This Christmas, try your hand at this warming pour inspired by the energetic Bombay jazz scene – The Taj Mahal Palace hotel was where Bombay’s jazz age was born. Its famous ballroom played host to some of the best musicians from the West, and their self-taught and accomplished Indian counterparts.
Apple juice from concentrate is best as it provides the right level of sweetness to counter the punch of the Indian malt whisky, Amrut. If you can’t get hold of Amrut, use a single malt Scotch with a bit of body (but not overpoweringly peaty) and a high ABV – around 50% if possible.
320ml medium-dry cider
200ml apple juice, from concentrate
40ml ginger juice (see below)
1 cinnamon stick
2 green cardamom pods
1 clove
120ml agave syrup
200ml Amrut whisky
A dried orange slice or a small
Strip of orange peel, to garnish
For the Ginger juice
For the cocktail
For other Dishoom recipes, please see Dishoom: from Bombay with love, our cookery book and highly subjective guide to Bombay.
May has us buzzing. The scent of the fresh, juicy Alphonso mangoes, two long weekends, cultural exhibitions, new documentaries – there’s a lot to soak in.
Vaisakhi, a day marked across India by people of many faiths, is celebrated in the Punjab as the start of the new Harvest. It falls on the 13th or 14th April depending on the calendar for that year.
Spring has gently tiptoed in. As the days lengthen and the sun grows bolder, here’s a glimpse of what we eagerly await in April.
We’re turning page after page of Ayesha Erkin’s recipe book Date of the Day, featuring 30+ recipes for the modest date – timely for breaking fast and after. Our dear friend Ayesha has now kindly shared a recipe for you to make at home. Try it this Iftar or any time you need a salty-spiced sticky treat.