Cielo e Terra is a cocktail made with dry sparkling wine combined with sweet vermouth, amaro, and citrus flavors. This version features a balanced blend of herbal bitterness and citrus acidity, elevated by the effervescence of Prosecco or Spumante.  Here's how to mix this refreshing drink at home.

BELLA STORIA: CIELO E TERRA, SPUMANTE

Basmati Kheer

Fruit & Yoghurt

Organic porridge oats cooked with oat milk, banana and sweet Medjool dates.

DATE & BANANA PORRIDGE

Bombay Bellini

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

MAKHMALI PANEER

Chole (chickpeas) and one giant, crackled, puffy puri. Satisfying morning, noon or night.

CHOLE

A Dishoom signature dish - dark, rich, deeply flavoured. It is cooked over 24 hours for extra harmony.

HOUSE BLACK DAAL

A family recipe, using a marinade of sweet vinegar, not yoghurt. Laced with ginger, turmeric, garlic and green chilli.

CHICKEN TIKKA

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

Rose & Cardamom Lassi

Mango & Fennel Lassi

Sausage

Bacon

Chicken Berry Britannia

Awadhi Jackfruit Biryani (V)

Paneer Roomali Roll (V)

Chicken Kathi Roll

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

KALA KHATTA GOLA ICE

A rare embellishment of sweet and sour and spice.

WARM AUBERGINE CHUTNEY

Wholewheat bread, delicately charred from the tandoor.

TANDOORI ROTI*

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

ROOMALI ROTI

STEAMED BASMATI RICE

Insist on having a 'beautiful history' (bella storia)!

Chill the flute or coupe in the freezer for at least 10 minutes or fill with ice and water while preparing the cocktail.

If using fresh lemon juice, squeeze and strain to remove pulp.

In a mixing glass or small pitcher, add the brown vermouth (0.75 oz), amaro (0.25 oz), orange curaçao (0.25 oz), fresh lemon juice (0.25 oz), simple syrup (0.25 oz), and orange bitters (2 tsp).

Combine fortified and bitter components

Add a handful of ice to the mixing glass and stir gently with a bar spoon for about 10–15 seconds, just until the mixture is well chilled and slightly diluted (about 10–15% dilution). Do not over-dilute; aim to marry flavors.

Discard ice/water from the chilled flute or coupe. Strain the stirred mixture into the chilled glass, pouring about 1.5–2 oz of the fortified/amaro blend — this represents the 'earth' (terra) component.

Top slowly with 6 oz of dry sparkling wine (spumante) poured down the side of the glass to preserve bubbles — this is the 'sky' (cielo) element. Leave a small head of foam.

Express the orange peel over the cocktail by holding the peel skin-side down and giving it a sharp twist to release oils, then rub the peel on the rim and drop it into the drink.

If desired, float an edible flower or a small sprig of micro-mint on top for an elegant touch.

Serve immediately with a small reminder to 'insist on having a bella storia' — the drink pairs beautifully with toasted almonds, prosciutto, or lightly salted crostini.

Dry sparkling wine (Prosecco or Spumante)

Aged brown vermouth (sweet-leaning, e.g., Carpano Antica)

Amaro (herbal, medium bitter, e.g., Amaro Montenegro or Cynar)

Orange curaçao or triple sec

Fresh lemon juice

Orange bitters

Simple syrup (1:1)

Orange peel (wide strip)

Edible flower or micro-mint (optional)

Champagne flute or coupe (chilled)

Mixing glass or small pitcher

Bar spoon

Jigger

Ice cubes

Rinse the basmati rice under cold running water until the water runs clear to remove excess starch.

Soak the rinsed rice in 1/4 cup water for 20–30 minutes, then drain completely and set aside. The grains should be slightly softened but intact.

Using a sharp knife or a small grinder, coarsely crush the soaked rice (pulsing 2–3 times) so about half the grains are broken and the rest are halved. This helps the rice release starch and thicken the kheer without becoming mushy.

Heat a small nonstick skillet over low heat. Add 1 tsp butter and lightly toast the slivered almonds, pistachios and cashews for 1–2 minutes until fragrant and slightly golden. Remove from heat and set aside for garnish.

Reserve a few sliced nuts (about 1 tsp) for final topping; coarsely chop remaining toasted nuts for stirring into the kheer near the end of cooking.

