Such simplicity. Pillows of paneer, marinated, charred and spiced gently. A flourish of fried cashews and pomegranate. Makhmali means velvety.

MAKHMALI PANEER

Chole (chickpeas) and one giant, crackled, puffy puri. Satisfying morning, noon or night.

CHOLE

A family recipe, using a marinade of sweet vinegar, not yoghurt. Laced with ginger, turmeric, garlic and green chilli.

CHICKEN TIKKA

A Mughlai dish for tables of grandeur. Most unlike mildly sweet kormas that often bear this name. Lamb, slow-cooked to yielding tenderness in a richly spiced, deep-smoky sauce, with cashews and onions softened to silken effect. Eat with pillowiest fermented roti and fresh onion salad.

LAMB KORMA

Chicken Berry Britannia

Paneer Roomali Roll (V)

A rare embellishment of sweet and sour and spice.

WARM AUBERGINE CHUTNEY

A tangy tumble of pineapple, sweet potato and Padrón peppers, charred and spiced with bright vigour.

TANDOORI CHAAT*

Grilled broccoli mangetout and Tenderstem choosing - not refusing!

GRILLED GREENS

New potatoes are smoky-grilled, broken apart, tossed with crushed aromatic seeds and green herbs.

GUNPOWDER POTATOES*

Poppadoms torn, then fried 'til crisp. Flecked with green chilli. Best dipped into home-made chutney, rich with two kinds of mango.

CHOTE PAPAD WITH MANGO CHUTNEY

A steadfast, humble and delicious vegetarian curry, beloved of Bombay families.

Mattar Paneer

Perked-up Irani café classic: earthy, aromatic minced lamb, studded with peas, distinguished with subtle dill and warming lindi pepper.

New Keema Pau

The traditional Holi drink. Ours is with ginger, shredded mint and hints of spice.

CBD BHANG LASSI

Cielo e Terra is a cocktail made with dry sparkling wine combined with sweet vermouth, amaro, and citrus flavors. This version features a balanced blend of herbal bitterness and citrus acidity, elevated by the effervescence of Prosecco or Spumante.  Here's how to mix this refreshing drink at home.

BELLA STORIA: CIELO E TERRA, SPUMANTE

Organic porridge oats cooked with oat milk, banana and sweet Medjool dates.

DATE & BANANA PORRIDGE

Chef's favourite breakfast: chole (chickpeas), halwa (sweet semolina), pickles (which are pickles) and one giant, crackled, puffy puri.

CHOLE PURI HALWA

Bombay Bellini

Fruit & Yoghurt

Basmati Kheer

A Dishoom signature dish - dark, rich, deeply flavoured. It is cooked over 24 hours for extra harmony.

HOUSE BLACK DAAL

DISHOOM HOUSE CHAI

Rose & Cardamom Lassi

Mango & Fennel Lassi

Cut paneer into 1-inch cubes if not already. Pat dry with a paper towel to remove excess moisture so the marinade adheres and the cubes char rather than steam.

Prepare paneer

In a medium bowl combine yogurt, cashew paste, ginger-garlic paste, minced green chili (if using), lemon juice, crushed kasuri methi, ground white pepper, salt and saffron with its soaking milk. Whisk until smooth and homogeneous. The marinade should be thick enough to coat the paneer without dripping.

Gently fold the paneer cubes into the marinade, ensuring each cube is evenly coated. Cover and refrigerate for at least 30 minutes and up to 2 hours. Longer (up to 4 hours) will deepen flavor but handle gently to avoid breaking the cubes.

Heat 1 teaspoon of ghee or neutral oil in a small skillet over medium heat. Add the halved cashews and fry, stirring, until lightly golden and aromatic (1–2 minutes). Remove to a paper towel to drain and cool; they will crisp further as they cool.

Remove pomegranate arils from the fruit and set aside chilled or at room temperature. Keep garnishes ready before you finish cooking the paneer.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1 tablespoon butter and 1/2 tablespoon ghee (or oil) until foaming. Add the lightly crushed cardamom pods and let them sizzle for 20–30 seconds to flavor the fat.

Using a slotted spoon, transfer the marinated paneer cubes to the hot skillet in a single layer, leaving excess marinade behind in the bowl. Do not overcrowd — cook in two batches if necessary. Let the cubes sear undisturbed for 2–3 minutes on the first side until edges are golden and begin to char.

Gently turn each cube and sear the remaining sides, adding remaining 1 tablespoon butter as needed between batches. Total pan time should reach 6–8 minutes for a crisp exterior and tender interior. Spoon some of the thick marinade that clings to the paneer into the pan if you want a slightly saucier finish, but avoid excess that will steam the paneer.

