The month of Ramadan may be a period of fasting but it’s equally synonymous with feasting. Iftar – the evening meal with which Muslims break their fast – is an occasion for eating favourite dishes and indulging in the naughtiness of moreish snacks after a day of abstaining.
In India, mealtimes are very much a family affair and everything is shared which makes these cheese-and-pastry twirls perfect for making together this half-term (they’re very tempting though so sharing may be optional). They’re incredibly easy to make plus you only need ready-made puff pastry and a handful of store-cupboard ingredients, which make them just right for keeping little hands happily occupied during the holidays. There’s also a cinnamon sugar variation so we recommend you and your budding chefs make both, to satisfy sweet and savoury tastes. Be sure to dip them into hot masala chai for extra enjoyment.
1 sheet of ready-made puff pastry (320g), about 35 x 23cm
Flour, for dusting
1 egg white, beaten
For the topping
1¼–1½ tsp chaat masala
40g mature Cheddar, finely grated
4 tsp chopped coriander leaves
Cinnamon sugar sticks: For the topping, mix 4 tsp white granulated sugar with 1 tsp ground cinnamon. Roll out the pastry and cut into strips as above. Sprinkle with the cinnamon sugar (there’s no need to press it in with a rolling pin), then twist and bake as above.
For other Dishoom recipes, please see Dishoom: from Bombay with love, our cookery book and highly subjective guide to Bombay.
With each new café that we open, we write a story deeply rooted in Bombay history or culture. This story, known to us as the founding myth, informs all aspects of the restaurant’s design. We spend months researching the Bombay of the period and combing the city for the right furniture, both vintage and new. In a way, you walk across our thresholds into our stories.
Bedecked in their annual finery of baubles, tinsel and lights, our cafés are ready to receive you for your Christmas celebration. So too are our chefs, who have assembled a most excellent array of festive fare for your table.
Our soft launch will run from 27th November to 2.30pm on 5th December. And to express our gratitude for being among our first guests, all food can be enjoyed at 50% off across breakfast, lunch and dinner – yes, really.
Stop by any Bombay tapri (street stall), café, or home, and you will likely find yourself with a gently steaming glass of chai in hand. Before the invention of chai, Bombayites drank kadha, an ayurvedic remedy for coughs and colds made of boiled water and spices like cardamom, cloves and nutmeg. Eventually locals started adding tea leaves, milk, honey and sugar to their ‘kadha’. Chai was born.