Mutton Pepper Fry

Fluffy ice-flakes steeped in kokum and jamun fruit syrup, blueberries, chilli, lime and black salt.

KALA KHATTA GOLA ICE

Warm-cold, sweet-tangy, moreish. Golden-fried sweet potato covered with cool oat yoghurt, pomegranate, beetroot, radish and carrot. Tamarind drizzle and green chutney lift it nicely.

DISHOOM HOUSE CHAAT

Cold and crunchy, light and lovely, tossed with fresh pomegranate, tomato, onion, lime, tamarind, and mint.

Bhel

Flaky paratha with a fine omelette layer, wrapped all-about an abundance of chicken tikka, fresh kachumber and zingy green chutney.

CHICKEN KATHI ROLL

Two chops of generous proportions lie overnight in raw papaya, yoghurt and humble spices.

CHARRED LAMB CHOPS

Chote Papad

Premier Padmini Negroni

Mango Lassi

Mattar Paneer Lunch Pot

Lamb Chettinad Lunch Pot

Steamed Basmati Rice

Masala Paratha

Warm Aubergine Chutney

Raita

Chole

Lamb Chettinad

Awadhi Jackfruit Biryani

Chicken Berry Britannia

Dahi Bhalla Chaat

Chilli Chicken

Up-To-Date Pau Bhaji

Vegetable Samosas

Lamb Samosas

In a bowl, marinate the mutton pieces with turmeric powder, red chili powder, coriander powder, and salt. Let it sit for at least 30 minutes.

Prepare the Mutton

In a heavy-bottomed pan, heat oil over medium heat. Add the sliced onions and sauté until they turn golden brown.

Cook the Onions

Add the ginger-garlic paste and slit green chilies to the pan. Sauté for a minute, then add the marinated mutton. Mix well.

Add Spices and Mutton

Cover the pan and cook on low heat for about 15-20 minutes until the mutton is tender. If using a pressure cooker, cook for about 2 whistles.

Pressure Cook

Once cooked, check for tenderness. If needed, cook uncovered for a few more minutes to dry out excess moisture. Add freshly ground black pepper and curry leaves. Stir well.

Final Touch

Serve

Mutton (cut into pieces)

Onion (finely sliced)

Green chilies (slit)

Ginger-garlic paste

Black pepper (freshly ground)

Turmeric powder

Red chili powder

Coriander powder

Salt

Curry leaves

Using an ice shaver or a grater, create fluffy ice flakes from ice cubes and set aside.

Prepare the Ice Flakes

In a bowl, combine kokum syrup and jamun fruit syrup. Stir well until mixed.

Mix the Syrup

In a separate bowl, mix blueberries with lime juice, chili powder, and black salt.

Prepare the Toppings

In a serving cup, layer the fluffy ice flakes. Pour the syrup mixture generously over the ice.

Assemble the Gola Ice

Top the ice with the blueberry mixture and sprinkle additional chili powder and black salt if desired.

Add Toppings

Ice flakes

Kokum syrup

Jamun fruit syrup

Blueberries

Chili powder

Lime juice

Black salt

Peel and cube the sweet potatoes. Boil them until just tender, then drain and let them cool.

Prepare Sweet Potatoes

Heat oil in a pan over medium heat. Once hot, add the boiled sweet potato cubes and fry until golden brown and crispy. Remove and drain on paper towels.

Fry Sweet Potatoes

In a bowl, mix the grated beetroot, sliced radish, and grated carrot. Set aside.

Prepare Toppings

On a serving plate, layer the fried sweet potatoes. Top with oat yogurt, the mixed vegetable toppings, and a sprinkle of pomegranate seeds.

Assemble the Chaat

Drizzle tamarind paste and green chutney over the top. Season with salt and black pepper to taste.

Add Drizzles

Serve immediately while warm, allowing the contrasting temperatures to create a delightful experience.

Sweet potatoes

Oat yogurt

Pomegranate seeds

Beetroot, grated

Radish, thinly sliced

Carrot, grated

Tamarind paste

Green chutney

Oil for frying

Black pepper

In a large mixing bowl, combine the puffed rice, pomegranate seeds, diced tomato, finely chopped onion, and chopped mint leaves.

Prepare the Ingredients

Drizzle the tamarind chutney and lime juice over the mixture. Sprinkle the chaat masala and add salt to taste.

Add Flavors

Gently toss all the ingredients together until everything is well coated and evenly mixed.

Toss to Combine

Serve immediately in bowls, garnished with additional pomegranate seeds and mint leaves if desired.

Puffed rice

Fresh pomegranate seeds

Tomato, diced

Onion, finely chopped

Fresh mint leaves, chopped

Tamarind chutney

Chaat masala

In a bowl, mix the chicken with yogurt, ginger-garlic paste, red chili powder, garam masala, lemon juice, and salt. Let it marinate for at least 30 minutes.

