Such simplicity. Pillows of paneer, marinated, charred and spiced gently. A flourish of fried cashews and pomegranate. Makhmali means velvety.

MAKHMALI PANEER

A Mughlai dish for tables of grandeur. Most unlike mildly sweet kormas that often bear this name. Lamb, slow-cooked to yielding tenderness in a richly spiced, deep-smoky sauce, with cashews and onions softened to silken effect. Eat with pillowiest fermented roti and fresh onion salad.

LAMB KORMA

DISHOOM HOUSE CHAI

House Black Daal (V)

Chicken Kathi Roll

distinguished with dill and lindi pepper.

Goan Monkfish Curry

Awadhi Jackfruit Biryani (V)

Paneer Roomali Roll (V)

Fruit & Yoghurt (V)

Date & Banana Porridge (V)

Granola & Yoghurt (V)

Fluffy ice-flakes steeped in kokum and jamun fruit syrup, blueberries, chilli, lime and black salt.

KALA KHATTA GOLA ICE

Bacon

Wholewheat bread, delicately charred from the tandoor.

TANDOORI ROTI*

A rare embellishment of sweet and sour and spice.

WARM AUBERGINE CHUTNEY

Soft handkerchief-thin bread, thrown, stretched and griddled to order on an upturned tawa.

ROOMALI ROTI

VEGAN LASSIS

STEAMED BASMATI RICE

A messy to-do of cucumber, onion and tomato.

KACHUMBER

Corn-on-the-cob, grilled over charcoal fire, then finished with chilli, salt and lime, Chowpatty style.

CHILLI NO-BUTTER-BHUTTA*

A tangy tumble of pineapple, sweet potato and Padrón peppers, charred and spiced with bright vigour.

TANDOORI CHAAT*

Grilled broccoli mangetout and Tenderstem choosing - not refusing!

GRILLED GREENS

Warm-cold, sweet-tangy, moreish. Golden-fried sweet potato covered with cool oat yoghurt, pomegranate, beetroot, radish and carrot. Tamarind drizzle and green chutney lift it nicely.

DISHOOM HOUSE CHAAT

Spicy, mashed vegetables and home-made vegan buns on a Chowpatty tray.

UP-TO-DATE VEGAN PAU BHAJI*

Cut the paneer into 1-inch thick cubes or slightly rounded pillows (about 16 pieces from 500 g). If the paneer is very fresh and moist, pat gently with paper towel so it holds shape without drying it out.

Prepare paneer

In a bowl, combine yogurt, gram flour, ginger-garlic paste, chopped green chili, crushed kasoori methi, mild chili powder, ground coriander, ground cumin, garam masala, salt, lemon juice and 2 tsp vegetable oil. Whisk until smooth and slightly thick. The gram flour helps bind the marinade and keeps it from separating.

Make marinade

Add paneer cubes to the marinade and gently toss to coat each piece without breaking. Cover and refrigerate for at least 30 minutes, up to 2 hours. If short on time, 15–20 minutes at room temperature is acceptable.

Marinate paneer

Choose cooking method: You can char the marinated paneer under a hot broiler, on a hot cast-iron skillet/griddle, or on a grill for best smoky flavor. Preheat broiler or grill to high, or heat a heavy skillet over medium-high heat with a thin film of oil.

If using a skillet: add 1 tsp oil to the hot pan. Place marinated paneer pieces in a single layer (wipe excess marinade if it threatens to burn). Cook undisturbed 2–3 minutes until deep golden and charred spots form, then flip and cook 1.5–2 minutes more. Baste lightly with a little oil or melted butter for gloss. Reduce heat if marinade starts to burn — you want color, not blackening.

Skillet/griddle method

If using a broiler: arrange marinated paneer on a foil-lined tray, brush sparingly with oil, and broil 3–5 minutes per side until charred edges appear. For grill: oil grates, place paneer on skewers or directly, and char 2–4 minutes per side over high heat.

Broiler/grill method

While paneer cooks, heat 2 tsp ghee or neutral oil in a small skillet over medium heat. Add cashews and toast, stirring frequently, until golden and fragrant, about 2–3 minutes. Remove immediately to a plate to avoid over-browning. Lightly pinch or roughly chop half of them for texture contrast; keep a few whole for garnish.

Toast cashews

Transfer the charred paneer to a warm serving plate. If using, drizzle 2 tbsp light cream over the warm paneer and gently toss to coat for an extra velvety finish. Sprinkle the toasted cashew pieces and whole cashews over the paneer. Add pomegranate seeds evenly across the dish for bright pops of flavor and color. Scatter chopped cilantro on top and season lightly with the remaining 1/4 tsp salt if needed. Finish with an optional 1 tsp melted butter brushed over the top for gloss.