Sprinkle the cooked paneer with 1/2 teaspoon garam masala, the extra crushed kasuri methi and the reserved 1/4 teaspoon salt. Toss gently in the pan for 30 seconds so the spices bloom in the butter and coat the cubes. Taste and adjust seasoning.

If you want a very soft, velvety finish, lower heat to low and add a drizzle (about 2 tablespoons) of light cream; swirl for 20 seconds to glaze the paneer, then remove from heat.

Transfer the paneer to a warm serving plate, arranging the cubes as 'pillows' (slightly spaced). Scatter the fried cashews over and around the paneer.

Sprinkle the pomegranate arils over the dish for bright pops of color and acidity. Finish with microgreens or chopped coriander, and a light dusting of chili flakes if using.

Serve immediately with warm naan or roti and the optional extra cream on the side. Makhmali Paneer is best enjoyed hot with the contrast of charred edges, velvety interior and crunchy sweet-tart garnishes.

fresh paneer (firm), cut into 1" cubes

thick yogurt (hung or Greek)

cashew paste (soaked cashews blended with a little water)

ginger-garlic paste

green chili, finely minced (optional)

lemon juice

kasuri methi (dried fenugreek leaves), crushed

salt

white pepper (or black), ground

saffron strands (optional), soaked in 1 tbs warm milk

unsalted butter

ghee (clarified butter) or neutral oil

green cardamom pods, lightly crushed

mild garam masala

kasuri methi, extra for finishing (crushed)

salt (adjust)

raw cashews, halved or roughly chopped

pomegranate arils

microgreens or fresh coriander leaves, for garnish

chili flakes (optional)

warm naan or room-temperature buttered roti

a drizzle of light cream or malai

Rinse 1 cup dried chickpeas until water runs clear. Combine with 4 cups water and 1/4 tsp baking soda in a bowl. Soak at room temperature 8–12 hours or overnight until they double in size.

Soak chickpeas

Drain soaked chickpeas and rinse. Place in a pressure cooker or pot with 6 cups fresh water. Pressure-cook 12–15 minutes on medium-high after the first whistle (or simmer in a covered pot 60–75 minutes) until very tender but not falling apart. Reserve cooking liquid. Drain, reserving 1/2–1 cup cooking liquid for the gravy. If using canned chickpeas, drain and reserve 1/2 cup canning liquid.

Cook chickpeas

Heat 3 tbsp oil or ghee in a heavy skillet or saucepan over medium heat. When shimmering, add 1 tsp cumin seeds and let them sizzle 15–20 seconds until fragrant. Add 1 finely chopped medium onion and sauté 5–7 minutes until soft and lightly golden. Add 1 tsp grated ginger, 3 minced garlic cloves and 1 chopped green chili (if using); sauté 1–2 minutes until raw aroma dissipates.

Prepare spice base

Add the finely chopped large tomato (or 1 cup canned crushed tomatoes) and 1 tbsp tomato paste. Cook 5–7 minutes until tomatoes break down and oil separates at the edges. Stir in 1 tsp coriander powder, 1 tsp cumin powder, 1/2 tsp turmeric, 1/2 tsp red chili powder, and 1 tsp chole masala (if using). Cook 1–2 minutes to toast the spices.

Build the gravy

Add the cooked chickpeas to the pan and stir to coat. Pour in about 1/2 cup reserved cooking liquid (or water) to create a thick gravy. Add 1.25 tsp salt and bring to a gentle simmer. Cook uncovered 10–12 minutes, stirring occasionally, so flavors meld and gravy thickens. Mash about 1/4 cup of the chickpeas lightly against the side of the pan with the back of a spoon to slightly thicken the sauce.

Combine chickpeas and simmer

Stir in 1 tsp amchur (or 1 tsp lemon juice) and 1/2 tsp garam masala. Adjust salt and acidity to taste. Simmer 1 more minute. Turn off heat and garnish with 2 tbsp chopped cilantro.

Finish seasoning and garnish

In a bowl whisk together 1.5 cups all-purpose flour, 1/8 cup fine semolina, and 1/2 tsp salt. Add 1 tbsp oil and rub into the flour until mixture looks crumbly. Add warm water a little at a time and knead into a smooth, firm dough (about 5–7 minutes). Dough should be stiffer than chapati dough so it puffs well. Cover with a damp cloth and rest 20–30 minutes.

Make dough

Divide dough into 2 equal portions for two very large puris or keep whole for one extra-large. Lightly oil a rolling surface. Roll one portion into a tight ball and flatten. Using a rolling pin, roll into a circle about 7–9 inches (18–23 cm) diameter and 1.5–2 mm thick. The thinner the dough, the more it will puff and crackle; avoid extra flour on the surface. Prick lightly in the center with a fork if you want controlled expansion (optional). Keep rolled puris covered with a damp towel while you heat oil.

