butter garlic crab

Dishoom p. ███-███

Mahesh Lunch Home serves an excellent version of this dish, although Trishna’s is more famous. Ours is somewhat lighter than the Bombay equivalent, and gets along very well with the fresh herbs and green chilli. It’s a simple recipe, but very indulgent – one for a special occasion. We invented it for Diwali one year. For ease, the recipe below uses shelled crab meat, but you can start with a whole crab, if you prefer: a 1–1.2kg crab is perfect for two (see note).