Marinate the Chicken

Heat 1 tablespoon of oil in a pan over medium heat. Add the marinated chicken and cook until fully cooked and slightly charred, about 10-15 minutes. Remove from heat and set aside.

Cook the Chicken

In a bowl, beat the eggs and season with salt. Heat the remaining tablespoon of oil in the same pan and pour in the beaten eggs. Cook until set, making a thin omelette.

Prepare the Omelette

Take one paratha, place the omelette on top, add a generous portion of the chicken, and top with kachumber (cucumber, tomato, onion, green chilies, and coriander). Drizzle green chutney over the filling.

Assemble the Kathi Roll

Roll the paratha tightly around the filling. Secure with a piece of foil or parchment paper if desired. Repeat with remaining ingredients and serve warm.

Wrap and Serve

Paratha

Chicken breast (boneless)

Yogurt

Garam masala

Lemon juice

Eggs

Cucumber (finely chopped)

Tomatoes (finely chopped)

Onion (finely chopped)

Green chilies (finely chopped)

Fresh coriander (chopped)

In a bowl, combine the mashed raw papaya, yoghurt, minced garlic, grated ginger, cumin powder, coriander powder, turmeric powder, salt, and black pepper. Mix well to create a marinade. Add the lamb chops to the marinade, ensuring they are well coated. Cover and refrigerate overnight.

Marinate the Lamb Chops

Preheat a grill or grill pan over medium-high heat. Brush the grill grates with olive oil to prevent sticking.

Preheat and Grill

Remove the lamb chops from the marinade and shake off any excess. Place the chops on the hot grill and cook for about 4-5 minutes on each side for medium-rare, or until desired doneness is reached.

Cook the Lamb Chops

Remove from the grill and let rest for a few minutes. Garnish with fresh cilantro before serving. Enjoy your charred lamb chops!

Lamb chops

Raw papaya (mashed)

Yoghurt

Garlic (minced)

Ginger (grated)

Cumin powder

Olive oil

Fresh cilantro (for garnish)

In a mixing bowl, combine urad dal flour, rice flour, cumin seeds, black pepper, and salt. Gradually add water while mixing to form a smooth dough.

Mixing the Dough

Cover the dough with a damp cloth and let it rest for about 30 minutes.

Resting the Dough

Divide the dough into small balls. Roll each ball into thin discs using a rolling pin, dusting with rice flour to prevent sticking.

Rolling the Papads

Place the rolled papads on a clean surface or a drying rack and let them dry in the sun for a few hours until completely dry.

Drying the Papads

In a deep frying pan, heat oil on medium heat. Fry the dried papads one at a time until they puff up and turn golden brown. Remove and drain excess oil on paper towels.

Frying the Papads

Serve the crispy chote papads as a snack or appetizer with chutney or salsa.

Serving

Urad dal flour

Rice flour

Cumin seeds

Water

Oil (for frying)

Chill a cocktail glass by filling it with ice water and setting it aside.

Prepare the Glass

In a mixing glass, combine gin, Campari, and sweet vermouth in equal parts.

Mix the Ingredients

Fill the mixing glass with ice cubes to the top.

Add Ice

Stir the mixture gently for about 30 seconds until well chilled.

Stir

Discard the ice water from the cocktail glass and strain the mixture into the chilled glass.

Strain

Express the oils from the orange peel over the drink and drop it in as a garnish.

Garnish

Campari

Sweet Vermouth

Orange Peel

Ice Cubes

Peel and chop the ripe mangoes into small pieces.

Prepare the Mango

In a blender, combine the chopped mangoes, yogurt, milk, sugar, cardamom powder, and ice cubes.

Blend Ingredients

Blend the mixture on high speed until smooth and creamy.

Blend Until Smooth

Pour the mango lassi into glasses and garnish with mint leaves before serving.

ripe mangoes

yogurt

milk

sugar

cardamom powder

ice cubes

mint leaves

Prepare the Paneer

In a pan, heat the cooking oil over medium heat. Add cumin seeds and let them splutter. Add chopped onions and sauté until golden brown.

Sauté the Aromatics

Stir in the grated ginger, minced garlic, and slit green chili. Cook for another 2 minutes.

Add Ginger, Garlic, and Chilies

Add the pureed tomato along with turmeric powder, coriander powder, and salt. Cook until the oil separates from the mixture.

Incorporate Tomatoes and Spices

Stir in the green peas and cook for 5-7 minutes until they are tender.

Add Green Peas

Gently add the paneer cubes and garam masala to the pan. Mix well and cook for another 3-4 minutes.

Dishoom Covent Garden