Cornershop came to Dishoom for an exclusive listening to celebrate the launch of their new album recently. To make sure things kicked off in style, we made a yummy cocktail inspired by their last album – Judy Sucks a Lemon for Breakfast.
That album was praised for its mix of sounds – funk, soul and rock. Naomi, our fabulous Head Bar-walli, took the challenge to heart and dreamt up an eclectic cocktail that packs a sour lemon punch. A mix of lemon, a whack of chilli, gin and popping-candy-crazy-crackle was an instant hit and got everyone in the mood for Cornershop’s latest sounds.
The Listening Booth went down a treat, and Judy had everyone asking for more. Even the Cornershop boys had a few each!
We’d love you to come down to give Judy a try and have listen to the new tracks. We’ve added Judy Sucks a Lemon as a special and are also playing Cornershop’s latest tracks for a limited time.
And for those of you that wanted the recipe for Judy Sucks a Lemon, here it is in all its glory…
To make the lemon sherbet base mix:
Zest and juice 2 lemons and put half the juice aside. Put the zest, the rest of the juice and a spoonful of white sugar into another container and muddle hard for a few minutes until the sugar is dissolved and the oils have been extracted from the lemon zest. Strain and add to the rest of the juice. It should be sour but not unbearable! Roughly chop half a green chilli and muddle with a little of the juice to extract the spiciness. Strain out the pieces and add the chilli juice carefully to the rest of the mix, tasting it for spiciness. The sherbet should have a good kick, but be careful and test your chillies for spiciness!
To make the drink:
Fill a tall glass 2/3 full with crushed ice. Add the lemon sherbet mix, 25ml of your favourite gin and a teaspoon of plain yoghurt. Stir thoroughly and top up with crushed ice. Garnish with half a green chilli (cut lengthways) and a slice of
lemon coated in popping candy and a straw.
Drink. Make sour face. Enjoy sweetness. Suck Lemon. Smile!
We began working with Magic Breakfast in 2015, supporting them in their goal of ending hunger as a barrier to education in the UK. Over the years, we’ve developed lasting and loyal friendships with the incredible team and their partner schools. This month, we celebrate reaching the milestone of donating 10 million meals to hungry children in partnership with Magic Breakfast and Akshaya Patra. Magic Breakfast’s Head of Schools, Rachael Anderson, has kindly taken the time to reflect on the last six years of our work together, as well as sharing her thoughts on the profound impact the past twelve months have had.
Since 2015, for every Dishoom meal you’ve enjoyed (whether in the cafés, via delivery, or as a meal kit), we’ve donated a meal to a child that might otherwise go hungry. A meal for a meal. This month, as we reached the milestone of donating 10 million meals, we had occasion to catch up with our dear friends and long-term charity partners, Magic Breakfast and Akshaya Patra. The work both charities do to end hunger as a barrier to education is simply incredible and we’re extremely proud to be able to support them and the communities they serve in the UK and India, respectively. We kindly invite you to take a moment to hear their reflections on our partnership and on the impact of the very important work they do.
Uttapam are a fluffy savoury dosa, made with rice. They're usually enjoyed with savoury toppings but we particularly like ours with lashings of jaggery syrup and a thick, strained yoghurt. Chef Naved has shared his recipe for making an extra fluffy stack at home.
Our Old-Fashioned bottled cocktail takes its name from the Permit Room bar, found in every Dishoom and so named after the official term for all Bombay drinking establishments, in which, according to the Bombay Prohibition Act of 1949, only permit-holders may consume alcohol. Herein, liquor can be sold and imbibed, but only for the goodness of one’s health.
Though the doors of the Permit Room are closed for now, you can still enjoy our tipples in bottled form at home. Follow our lead to achieve the perfect pour, and transport yourself back to a cosy corner of the bar.