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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
What’s in my Dabba? with Chef Salim
As part of our What’s in my Dabba? series, Dishoom Chef Salim Khan shares the spices and stories that shaped his journey from railway chai-walla to Dishoom's kitchen.
recipe
Permit Room Mango Lassi Punch
Like the popular fruity-yoghurty Indian drink, with boozier consequences.
Total:1 hour 30 minutes
interview
Navroz with Porus Vimadalal
As part of our Rooted in Ritual series, we talk to award-winning photographer and creative director Porus Vimadalal about Navroz – his evolving relationship to it, new traditions and staple sweet treats.
interview
Diwali with Dishoom-walli Sanskritii
As part of our Rooted in Ritual series, we talk to dear friend, Sans, about Diwali – a festival that lights up her life.
recipe
Chef Arun’s Family Fish Curry
Juicy kingfish steaks are marinated until ruby red, then cooked oh-so tenderly in a sauce rich with spices and tangy with tamarind.
Total:2 hours
recipe
Permit Room Spicy Chicken Puff
A satisfyingly spicy Irani bakery favourite.
Total:55 minutes
interview
What’s in my Dabba? with Savannah Sachdev
As part of our ‘What’s In My Dabba?’ series, runner and content creator Savannah Sachdev and her mum share a recipe for a beloved breakfast staple along with songs to shimmy to in the kitchen.
guide
A Guide to Mohammed Ali Road
Ready your senses, dear patron. Loosen your waistbands and your resolve! In our Mohammed Ali Road Guide, the most exuberant appetites will be rewarded.
interview
What’s in my Dabba? with Sindhu Vee
As part of our What’s In My Dabba? series, award-winning comedian and actor Sindhu Vee shares snapshots from her mother’s kitchen. Plus, her personal hosting motto and a special Aam Ki Daal recipe – a delicious daal made with mango, her most favourite fruit (ours too).
interview
What’s in my Dabba? with Cockney Sikh
As part of our What’s In My Dabba? series, Suresh Singh – better known as the Cockney Sikh – shares philosophical tidbits, a langar-inspired aloo roti recipe and fond memories of his mum.
Dishoom Loves
Issue XXVIII, May
May is delightfully graced with not one, but two bank holidays. Meaning twice the chances to soak up all this bountiful, cheerful month has to offer. There is much to be immersed in. We offer our hand-picked suggestions here – luminous artworks from a most prolific Indian artist, a Bollywood rom-com, plus talks, reading and sounds to pleasingly fill slowed-down schedules.
interview
What’s in my Dabba? with Executive Chef Arun
As part of our What’s in my Dabba? series, Dishoom’s Executive Chef Arun Tilak shares spicing tips, a beloved family recipe and a secret ingredient for spiking your chai.
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.
Dishoom Loves
Issue XXVII, April
April brims with luscious newness. Green shoots break through winter-hardened soil while long evenings invite adventuring. In celebration of this abundant renewal, we offer our own fresh joys to delight. Read on for spring smiles.
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.
Dishoom Loves
Issue XXVI, March: Ramadan Edition
March unfolds, bringing with it the holy month of Ramadan – a time of fasting, kindness and reflection. In this edition, we honour its traditions through art, food and film, celebrating devotion and togetherness.
story
The ritual of Zakat
Ramadan, The Month of Giving
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.
Dishoom Loves
Issue XXV, February
Embrace the art of gifting, crafting and self-expression this February, a month that affords gentle affections and bold declarations alike.
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.
Dishoom Loves
Issue XXIV, January
January. Where dark is met with a warm brightness: a fresh start, with all the promise and anticipation this may hold. Read on for a selection of books, films and fragrances to embrace the new year with invigorated spirits.
