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Estimated values based on one serving size. Combine all the chicken tikka ingredients and marinate in the fridge for at least 1 hour. Skewer the marinated chicken pieces on bamboo skewers, then place them over a baking tray lined with parchment paper, making sure there is space underneath the chicken to help distribute the heat more evenly. Reserve the chicken tikka marinade for later use. Bake the chicken skewers for about 15 minutes, until slightly dark brown on the edges and cooked throughout. Heat oil in a large pot over medium heat, then sauté the onions with the herbs and spices until just browned.

Add in the chopped tomatoes and fry till soft. Pour in the yogurt, water, and reserved tikka marinade, and mix it well with the vegetables and spices. Bring the mixture to a boil, add in the chicken and cook for a further 4-5 minutes. Simmer the biryani over a low heat for 10 minutes or until all the water is absorbed and the rice and chicken are heated throughout. Breakfast, lunch, afternoon chai, dinner and late tipples.

At long last, we’re delighted to say that we’ve written the Dishoom cookery book, with over 100 recipes for the Bombay comfort food and drink that we love. Through the course of this eccentric and charming book you will be taken on a day-long tour of south Bombay, peppered with much eating and drinking. Starting at breakfast, through to lunch, dinner and nightcaps, we share recipes for beloved dishes such as Masala Chai, the Bacon Naan Roll, Black Daal, Okra Fries, Jackfruit Biryani, and Lamb Raan, along with delicious coolers and cocktails. As you learn to cook the Dishoom menu, you’ll also discover the simple joy of early chai and omelette at Kyani and Co.

Horniman Circle on a lazy morning, of eating your fill on Mohammed Ali Road, of strolling on the sands at Chowpatty at sunset or taking the air at Nariman Point at night. We hope that this beautiful cookery book will transport you to our most treasured corners of Bombay. Read it, and you will find yourself replete with recipes and stories to share with all who come to your table. Or simply order a copy online.

A love letter to Bombay told through food and stories, including their legendary black daal. Like its carefully observed, pitch-perfect restaurants, Dishoom’s cookbook is a feast for all the senses and brings the restaurant’s delicious dishes into the home kitchen. Every page is begging to be pored over and cooked from, each picture leaping from the page with atmosphere and generosity. 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.

Part travel guide, part history, part food manual, this reads like a personal diary with a stonking recipe collection as a bonus. I could eat the Mattar Paneer every week and I probably will, with a Chilli Cheese Toast chaser. 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. The food culture of a city is very important to understand the place. A gorgeous book that delves into the history and flavours of Mumbai’s Irani cafes, so evocative that I can smell the keema pau even before I’ve started cooking.