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

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Filled with stunning photography by Haarala Hamilton and evocative stories, [it] is at once a love letter to Bombay and its cuisine, and an in-depth tutorial on bringing a slice of the city into your home. Try it with 1/4 cup of oil and you'll still be able to fry the garlic and make the sauce with the rest. The next day I opened the slower cooker to let it reduce for part of the day, and by the time dinner came it was perfect.

I made it into a batch cocktail for Thanksgiving using sparkling wine in place of still water, garnished with Luxardo cherries and a long strip of orange zest — the flavor profile was perfect! Sometimes it not so easy finding fresh Vietnamese baguettes (I’m quite picky about the bread my banh mi is made on) and for some reason, using. Dark, rich, silken Indian cocoa and sweet pears soaked overnight in bitter Campari, vermouth and dry citrus gin. I know I’m going to cook from this book for years to come and revisit the evocative passages about Mumbai whenever my culinary wanderlust takes hold. Read the recipe: first marinade step is 2 hours; second marinade step is 24 hours; 15 items to measure for second marinade.Co-founder Shamil Thakrar, one of the book’s three authors, said that many people “assumed that we released this digital copy for free. This beautiful cookery book and its equally beautiful photography will transport you to Dishoom's most treasured corners of Bombay. Struggling on this one if I am honest, though for a cookbook meant to be used the cover size are troublesome with a Matt cover and cloth binding – unless you are super tidy (I definitely am not) whilst cooking the cover soon looks tired and warn – which is a shame as new it is an imposing and beautiful looking volume.

Steph and I love it there: the fun atmosphere, creative cocktails, and of course the food, which is carefully tuned to be just a little less authentic: not too spicy, not too extreme.Be sure to watch it - I didn't realise that the tomato-spice paste needs thinning with water (I don't think it matters too much if you skip this step) and I always wondered why my daal wasn't as intensely red as the picture in the book.