Tag Archives: #indianrecipe

Trailblazer Chef Manish Tyagi Shares His Signature Recipes with IC

Dig-In Meals – A column highlighting Indian spices in recipes that take traditional Indian food and add a western twist! Check this space every so often as I speak to other professional chefs and share their “secret” recipes to spice up your homemade meals.

For centuries Indian cuisine was synonymous with spices and hot curries, but now we have several Michelin-rated South Asian chefs that are changing the way Indian cuisine is perceived, elevating traditional flavor profiles with their signature twists.

The San Francisco Bay Area culinary scene is known for being as diverse as the city itself. With a sudden profusion of high-end Indian restaurants and celebrity chefs that want to show diners that beyond Butter Chicken and Paneer Makhani, there is a whole universe of Indian food that is seasonal, plant-based, light in flavor.

On a recent lunch with Chef Manish Tyagi, owner and chef of Aurum in Los Altos, we got to talking about his journey as a chef and his signature dish– Spinach and Paneer Lasagna, the famous dish that beat Bobby Flay. He’s been executive chef at some very high-end Indian restaurants — Rasika West End (the Obama’s loved dining here), Amber Dhara, and August (1) Five in San Francisco. He has broken many culinary shackles and has modernized Indian food with a focus on home-cooked food rather than Indian-syle restaurant food. 

Chef Tiyagi with India Currents' columnist Mona Shah.
Chef Tyagi with India Currents’ columnist Mona Shah.

I playfully asked him if he would share some of his recipes with our readers and he immediately agreed. A lot of what he creates surprises the palette and that is key. He has some basic advice, don’t overcook your food and don’t douse the dish with sauce. The components should come together, but still be separate, so that the person eating it can experience and relish the dish as they see fit. So, meat covered with cream and butter is a big no-no!

Whether you are a novice cook or looking to level up behind the stove, indulge in some feel-good home cooking with Chef Tyagi’s signature dishes.

PULLED PORK THEPLA TACO

Pork Thepla

Courtesy of Manish Tyagi, Executive Chef, Aurum (Los Altos)

Pulled pork thepla taco is a Californian name for Indian-style cooked pork and thepla. Flatbreads are an integral part of the Indian dining scene, so I took an opportunity to take bread from one region and the protein preparation from another region of India and added my own style and experience to make it appealing here in California. It’s a flavor bomb and full of umami. It gets pungency from fenugreek leaves, sourness from malt vinegar and pickled onion, sweetness from jaggery, creaminess from sour cream and soft pork butt, and savoriness from degi chili, cumin powder, and coriander powder.

Pork Ingredients:

  • One 5- to 6-pound bone-in pork butt (sometimes called Boston butt)
  •  4 teaspoons salt
  • 1 tablespoon degi chili
  • 1 tablespoon ground cumin
  • 4 tablespoon ginger and garlic paste
  • 1 tablespoon dry mustard 
  • 1 tablespoon dark brown sugar, packed
  • 1 teaspoon freshly ground black pepper

Barbeque Sauce Ingredients:

  • 1 cup plus 2 tablespoons ketchup
  • 3/4 cup cider vinegar
  • 3/4 cup dark brown sugar, packed
  • 1/4 cup plus 2 tablespoons spicy brown mustard
  • 2 garlic cloves, minced
  • 1/2 teaspoon cayenne pepper
  • 3/4 cup water, for deglazing the roasting pan

Thepla Ingredients:

  • 1 cup fenugreek leaves (methi), tightly packed
  • 1 cup (120 grams) whole wheat flour 
  • ¼ cup (40 grams) gram flour (besan) 
  • ¼ cup (40 grams) pearl millet flour (bajra flour) 
  • ¼ cup (40 grams) sorghum flour (jowar flour) 
  • 1-inch ginger, crushed to a paste
  • ½ to 1 teaspoon chopped green chilies or serrano pepper, crushed to a paste
  • ½ teaspoon red chili powder or cayenne pepper
  • ½ teaspoon turmeric powder
  • ½ teaspoon cumin powder 
  • ½ teaspoon coriander powder
  • ¾ teaspoon salt or add as required
  • 1 tablespoon oil
  • 4 to 5 tablespoons yogurt, curd, or water for kneading or add as required
  • Oil as required for roasting thepla

Serving ingredients:

  • 1 cup cotija or queso fresco 
  • 1 cup sour cream (optional)

INSTRUCTIONS

For the pork

  1. Preheat the oven to 300°F and set an oven rack in the lower-middle position.
  2. Pat the pork dry with paper towels.
  3. Mix the salt, paprika, cumin, ginger and garlic paste, dry mustard, brown sugar, and pepper in a small bowl. Place the pork in a roasting pan. Rub the spice blend all over the pork, turning to coat evenly (don’t leave any of the spice blend in the bottom of the pan; keep turning the meat until it all adheres).
  4. Roast, uncovered, for 6 to 6-1/2 hours, or until the meat is fork-tender and a thermometer inserted into the thickest part of the pork registers 195°F.
  5. While the pork roasts, make the barbecue sauce. Combine the ketchup, vinegar, brown sugar, mustard, garlic, and cayenne pepper in a saucepan over medium heat. Simmer gently, stirring frequently, until slightly thickened, about ten minutes. Remove from the heat and let sit until the pork is done. 
  6. When the pork is done, take it out of the oven and set it on a cutting board or platter; tent with aluminum foil and let rest for about 10 minutes. 
  7. Pour off and discard the fat from the roasting pan (remember the handles are hot). Add 3/4 cup water to the roasting pan and set it over a single burner on medium heat; scrape with a wooden spoon to release all the brown bits. Cook for a few minutes, stirring frequently until the liquid is reduced by about half. (The liquid will be very dark; that’s okay.) Pour into the saucepan with the barbecue sauce and cook over medium heat, stirring occasionally, for 5 minutes.
  8. While the pork is still warm, use two forks to pull the meat away from the bone into large shreds. Remove and discard any large pieces of fat or sinew. Put the shredded pork in a large bowl or dish and pour about two-thirds of the barbecue sauce over it. Toss so that the pork is evenly coated with the sauce. Taste and add more sauce, little by little, if desired.

For the thepla

  1. Rinse methi leaves very well in water. Then drain them and chop finely.
  2. Add the flours to a mixing bowl. I use millet flours, but if they’re not available, use 1 1/4 cups whole wheat flour and ½ cup besan.
  3. Add all the spices and herbs.
  4. Add the chopped methi leaves. Mix everything well.
  5. Add yogurt or curd (for a vegan option, add very little water instead).
  6. Mix again and knead into a dough. Don’t add water while kneading as methi leaves release water.
  7. Knead to a soft and smooth dough. If needed, add more curd while kneading.
  8. Make medium-sized balls from the dough. Sprinkle some flour on it.
  9. With a rolling pin, roll the thepla to rounds of 5 to 6 inches in diameter.

Cooking thepla

  1. Place the thepla on a hot tawa or skillet. Flip when one side is partly cooked (about one-fourth or half cooked). You will see some faint air pockets on the top, and this is the time when you need to flip it.
  2. Spread oil on this side. Flip the thepla again when the second side is half-cooked.
  3. Now spread the oil on this side. Flip a couple of times till you get golden spots and the methi thepla is cooked evenly. You can also press the thepla with a spatula while cooking.
  4. Remove and keep in a roti basket.

ASSEMBLY

When ready to serve, apply a spoonful of sour cream (if using) to the thepla, then add pulled pork and top it with cheese. Serve immediately.

CAULIFLOWER BEZULE FOR 2

Cauliflower Bezule

Courtesy of Manish Tyagi, Executive Chef, Aurum (Los Altos)

Cauliflower Bezule is my adaptation of South Indian-style Kori Kempu.

Ingredients:

  • For batter
  • 10-12 cauliflower florets 
  • 4 tbsp rice flour 
  • 2 tbsp gram flour 
  • 2 tbsp cornstarch 
  • 1 tsp turmeric 
  • 8-10 leaves fresh curry leaves, chopped 
  • 1 tsp degi chili powder 
  • salt to taste 

For tamarind chutney

  • 1 cup Tamarind pulp 
  • 4 tbsp Jaggery / sugar 
  • 1 tsp Coriander powder 
  • 1 tsp dry ginger powder 
  • 1/2 tsp black salt / regular salt 
  • 1/2 tsp fennel powder (optional) 
  • 1 tsp Kashmiri Red Chilli Powder 
  • 1 cup water 

For tempering 

  • 1/2 tbsp vegetable oil 
  • 1 pinch nigella seeds 
  • 1 pinch fennel seeds 
  • 1 pinch mustard seeds 
  • 1 pinch cumin seeds 
  • 1 thai chili, slit 
  • 3-4 curry leaves 

INSTRUCTIONS

For tamarind chutney

Heat a heavy bottom pan, add tamarind pulp, and wait for boil. Once boiling, add sugar and other ingredients and mix them well, lower the heat and allow it to cook until thick chutney or coating consistency. Once cooked, set aside to cool. 

