There are also a number of step by step photo sections to help you through the trickier parts of some dishes. There are several elements in the book dedicated to helping you understand spices, basic cooking and preparation techniques and cooking some of the fundamentals such as rice. The clue is in the sub title “From Bombay with Love” and it is a good read even before you get to the recipes. The book itself is beautiful, very well put together, proper binding, excellent photos and a considerable amount about the history behind Dishoom and their style of food. Their recipe book made an excellent Christmas present from my son and I’ve now cooked around five or six dishes from it, pretty much all successfully. I am very much an Amateur in the kitchen although I have been cooking Indian dishes for a few years now so have built up a decent spice cupboard and have some experience on what tastes good to me and my loved ones.ĭishoom caught my eye after they opened their Manchester venue, which I am fortunate to live near and I have now enjoyed breakfast, dinner and tea there. Perhaps this is the influence of Bake Off and Master Chef, but either way I have invested in a few of the latest Indian recipe books and will review them over the next few weeks to let you know if, in my opinion, they’re any good or not for the average amateur chef. There seems to be a new recipe book published every day at the moment as we all turn ourselves into culinary wizards, or not, depending on your dedication to the kitchen. The Editor’s thoughts on the Dishoom Recipe Book
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