Roll a giant puri

In a deep heavy skillet or kadai, heat 2 cups oil for deep frying to about 375°F (190°C). To test, drop a small piece of dough — it should sizzle and rise immediately. Carefully slide the rolled puri into the hot oil. Press gently with a slotted spoon for a few seconds to encourage puffing. The puri should inflate into a giant puff and develop crackled surface. Flip and fry both sides 20–40 seconds until pale golden with brown speckles. Remove to a rack or paper towel to drain. Fry remaining puris or portions, keeping oil at steady temperature. If oil is not hot enough the puris will absorb oil; too hot will brown too quickly.

Heat oil and fry

Serve puri immediately while puffed and crisp. If you need to keep them, place in a warm oven (100–120°C / 210–250°F) on a rack to maintain crispness for up to 20–30 minutes.

Serve warm

Place a large puri on a plate. Spoon a generous ladle of hot chole into (or beside) the puri. Garnish with thinly sliced red onion, a spoon of plain yogurt if using, a dab of pickled mango, and extra cilantro. Serve immediately so the puri stays crackled and crisp against the gravy. Makes 1 very large serving or 2 smaller portions depending on puri size.

dried chickpeas (garbanzo beans)

water (for soaking)

water (for pressure cooking or simmering)

baking soda (optional, for soaking or cooking to soften)

vegetable oil or ghee

cumin seeds

onion, medium, finely chopped

ginger, finely grated

garlic cloves, minced

green chili, finely chopped (optional)

tomato, large, finely chopped (or 1 cup canned crushed)

tomato paste (to deepen color, optional)

coriander powder

cumin powder

turmeric powder

red chili powder

garam masala

amchur (dry mango powder) or lemon juice

water (to adjust gravy)

fresh cilantro, chopped (for garnish)

optional: chole masala spice blend

all-purpose flour (maida)

semolina (fine sooji/rava) or 2 tbsp for extra crispness

oil (for dough)

warm water (to form dough)

oil (for deep frying)

pickled mango or achar

thinly sliced red onion

yogurt (plain)

Trim excess fat from the boneless chicken thighs and cut into 1–1.5 inch pieces. Pat dry with paper towels so the marinade adheres well.

Prepare chicken

In a large mixing bowl combine 1 tablespoon vinegar and 1 tablespoon granulated sugar. Stir until the sugar is mostly dissolved; this creates the sweet vinegar base that differentiates this family recipe from a yogurt marinade.

Make sweet vinegar base

To the vinegar-sugar mixture add 1 1/2 tablespoons grated fresh ginger, 1 1/2 tablespoons minced garlic, and 2 finely chopped green chilies (adjust heat to taste). Stir in 1 teaspoon turmeric, 1 teaspoon ground coriander, 1 teaspoon ground cumin, 1 teaspoon smoked paprika (or Kashmiri chili powder), 1/2 teaspoon garam masala, and 1 1/2 teaspoons salt.

Add aromatics and spices

Stir in 2 tablespoons light oil and 1 tablespoon lemon juice. The oil helps carry flavors and keeps the chicken moist during cooking.

Add oil and lemon

Add the chicken pieces to the marinade and toss thoroughly so every piece is coated. Scrape the bottom of the bowl to incorporate any spice paste. Cover and refrigerate for at least 4 hours, preferably overnight (8–12 hours) for best flavor penetration. If short on time, marinate at room temperature for 30–60 minutes but note flavor will be milder.

Combine chicken and marinade

If using wooden skewers, soak them in water for 30 minutes to prevent burning. Preheat grill or oven to high (grill ~450–500°F / 230–260°C). If cooking in a heavy skillet or griddle, heat pan over medium-high heat and add 2 tablespoons neutral oil.

Prepare skewers or pan

Thread marinated chicken pieces onto skewers, leaving a little space between pieces for even cooking. Do not overcrowd.

Thread chicken

Place skewers on the hot grill or on an oiled rack in a hot oven (use broil/grill setting if oven). Cook 4–5 minutes on the first side until good color forms, then flip and cook another 3–5 minutes. Total cooking time will be about 8–12 minutes depending on piece size and heat. Chicken should register 74°C / 165°F internally. In the oven, broil on high with the rack 6–8 inches from the heat, watching closely to avoid burning; rotate if needed for even char.

Cook (grill/oven)

If using a skillet, add marinated pieces in a single layer without crowding and sear 3–4 minutes until deeply browned, then flip and cook 3–4 more minutes. Reduce heat if exterior is browning too quickly; finish in a 180°C / 350°F oven for 4–6 minutes if needed to reach safe internal temperature.