Combine and glaze

Let the assembled dish rest 2–3 minutes so flavors settle, then serve warm with lemon wedges and naan or roti on the side.

Rest briefly and serve

paneer (Indian fresh cheese)

plain yogurt (full-fat)

gram flour (besan)

ginger-garlic paste

green chili, finely chopped

kasoori methi (dried fenugreek leaves), crushed

mild chili powder (or Kashmiri chili for color)

ground coriander

ground cumin

garam masala

salt

lemon juice

vegetable oil (for marinade and basting)

unsalted cashews

clarified butter (ghee) or neutral oil

pomegranate seeds (arils)

fresh cilantro (coriander) leaves, chopped

light cream or malai (optional, for extra velvety finish)

butter (unsalted), melted (optional drizzle)

fresh lemon wedges

warm naan or roti

Combine the yogurt, ginger paste, garlic paste, ground coriander, 1 tsp kosher salt and 1/2 tsp black pepper in a large bowl. Add the lamb cubes and toss to coat. Cover and refrigerate for at least 2 hours, preferably overnight.

Soak the cashews in 1/4 cup warm water for 20–30 minutes until softened. Drain, reserving a tablespoon of the soaking liquid.

In a small skillet over medium heat, dry-toast the green cardamom pods and cloves for 1–2 minutes until aromatic, then remove from heat to cool slightly.

In a blender or food processor, combine the soaked cashews, reserved soaking liquid, finely chopped onion (use half here; reserve the other half for cooking), whole garlic cloves, fresh ginger piece, toasted cardamom and cloves, ground cumin, ground fennel (if using) and turmeric. Add 1–2 tablespoons of water if needed and blitz to a smooth, thick paste. Scrape down sides and process until silky — this is the korma paste.

Heat 2 tablespoons ghee or oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add bay leaves and cinnamon stick and cook for 30 seconds until fragrant.

Add the remaining finely chopped onion and sauté, stirring frequently, until deep golden brown and softened (about 10–12 minutes). Reduce heat if onions brown too quickly. This soft, slightly caramelized onion is essential to the sauce's silkiness.

Stir in 1 teaspoon ground cumin and 1/2 teaspoon red chili powder; cook 30 seconds to bloom the spices. Add the tomato paste and cook another 1 minute to remove rawness.

Add the marinated lamb (with any accumulated yogurt) to the pot in batches, searing pieces briefly (1–2 minutes per side) to color the exterior. Work in batches if needed so pieces brown rather than steam. Return all lamb to the pot.

Lower heat to medium-low. Stir the prepared cashew-onion spice paste into the pot so it coats the lamb. Add 300 ml water or stock, 1 tsp salt (adjust later), and 1/2 tsp smoked paprika for smoky depth. Stir to combine, scraping any fond from the bottom of the pot.

Bring to a gentle simmer, then cover with a tight-fitting lid and cook low and slow for 1.5–2 hours, stirring every 20–30 minutes and checking liquid level. If the sauce reduces too quickly, add up to 100 ml more water in 50 ml increments. The lamb should become very tender and the sauce thick and silky.

About 20 minutes before the end of cooking, taste and adjust salt and heat. Stir in 1/4 cup heavy cream or evaporated milk and 1/4 tsp freshly ground black pepper to enrich the sauce. Cook uncovered for final 10–15 minutes to achieve desired consistency.

Remove bay leaves and cinnamon stick. If you want an extra layer of smoke, briefly hold a lit piece of charcoal (or a small piece of smoldering cinnamon/bay) in a metal spoon over the pot and drizzle 1/2 teaspoon ghee over it, then cover immediately for 2–3 minutes to capture the smoke (optional).

Stir in chopped cilantro and top with fried onion rings if using. Let rest for 5 minutes before serving.

Serve the lamb korma hot with fermented roti or naan and a fresh onion salad.

lamb shoulder, cut into 1.5–2 inch cubes

fresh ginger paste

garlic paste

kosher salt (for marinade)

freshly ground black pepper

cashews, raw

warm water (for soaking cashews)

onion, finely chopped

garlic cloves, whole

fresh ginger, 2–3 cm piece

green cardamom pods

whole cloves

ground fennel (optional, for perfume)

turmeric

ghee or neutral oil

bay leaves

cinnamon stick (3–4 cm)

ground cumin (for seasoning)

red chili powder (adjust to heat preference)

tomato paste

water or low-sodium chicken stock

salt (to taste)

smoked paprika (for smoky depth)

freshly ground black pepper (finishing)

heavy cream or evaporated milk

fresh cilantro, chopped (for garnish)

fried thin onion rings (optional garnish)

roti, naan or fermented roti

fresh onion salad (thinly sliced onion with lemon and salt)

Lightly crush the cardamom pods, cloves and peppercorns with the flat of a knife or mortar and pestle. Peel and thinly slice or grate the ginger. Break the cinnamon stick into smaller pieces if large; if using star anise leave whole.

