Finally, and perhaps most importantly, we hope you will be replete with recipes and stories to share with all who come to your table. There is nothing that we love more than feeding you all in our restaurants, and we are extremely happy to be sharing our Dishoom recipes, so that you can cook them in your own kitchen. Grate the remaining garlic and the ginger to a fine paste on a microplane (or grind in a mortar). Using a blender, blitz the chopped tomatoes to a fine consistency. Just beyond the playground is a vantage point from which you can admire the generous sweep of the bay. The Portuguese clambered ashore in the sixteenth century when there was little more than a clutch of seven tropical islands at the edge of the Arabian Sea. Imagine this view without buildings and with a lot more sand and palms. The place was named bom bahia ( good bay in Portuguese) which eventually became Bombay. First, soak the rice. Put the rice into a large bowl and cover generously with water. Using your fingers, gently move the rice around in the water to remove the starch, being careful not to break up the grains. Let the rice settle, then pour off the water. Repeat twice more, each time with fresh water, then cover again with fresh water and leave to soak for 45 minutes. For the marinade, blitz the ingredients together in a blender or mini food processor to a smooth paste.

So 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 However, Bombay came together rather than falling apart. Naresh Fernandes – a passionate advocate of the need for shared spaces in Bombay – writes in his book, City Adrift, that "Freedom came amidst a shortage of milk and sugar as Bombay devoured piles of celebratory sweets. At midnight on 15 August 1947, B.G. Kher… head of the provincial ministry, raised the tricolour… and declared, ‘Citizens of free India, you are now free’. After a shastri, a moulvi, a Catholic bishop and a Parsi priest said appropriate prayers, Kher touched a switch and the buildings behind him burst into light. A mighty roar went up and brass bands blared out raucous tunes. A river of revellers swept through the streets, waving tricolours, riding in trams and on top of them. While Delhi and Calcutta were wrenched apart by riots sparked by the anxieties of Partition, Bombay was joyous and peaceful. Reported The Times of India, ‘Hundreds of thousands marched cheering through the illuminated streets of Bombay, uninterruptedly shouting slogans in a multitude of tongues, which turned the city at midnight into a Babel.’" Put the dal into a large bowl, cover with water and whisk for 10 seconds. Let the dal settle, then pour out the water. Repeat three or four times, until the water is clear. Tip the dal into a large saucepan and pour in at least four litres of cold water. Bring to a boil and cook steadily for two to three hours. Skim off any impurities that rise to the surface, and add more boiling water as required to keep the grains well covered. The dal grains need to become completely soft, with the skins coming away from the white grain. When pressed, the white part should be creamy, rather than crumbly. When cooked, turn off the heat and set aside for 15 minutes. And then, gradually, you discover the simple joy of morning chai and omelette at Kyani & 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 and of taking the air at Nariman Point at night.The gram flour is for making your own bhajis, and dishes such as sweet laddoo or dumplings. Meanwhile, the tamarind pulp is fantastic for creating a distinctive sweet, tangy flavour in recipes such as the creamy yoghurt Dahi Bhalla Chaat. Heat the grill to high. Put the potatoes on a baking tray. Brush with oil and grill until crispy and browned – 5-7 minutes. Turn the potatoes over and repeat to Readers from far and wide have responded by buying copies for friends and families, Thakrar said, with the charity reporting “some kind donations” as well. If using the makhani sauce immediately, add 80ml of double cream and simmer for 5 minutes. If using later, cool the sauce and refrigerate it, adding the cream when you want to reheat it.

Remove the potatoes from the grill and divide each one in half, using a metal spoon so you create rough edges. Put the potatoes straight into the spice bowl and toss until well combined. While all eight of Dishoom’s restaurants have had to temporarily close their doors, there are plenty of ways you can help Dishoom (and get your Dishoom fix!) at home. A simple side dish with outstanding results. Adjust the spices to suit your own palate and serve as part of an Indian-inspired feast. You can also make Dishoom’s special masala spice mix here.Put the sprouted grains into a bowl and pour on boiling water to cover. Tip straight into a sieve to drain, and refresh under cold running water. Shake dry and set aside. Put the couscous into a microwavable container (a large mug is ideal). Add 60ml boiling water and the olive oil, and microwave on high for one minute. Leave to stand for five minutes, then fluff up with a fork. (The couscous can be cooked in a small pan over a medium heat, but it’s just a very small quantity.) Once forked through, leave the couscous to cool. 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.