Issue XXI, October

All the new dishes that now eagerly jostle on our tables. Loud, savoury, fiery, sweet: the Tandoori Chaat is a tangy tumble of pineapple, sweet potato and padron peppers, all charred and nicely spiced in Jaadu Masala. The Goan Monkfish Curry is unlike anything we’ve done before – coconut-sweet, aromatic while deep. A moment of sublime delight. And the Coconutty Fruit Crumble is a most-toasty warm embrace, with silky coconut ice cream to crown a hearty meal.

With amazing ingredients. The Goan Monkfish Curry uses kokum, a native berry distinguished for its fruity-sour qualities. The Dishoom Fancy House Salad dances in your mouth with toddy vinegar, a rare tangy-tart speciality of Goa made from coconut sap. And the Keema Pau: refreshed with dill and warm with black-pepper-like lindi pepper. We relish sourcing these ingredients and then sharing them with you.

The Chefs, who re-imagined a Dishoom menu and then brought it all to life. Earlier this year, Chief Chef-wallas Arun and Rishi accompanied Kavi on an extensive research trip to Bombay and devoured the city entirely. Brimming with ideas, they did not stop sketching, tasting, tweaking and perfecting recipes, until they had something they were truly proud of.

Manuja Waldia, artist and painter who curated a series of prints to celebrate the launch of our menu. We envisioned a picture of abundance, a communal scene rich with detail – with her dream-like, figurative art awash with colour – Manuja was a natural choice. It is a joy to see our world through her eyes.

The origins of Bombay food, a rich melting pot of different tastes, cultures, histories and stories. Where Portuguese, Parsi, Mughlai, Goan and many more pieces of culture and heritage were gradually absorbed into the belly of the city – until they became the nature of Bombay food itself.