Dishoom

• Smaakmaximalist

  Chili, ansjovis en citroen op alles

  5/5Past 5 van 5

  Almost every page delivers: gunpowder potatoes, a chilli crab masala and a Carrot & green chilli pickle on the side, with tamarind and chilli drizzles to spoon over anything that dares to be mild. The chaats pile sweet, sour, crunchy and hot into one bowl and the kababs come with marinades that do real work. The only pages that leave you cold are the porridge and the marmalade at breakfast, and you can fix those with a spoon of the chilli jam.

  Begin met gunpowder potatoes

• Reiziger

  Proeft de stad voor hij er is

  5/5Past 5 van 5

  The day-long walk through south Bombay is the point, and the food follows the streets: vada pau from a Chowpatty stall, early chai at Kyani and Co., the stews of Mohammed Ali Road and a Rajabai Clock Tower egg named for a landmark. Café breakfasts, street snacks and late-night dishes each keep their own neighbourhood rather than being smoothed into one generic Indian menu. Pour a Bombay Presidency punch, read the stories between the recipes, and you will be checking flights before the daal is done.

  Begin met vada pau

• Thuiskok

  Wordt elk jaar een beetje beter

  5/5Past 5 van 5

  The basics chapter is the real prize: an Onion-tomato masala, the Makhani sauce and a proper stock are building blocks you will reach for long after you have cooked through the headline dishes. The dough work on Naan and the other breads, the home-ground spice blends and the long braises give a weekend cook plenty to learn, and the recipes come from a kitchen that has made them thousands of times. You will not need the cocktail chapter, but everything else earns its place on the shelf.

  Begin met Onion-tomato masala

• Restaurantliefhebber

  Wil thuis eten alsof je uit bent

  5/5Past 5 van 5

  You get a restaurant book with dishes worth inviting people over for, starting with Chicken ruby rather than a weeknight approximation of the experience. House black daal gives a humble pulse dish signature status, while Makhani sauce speaks to your interest in the components behind the finished plate. You should want generous Bombay comfort rather than delicate tasting-menu presentation: the appeal is bringing a recognisable restaurant experience to your table.

  Begin met Chicken ruby

• Ouderwetse vleesliefhebber

  Vlees, vuur en geduld

  4/5Past 4 van 5

  21 van de 103 recepten bevatten vlees, 7 vis

  The grill and slow-cook pages are serious: a whole Lamb raan for a Sunday, trotters in the Paya, mutton stews and a stack of lamb kababs that reward patience with the marinade and the coals. Offal gets its due too, with chicken livers on toast served as a breakfast rather than an afterthought. You will skip the salads, the fries and most of the vegetable pages, but there is enough meat here to keep you busy through a winter.

  Begin met Lamb raan

• Nieuwe smaken ontdekker

  Elke pagina iets dat je nog niet kende

  4/5Past 4 van 5

  There is plenty you will not have met: pakhala, a salted noon chai, trotters and slow-cooked stews from Mohammed Ali Road, and a pineapple & black pepper crumble that plays with the familiar. The pantry ask is real, with half a dozen masalas, pastes and drizzles to make before the main recipes sing, so build two or three first and let them pull you through the rest. It stretches you gently rather than showing off, which is exactly the pace you like.

  Begin met noon chai

• Flexitariër

  Meestal vegetarisch, meestal

  4/5Past 4 van 5

  Van 103 recepten zijn er 75 vegetarisch (42 vegan), 7 met vis en 21 met vlees

  You can put jackfruit biryani or rajma at the centre of dinner without feeling that you have ordered around the meat. When you do want a meat-centred occasion, awadhi lamb biryani gives you a distinct alternative rather than making meat compulsory every night. You will pass over plenty of flesh-led dishes, but the substantial pulse, vegetable and paneer choices make this a convincing fit for your mostly vegetarian table.

  Begin met jackfruit biryani

• Sporters

  Eiwit, meal prep, geen excuses

  3/5Past 3 van 5

  Batch the lamb seekh kabab and macchi tikka on a Sunday with a pot of rajma and you have lean protein and pulses that reheat for days, with the spice doing the work instead of sauce. The okra and the chaats are fried, the breads and the makhani-based curries are carb and fat heavy, and the dessert and cocktail pages are a write-off for your macros. Plan a cheat day around the breakfast rolls, because they look worth it.

