- Journal
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Stories, recipes, interviews, guides and more
The Dishoom Journal - All
Here you’ll find everything that excites us about Bombay. Immerse yourself in stories rich with heritage; savour cherished recipes from our most treasured spots; dive into interviews with talented South Asian creators; and wander through the city with our 24 hour guides to Bombay.
interview
In conversation with Chef Arun Tilak, part one
Tales, tips and tricks from Dishoom's Executive Chef Arun, including his must-have kitchen item and the secret to perfect daal.
recipe
White Chocolate, Rose & Pistachio Dates
Ayesha Erkin shares yet another first-class date recipe to savour during Ramadan and after.
Total:45 minutes
interview
In conversation with Chef Arun Tilak, part two
Read the story behind our biggest menu up-date, to date! With Dishoom’s Executive Chef Arun Tilak in the second part of his interview.
story
Reflecting on 2024, by Shamil Thakrar
Finding poetry in a plate of bun maska and a cup of chai.
interview
Hosting with Kirthanaa
On heritage, identity and beautiful spaces
interview
In conversation with Manjit Thaap
We talk to artist Manjit Thapp about bringing her South-Asian culture to her art, and why she felt an immediate connection with our Trailblazers.
interview
Chai Pe Charcha with Anita Kaushal, founder of Mauli Rituals
We sit down with Anita Kaushal of Mauli Rituals and other close friends, to discuss the ups and downs of being a female South Asian business owner.
interview
Ramadan with Chef Naved
As part of our Rooted in Ritual series, we sit down with OG Dishoom-walla, Chef Naved Nasir. He shares the feast-filled Ramadans of his childhood and reflects on a ‘superpower’ that he gains from fasting.
interview
Ramadan with Sabah Choudrey
As part of our Rooted in Ritual series, we talk to author and activist Sabah Choudrey about their connection to Ramadan – moments of self-reflection, mischief and magic.
interview
Vaisakhi with Saroop Sangha
As part of our Rooted in Ritual series, we talk to self-made ‘Punjabi fashion girl’ Saroop Sangha about Vaisakhi – what it means to her, what she eats, and naturally, what she wears.
Dishoom Loves
Issue XXII, November
Marigolds, twinkling lights, the orange burn of autumn. Festivities are in full bloom. Diwali is upon us. This Dishoom Loves, we’ve gathered everything you need to welcome in light, warmth and togetherness.
interview
Ramadan with Ayesha Erkin
Joining us for our Rooted in Ritual series is author, architect and recipe developer, Ayesha Erkin, who shares recipes for a sweet Ramadan and reflects on how the holy month led her from stress and loneliness to self-awareness and community.
recipe
Falooda
Sweet, extravagant and fun; a glass full of malai kulfi, vermicelli, rose syrup and sweet basil seeds.
Total:35 minutes
story
Celebrating 20 million meals
20 million meals for children
story
Bombay: a delicious melting pot
Bombay is a delicious melting pot, where cultures continually mingle and evolve. Read on for the history of Bombay’s cuisine, with its Portuguese, Parsi and Goan influences.
recipe
Tandoori Chaat
Pineapple, sweet potato and padrón peppers are charred, limed, dusted and sparked to life.
Total:55 minutes
story
A love letter to Bombay
A love-letter-of-sorts to the city of Bombay
story
Dishoom Impact Report 2024
People, community and planet. Read the Dishoom Impact Report 2024 - the things we're proud of and our plans for the future.
story
Dishoom Battersea's Bhatti Chicken special
Also once known as Mr Khatri's Chicken
story
Christmas in Bombay
At Dishoom and across the world, Christmas is a time for giving, feasting, laughter and high spirits. Explore how Bombay celebrates Christmas.
story
Dishoom's Christmas Turkey
A whole leg of lamb, slow-cooked and tender. More than a little lavish, and therefore quite fitting for Christmas.
