Paneer Roomali Roll (V)

An old-time favourite with lovely new qualities, pre-eminently nicer than any you have sampled before. Spicy, mashed vegetables and home-made vegan buns on a Chowpatty tray.

Up-to-Date Vegan Pau Bhaji

Warm-cold, sweet-tangy, moreish. Golden-fried sweet potato covered with cool yoghurt, pomegranate, beetroot, radish and carrot.

Dishoom House Chaat

A spice commonly used for flavoring and coloring dishes.

Turmeric

A quality spice blend for flavorful dishes.

Masala Jeera Powder

A balanced spice blend ideal for kebabs and vegetables.

Kabab Malabar Powder

Chili Chutney

Free Mayo

Garlic Regulator Sauce

Satt Garlic Puree

Vinegar

Rose & Cardamom Lassi

Salted Lassi

Mango & Fennel Lassi

Granola & Yoghurt (V)

Raita (V)

Kachumber Salad (V)

Fruit & Yoghurt (V)

House Black Daal (V)

Date & Banana Porridge (V)

Mattar Paneer (V)

Vegan Sausage (V)

New Keema Pau (S)

torn, then fried 'til crisp. Flecked with green chilli. Dip-dip in chutney.

Poppadoms

Add the chopped capsicum and cook for 2-3 minutes. Crumble the paneer into the pan and mix well with the vegetables. Add garam masala, cumin powder, coriander powder, and salt. Cook for another 5 minutes, then stir in chopped coriander leaves.

Prepare the Paneer Filling

Divide the dough into small balls. Roll each ball into a thin roti. Cook on a hot griddle until light brown spots appear on both sides. Keep warm.

Make the Roomali Roti

Place a roomali roti on a flat surface. Spoon some paneer filling along one edge. Roll tightly and secure with a toothpick if necessary. Repeat with remaining rotis and filling.

Assemble the Roll

Cut the rolls into halves or quarters and serve hot with mint chutney or ketchup.

Serve

Paneer

Onion, finely chopped

Capsicum, finely chopped

Green chili, finely chopped

Ginger-garlic paste

Garam masala

Cumin powder

Coriander powder

Salt

Fresh coriander leaves, chopped

Boil the potatoes and cauliflower until tender, then drain and mash them together in a large bowl.

Prepare the Vegetables

In a large skillet, heat the oil over medium heat. Add the chopped onions and sauté until golden brown. Stir in the ginger-garlic paste, followed by the tomatoes, bell pepper, and peas. Cook until the tomatoes soften.

Cook the Bhaji

Add the mashed potatoes and cauliflower mixture to the skillet. Sprinkle in the Pav Bhaji masala, red chili powder, and salt. Mix well and cook for about 10 minutes, stirring occasionally. Add lemon juice and chopped cilantro before removing from heat.

Combine Ingredients

Potatoes

Green peas

Cauliflower florets

Tomato, finely chopped

Bell pepper, finely chopped

Pav Bhaji masala

Cilantro, chopped

Lemon juice

Red chili powder

Peel and cut sweet potatoes into bite-sized cubes. Boil them in salted water until tender, about 10-15 minutes. Drain and let them cool.

Prepare the Sweet Potatoes

In a deep pan, heat oil over medium heat. Once hot, add the boiled sweet potatoes and fry until golden brown and crispy. Remove and drain on paper towels.

Fry the Sweet Potatoes

In a serving platter, layer the fried sweet potatoes. Top with cool yoghurt, pomegranate seeds, diced beetroot, sliced radish, and grated carrot.

Assemble the Chaat

Sprinkle chaat masala and salt to taste over the assembled chaat. Serve immediately for the best texture.

Season and Serve

Sweet Potatoes

Yoghurt

Pomegranate Seeds

Beetroot (cooked and diced)

Radish (finely sliced)

Carrot (grated)

Chaat Masala

Oil (for frying)

In a dry skillet over medium heat, toast the cumin seeds, coriander seeds, and black peppercorns for about 3-4 minutes until fragrant. Stir continuously to prevent burning.

Toast the Spices

Transfer the toasted spices to a spice grinder or mortar and pestle. Grind them into a fine powder.

Grind the Spices

In a bowl, combine the ground turmeric, ground spices, ginger powder, cinnamon powder, and salt. Mix well until all ingredients are evenly combined.

Mix Ingredients

Transfer the turmeric spice mix to an airtight container and store in a cool, dark place. This mix can be used to flavor a variety of dishes.

Store the Spice Mix

Ground turmeric

Cumin seeds

Coriander seeds

Black peppercorns

Ginger powder

Cinnamon powder

In a dry skillet over medium heat, add cumin seeds, coriander seeds, black peppercorns, fenugreek seeds, and dried red chilies. Roast the spices for about 5-7 minutes, stirring frequently, until they are fragrant and slightly darkened.

Roasting the Spices

Remove the skillet from heat and let the roasted spices cool completely.

Cooling the Spices

Once cooled, transfer the spices to a spice grinder or a mortar and pestle. Add turmeric powder and grind until you achieve a fine powder consistency.

Grinding the Spices

Store the Masala Jeera Powder in an airtight container in a cool, dry place. Use as needed in your dishes.

Storing the Masala Jeera Powder

Fenugreek seeds

Dried red chilies

Turmeric powder

In a dry skillet over medium heat, add coriander seeds, cumin seeds, black peppercorns, and cloves. Roast the spices for about 3-4 minutes until they are fragrant, stirring frequently to prevent burning.

Once roasted, let the spices cool for a few minutes, then transfer them to a spice grinder or mortar and pestle. Grind the roasted spices into a fine powder.