Prepare spices

In a medium saucepan combine 3 cups water, crushed cardamom, cloves, peppercorns, cinnamon and star anise (if using), and the ginger. Bring to a gentle boil over medium heat, then reduce to a simmer and simmer uncovered for 6–8 minutes to extract the spice flavors.

Simmer spices

Add the 3 tablespoons of black tea leaves and 3 tablespoons sugar to the simmering spice infusion. Stir once and continue to simmer gently for 3 minutes so the tea releases color and flavor. Taste carefully — adjust sugar now if you prefer sweeter concentrate.

Add tea and sugar

Pour in 2 cups whole milk and raise the heat until the mixture just comes to a gentle boil. Watch closely to prevent boil-over. Once it reaches the boil, reduce heat and simmer for 2 more minutes to meld flavors.

Add milk and finish

Remove from heat and strain the chai through a fine-mesh sieve or cheesecloth into a heatproof bowl or jug, pressing gently on the solids to extract liquid. Discard solids. This is your masala chai concentrate. It will keep covered in the refrigerator for up to 48 hours.

Strain

Reheat portions: For one serving, warm about 1/2 cup concentrate per cup of finished chai. You can dilute with an equal amount of hot milk (about 1/2 cup) or with hot water and a splash of milk depending on how rich you like it. Example ratios: 1:1 concentrate to milk for rich, 1:1 concentrate to hot water + 1/4 cup milk for lighter.

Heat gently: Combine concentrate and milk (or water + milk) in a small saucepan and heat until steaming—do not boil—or heat in a microwave in 30-second bursts until hot. Stir to combine.

Sweeten and serve: Taste and add extra sugar or sweetener to taste. Pour into cups and serve immediately. Optionally garnish with a light grind of fresh black pepper or a split cardamom pod.

water

black tea leaves (strong Assam or broken-leaf CTC)

whole milk

sugar

black peppercorns

fresh ginger

cinnamon stick

star anise (optional)

hot water (to dilute if desired)

milk (steamed or hot)

extra sugar or sweetener

Rinse the black lentils thoroughly under cold water until the rinse water runs clear.

Place the rinsed lentils in a bowl with 4 cups of water and soak for 4–6 hours or overnight. Soaking shortens cooking time and improves texture.

Drain the soaking water. Transfer the soaked lentils to a heavy-bottomed pot or pressure cooker. Add 6 cups of fresh water, bay leaf, cardamom pods, peppercorns and 1 tsp salt.

If using a pressure cooker: cook on medium-high until you get 3–4 whistles, then reduce heat and simmer 10–12 minutes more. Allow pressure to release naturally. If using a pot: bring to a boil, then reduce to a gentle simmer, covered, for 60–75 minutes or until the lentils are tender and starting to break down. Skim any foam that forms while cooking.

Once lentils are tender, remove the bay leaf, cardamom pods, and peppercorns. Use the back of a spoon to lightly mash some lentils to thicken the daal; leave other lentils whole for texture. Keep the cooked lentils warm.

Heat oil in a wide skillet over medium heat until shimmering. If using butter for finishing, reserve for later.

Add cumin seeds and mustard seeds. When they begin to pop (about 30 seconds), add a pinch of asafoetida.

Add the chopped onion and sauté, stirring occasionally, until golden brown and caramelized, about 8–10 minutes. This step builds depth of flavor—don’t rush it.

Stir in the minced garlic, ginger and chopped green chili. Cook 1–2 minutes until fragrant but not burnt.

Add turmeric, ground cumin, ground coriander and red chili powder. Cook the spices with the aromatics 1 minute to bloom their flavors.

Add the chopped tomatoes and tomato paste (if using). Cook, stirring occasionally, until tomatoes break down and oil begins to separate at the edges, about 6–8 minutes. Season with the remaining 1 tsp salt (adjust to taste).

Carefully transfer the tempering (tadka) into the pot with the cooked lentils. Use a spatula and a little cooking water to scrape all the flavorful bits from the pan into the daal.

Stir to combine, then bring the daal to a gentle simmer. If the daal is too thick, add up to 1–2 cups hot water to reach your preferred consistency. Simmer uncovered for 8–12 minutes to meld flavors, stirring occasionally so it doesn't stick.

