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Stories, recipes, interviews, guides and more
The Dishoom Journal - All
Here you’ll find everything that excites us about Bombay. Immerse yourself in stories rich with heritage; savour cherished recipes from our most treasured spots; dive into interviews with talented South Asian creators; and wander through the city with our 24 hour guides to Bombay.
interview
What’s in my Dabba? with Cockney Sikh
As part of our What’s In My Dabba? series, Suresh Singh – better known as the Cockney Sikh – shares philosophical tidbits, a langar-inspired aloo roti recipe and fond memories of his mum.
recipe
Cockney Sikh’s Langar-walle Aloo Rotis
Hearty, humble potatoes are mashed and spiced to perfection, kneaded into a pillowy dough, then cooked atop a hot tawa until they sizzle and steam.
Total:35 minutes
recipe
Permit Room Mango Lassi Punch
Like the popular fruity-yoghurty Indian drink, with boozier consequences.
Total:1 hour 30 minutes
interview
What’s in my Dabba? with Executive Chef Arun
As part of our What’s in my Dabba? series, Dishoom’s Executive Chef Arun Tilak shares spicing tips, a beloved family recipe and a secret ingredient for spiking your chai.
recipe
Chef Arun’s Family Fish Curry
Juicy kingfish steaks are marinated until ruby red, then cooked oh-so tenderly in a sauce rich with spices and tangy with tamarind.
Total:2 hours
recipe
Permit Room Spicy Chicken Puff
A satisfyingly spicy Irani bakery favourite.
Total:55 minutes
guide
A Guide to Mohammed Ali Road
Ready your senses, dear patron. Loosen your waistbands and your resolve! In our Mohammed Ali Road Guide, the most exuberant appetites will be rewarded.
Dishoom Loves
Issue XXVIII, May
May is delightfully graced with not one, but two bank holidays. Meaning twice the chances to soak up all this bountiful, cheerful month has to offer. There is much to be immersed in. We offer our hand-picked suggestions here – luminous artworks from a most prolific Indian artist, a Bollywood rom-com, plus talks, reading and sounds to pleasingly fill slowed-down schedules.
interview
Chai Pe Charcha with Anita Kaushal, founder of Mauli Rituals
We sit down with Anita Kaushal of Mauli Rituals and other close friends, to discuss the ups and downs of being a female South Asian business owner.
Dishoom Loves
Issue XXVII, April
April brims with luscious newness. Green shoots break through winter-hardened soil while long evenings invite adventuring. In celebration of this abundant renewal, we offer our own fresh joys to delight. Read on for spring smiles.
Dishoom Loves
Issue XXVI, March: Ramadan Edition
March unfolds, bringing with it the holy month of Ramadan – a time of fasting, kindness and reflection. In this edition, we honour its traditions through art, food and film, celebrating devotion and togetherness.
story
The ritual of Zakat
Ramadan, The Month of Giving
Dishoom Loves
Issue XXV, February
Embrace the art of gifting, crafting and self-expression this February, a month that affords gentle affections and bold declarations alike.
Dishoom Loves
Issue XXIV, January
January. Where dark is met with a warm brightness: a fresh start, with all the promise and anticipation this may hold. Read on for a selection of books, films and fragrances to embrace the new year with invigorated spirits.
Dishoom Loves
Issue XXIII, December
Twinkling lights and high spirits. December, you host an abundance of festivity and a most magnificent finale.
interview
In conversation with Chef Arun Tilak, part one
Tales, tips and tricks from Dishoom's Executive Chef Arun, including his must-have kitchen item and the secret to perfect daal.
recipe
White Chocolate, Rose & Pistachio Dates
Ayesha Erkin shares yet another first-class date recipe to savour during Ramadan and after.
Total:45 minutes
interview
In conversation with Chef Arun Tilak, part two
Read the story behind our biggest menu up-date, to date! With Dishoom’s Executive Chef Arun Tilak in the second part of his interview.
story
Reflecting on 2024, by Shamil Thakrar
Finding poetry in a plate of bun maska and a cup of chai.
interview
Ramadan with Chef Naved
As part of our Rooted in Ritual series, we sit down with OG Dishoom-walla, Chef Naved Nasir. He shares the feast-filled Ramadans of his childhood and reflects on a ‘superpower’ that he gains from fasting.
interview
Ramadan with Sabah Choudrey
As part of our Rooted in Ritual series, we talk to author and activist Sabah Choudrey about their connection to Ramadan – moments of self-reflection, mischief and magic.
