Dishoom: The First Ever Cookbook from the Much-Loved Indian Restaurant

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A New York Times Magazine Cookbook You Need * A Food52 Best Cookbook of the Year

"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'll 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 cookbook 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