Place the saffron strands in 2 tablespoons warm milk and let them bloom for 10–15 minutes to release color and aroma.

Crush the cardamom pods lightly with the flat side of a knife and remove the seeds. Lightly crush the seeds or grind them to a coarse powder using a mortar and pestle or spice grinder.

Pour 1.5 liters of whole milk into a heavy-bottomed saucepan or broad shallow pan (wider surface area helps faster evaporation). Bring the milk to a gentle boil over medium heat, stirring frequently to prevent scorching.

Once it reaches a boil, reduce heat to low to maintain a gentle simmer. Continue to simmer the milk, stirring every 3–5 minutes and scraping the bottom and sides to avoid film formation, until the milk reduces by about one-third (this takes roughly 25–30 minutes).

Add the coarsely crushed soaked rice to the simmering milk. Stir to combine, increase heat slightly to maintain a gentle simmer, and cook uncovered, stirring frequently to prevent sticking. Cook until the rice is tender and the mixture begins to thicken, about 20–25 minutes.

Stir in the heavy cream (if using) to enrich the kheer and continue cooking for another 5 minutes, stirring so the mixture becomes creamy and coats the back of a spoon.

When the rice is fully tender and the kheer has a creamy consistency, add the granulated sugar and the crushed cardamom seeds. Stir well so the sugar dissolves completely. Cook for 3–5 minutes to marry the flavors.

Pour in the saffron-infused milk and stir to distribute the color and aroma evenly. Taste and adjust sweetness if needed. If the kheer is too thick, add up to 2–4 tablespoons warm milk to reach desired consistency.

Add the rose water or kewra water (start with 1/2 tsp) and the pinch of salt; stir and cook for 1 minute. Remove the pan from heat.

Stir in most of the toasted chopped nuts (reserve some for garnish). Allow the kheer to cool slightly for 10–15 minutes to thicken further. Kheer will thicken as it cools.

Serve warm or chilled in small bowls. Garnish each serving with the reserved toasted nuts and a few extra saffron strands. Store leftovers refrigerated in an airtight container for up to 3 days; reheat gently with a splash of milk before serving.

basmati rice

water (for soaking)

whole milk

heavy cream (optional, for extra richness)

granulated sugar

cardamom pods (green), crushed

saffron strands

warm milk (for saffron infusion)

rose water or kewra water

almonds, slivered

pistachios, thinly sliced

cashews, halved

unsalted butter (for lightly toasting nuts)

salt

Wash all fresh fruit thoroughly. Hull and quarter the strawberries. Slice the banana into 1/4-inch rounds. Peel and dice the kiwi into bite-sized pieces. Combine strawberries, banana, kiwi and blueberries in a medium mixing bowl so total fruit measures about 3 cups.

Prepare fruit

Drizzle 2 tablespoons honey and 1 teaspoon lemon juice over the mixed fruit. Toss gently to coat evenly — the lemon brightens flavor and prevents the banana from browning.

Dress fruit

In a small dry skillet over medium heat, add the chopped nuts and toast, stirring frequently, until fragrant and lightly golden, 3–4 minutes. Remove from heat and let cool briefly.

Toast nuts (if not already toasted)

Measure out 1 cup granola and set aside for assembly. Reserve a few whole berries or mint leaves for garnish if desired.

Place 2 cups Greek yoghurt in a bowl. Stir in 1 teaspoon vanilla extract and, if using, 1 tablespoon maple syrup or extra honey and 1 teaspoon ground cinnamon. Taste and adjust sweetness or cinnamon to preference.

Flavor the yoghurt

If you prefer the yoghurt cold, refrigerate for 10–15 minutes before assembling. Otherwise proceed to assembly immediately.

Chill briefly (optional)

Spoon a generous 1/2 cup of the flavored yoghurt into each serving bowl or glass (this recipe makes about 4 servings).

Top the yoghurt with about 3/4 cup mixed dressed fruit per bowl (adjust to preference).

Sprinkle each bowl with roughly 1/4 cup granola and about 3/4 tablespoon toasted nuts for crunch.

Finish with an extra drizzle of honey over each bowl if desired and garnish with a mint leaf or reserved berry.