For batter

Make a pouring consistency batter with water (not too thick) and mix well with cauliflower. Fry battered cauliflower until half done. Fry again when ready to serve. 

For tempering

Heat oil in a frying pan. When oil is hot, add all the spice seeds and allow them to splatter. Add green chili and curry leaves and sauté for a bit. Add crispy cauliflower and add 1-2 tbsp of tamarind gel and sauté nicely so that tamarind gel get coated evenly on cauliflower. Serve with tomato ketchup or ranch.

SOY, TOFU AND MOZZARELLA KOFTA 

Soy, Tofu, Mozarella Kofta

Courtesy of Manish Tyagi, Executive Chef, Aurum (Los Altos)

This kofta is an imitation of a Scotch egg. 

Kofta Ingredients: 

Part 1

  • 1 cup soy nuggets
  • 1 large boiled russet potato
  • 1 tbsp oil
  • ½ tsp cumin
  • 1 tsp chopped ginger
  • ½ tsp chopped serrano chili
  • Salt to taste

Part 2

  • 1 cup extra firm tofu
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • 1 tsp cornstarch
  • Salt to taste

Part 3

  • 4 tbsp shredded mozzarella cheese
  • 1 -2 drop  yellow food coloring
  • 2 tbsp cornstarch to coat the koftas

For sauce (gravy)

  • 2 tbsp ghee or oil
  • 1 tbsp cashews
  • ½ tsp cumin
  • 1 tbsp ginger-garlic  paste
  • ½ tsp degi chili powder
  • ½ teaspoon cumin powder
  • ½ tsp fenugreek powder 
  • ½ tsp garam masala powder
  • ½ teaspoon coriander powder
  • Salt to taste
  • 3 medium-sized tomato
  • 1 cup water
  • 1 tbsp butter
  • 2 tbsp cream

For garnish

  • 3-4 each soy nuggets
  • 1 tbsp sugar
  • 1 tbsp vinegar
  • 1 tsp salt
  • 1 cup water
  • 1 small red beet
  • 2 each green cardamom

INSTRUCTIONS

Kofta – Part 1

  1. Soak soy nuggets in water for a good 1-2 hours to make them soft and spongy. Meanwhile, boil the potato, or, if you have boiled potatoes, then grate them and set them aside.
  2. When soy is soft, tightly squeeze out all the water and grind them to make a fine and soft crumble. Add potato to the crumble.
  3. Heat a frying pan over add oil and when it’s hot add cumin and allow them to crackle. Add ginger and green chili and saute them for a minute and add them to the soy potato mix. Season with salt and set aside.

Kofta – Part 2

  1. Mix the tofu, garlic powder, onion powder, cornstarch, and salt. Make into a stiff dough consistency. 

Kofta – Part 3

  • Add yellow food coloring to the cheese to make it look like yolk and make four equal size balls.

ASSEMBLY

Coat tofu mix over cheese balls to give it a shape like egg and put in a chiller to make them firm. Then cover with the soy-potato mixture to give it a feel of ground meat and coat it evenly with cornstarch. Fry on medium heat till the upper crust becomes crisp.

For Sauce

  1. Heat oil in a heavy-bottomed pan, add cashew, and saute. Now add cumin and allow them to crackle.
  2. Add ginger-garlic paste and saute for a minute. Add all the powdered spices and cook for another minute. Add tomato and salt and cook till nicely cooked.
  3. Let it cool and make a fine puree by adding water. Now pour it in a pot and cook it again, set seasoning.
  4. Finish the sauce with butter and cream. 

For Garnish

  1. Heat water in a pan with cardamom until it boils. Add sugar and remove it from the flame. Add roughly chopped beet, vinegar, and soy nuggets and leave it for some time so soy nuggets take the pickle flavor and color from beet.
  2. When soy nuggets are ready, cut them into half or in the desired shape.

