We’re simply thrilled to share the (extra-special, not-even-in the-book) recipe for Chef Naved's Chilli Chicken, inspired by an Indo-Chinese favourite from Bombay’s Leopold Cafe. We’ve been inundated with requests for an at-home recipe for this much-loved café staple and Chef was only too happy to oblige. We sincerely hope you enjoy it.
500g skinless, boneless chicken thighs, cut into bite-size pieces
Vegetable oil, for deep frying
For the marinade
20ml malt vinegar
20ml dark soy sauce
5g white pepper
A pinch of salt
A pinch of ajinomoto (MSG) (optional)
15g coriander stalks, finely chopped
1 small free range egg
85g cornflour
40g strong flour
For the sauce
3 tbsp vegetable oil
250g red onions, finely chopped
60g ginger, grated
60g garlic, chopped
35g green chillies, very finely chopped
35ml rice vinegar
60ml dark soy sauce
A pinch of ajinomoto (MSG) (optional)
1 tsp sugar
To serve
Spring onions, finely chopped
Lime wedges
For other Dishoom recipes, please see Dishoom: from Bombay with love, our cookery book and highly subjective guide to Bombay.
The July issue of Dishoom Loves is already here (and perky, for your eyes). Fill your mind with some of the best South Asian talent, from a 17-year-old playwright sharing her life story, to a beauty expert’s top tips and tricks. And, a doctor who writes about henna.
Arched into the cobbled lane of Trinity Street, behind a mustard yellow door, an all-day bar-café cuts loose. Not to be confused with the buzzy bars in Dishoom cafés, this Permit Room is entirely other – a tribute to the way Bombay kicks back and cuts loose – a salute to the city’s permit rooms, beer bars and drinking holes.
June brings the promise of sun-drenched days – or monsoons – balmy nights and a smattering of first-class cultural happenings.
People, community and planet.