Serve immediately so granola remains crunchy. Leftovers: store fruit and yoghurt components separately in airtight containers in the refrigerator for up to 2 days; add granola just before serving.

mixed fresh fruit (strawberries, blueberries, banana, kiwi)

honey

lemon juice

toasted nuts (almonds or walnuts), roughly chopped

granola

fresh mint leaves (optional, for garnish)

Greek yoghurt (plain, full-fat or low-fat as preferred)

vanilla extract

maple syrup or extra honey (optional, to sweeten)

ground cinnamon (optional)

In a medium saucepan, combine 2 cups oat milk and 1/2 cup water. Add 1 cup organic rolled porridge oats and 1/4 tsp fine sea salt. Place over medium heat.

Combine liquids and oats

Bring to a gentle simmer, stirring frequently to prevent sticking. Reduce heat to medium-low and continue stirring and simmering for 6–8 minutes until the oats are thick and creamy. If porridge becomes too thick, add up to 2–4 tablespoons extra oat milk or water to reach desired consistency.

Cook until creamy

While the oats cook, peel and mash 1 ripe banana with a fork until mostly smooth with a few small chunks remaining. Reserve half a banana (sliced) if using for topping.

Prepare banana

Pit 3 Medjool dates and chop them coarsely. If dates are very firm, soak them in 1–2 tablespoons warm water for 5 minutes before chopping to soften, then drain (reserve soaking liquid).

Soften and chop dates

When the porridge is nearly done (after about 6 minutes), stir the mashed banana, chopped Medjool dates, and 1/2 tsp vanilla extract (if using) into the saucepan. Continue to cook 1–2 more minutes so the dates soften further and flavors meld. If you soaked the dates, add 1–2 tsp of the reserved soaking liquid or extra oat milk if needed to loosen texture.

Incorporate fruit and flavor

Remove porridge from heat. Stir in 1/4 tsp ground cinnamon. Taste and, if you prefer extra sweetness, stir in up to 1 tablespoon maple syrup or honey.

Season and sweeten

Divide porridge between bowls (serves 2). Top each bowl with the reserved banana slices, the extra chopped Medjool date, and 1 tablespoon toasted chopped walnuts or pecans if using. Sprinkle a light pinch of cinnamon over the top.

Portion and top

Serve immediately while warm. Leftovers can be refrigerated in an airtight container for up to 3 days; reheat gently with a splash of oat milk to loosen.

Serve

organic rolled porridge oats

oat milk (unsweetened)

water

fine sea salt

ripe banana

Medjool dates, pitted

vanilla extract (optional)

ground cinnamon

maple syrup or honey (optional)

toasted chopped walnuts or pecans (optional)

extra banana slices (for serving)

extra chopped Medjool date (for serving)

If using fresh peaches, peel (blanch and shock or use a paring knife), pit and roughly chop 1 medium ripe peach. Place in a blender or food processor and purée until smooth (about 30–45 seconds). If mixture is too thick, add up to 1 tablespoon water to reach a slightly loose pouring consistency. Strain through a fine mesh sieve for an ultra-smooth purée if desired.

Make peach purée (if needed)

Chill prosecco and flute or coupe glass in the refrigerator or freezer for at least 10 minutes.

In a cocktail shaker, add 2 oz gin, 2 oz peach purée, 0.5 oz fresh lemon juice and 0.25 oz simple syrup. Add 2 dashes peach or orange bitters if using. Fill the shaker with ice (about 1 cup).

Combine base ingredients

Secure the shaker and shake vigorously for 10–12 seconds until the outside of the shaker is cold and the mixture is well chilled.

Shake

Double-strain the shaken mixture into a chilled champagne flute or coupe to remove ice shards and any fruit solids.

Strain

Carefully top the cocktail with approximately 3 oz chilled prosecco. Pour slowly so the cocktail retains some carbonation and the prosecco layers slightly with the purée.

Top with bubbles

Garnish with a thin slice of fresh peach placed on the rim or floated on top. Add a mint sprig for aroma if desired.

Serve immediately while sparkling. Stir gently once or twice with a bar spoon if you prefer a homogenous drink; otherwise leave as-is for a gentle layered texture.

gin (preferably London dry)

peach purée (fresh or high-quality canned)

fresh lemon juice

simple syrup (1:1 sugar to water)

prosecco (or other dry sparkling wine), chilled

peach bitters or orange bitters (optional)

fresh peach slice or high-quality canned peach

mint sprig (optional)

Cut paneer into 1-inch cubes if not already. Pat dry with a paper towel to remove excess moisture so the marinade adheres and the cubes char rather than steam.

