Chilli. Mexican. Or maybe Tex-Mex. Not really Bombay, or indeed Indian, at all. So when we were first asked to take part in the UK “Chilli Standoff“, which took place last Saturday 17th November, we had to put our (slightly dirty and dog-eared) thinking topis on. But we quickly decided it looked such damn good fun that we simply had to be the Pete Sellers at this particular party.
And so, Chef Naved set to work in the kitchen. A bit of keema here, a few rajma there… liberal amounts of spices, onions, fresh lime, garlic, ginger… and as it turns out, it wasn’t such a leap of faith after all. Served with a sprinkle of crispy fried onions, a twist of lime, fried green mirchi and some toasted, buttered pau bun, it wouldn’t have felt out of place on our menu at all.
In the end – we came third. A podium finish! Not quite the first place we were hoping for, but against such food legends as Lucky Chip (1st) – with their slow-cooked chilli with bone marrow and vanilla butter – and Will Yates‘ (2nd) complex rare-breed chilli (stalwart Will was undaunted by a potentially broken hand), third place was a proud achievement. (We were just a touch sad that Salim did not get to do his victory dance.) And even before the results were announced, it was already a first-class day out, in the company of some of the best names in the food business (Gizzi Erskine, Angela Harnett, Tom Parker-Bowles…). All proceedings were helped along by plenty of ale (from Texas – or Hackney), a chota-peg of tequila, chocolate-chilli gelato, and a meringue s“kiss”.
(A great – and somewhat more objective! – write-up of the event can be found here.)
And really – what could we have called it, but Slumdog Chillionaire? For anyone that’s still hankering after it – you can recreate it at home. And we may even serve it up as a special one day soon.
DISHOOM’S “PODIUM” SLUMDOG CHILLIONAIRE RECIPE
Ingredients & Quantity
Bay leaves 1
Chopped onions 200g
Chopped tomato 400g
Garlic puree/minced garlic 30g
Ginger puree/grated ginger 20g
Salt ½ tsp
Coriander powder 1 ½ tsp
Cumin powder ½ tsp
Deggi mirch (red chilli powder) 1 ½ tsp
Turmeric powder 9gm
Rajma (dried kidney beans) 200g
Cooked Lamb Boti Kabab, chopped 300g
Fresh coriander, chopped Handful
Lime 1, in wedges
Crispy fried onions 4 tbsp
We used this as the meat in our Slumdog Chillionaire – but it’s very good indeed on its own, straight from the grill.
Ingredients & Quantity
Lamb leg, boneless steak, cubed 500g
Ginger paste 25g
Garlic paste 15g
Deggi mirch (red chilli powder) 1/2 tsp
Ginger juice 5ml
Lime juice 15ml
Greek yogurt 250ml
Garam masala powder 15g
Red chilli powder 5g
Coriander stalks, finely chopped 25g
We began working with Magic Breakfast in 2015, supporting them in their goal of ending hunger as a barrier to education in the UK. Over the years, we’ve developed lasting and loyal friendships with the incredible team and their partner schools. This month, we celebrate reaching the milestone of donating 10 million meals to hungry children in partnership with Magic Breakfast and Akshaya Patra. Magic Breakfast’s Head of Schools, Rachael Anderson, has kindly taken the time to reflect on the last six years of our work together, as well as sharing her thoughts on the profound impact the past twelve months have had.
Since 2015, for every Dishoom meal you’ve enjoyed (whether in the cafés, via delivery, or as a meal kit), we’ve donated a meal to a child that might otherwise go hungry. A meal for a meal. This month, as we reached the milestone of donating 10 million meals, we had occasion to catch up with our dear friends and long-term charity partners, Magic Breakfast and Akshaya Patra. The work both charities do to end hunger as a barrier to education is simply incredible and we’re extremely proud to be able to support them and the communities they serve in the UK and India, respectively. We kindly invite you to take a moment to hear their reflections on our partnership and on the impact of the very important work they do.
Uttapam are a fluffy savoury dosa, made with rice. They're usually enjoyed with savoury toppings but we particularly like ours with lashings of jaggery syrup and a thick, strained yoghurt. Chef Naved has shared his recipe for making an extra fluffy stack at home.
Our Old-Fashioned bottled cocktail takes its name from the Permit Room bar, found in every Dishoom and so named after the official term for all Bombay drinking establishments, in which, according to the Bombay Prohibition Act of 1949, only permit-holders may consume alcohol. Herein, liquor can be sold and imbibed, but only for the goodness of one’s health.
Though the doors of the Permit Room are closed for now, you can still enjoy our tipples in bottled form at home. Follow our lead to achieve the perfect pour, and transport yourself back to a cosy corner of the bar.