Pour the sauce in a pasta bowl and place one whole kofta and break another one into the half with a knife so that mozzarella cheese oozes out. Arrange pickled soy pieces decoratively on the plate. 


Mona Shah is a multi-platform storyteller with expertise in digital communications, social media strategy, and content curation for Twitter and LinkedIn for C-suite executives. A journalist and editor, her experience spans television, cable news, and magazines. An avid traveler and foodie, she loves artisan food and finding hidden gems: restaurants, recipes, destinations. She can be reached at: mona@indiacurrents.com


 

A Fresh Start: 30 Food Prep Shortcuts

Dig-In MealsA column highlighting Indian spices in recipes that take traditional Indian food and add a western twist!

The advent of a New Year harks new beginnings, a way to do things better, faster. Check out some tips and quick hacks—creating better habits around cooking more, saving more—to shift your behavior in the kitchen.  

  1. To preserve the color of your homemade ginger-garlic paste add some oil and salt to it.
  2. Make a big batch of fried onions in your air fryer or stovetop. Add mint while frying onions enhances their flavor. Use as a pizza topping, on biryani’s, pastas, etc.
  3. While grinding coriander chutney, add some ice cubes in the blender. This will help to reduce heat buildup and preserves the vivid green color of the chutney.
  4. Keep your unused avocado fresh. Take any Tupperware or a bowl filled with just enough water to submerge the exposed side of the fruit. Then, simply place the avocado half in the bowl, cut-side-down, and the next time you’re ready to use it, the avocado should look like it was just cut.
  5. To reduce the spice in any dish, add a few drops of lemon juice milk, or yogurt in the dish. 
  6. Perfect fluffy scrambled eggs: whisk them with whole milk before cooking 
  7. To achieve optimal firmness for your sautéed vegetables (eg: broccoli, cauliflower, asparagus) is to blanch or boil them briefly before sautéing
  8. To make a perfect batch of French toast soak your bread in an egg and cream mixture overnight in the refrigerator. This will keep the bread from falling apart, resulting in a rich and crispy toast when cooked.
  9. No more dry chicken: Brine your bird in salt and water (and lemon juice and herbs if you’d like the additional flavor) for at least 30 minutes before cooking.
  10. Keep extra salad greens fresh and crisp by adding a few paper towels to the bag or container. Store in a tightly wrapped bag with just a little air.
  11. Recipe calls for onions? Chop, slice, or grind them and freeze in labeled freezer bags.
  12. At the end of the day, sprinkle some baking soda and vinegar in your sink. Take dishwashing liquid and coat the entire area. Leave the solution for half an hour, rinse to get a disinfected and clean sink!
  13. To remove the food smells from the kitchen, add the peels of lemons and oranges into a pan filled with water. Bring to a boil. As the water boils and releases the essential oils, it will neutralize the smells.
  14. Sharpen the blades of your blender by adding dry salt and whirring it for a couple of minutes.
  15. The stems of coriander and mint can be used in chutneys and stocks to flavor chicken/veggies.
  16. To increase the shelf life of fresh green chilis, remove the stem part of chilies before storing.
  17. Extra oil in your dish? Wrap a few ice cubes in a paper towel, then skim them across the top of your sauce/soup. The ice cubes will encourage excess fat to solidify, making it much easier to scoop out and discard! 
  18. While making paratha dough, adding milk helps softens the dough 
  19. To make gravies rich and creamy use beaten curd or a cashew past in lieu of cream.
  20. If you add extra salt to a dish, add a small ball of dough or drop a peeled potato into it, it will absorb the extra salt.
  21. Can’t seem to keep your potatoes from sprouting in storage? Just drop an apple in the bag or basket where you keep the potatoes
  22. Make your paneer last longer, store in water with few drops of vinegar in it.
  23. Want your butter to reach room temperature faster? Grate it. 
  24. While sautéing onions or aromatics for a curry/gravy, add a pinch of turmeric and salt. It speeds up the cooking process.
  25. Wrap the end of the banana bunch with plastic wrap. The skins won’t turn black and the fruit will remain fresh for longer.
  26. Freeze herbs like mint, thyme, rosemary, or coriander with melted butter or olive oil in an ice tray. Pop into any sauce.
  27. Microwaving whole garlic for around 20 seconds helps it to peel faster
  28. Use left-over whey after making paneer to make buttermilk for kadhi, add to gravies, or dough
  29. Everyday ingredients like eggs and potatoes can be boiled in advance and refrigerated for later use. Peel and quarter your potatoes before boiling or roasting them. The more surface area is exposed, the faster they’ll cook.
  30. Love lasagna but hate the long preparation time? Egg roll wrappers are a good substitute for lasagna sheets because they don’t need to be boiled. They come in small, easy to use squares

