The Dishoom cookbook bundle is everything you need to conjure up the Bombay flavours, made famous by the London restaurant menu. Cook up the Dishoom favourites in your home, including the black daal, bacon naan roll, jackfruit biryani and Masala chai.
The Dishoom cookbook set includes:
- Amchoor powder
- Urid beans
- Tamarind pulp
- Black cardamom
- Gram flour
- Unrefined jaggery
- Kashmiri chilli powder
The Kashmiri chilli powder is our Sous Chef version of the Deggi Mirch brand of chilli powder, used in many Dishoom recipes including Paneer Tikka Achari, and Nihari lamb stew. It has a fantastic red colour, and a fruity, gentle heat. Meanwhile, the urid beans are essential for making Dishoom’s signature black daal.
Use the amchoor mango powder to give recipes a fruity tang to recipes such as the Dishoom vegetable samosas. The black cardamom has a much smokier flavour than green cardamom, with more distinct pine resin notes – delicious in the Rajma kidney bean stew.
The gram flour is for making your own bhajis, and dishes such as sweet laddoo or dumplings. Meanwhile the tamarind pulp is fantastic for creating a distinctive sweet, tangy flavour in recipes such as the creamy yoghurt Dahi Bhalla Chaat.
Please note that due to limited stock availability a couple of product formats included with the set are slightly different from those in the photograph (black cardamom sachet instead of pot, and 500g urid beans instead of 1kg). The RRP has been reduced slightly to reflect these.
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