In a bowl, combine the ground spice mix with turmeric powder, red chili powder, garam masala, salt, dried mint leaves, and cinnamon powder. Mix well until all spices are evenly distributed.

Mixing the Blend

Transfer the Kabab Malabar Powder to an airtight container. It can be stored in a cool, dry place for up to 3 months.

Storing the Spice Blend

Dried mint leaves

Cloves

Wash the fresh red chilies and remove the stems. Peel the garlic cloves and ginger.

Prepare the Ingredients

In a blender, combine the red chilies, garlic, ginger, cilantro, lemon juice, salt, sugar, and water. Blend until smooth.

Blend the Mixture

Taste the chutney and adjust seasoning if necessary by adding more salt, sugar, or lemon juice according to preference.

Adjust Seasoning

Transfer the chutney to a serving bowl or jar. It can be served immediately or stored in the refrigerator for later use.

Fresh red chilies

Garlic cloves

Ginger

Cilantro (fresh coriander)

Sugar

Water

In a blender, combine the silken tofu, apple cider vinegar, olive oil, Dijon mustard, garlic powder, salt, and black pepper.

Blend Ingredients

Blend the mixture on high speed until it is completely smooth and creamy. Scrape down the sides as needed.

Blend Until Smooth

Taste the mayo and adjust seasoning if necessary, adding more salt, vinegar, or mustard to suit your preference.

Taste and Adjust

Transfer the mayo to a clean jar and store in the refrigerator for up to one week.

Store

Silken tofu

Apple cider vinegar

Olive oil

Dijon mustard

Garlic powder

Black pepper

Prepare the Garlic

In a medium bowl, whisk together the minced garlic, olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper until well combined.

Stir in the chopped fresh parsley to add freshness to the sauce.

Finish with Parsley

Taste the sauce and adjust the seasoning if necessary, adding more salt or pepper to taste.

Use immediately or transfer to an airtight container and refrigerate for up to a week.

Store or Serve

Balsamic vinegar

Honey

Fresh parsley

Peel the garlic cloves and remove any green shoots if present.

In a blender or food processor, combine the peeled garlic cloves, olive oil, salt, and lemon juice. Blend until smooth and creamy.

Blend the Ingredients

If the puree is too thick, add a little more olive oil or a splash of water to reach your desired consistency.

Adjust Consistency

Taste the garlic puree and adjust the seasoning with more salt or lemon juice if necessary.

Transfer the garlic puree to an airtight container and store it in the refrigerator for up to one week.

Store the Puree

In a clean glass jar, combine 1 cup of water and 1 tablespoon of sugar. Stir until the sugar is fully dissolved.

Prepare the Base

Pour 1 cup of white wine into the mixture and stir gently.

Add Wine

Add the vinegar mother to the jar. This will help ferment the mixture into vinegar.

Introduce Vinegar Mother

Cover the jar with a clean cloth or coffee filter and secure it with a rubber band. Store in a warm, dark place for 2 to 3 weeks.

Cover and Store

After 2 weeks, taste the liquid. If it has reached your desired acidity level, remove the vinegar mother. If not, let it ferment for another week.

Check the Fermentation

Once fermented, strain the vinegar through a fine mesh sieve into a clean bottle. Seal and store in the refrigerator.

Bottle the Vinegar

White Wine

Vinegar Mother

In a blender, combine the yogurt, milk, rose water, cardamom powder, and honey or sugar. Blend until smooth.

Add the ice cubes to the blender and pulse until the mixture is frothy and chilled.

Add Ice

Taste the lassi and adjust sweetness if necessary by adding more honey or sugar.

Pour the lassi into glasses and garnish with chopped pistachios and dried rose petals before serving.

Serve and Garnish

plain yogurt

milk

rose water

cardamom powder

honey or sugar

ice cubes

pistachios (chopped, for garnish)

dried rose petals (for garnish)

In a blender, combine the yogurt, water, salt, and cumin powder. Blend until smooth and frothy.

Add ice cubes to the blender and blend again until the ice is crushed and well mixed. Add fresh mint leaves and pulse a few times for a minty flavor.

Add Ice and Mint

Pour the salted lassi into glasses and garnish with a sprinkle of cumin powder or a few mint leaves. Serve chilled.

Yogurt

Cumin Powder

Fresh Mint Leaves

Ice Cubes

Lightly toast the fennel seeds in a dry pan over medium heat for about 2-3 minutes until fragrant. Let them cool.

Prepare the Fennel Seeds

In a blender, combine the diced mango, toasted fennel seeds, plain yogurt, milk, honey (or sugar), and cardamom powder.

Add the ice cubes to the blender and blend everything until smooth and creamy.

Taste the lassi and adjust the sweetness if necessary by adding more honey or sugar.

Pour the mango and fennel lassi into glasses and garnish with fresh mint leaves. Serve immediately.

Paneer Roomali Roll (v)

Up-to-date Vegan Pau Bhaji

Dishoom House Chaat

Turmeric

Masala Jeera Powder

Kabab Malabar Powder

Chili Chutney

Free Mayo

Garlic Regulator Sauce

Satt Garlic Puree

Vinegar

Rose & Cardamom Lassi

Salted Lassi

Mango & Fennel Lassi

Granola & Yoghurt (v)

Raita (v)

Kachumber Salad (v)

Fruit & Yoghurt (v)

House Black Daal (v)

Date & Banana Porridge (v)

Mattar Paneer (v)

Vegan Sausage (v)

New Keema Pau (s)

Poppadoms