Perfectly Fluffy Basmati Rice in the Instant Pot

The ratio is 1 cup rice to 1.5 cups water. Close the lid. Valve to sealing position. Select pressure cook (high). Set time to 7 min. Once done, quick release the pressure after 10 min.

Optional: You can add 1 tsp ghee and 1tsp salt to the raw rice and water mixture before closing with the lid to enhance the flavor.

PS: Don’t use the rice option. 

Perfectly Dried Herbs (mint, cilantro, parsley, basil)

Sprinkle on just about anything.

The key to drying herbs is to eliminate moisture content without burning the leaves. Too much moisture left behind can result in mold growth, while high heat can scorch your leaves. Always thoroughly wash and blot before setting it out to dry. You can air dry or use the oven (my preferred method).

Low heat is critical to prevent burning leaves to a crisp. Set the temperature on your oven to the lowest possible — at most 200°F. Evenly spread out leaves to ensure everything dries at the same pace. Don’t layer leaves atop one another.

Bake at low heat for approximately 20/30 minutes. Keep an eye on your herb to avoid burning it. 

After 20/30 mins, turn off your oven and leave the herb to continue drying overnight. After about 12 hours in the dry, warm oven you should have easy-to-crumble bits of your herb ready to store.


Mona Shah is a multi-platform storyteller with expertise in digital communications, social media strategy, and content curation for Twitter and LinkedIn for C-suite executives. A journalist and editor, her experience spans television, cable news, and magazines. An avid traveler and foodie, she loves artisan food and finding hidden gems: restaurants, recipes, destinations. She can be reached at: mona@indiacurrents.com

Cookbook

Culinary Skills Don’t Always Come Easy

While cleaning the pantry yesterday, I found some of my old forgotten cookbooks and my mom’s handwritten recipe book that I hadn’t referred to in a long time. My relationship with cooking has been somewhat similar to raising a family. Sometimes easy to manage and sometimes testing your patience.

As any new bride, those days my trousseau also contained these three cookbooks, one given by a friend’s mom and two by my aunt. I felt confident and well equipped to handle any recipe but after landing in Boulder, Colorado, my confidence plummeted because my equipment was of no use. There was no Indian store for 30 miles and we didn’t have a car. But we managed, started hitching rides with friends, and thus began my adventure with various cuisines.

Soon every letter from home was accompanied with a recipe or two either written or a clipping from a magazine or newspaper that my mom thought I would like or more likely, my husband would like. This was probably because of the popular quote – A way to a man’s heart is through his stomach! Those were days before the world wide web and before the dawning of the awareness that cooking is gender-neutral. 

Recipes were all handwritten in a book, index card, paper, napkins, receipts, paper towels- anything you could find! At times not every ingredient and quantity was mentioned or the method understood. A frantic phone call would follow for clarification, verification, and substitution! 

Having grown up in a joint family where cooking was handled by my mom, grandma, and aunts, I never learned cooking and my talent was limited to making tea, maggie noodles, boiling eggs, and upma. Cooking was an elaborate process at home, as we prepared for a five-course meal. Rice, chappatis, a dry palya, a kootu or kolumbu or gojju (vegetable in a sweet &  tangy gravy), rasam or sambhar, and of course yogurt.

One of My Mom’s Recipes

TOMATO GOJJU

Tomato Gojju made by Author, Anita Mohan.
Tomato Gojju made by Author, Anita Mohan.

