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
The phone keeps ringing shrilly through the flat. Nauzer holds his head in his hands, palms clamped over his ears. “Beta, the phone!” He forgot his mother would still be here. He can’t have her answering in case it is Devia. He runs into the corridor to pick it up. It stops just before he can reach it. Breathless, he looks up and sees his mother in the kitchen.
Tucked away in a lovely corner of Wood Wharf, Dishoom Canary Wharf is now officially open and ready to welcome you all. The marble-top bar is ready to hold your drink, the textured, patterned (and extremely comforting) chairs are waiting to be kept warm and the hand-painted mural and carefully curated art – from Bombay and beyond – are waiting to be part of your conversations.
This chicken biryani is our homage to Britannia’s chicken berry pulao, using cranberries in place of the more authentic Persian barberries, which are tricky to find. (Despite much cajoling, Mr Kohinoor has never shared his wife’s famous recipe.) It is prepared in the kacchi style, originating from Hyderabad, in which marinated raw meat goes into the pot, to be cooked at the same time as the rice.
No party is complete without some delectable pours to toast the host with the most. For the crafty amongst us, bring out the shakers and strainers and the channel knife and pour your energy into building our festive concoction – The Taj Ballroom Toddy. A warming tipple inspired by The Taj Mahal Palace hotel, where Bombay’s jazz age was born.