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 origins of chintz can be firmly – and humbly – traced back to 16th century India. The word ‘chintz’ is derived from the Hindi word ‘chint’, meaning spotted or splattered. These intricate designs and endless patterns were traditionally hand-printed using wooden blocks - kalamkari - and brilliantly coloured natural dyes.
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.