Ingredients 

  • 3 – 4 medium size tomatoes chopped
  • 1 tsp tamarind paste
  • 1 2” cube of jaggery or 2 tbsp brown sugar 
  • Salt to taste
  • 1tbsp oil
  • ¼ tsp Rasam powder (any brand)

For tempering

  • ¼ tsp mustard seeds
  • ¼ tsp cumin seeds
  • ¼ tsp chana dal (split Bengal gram)
  • ¼ tsp urad dal (split and husked black gram)
  • 2 dried red chilis whole
  • A sprig of curry leaves

Method

Heat oil in a skillet, and add the mustard seeds. When it starts to splutter add the rest of the tempering ingredients and once the lentils turn brown add the tomatoes, tamarind paste, salt, rasam powder, & jaggery and cook till the desired consistency (semi-thick gravy) is reached. Garnish with a tsp of fresh chopped cilantro and serve with hot chappatis. 

Adding to the Repertoire

Like any art form, cooking requires patience and passion. There are many who believe in preparing and serving elaborate meals but I have always believed that as long as a dish is palatable, appeals to your tastebuds, and satiates your hunger, it is good food. 

Today, even after thirty long years, I am still a novice when it comes to preparing a good, sumptuous meal. It has been quite an experience and a fascinating journey trying to find new and interesting recipes. Recently many new dishes have been finding their way onto my dining table, thanks to the pandemic. Food bloggers, foodies, and chefs have made it so easy to find any recipe. There are numerous YouTube videos, TV channels, social media pages, and groups, where you can find a variety of national & international tried and tested recipes! If you’re looking to try something new, Rajma Chawal is one of my new comfort foods.

Cooking a meal is just a small part of the process. Preparation is time-consuming but what about the presentation? These days Facebook and Instagram are full of photos of food especially since cooking has become fast, easy, and appealing since the invention of Instant Pot. 

I marvel at people who can not only cook delectable and elaborate meals but also present it aesthetically and actually make it look like a signature dish. I neither have their patience nor the passion for cooking and presenting. But I do enjoy whipping up good dishes from time to time and elaborate dishes depending on my mood. Cooking is a personal experience and sometimes a single comfort food goes a long way than a few exquisite dishes. 


Anita R Mohan is a poet and a freelance contributor who loves to write on various themes. She mainly writes about women, India, Indian life, and culture. She likes to bring everyday mundane objects to life.

Irani Cafes Influence Dishoom’s Cuisine

From Bombay with love

“The thing about Mumbai is you go five yards and all of human existence is revealed. It’s an incredible cavalcade of life, and I love that.” Julian Sands.

Dishoom is so much more than a cookbook. It is a walking serenade to South Bombay and it’s Irani Cafes. The refreshing, authentic, and passionate storytelling style of the authors, Shamil and Kavi, make this book a pure treat to all your senses. The vibrant visuals and descriptive narratives are bound to make your palate salivate. This 400-page walking tour guide starts off with a vintage map of South Bombay. The map highlights all the 34 places that you will be visiting through its pages. The book is filled with old black and white photos, overlayed with recent snapshots to provide a colorful canvas for this love story.

If you are not from Bombay, the city can overwhelm you. Shamil and Kavi ease you into the chaos and bustle, to settle you down with a backdrop of their childhood in Matunga, where they spent many holidays with their grandparents, near Koolar and Co., one of the oldest Irani Cafes. 

Dishoom Shoreditch, London

They introduce you to Chef Naved and his exquisite recipes that showcase their restaurant Dishoom in London. They also give you an overview of the fascinating history of Bombay from how it got its name to many an anecdote about different locales.

The migration of the Parsi community to Bombay is not well documented in most Indian history books. Parsi history usually starts and ends around their move from Iran to India to escape religious persecution and their settlement in Bombay. Shamil and Kavi give us a much richer treatise to the Parsi community.

Irani cafes were instrumental to the cosmopolitan culture of old Bombay. They were the very foundation in the hearts of our two authors, for their new restaurant venture, DISHOOM in London. Like they say, “We serve dishes in Parsi, Muslim, Hindu, and Christian traditions which all jostle on our tables for space.” Poetic indeed!

The book’s walking tour starts…

An 8 am breakfast at Kyani and Co. What a treat! Every Indian can relate to the nostalgia of dipping a pau (bread) into your chai (tea). I stopped reading at this point and made myself a cup of masala chai, just to take in that memory. 

Chef Naved starts us off with some simple recipes like the Akuri (Parsi scrambled egg) and the Chilli Cheese toast which is the base for the Kejriwal (Fried Egg) – yes Kejriwal! 

