Dishoom: The first ever cookbook from the much-loved Indian restaurant

We are big fans of Dishoom, we eat there quite often. When I saw the book I had to buy it. It's not only a recipe book, it's very nice to read and learn a bit more about Indian food. I have tried a few recipes and they are easy to follow. The results are very nice and tasty, perhaps not quite as good as what you get at the restaurants but that could be down to the chef, lol.

If you want to make delicious food this is a great book but you can get so much more from it if you want. Food isn't just about the recipes. This book is an open time capsule of the history, the people, the land and so much more. You are also paying for translatable skills, flavour pairings, herb and spice ratios, the years and years of testing the recipes so that you can copy and improve rather than invent from scratch. These methods and flavours that aren't exclusive to the recipe, Gunpowder potatoes can easily be gunpowder parsnips /cauliflower/swede. So 1 recipe can be so versatile and give you 20+ if you want. These recipes are guidelines and give you a chance to make it personal for your taste. There will never be a cookbook to satisfy everyone's taste buds, too spicy will be someone else's mild. Those who say it's bland, should taste as they cook and add more if needed. It's like seasoning with salt, you don't wait until you get to the table to salt your food, the recipes gives you guidelines to season. People complain about recipes being hours long because premarinading, it's the exact same principle that you would apply to buttermilk chicken so why is it an issue here? If you want good food, you have to give time and effort otherwise go get a microwave meal. Also people unhappy that its got basic recipes like corn on the cob forget that yes you may know how to grill corn with butter this recipe takes a small step further by giving you spice and acid combinations so that your corn isn't just buttery. Even though these may be simple ideas, it is that exactly what elevates your cooking. This book is also beautifully it gives suggestions on menu but the way the food courses are laid out, gives you the chance to structure your own menu. The only thing i would've liked to see is the full recipe list in a clear place, the recipe are in the index but mixed with the stories. Maybe a separate recipe index or list of the recipes on the title page of each chapter. Overall don't be too swayed by the reviews, everyone is entitled to their own thoughts and opinions but don't take their opinions for your own without giving it a chance. I wrote this because i have been eyeing this book for over a year now and it was the reviews that made me unsure. I am glad i bought it!

What a phenomenal book, I don't usually leave reviews but I just HAD TO for this. First of all, it is HUGE, both in dimensions and number of pages. I'm not sure why I was expecting a small book, but this is GIANT. I love the hardback material of the covers, I'm not sure what it is about the texture of the cover but it's nice. The minimalistic cover design is timeless. I love the large gold lettering down the spine which makes it stand out and a beautiful asset to the bookshelf. It is also perfect for a coffee table book or otherwise display book to be browsed through. Now to the content... I can only describe it as magical. The pages are so absorbing, I found myself lost in it for ages as soon as I opened the book. It takes the reader on a journey through Bombay, and also through time. So much history, culture and beauty is shared. This is so much more than a cookbook, it's a treasure. The recipes became the last thing on my mind! But now to the food... I was expecting a little recipe book, in the hopes that it will help me to cook food remotely similar to the delicious dishes served in the Dishoom restaurants, but I got so much more. I haven't yet cooked from the recipes in the book but, if the beauty of the pages, the detail in the instructions, and the sheer variety of dishes on offer in the book are anything to go by, I have very very high hopes that this book will continue to beyond exceed my expectations! I am immediately buying another as a housewarming gift for my sister. Thank you to the Dishoom family for creating this for us. They could have easily written up something quick, easy, of lower quality in both content and actual physical publication/print, for the sake of making some money. But they absolutely did not! So much heart, soul, time, effort, and dreams have gone in to producing this. I feel like it has been made to be treasured, and that I will for sure.