Prepare paneer

In a medium bowl combine yogurt, cashew paste, ginger-garlic paste, minced green chili (if using), lemon juice, crushed kasuri methi, ground white pepper, salt and saffron with its soaking milk. Whisk until smooth and homogeneous. The marinade should be thick enough to coat the paneer without dripping.

Gently fold the paneer cubes into the marinade, ensuring each cube is evenly coated. Cover and refrigerate for at least 30 minutes and up to 2 hours. Longer (up to 4 hours) will deepen flavor but handle gently to avoid breaking the cubes.

Heat 1 teaspoon of ghee or neutral oil in a small skillet over medium heat. Add the halved cashews and fry, stirring, until lightly golden and aromatic (1–2 minutes). Remove to a paper towel to drain and cool; they will crisp further as they cool.

Remove pomegranate arils from the fruit and set aside chilled or at room temperature. Keep garnishes ready before you finish cooking the paneer.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1 tablespoon butter and 1/2 tablespoon ghee (or oil) until foaming. Add the lightly crushed cardamom pods and let them sizzle for 20–30 seconds to flavor the fat.

Using a slotted spoon, transfer the marinated paneer cubes to the hot skillet in a single layer, leaving excess marinade behind in the bowl. Do not overcrowd — cook in two batches if necessary. Let the cubes sear undisturbed for 2–3 minutes on the first side until edges are golden and begin to char.

Gently turn each cube and sear the remaining sides, adding remaining 1 tablespoon butter as needed between batches. Total pan time should reach 6–8 minutes for a crisp exterior and tender interior. Spoon some of the thick marinade that clings to the paneer into the pan if you want a slightly saucier finish, but avoid excess that will steam the paneer.

Sprinkle the cooked paneer with 1/2 teaspoon garam masala, the extra crushed kasuri methi and the reserved 1/4 teaspoon salt. Toss gently in the pan for 30 seconds so the spices bloom in the butter and coat the cubes. Taste and adjust seasoning.

If you want a very soft, velvety finish, lower heat to low and add a drizzle (about 2 tablespoons) of light cream; swirl for 20 seconds to glaze the paneer, then remove from heat.

Transfer the paneer to a warm serving plate, arranging the cubes as 'pillows' (slightly spaced). Scatter the fried cashews over and around the paneer.

Sprinkle the pomegranate arils over the dish for bright pops of color and acidity. Finish with microgreens or chopped coriander, and a light dusting of chili flakes if using.

Serve immediately with warm naan or roti and the optional extra cream on the side. Makhmali Paneer is best enjoyed hot with the contrast of charred edges, velvety interior and crunchy sweet-tart garnishes.

fresh paneer (firm), cut into 1" cubes

thick yogurt (hung or Greek)

cashew paste (soaked cashews blended with a little water)

ginger-garlic paste

green chili, finely minced (optional)

kasuri methi (dried fenugreek leaves), crushed

white pepper (or black), ground

saffron strands (optional), soaked in 1 tbs warm milk

unsalted butter

ghee (clarified butter) or neutral oil

green cardamom pods, lightly crushed

mild garam masala

kasuri methi, extra for finishing (crushed)

salt (adjust)

raw cashews, halved or roughly chopped

pomegranate arils

microgreens or fresh coriander leaves, for garnish

chili flakes (optional)

warm naan or room-temperature buttered roti

a drizzle of light cream or malai

Rinse 1 cup dried chickpeas until water runs clear. Combine with 4 cups water and 1/4 tsp baking soda in a bowl. Soak at room temperature 8–12 hours or overnight until they double in size.

Bella Storia: Cielo E Terra, Spumante

Basmati Kheer

Fruit & Yoghurt

Date & Banana Porridge

Bombay Bellini

Makhmali Paneer

Chole

House Black Daal

Chicken Tikka

Lamb Korma

Dishoom House Chai

Rose & Cardamom Lassi

Mango & Fennel Lassi

Sausage

Bacon

Chicken Berry Britannia

Awadhi Jackfruit Biryani (v)

Paneer Roomali Roll (v)

Chicken Kathi Roll

Kala Khatta Gola Ice

Warm Aubergine Chutney

Tandoori Roti*

Roomali Roti

Steamed Basmati Rice