Mr ‘Knock Out’ Zend’s Yazdani cafe and his simple Brun (Bun) Maska dipped in hot chai will make you drool for more. “Dip the brun into the sweet chai, allow the butter to melt slightly and put in your mouth for an immediate, simple, and true delight.”

We feast ourselves with chicken berry pulao and salli boti (meat curry) at the legendary Britannia, in the presence of its famous owner Mr. Boman Kohinoor

“In a place as hectic as Bombay, the allure of Chowpatty is clear. Here you can partake in the serious business of idle pleasures. A gentle stroll on Chowpatty at sunset, with plentiful snacks.” Sink your teeth into a piping hot pau (bread) bhaji or a spicy bhel (puffed rice), or the ever famous vada pau, the iconic Bombay street food. Wet your lips with the falooda (sweet dessert) and kulfis (ice cream) and end your cravings with Sharma Paanwala’s paan (betel leaves) to digest the day’s symphony of dishes in your system. 

Get back on track with Kala Ghoda’s Trishna for the finest butter pepper garlic crab.

Walk down to Mohammed Ali Road, past a spectacular array of food stalls and antique stores. A notable pit stop for a meat lover is the Surti Bara Handi. How can you miss Halim and Aamir’s Taj ice cream and Burhanpur hot, hot jalebis?

Not sure how much stomach you have left, but the tour hasn’t ended yet as it dives into the third dinner at the famous Bademiya in Colaba. The picturesque and flamboyant tossing of the dough by the chef and service on warm car bonnets, stays with you for a long while. 

After 3 heavy dinners it’s time to walk along Marine Drive promenade and gaze out to the sea. You will run into the famous Rustom and Co.’s ice cream parlor known for its seasonal flavors. 

The tour ends with an ode to the Taj hotel. Little did we know of it being the backdrop for the glorious and illustrious jazz scene of the 1930s through the Independence era of India. I love a good cocktail and the tipples section is clever and innovative with some interesting drinks like the Kohinoor Fizz, The Commander, and the Dhoble.

As whimsical and flowery as the descriptions in the book, the experience I had preparing the recipes brought me quickly back down to earth. Recipes that started off as a few easy steps evolved into a complex multitude of steps, that required different preparatory recipes, all infused into one large recipe. 

Some recipes are not for a novice cook. I recommend you read and prep all the sub-recipes before you decide to make a more complex dish. For example, the chole (chickpeas) has 2-3 sub-recipes that are found in different sections of the book. As a cookbook, it was a bit tedious to maneuver back and forth between the pages of this heavy book. 

Make sure to carefully read the serving sizes, as they vary from dish to dish, and are not consistent. I had to take a picture of the recipe and sub-recipes to make it easier to follow. I still have a lot more recipes to try out. What would have helped is a listing of all the dishes in the table of contents, or next to each section, to avoid the constant referring to the index page to find the recipes. Furthermore, the metric system measures in the recipes are not ideal for an American audience. 

Overall, this is a great gift for anyone who enjoys food, history, and stories. For all the avid readers out there, the recommended reading is an added bonus. The genuine voices of Shamil and Kavi along with Naved’s journey into making Dishoom a world-renowned restaurant is commendable. 

My journey with Dishoom

The chili cheese toast had a kick to it and with the masala chai was a delectable breakfast. 

The Mattar Paneer was tasty, but needed a little more cooking to soften the frozen peas, as they stood out without soaking into the onion- tomato masala with a gentle simmer of 5 minutes and cook time of extra 10 minutes.

The Murgh malai recipe was a classic hit. The juicy thigh meat with two marinades was well worth the effort. 

Pau bhaj – I made this for my Bombaite nephews and nieces who grew up eating vada pau and pau bhaji. Their consensus was that it was a little sweet and westernized. Maybe what it missed was the ginger/garlic green chili paste?

The warm pineapple and black pepper crumble was a huge favorite especially with some vanilla ice cream on top. 

The East Indian Gimlet – used a homemade lime cordial. 

—–

Praba Iyer is a Chef Instructor, Food Writer, and cooking judge. She specializes in team-building classes through cooking for Venture Capitalists and Tech Companies in the bay area. She teaches Thai, Mexican, Pan Asian, Indian, and Ayurvedic cooking classes. Praba is a graduate of the California Culinary Academy in San Francisco. She was an Associate Chef at Greens Restaurant in San Francisco.