Bombay, paradise of every man and woman’s dreams. Bombay. Maximum city. The city that never sleeps. Bombay, for who the rich man dreams and the poor does too. And both their dreams do come true here!
Dishoom-From Bombay With Love, an odd name for a book, and even odder one for a London based Indian restaurant, from where the name of the book originates. Dishoom in Hindi means a resounding punch in great Bollywood style. And even though it may sound odd at first, it grows on you and sticks.
The book is a love letter to Bombay and sure to be a collector’s item for many a book and Bombay lover. It takes you on a day’s tour of South Bombay and its eateries, its rickety old institutions, its politics, its music, the grand old Bombay that still stands, the nostalgia of it all, though mostly giving way to the new now, the Irani cafes, the Parsi kitchens, the jazz musicians, eternal Chowpatty and much more.
Shamil Thakrar, Kavi Thakrar and Naved Nasir’s tour of Bombay via Dishoom is so wonderful, so rich in its inclusiveness and diversity, showing the true spirit of Bombay. I also love that they write Bombay and not Mumbai throughout the book.
The recipes in the book are authentic, inspired and influenced by the Bombay eateries that the book talks about and the restaurant Dishoom that serves them. Some of the recipes that may be a tad difficult are explained lovingly, step by step in pictures.
The book ends with some amazing recommended reading for those who want to explore the city further.
Dishoom’s byline From Bombay With Love, is quite like my blog byline From India With Love. No copying here, just happy coincidence!
Absolutely delightful reading!
I have created my own recipe after being inspired by one of the recipes in the book, Masala Beans. Here it is.
1 tin of 400 gms Heinz baked beans
200 gms finely chopped onions
200 gms finely chopped tomatoes
1 tablespoon ginger garlic paste
1/2 teaspoon turmeric powder
1/2 teaspoon garam masala
Some finely chopped fresh coriander
Salt to taste
1 Put a saucepan onto the fire and put 3 tablespoons of oil in it.
2 When hot, add the onions and cook till golden browned but not burnt.
3 Add the ginger garlic paste and cook for few minutes till a cooked aroma emanates.
4 Add the tomatoes, turmeric powder, garam masala and salt to taste and cook till the tomatoes turn soft and mushy. If the tomatoes dry up add 1 or 2 tablespoons of water and cook.
5 Now Add the baked beans from the tin and the chopped coriander and stir well. Simmer for 3 to 4 minutes.
6 Serve hot on toast.