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!
The Bacon Naan Roll has something of a cult following; it must surely be our signature breakfast dish. The freshly cooked naan is graced with a little cream cheese, tomato-chilli jam and fresh coriander, and wrapped around a few rashers of smoked streaked bacon from top supplier Ramsay of Carluke.
There are many varieties of Chai. The kind we make at Dishoom is the sort of spicy, sweet chai you will find at Bombay's innumerable tapris (street stalls), normally poured with great dexterity and skill from arm's length into a small, stout glass. The powerful concoction of milk, sugar and caffeine is what keeps the city running.
We began working with the Akshaya Patra Foundation in 2015, supporting them in their goal of ending hunger as a barrier to education in India. Over the years, we’ve developed lasting friendships with the incredible team and had the sincere privilege of visiting many of the schools and communities they serve in India. Last month, we celebrated reaching the milestone of donating 10 million meals to hungry children with Magic Breakfast and Akshaya Patra through our meal for a meal partnership. Akshaya Patra’s CEO and Trustee, Bhawani Singh Shekhawat, kindly took the time to reflect on the impact of the foundation’s life-changing work.
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.