Cook (pan/stovetop) alternative

Optional: In the last minute of cooking, baste with 1 tablespoon melted butter for extra gloss and flavor. Remove chicken from heat and let rest for 5 minutes so juices redistribute.

Baste and rest

Transfer chicken to a platter. Sprinkle chopped cilantro (about 2 tablespoons) if using. Serve hot with sliced onions, lemon wedges, and naan or rice. Offer extra lemon on the side for squeezing.

Garnish and serve

boneless chicken thighs (cut into 1-1.5 inch pieces)

white or apple cider vinegar

granulated sugar

fresh ginger (grated)

garlic (minced)

green chilies (finely chopped, seeds optional)

ground turmeric

ground coriander

ground cumin

smoked paprika (or Kashmiri chili powder for color)

light oil (vegetable, canola or mustard oil)

fresh cilantro (finely chopped) — optional for garnish

neutral oil or ghee (for grilling/pan)

butter (optional, for basting)

onion (thinly sliced, to serve)

lemon wedges (to serve)

skewers (if grilling; soaked if wooden)

Pat lamb pieces dry. In a large bowl combine yogurt, minced garlic, minced ginger, slit green chilies, turmeric and 2 tsp kosher salt. Add lamb, mix thoroughly so each piece is coated. Cover and refrigerate at least 2 hours or overnight for best tenderness and flavor.

Marinate the lamb

In a dry skillet over medium heat toast coriander seeds, cumin seeds, green cardamom pods (crush them open), black peppercorns, cinnamon stick and cloves for 2–3 minutes until aromatic. Remove and let cool.

Toast and grind whole spices

In the same skillet add 1 tbsp ghee and lightly sauté the chopped shallots until softened but not browned (about 6–8 minutes). Remove and cool slightly. In a blender combine the toasted whole spices, sautéed shallots, cashews and tomato (or tomato paste) along with ground coriander, ground cumin and Kashmiri chili powder. Add 2–3 tbsp water and grind to a smooth paste. The paste should be fine and silky—add a little more water if needed.

Prepare shallot–cashew paste

Heat remaining 3 tbsp ghee in a heavy-bottomed Dutch oven over medium-high heat. Add bay leaves and black cardamom (if using). Working in batches so you don't overcrowd, add marinated lamb (shake off excess marinade) and sear pieces 1–2 minutes per side until lightly browned. Remove lamb to a plate.

Brown lamb lightly

Reduce heat to medium. Add the shallot–cashew–spice paste to the pot and cook, stirring frequently, for 6–8 minutes until the raw smell disappears and oil starts to separate along the edges. Scrape up any browned bits from searing lamb and incorporate into the paste for flavor.

Cook spice paste

Return lamb and any accumulated juices to the pot. Stir to coat the meat with the paste. Pour in 400 ml water or stock to just about cover the lamb (adjust for desired final sauce thickness). Bring to a gentle simmer, then lower heat to maintain a bare simmer. Cover partially and cook for 1.5–2 hours, stirring every 20–30 minutes, until lamb is fork-tender and sauce has reduced to a glossy, thicker consistency. If using a slow cooker, transfer to it and cook on low 4–5 hours.

Combine and braise

When lamb is tender, taste and add additional salt if needed (about 1/2 tsp more). Stir in crushed kasuri methi and saffron milk. Cook uncovered 5–8 minutes to meld flavors and reduce sauce to the desired coat. Add lemon juice and gently stir.

Check seasoning and finish

For deep smokiness, heat the charcoal piece over an open flame until red hot. Place a small metal bowl or foil in the center of the lamb pot. Put the hot charcoal in the bowl, drizzle a few drops of ghee on it so it smokes, immediately cover the pot tightly for 5–10 minutes. Remove charcoal and bowl, stir gently to distribute smoky aroma.

Optional dhungar (smoke infusion)

Sprinkle chopped cilantro. Let the korma rest for 10 minutes off heat before serving so flavors settle.

Garnish and rest

Serve the lamb korma hot with fermented roti or naan and a simple sliced onion salad. Spoon plenty of glossy sauce over the bread when eating.

Makhmali Paneer

Chole

Chicken Tikka

Lamb Korma

Chicken Berry Britannia

Paneer Roomali Roll (v)

Warm Aubergine Chutney

Tandoori Chaat*

Grilled Greens

Gunpowder Potatoes*

Chote Papad With Mango Chutney

Mattar Paneer

New Keema Pau

Cbd Bhang Lassi

Bella Storia: Cielo E Terra, Spumante

Date & Banana Porridge

Chole Puri Halwa

Bombay Bellini

Fruit & Yoghurt

Basmati Kheer

House Black Daal

Dishoom House Chai

Rose & Cardamom Lassi

Mango & Fennel Lassi