  Begin met lamb seekh kabab

• Licht en gezond

  Licht, kleurrijk, met balans

  3/5Past 3 van 5

  The salads are your way in: a chilli pomelo salad or kachumber on the table with grilled fish and a bowl of yoghurt gives you the colour and citrus you want, and it all photographs beautifully for a table of friends. Much of the rest is a treat rather than a routine, since fries, samosas and butter-rich curries dominate and the breads come thick and fast. Finish with a small mango kulfi and call it balance, not a cheat.

  Begin met chilli pomelo salad

• Ouder van jonge kinderen

  Moet een peuter en een late avond overleven

  3/5Past 3 van 5

  The keema pau is minced meat on soft buns, the meatball curries are familiar shapes and a mango lassi settles any fuss, so there is more for small eaters here than the chilli-heavy titles suggest if you halve the green chilli and hold back the drizzles. Biryanis and the slow lamb dishes reheat well, but the samosas, puffs and fried chaats want frying at the last minute and attention you will not have at six o'clock. For after bedtime the Chicken ruby and a gin punch make a proper grown-up supper.

  Begin met keema pau

• Student met een krap budget

  Eén pan, weinig geld

  3/5Past 3 van 5

  A pot of rajma or pau bhaji costs pennies a portion, feeds a shared kitchen for days and needs only one pan, and the spice blends are a one-off shop that pays back across the whole book. Skip the butter garlic crab, the whole legs of lamb and the cocktail pages, which are restaurant prices in disguise. You will have to buy a few spices you have never heard of, but once they are in the cupboard the dal, chickpea and potato pages will carry you through a term.

  Begin met rajma

• Vegan health foodie

  Plantaardig, vers en zonder gedoe

  2/5Past 2 van 5

  42 van de 103 recepten zijn vegan, nog eens 75 vegetarisch

  The pulses are where you win: rajma and the jackfruit biryani need no adapting, and a bowl of greens turns a street-food spread into something closer to a plant-based meal. The paneer, lassi and kulfi pages are dairy by definition, the fries, puffs and samosas point to a lot of frying, and nothing in the index tells you what is plant-based, so you will be doing your own labelling as you read. Treat it as a mine of dal technique and spice pastes rather than a book that puts vegetables first, because it does not.

  Begin met jackfruit biryani

• Snelle doordeweekse kok

  Dertig minuten, één pan

  2/5Past 2 van 5

  On a Tuesday night you can manage the Parsi omelette or a chilli cheese toast, and little else without a trip to a specialist shop for the masalas the book expects you to blend yourself. The awadhi lamb biryani and the slow lamb stews are weekend or holiday cooking with long simmering and many components, and even the café breakfast rolls assume you have naan dough to hand. Keep it for a Sunday when the family is around; it is not a weeknight book and does not pretend to be.

  Begin met Parsi omelette

• Beginner

  Heeft nog nooit iets gefrituurd

  2/5Past 2 van 5

  Start at breakfast, where masala beans and the Parsi omelette are a handful of ingredients in a single pan and the risk of disaster is low. The moment you move on, you meet home-ground Garam masala, deep-fried puffs and samosas, biryanis with several components and breads that need dough confidence you may not have yet. The basics chapter will teach you useful pastes and sauces if you stick with it, but this is a book that assumes you already know your way around Indian spices.

  Begin met masala beans

• Low carb

  Weinig koolhydraten, veel smaak

  2/5Past 2 van 5

  Van 103 recepten zijn er 75 vegetarisch (42 vegan), 7 met vis en 21 met vlees

  You have promising starting points in Parsi omelette and macchi tikka, though the titles alone cannot establish how closely their ingredients fit your carb limits. You could put kachumber beside a meat or fish dish instead of bread or rice, but that is you adapting the meal rather than the book doing the work. With so much space devoted to pulses, breads, biryanis, potatoes and sweets, you would be buying selectively rather than cooking freely.

  Begin met Parsi omelette

• Wijnliefhebber en Italië-fan

  Elke pagina roept om een fles

  1/5Past 1 van 5

  You will find no wine here at all: the drinks chapter runs to gin punches and an East India gimlet, and nothing in the book is written with a bottle in mind. The Lamb raan and House black daal are the slow, generous dishes made for a long evening, and you could pour a spicy Zinfandel or an off-dry Riesling beside them with some success, which is more than most of this spice-heavy menu allows. The provenance is honest and the sense of place is real, but a Bombay café menu is a long way from your Italian table.

  Begin met Lamb raan

Door CookCook met AI geschreven op basis van de titels van alle 103 recepten in dit boek en de beschrijving van de uitgever; de aantallen komen uit onze eigen analyse van de recepten, niet van de AI.