Nothing will help you sleep better than finishing a meal with a tall glass.Ĭhai can be made in a variety of ways, with differing quantities of milk and sugar, but at its core are the aromatics. Friendly front-of-house staff offer steaming cups of the comforting milky tea to patiently queuing diners with rumbling stomachs, waiters gently nudge newbies to the restaurant to try it with brunch and regulars knowingly eschew a latte for bottomless chai. It’s a drink that weaves a common thread through meals at Dishoom. Die-hard fans will be pleased to hear that it contains the recipe for another favourite: the restaurant’s spicy, sweet masala chai. Now the founders of Dishoom are happily sharing their secrets in their first cookbook, Dishoom: From Bombay With Love. Their signature creamy and rich black daal, which is cooked for a full 24 hours, has earned cult status and inspired many copycat recipes, as has the breakfast bacon naan, which sandwiches rashers with cream cheese, tomato-chilli jam and fresh coriander in pillowy bread (and shares, ahem, remarkable similarities with the McDonald’s bacon flatbread, launched in early 2018). The trio opened Dishoom, a restaurant inspired by the Irani cafés of old Bombay, in Covent Garden, London, in 2010, and have since expanded to multiple sites across the capital, as well as spots in Manchester and Edinburgh. There’s no doubt that Messrs Shamil and Kavi Thakrar, along with chef Mr Naved Nasir, have played a huge part in shaping Britain’s modern Indian dining scene, catering to and inspiring appetites beyond curry houses and Kingfisher beer.
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