RESTAURANT MENU Recipes from new-wave In­dian eaterie, Dishoom

From rich cur­ries to sooth­ing dhals and fresh-tast­ing sal­ads, find out how to make some of the most pop­u­lar dishes from this Lon­don-based Bom­bay café

BBC Good Food - - Inside Goodfood - Recipes NAVED NASIR pho­to­graphs EMMA BOYNS

The Kens­ing­ton out­post of Dishoom is the sixth in co-founders Shamil and Kavi Thakrar’s restaurant sta­ble. Each are in­di­vid­ual in style and look, but all, un­der the watch­ful eye of Naved Nasir (right), stay true to the con­cept of serving qual­ity, rea­son­ably priced dishes based on the old Irani cafés of Bom­bay (Mum­bai). Dishoom Kens­ing­ton is the new­est and most glam­orous of the venues, with its art-deco style, green and red ban­quets and mar­ble ta­bles. Known for its fa­mous ba­con naan at break­fast and the must-or­der black dhal and spicy lamb chops, there’s a new house spe­cial at the Kens­ing­ton branch – mut­ton pep­per fry. As for the okra fries, they’re so mor­eish it’s likely you’ll need to or­der more than one por­tion.

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