -- Lulu Grimes
Like its carefully observed, pitch perfect restaurants, Dishoom's cookbook is a feast for all the senses, and brings the restaurant's delicious dishes into the home kitchen. Every page is begging to be pored over and cooked from, each picture leaping from the page with atmosphere and generosity. It's a gorgeous thing -- Rosie Birkett
Shamil Thakrar's intimate, rich and lyrical writing and stories, alongside striking photography, takes the reader on a ride from Koolar & Co café to Marine Drive ― Daily Telegraph
A tantalising foodie tour through the highways and byways of India's largest metropolis ― Sunday Express
The results prove worth it every time, and the book is a pleasure to read ― Daily Telegraph
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. Given the time, I'd cook every single one of them ― BBC Good Food Magazine
Dishoom: From Bombay with Love is a delightful read. Even if you're just after the secret of the bacon naan ― Caterer
These brilliant, easy-to-follow recipes are a virtual tour of the city's best eating and drinking spots -- Delicious magazine
Book Description
From the Back Cover
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 8 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 flavours 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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Product details
- Publisher : Bloomsbury Publishing; 1st edition (5 Sept. 2019)
- Language : English
- Hardcover : 400 pages
- ISBN-10 : 1408890674
- ISBN-13 : 978-1408890677
- Dimensions : 18.77 x 3.71 x 27.41 cm
- Best Sellers Rank: 278 in Books (See Top 100 in Books)
- 1 in Indian Food & Drink
- 1 in Food & Drink Travel
- 10 in Gastronomy (Books)
- Customer reviews:
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Reviewed in the United Kingdom on 2 October 2019
Top reviews from United Kingdom
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I absolutely love Dishoom and I'm so happy that some of my fave dishes are in this cookbook (lamb chops, vada Pau and gunpowder potatoes etc.)
For me I'm just interested in the recipes themselves and not the history behind it but if I get time I will defo check it out.
I like how I've seen that some recipes it will offer an alternative e.g. 12 fresh curry leaves OR 3tsp dried curry leaves. For me, that's helpful!
The quality of the book itself is amazing as well, £20 is a lot for me to spend on a cookbook or any book for that matter but I feel like the quality of the book itself and most importantly all the recipes it has is definitely worth it.
I'm Asian myself but I am absolutely cack at cooking asian dishes but these recipes are really detailed and tell you how to make everything including any spice blends they add.
OH and a nice little thing they have towards the end are menu ideas! So for Eid or Diwali etc., gives you some inspiration on what to dishes to cook which I think is nice.
I am honestly so excited to cook all my favourites, I might finally be a decent cook :) I think I'm most excited about the chops.... the fact that I can have them whenever I want.... the dream
The cooking instructions are easy to follow and they even provide vegetarian alternatives to some dishes. There is a detailed guide to the ingredients that are commonly used in their dishes along with suggestions on places to buy them.
I've already tried a few recipes already (3 different masala spices, fish dish, Naan, house black Daal, Kulfi and mixed greens) and they taste very close to the restaurant dishes themselves.
I recommend this book to anyone interested in trying a variety of Indian dishes suitable to any palate, or wishes to take a closer look being the scenes of Dishoom restaurants.

Reviewed in the United Kingdom on 2 October 2019
The cooking instructions are easy to follow and they even provide vegetarian alternatives to some dishes. There is a detailed guide to the ingredients that are commonly used in their dishes along with suggestions on places to buy them.
I've already tried a few recipes already (3 different masala spices, fish dish, Naan, house black Daal, Kulfi and mixed greens) and they taste very close to the restaurant dishes themselves.
I recommend this book to anyone interested in trying a variety of Indian dishes suitable to any palate, or wishes to take a closer look being the scenes of Dishoom restaurants.


