The festival of light brings people together in celebration, regardless of wealth or status, of race, background or beliefs with its symbolism of new joy, new beginnings and hope.
On Thursday October 20th, come and enjoy a fantastic celebration at Studio Spaces curated by artistic director, Sweety Kapoor. Expect live music, DJ sets, and specially commissioned dance performances from a truly-awesome line-up of South Asian talent alongside delicious vegetarian fare. Kindly note:– This is an over 18s event.
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Bold and bright café specials
Enjoy a first-class duo of seasonal specials in our cafés this year. Chef’s special dish, Dahi Batata Puri is as well-loved in Bombay as Diwali itself. Tangy and moreish puris filled with batata (potatoes), dahi (fresh yoghurt), liberal mint chutney and tamarind drizzle are rubied with pomegranates – it is a constant pleasure. And to drink, Thandai (cooling), a refreshing tall drink of almonds, fennel, black pepper, cardamom and milk. Blended with ice and strewn with rose petals.
Both are available from 17th - 30th October at all cafés, giving ample time to devour on many occasions!
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.