Flavours of Bombay

The team behind London’s much-loved Dishoom restaurant shares spice-fuelled recipes in the new cookbook, Dishoom: From Bombay with Love.

- SHAMIL THAKRAR, KAVI THAKRAR & NAVED NASIR

Our relationship with Bombay, like the best sort of relationship, continues to mature and deepen with the passage of time. Admittedly, the city is not always easy to love. It is an utterly imperfect city, full of the best and the worst; the extremes of human existence cohabiting cheerfully, hemmed in tight against each other by the ocean on three sides.

Endless wanderings in Bombay have brought us more knowledge, to be sure. However, each wandering, each look into the history of this or that building, and each meeting with a Bombay character full of stories to tell has brought much more. As our knowledge has grown, so has our obsession with the city.

There is nothing we love more than feeding people in our restaurants, and we are extremely happy to be sharing our recipes so you can cook them in your own kitchen.

Keema per eedu (spiced mince)

SERVES 4

You’ll find Irani cafés all over south Bombay serving little dishes of keema (spiced lamb mince) and fresh bread for breakfast, lunch and dinner. While this lamb dish, keema pau, sits on our all-day menu, at breakfast we serve a lighter variation using chicken mince.