Taste and adjust salt and spice levels. If you prefer a smoother, creamier daal, use an immersion blender briefly to purée 1/4–1/3 of the mixture, then stir to incorporate.

Stir in the butter (if using) and lemon juice. Sprinkle garam masala over the daal and stir gently.

Ladle the House Black Daal into a serving bowl and garnish generously with chopped cilantro.

Serve hot with steamed basmati rice, jeera rice, naan or roti. Leftovers keep in the refrigerator for up to 4 days and reheat gently on the stove, adding a splash of water as needed.

whole black lentils (sabut urad dal)

water (for soaking)

water (for cooking)

bay leaf

vegetable oil or ghee (use oil for vegan)

unsalted butter (optional, for finishing)

cumin seeds

mustard seeds (optional)

asafoetida (hing)

garlic cloves, minced

fresh ginger, minced

green chilies, finely chopped

ground turmeric

red chili powder (adjust to taste)

tomato, finely chopped (or canned crushed)

tomato paste (optional, for richness)

fresh cilantro (coriander), chopped

Trim excess fat from the chicken thighs and cut into 1/2–3/4-inch strips. In a bowl combine plain yogurt, ginger-garlic paste, ground coriander, ground cumin, turmeric, red chili powder, garam masala, lemon juice, salt and 2 tbs vegetable oil. Mix until smooth. Add chicken strips and toss to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes, preferably 2 hours.

Prepare and marinate

Heat a large skillet or cast-iron pan over medium-high heat. Add 1 tbs oil (if pan is nonstick use less). When hot, add marinated chicken in a single layer (cook in two batches if necessary). Sear without disturbing for 2–3 minutes to get color, then stir and continue cooking 4–6 minutes until cooked through and juices run clear. Reduce heat to medium, sprinkle crushed kasuri methi (if using) and 1/4 tsp black pepper, and stir for 30 seconds. Remove chicken to a plate and keep any pan juices; they will add flavor to the roll.

Cook the chicken

In the same skillet, add 1 tbs oil or ghee and heat over medium. Add cumin seeds and let them sizzle for 10–15 seconds. Add thinly sliced onion and a pinch of salt; sauté until soft and beginning to brown, about 5–7 minutes. Add slit green chili and chopped tomato; cook 3–4 minutes until tomato softens and releases moisture. Season with 3/4 tsp salt and mix well.

Sauté vegetables

Return the cooked chicken strips and any collected pan juices to the skillet with the onion-tomato mixture. Stir and cook together 2–3 minutes so flavors meld and liquid reduces slightly. Taste and adjust salt and pepper. Keep warm while you prepare the breads.

Combine with chicken

Heat a griddle or nonstick pan over medium heat. Lightly brush each paratha or tortilla with butter or oil and warm 1 minute per side until pliable and slightly golden. Alternatively, warm in oven at 180°C (350°F) for 5 minutes. Keep wrapped in a clean towel to stay soft.

Warm and prepare breads

Lay a warm paratha flat. Spread about 1 tbsp green chutney and 2 tsp tamarind chutney along the center. Place a small handful (about 1/4 cup) shredded lettuce or cabbage down the middle. Spoon about 120–140 g (roughly 1/4–1/3 of the cooked chicken mixture) onto the lettuce in a line. Top with a tablespoon of thinly sliced onion, a sprinkle of chopped cilantro and a squeeze of lemon. Drizzle a little extra yogurt or chutney if desired.

Assemble the rolls

Fold one long edge of the paratha over the filling, then fold in the sides and roll tightly to enclose (like a burrito). If you’d like, toast the assembled roll seam-side down in a hot pan for 30–45 seconds to seal and add crispness. Wrap in parchment or foil for 1–2 minutes to help it hold shape, then serve immediately with extra chutneys and lemon wedges.

Roll and finish

Sprinkle chopped cilantro and crushed black pepper over the filling before rolling if desired. Serve each roll with extra green chutney, tamarind chutney and lemon wedges. Leftover cooked chicken can be refrigerated for up to 3 days.

Makhmali Paneer

Lamb Korma

Dishoom House Chai

House Black Daal (v)

Chicken Kathi Roll

Goan Monkfish Curry

Awadhi Jackfruit Biryani (v)

Paneer Roomali Roll (v)

Fruit & Yoghurt (v)

Date & Banana Porridge (v)

Granola & Yoghurt (v)

Kala Khatta Gola Ice

Bacon

Tandoori Roti*

Warm Aubergine Chutney

Roomali Roti

Vegan Lassis

Steamed Basmati Rice

Kachumber

Chilli No-butter-bhutta*

Tandoori Chaat*

Grilled Greens

Dishoom House Chaat

Up-to-date Vegan Pau Bhaji*