- Journal
- all
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.
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.
Dishoom Loves
Issue XXIII, December
Twinkling lights and high spirits. December, you host an abundance of festivity and a most magnificent finale.
story
Reflecting on 2024, by Shamil Thakrar
Finding poetry in a plate of bun maska and a cup of chai.
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.
Charity
Celebrating 20 million meals
20 million meals for children
Bombay
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.
Small plates
Tandoori Chaat
Pineapple, sweet potato and padrón peppers are charred, limed, dusted and sparked to life.
Total:55 minutes
Bombay
A love letter to Bombay
A love-letter-of-sorts to the city of Bombay
Charity
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.
Cafés
Dishoom Battersea's Bhatti Chicken special
Also once known as Mr Khatri's Chicken
Bombay
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.
Cafés
Dishoom's Christmas Turkey
A whole leg of lamb, slow-cooked and tender. More than a little lavish, and therefore quite fitting for Christmas.
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.
Snacks
Jeera Biscuits
Optimum mid-morning sustenance. Delectable snacking is an easy mix, shape and bake away. Slightly sweet, slightly savoury.
Total:1 hour + cooling
Cafés
Welcome to Permit Room Oxford
Step into our new spot on Trinity Street, Cambridge – a tribute to 1970s Bombay.
City Guide
Bombay's best Pau Bhajis
We asked some distinguished friends where to find the best Pau Bhaji in Bombay
Dishoom Loves
Issue XXI, October
October. You herald such anticipation! This month, we can’t wait to share our finest (and perhaps most ambitious) menu up-date, to date.
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.
City Guide
Manuja Waldia's Guide to 24 Hours in Goa
Artist and painter Manuja provided a local guide for what to see, eat and do in her hometown, the idyllic state of Goa.
Dishoom Loves
Issue XX, September
September. She brings a clean change to the air and with it a whole host of new things to look forward to. Take a look at what Dishoom Loves this month.
City Guide
Kavi Thakrar's Guide to 24 Hours in Bombay
Dishoom co-founder Kavi Thakrar shares his highly subjective guide to Bombay.
