Even the most orderly of hosts can fray under the demands of preparing a successful barbecue. To prevent this, below we provide some crowd pleasing side dish ideas that will both pair optimally with our Barbecue Box and provide popularity with friends and family.
If you act with promptitude (preparing the Mint-coriander Chutney in advance and boiling the potatoes before your guests arrive), all dishes can be ready in 30 minutes or less. leaving you time to do something rather spontaneous and cooling with your long summer days – whatsoever that may be.
A feisty dish of new potatoes grilled, broken apart then tossed with toasted spices, fresh green chillies, spring onions and coriander.
Serves 4 as a side
500g baby new potatoes
½ tsp cumin seeds
½ tsp coriander seeds
½ tsp fennel seeds
1 tbsp vegetable oil, for basting
25g butter, melted
6 spring onions, finely chopped
5g coriander leaves, finely chopped
3 green chillies, very finely chopped
½ tsp flaky sea salt
30ml lime juice
1–2 tsp kabab masala
This salad has plenty of bite thanks to vibrant broccoli and red chilli, while plump Medjool dates add a delectable sweetness. Mint for freshness, the crunch of pumpkin seeds and toasted pistachios, dressed up in a zesty lime and honey dressing to finish.
Serves 2 as a side
1 small broccoli head
75g roasted pistachio nuts
¾ fresh red chilli
25 coriander leaves
4–5 mint leaves
25g roasted pumpkin seeds
25g Medjool dates
Salt, to taste
45g lime & chilli dressing
1 lime wedge
For the lime & chilli dressing
25ml lime juice
4–5 thin slices of ginger
1¼ small green chilli
½ tsp fine sea salt
19g granulated sugar
12ml rice vinegar
75ml mild olive oil or vegetable oil
A few mint leaves
To make the lime & chilli dressing
A messy to-do of cucumber, onion and tomato. A little lime lifts the whole affair.
1 small red onion
20 coriander leaves
Juice of ½ lime
A generous pinch of fine sea salt or ½ tsp kabab masala
In Bombay, vibrantly fresh green chutney is very often served with hot grills, for dipping and daubing as you see fit. This fresh yet slightly spicy one is most fine and moreish.
½ tsp cumin seeds
20g coriander leaves and stems
20g mint leaves
1 tsp granulated sugar
5g green chilli (1–2), roughly chopped
25ml lime juice
Order your Barbecue Box here, or for other Dishoom recipes, please see Dishoom: from Bombay with love, our cookery book and highly subjective guide to Bombay.
We often find it too easy to hurtle through the days, in an attempt to outpace the bustling city – be it London or Bombay – which always seems to be running away like a steam-engine train on a rickety track. Occasionally, it does us good to pause for thought, to disembark the carriage and sit on the platform awhile.
How does one create a space where people can truly connect over food? How can a host make their guests feel relaxed, at ease, and suitably cared for? Since launching our all-new Dishoom Crockery, we have been pondering the answers to these questions even more than usual. We recently discussed them with Creative Director - and frequent dinner party hostess - Kirthanaa Naidu when we invited her to create a first-class tablescape in our Canary Wharf café.
Each year, the spring equinox – when day and night are equal length – marks a transition in earth’s relationship with the sun. This event, sacred to many cultures throughout history, today thrives as a new year celebration for hundreds of millions.
In Bombay, London, and throughout the South Asian diaspora, you’ll find many folks of the Zoroastrian faith (amongst others) celebrating this new year, or Navroz as we like to call it.
A nurturing presence, neatly packed lunches, and homes that exude warmth – radiating from the walls and from the person within. In uncertain times, we look to the motherly figures in our lives for gentle guidance, affection and life’s most important lessons. For those looking to show gratitude this Mother’s Day, new curiosities have appeared on the Dishoom Store. We hope to impart a little inspiration as we share gifts to guarantee warm smiles.