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All Welcome
All Welcome
There’s something rather special about a chutney. Dipped, dabbed, daubed, nicely spicy or slightly sharp-biting yet pleasantly sweet. They enhance lots of dishes, and not just with their unique flavour. They remind us of dear memories previously past: a family recipe (always secret before you ask), an ingredient or even a moment in time. The Dishoom Chutney range is rooted in rainy monsoon days when Chef Naved would eat spiced warm pakoras with a dot of chutney; of co-founder Shamil’s mother’s tangy-sweet Apple Chundo recipe; of snacks-a-plenty on Chowpatty at sunset.
From lunchtime onwards, chutneys are at the centre of Dishoom tables. A little trio of pots are offered to every guest as they sit down to tuck into delicious Bombay fare. Some of these much-loved condiments are now available for at-home dining, be it individually or together as a lovely little Chutney Gift Set (complete with three small stainless steel spoons and bowls for serving).
The Apple Chundo, tangy yet delicately spiced, lifts a humble papad nicely. The Tamarind & Date Chutney is an excellent accompaniment for anything that calls for a bit of sour and spice. It’s used in Dishoom favourites including Vada Pau, Aloo Tikki Chaat and Soft-shell Crab Masala plus it goes most well with fried snacks. Then there’s the Chilli Chutney – intense, provocative and complex. A little goes a long way. One of Chef Naved’s favourite ways to enjoy it is mixed into fresh butter and spread on warm makki ki roti.
Available individually, or in a neat gift set, these moreish chutneys can make more or less any dish sing. A lick of any of them wouldn’t go amiss in your work-day sandwiches (or even better, a hot grilled cheese sandwich) whilst Tamarind & Date adds a little tang when mixed into a dressing for grain salads or roasted vegetables. Pair them as well with a Sunday roast – we suggest Apple Chundo for pork, lamb or even goose whilst the Tamarind & Date is optimal with lamb shoulder. And, of course, it would be remiss of us not to mention leftover roast sandwiches! In some people’s opinion, they are even better than the main centrepiece itself. Dab or dollop the chutneys on what remains from your feasts to discover your own flavour combinations. Do let us know what you find. Then there’s the majestic cheese board. The secret to a good one is variety and the Dishoom chutneys are a first-class accompaniment to ripe cheeses, crackers, fresh fruit and other delights. All guaranteed to leave you thoroughly full.
Wonderfully versatile and flavoursome, chutneys are an excellent addition to any table. For those of you who wish to bring a little of our cafés into your own home, be sure to peruse our range of delectable chutneys and preserves on the Dishoom Store.
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.