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Dishoom Interviews | What's in my dabba?
Dishoom Interviews
Explore in-depth interviews with Chefs and South Asian artists that uncover the stories, passions, traditions and ambitions that shape their craft. These conversations are a celebration of the people who bring our food and culture to life. We are most thrilled to be sharing this with you.
What's in my dabba?
What’s in my Dabba? with Firangi’s Ruhi and Simar
As part of our What’s in my Dabba? series, Firangi co-founders, Ruhi and Simar, share the childhood cooking rituals that nourished their love of food.
What's in my dabba?
What’s in my Dabba? with Chef Salim
As part of our What’s in my Dabba? series, Dishoom Chef Salim Khan shares the spices and stories that shaped his journey from railway chai-walla to Dishoom's kitchen.
What's in my dabba?
What’s in my Dabba? with Savannah Sachdev
As part of our ‘What’s In My Dabba?’ series, runner and content creator Savannah Sachdev and her mum share a recipe for a beloved breakfast staple along with songs to shimmy to in the kitchen.
What's in my dabba?
What’s in my Dabba? with Sindhu Vee
As part of our What’s In My Dabba? series, award-winning comedian and actor Sindhu Vee shares snapshots from her mother’s kitchen. Plus, her personal hosting motto and a special Aam Ki Daal recipe – a delicious daal made with mango, her most favourite fruit (ours too).
What's in my dabba?
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.
What's in my dabba?
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.
