Dishoom has quickly become one of my favourite restaurants, offering gourmet versions of rough and ready dishes like dhaal and roti, lambchops and chicken kebabs. It’s also got this weird colonial hipster vibe to it. I really love it. I got to speak to Naved about food, about the dying art of the Bombay cafe culture, about why he came to work for Dishoom and his all-important secret recipe for masala chai.
Further attempts at khichdi…
Chicken Biryani recipe:
2 cups Basmati Rice
3/4 kg Chicken Pieces
1/2 cup Milk
1 cup Yogurt (curd)
3 sliced onion
1 tsp Ginger Paste
1/2 tsp Garlic Paste
1 tsp Green Chilli Paste
1/2 cup Tomato Puree
2 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 tsp Roasted cumin powder
2 tsp Garam Masala Powder
1/2 tsp Green Cardamom Powder
Saffron a pinch
1 tsp Coriander Powder
2 tbsp Green Coriander Leaves
Salt to taste
7 tbsp Oil
- Mix tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.
- Marinate the chicken with this mixture and keep aside for 3-4 hours.
- Heat oil in a pan. Fry the onions until golden brown.
- Add the marinated chicken and cook for 10 minutes.
- Add 4 cups of water to the rice. Mix saffron in milk and add to it.
- Add cardamom powder. Add the chicken pieces.
- Pressure cook the rice. Mix gently.
- Garnish with green coriander leaves and serve hot.
Adventures in Masala Chai #2: Dishoom
This masala chai is equal parts water and milk, giving it the right texture of Indian tea. It’s not watery like normal tea. It’s not thick like a smoothie. It’s somewhere in between and that somewhere inbetween is infused with cardomam and cinammon. There’s a hint of pepper too. It tangs. Not in an overpowering way, but in a comforting way, like you’d drink it to soothe your throat.
This gets four mustard seeds from me.