Paid £13.50 great value and cookbook is well presented

The story: Whenever I typed the words ‘vegetarian or vegan cookbook’ in Amazon’s search engine, this book kept cropping up. I’ve never heard of Dishoom let alone visited the restaurants. As I’ve decided to give Indian cooking a go this Autumn/Winter, I thought I’d have a look Ü The book: Comprising of 399 pages in hardcover, with teal blue coloured front and backboards with navy ink drawings and narrative and gold blocked title heading. The spine being trimmed in navy gold blocked cloth. Measuring H28cmx W19cmx D4.25cm, this is a very smart, good looking book, complete with page ribbon. Open the front cover to reveal a pull-out map of Bombay depicting points of interest within the area. On the reverse is an advertising treat for those who love vintage advertising ephemera. The book commences with a dedication page to Rashmi Thakrar whose son and nephew are two of the authors. The title page is followed by three double page photographic spreads and a single, which are not described. The contents page is split into Breakfast, Mid-morning snacks, Lunch, Afternoon refreshments, Sunset snacks, First, Second and Third Dinners, Pudding and Tipples, followed by Ingredients & cookery guidance, Preparatory recipes, Breads, Chutneys, pickles & dressings and Menu suggestions. Commencing with ‘Welcome to Bombay’ we are introduced to a colourful and amusing description of what one will encounter on arrival. This lasts for 12 pages. Breakfast at 08:00 hrs I was expecting the commencement of recipes, but no, more narrative for a further 9 pages then a recipe for Akuri which is similar to scrambled eggs which is an Iranian café classic we’re told. This is page 36. There follows three further egg inspired breakfasts then you’re greeted by Chicken Livers on Toast. The recipes go on with various dead animal concoctions, then the obligatory baked beans, porridge, granola, breakfast lassi, marmalade and jams. 13 recipes in all, plus how to make something known as ‘Fire Toast’; yes its toast and butter... Mid-Morning snacks at 10:00 hrs more narrative for 11 pages, followed by 7 recipes for buns, puffs (pastry parcels), cheese sticks, biscuits and Masala Chai. Lunch at ‘midday’, you guessed it, more narrative for 9 pages. The first ‘real’ recipe i.e. a curry and we are now on page 100. The book continues in this vain throughout. All measurements are in grams, tsp and tbsp. Being a cook from scratch kind-a gal, my pantry is pretty well stocked. In the Ingredients section of the book, I found three items that I’ve never used; Charoli seeds, Fine sev and Kewda water, available from Asian stores, further investigation found them in larger supermarkets and their websites and from online retailers as well. Therefore all ingredients in the book are easily obtainable in the UK. The verdict: Might have been a prudent move on my part to read the reviews first; this book is not vegetarian let alone vegan (!) There are ‘recipes’ for; eggs on toast ‘Kejriwal’, toast and butter ‘Fire Toast’, grilling corn-on-the-cob ‘Butter-Bhutta’, cheese on toast ‘Chilli Cheese Toast’ and cocktails - Really? I’m stating nothing further. Some reviewers have mentioned that the masalas take a few hours to make. However, in the Cookery Guidance section it states ‘... ready-prepared spice masalas are used... because their lengthy ingredient lists make them impractical to prepare, namely channa masala, pav bhaji masala and chaat masala’. As with most things there’s always a work around. Another reviewer stated that ‘it doesn’t have many photos of the end results’. Every single recipe has an accompanying photograph. If you’re a novice to Indian cuisine, impatient or time lacking, this may be a book to bypass. The recipes are not for the feint hearted; some call for an inordinate amount of preparation work, but if you’re the type that has patience and likes to spend weekends cooking, then go for it. I would suggest however, that the instructions are read through first as you may find that there is a cross reference to another recipe requiring further ingredients and preparation. Unfortunately, I will not be keeping the book and nor will I be able to experience the ‘incredible food’ served in the restaurants as I am vegan. However, it is a wonderful personal diary/travel/history book (with recipes thrown in) and if that is your thing, you will not be disappointed.

Great book, dishes taste just like the restaurant .

I got this in the black friday week sale so it was an absolute bargain. For NYE, I thought I'd cook up the Mutton Pepper Fry, Chicken Ruby and the House Black Daal. I've had all these in the actual restaurant and was wondering how they would compare when made at home. Firstly, I should have read more closely and done some work ahead of the day ie get the marinades done, make the spice masala etc. In the end, I spent a lot of the day in the kitchen but the result was well worth it. The dishes were extremely close to the restaurant version - the pepper fry was amazing! My only query would be the amount of oil used in the makhani sauce, which is most of the Chicken Ruby recipe. I found it far too much and felt the need to decant some of the lake from the top at the end. However, the curry was delicious and will definitely be making again. Highly recommended.

This is more than just a cookbook — it’s a large, beautifully presented collection of Indian recipes inspired by the Dishoom restaurants. Curry lovers will find a wealth of dishes here, from rich vegetarian meals to bold meat curries. Since buying it, I’ve returned again and again to the lamb curry recipes — they’re hot, deeply spiced, and capture the authentic Bombay flavours Dishoom is known for. What really sets this book apart is the balance between food and storytelling. The cultural notes and anecdotes bring the recipes to life, making it feel like a journey through Indian cooking traditions as much as a step-by-step guide. This isn’t a quick weeknight cookbook, but rather one to savour. The recipes reward a little extra time and attention, and the results feel truly restaurant-style. Highly recommended for anyone who enjoys Indian cuisine, wants to recreate Dishoom dishes at home, or simply appreciates a cookbook that’s as enjoyable to read as it is to cook from. 👉 Hope you enjoy the recipes and find this useful.

What a lovely book! Large format, beautiful photos and the text is very engaging to read. This is not a cookbook in the traditional sense, it's more a cultural history with photos and a wealth of recipes. This is the type book you can open at random and start reading or start at the beginning, as the mood strikes. I have not yet cooked any of the recipes but they are easy to follow and well explained, so I'm sure the results in the kitchen will be great. I use my Kindle for most book purchases now but I purchased Dishoom in printed, book form and I strongly suggest you do as well. This is one that would loose a lot on a small screen. As a printed book it's fantastic, I can't wait to get a few oil smudges on it propped up in my kitchen next to the stove while I chop onions!

Love this cookbook!!

This is a fantastic book. I wish all cook books were like this. I am from the south of India, but this book makes you fall in love with South Mumbai. The photographs and the write ups - in addition to the recipes - are to be experienced. It was such a joy to read this book.

Ate at the Edinburgh Dishoom restaurant in August 2022 - for breakfast! It was lovely. The bacon naan wraps were incredible and the spiced eggs were a big hit (we "shared") at the table! I made the naan wraps for Christmas breakfast this year for the family - complete with never ending chai and handmade tomato relish/dipping sauce. I am ready to try out more recipes but I'm also learning about the cultures that contribute to this wonderful place and book.

This book is great I have a copy myself and buy as gifts for others. The seller however kept it in terrible condition. It arrived dirty and edges crushed.