Christmas Turkey. Now be honest. Does the thought of it fill you with excitement? Does it make your taste buds stand to attention?
Probably not. Everyone seems to have a memory of a Christmas dinner that turned out appallingly – insipid meat, flabby sprouts – and the mere idea of cooking a roast fowl can send some people into a decline.
So naturally, we felt it was our responsibility to rescue Dishoom-wallas from this pit of turkey despair. A noble mission to turn this uninspiring meat into something amazing. Something that friends would squabble over the scraps of. A Bombay Party in your mouth, so to speak.
One of our absolute favourite Indian dishes is Raan, a whole leg of lamb, slow-cooked until the meat is so tender it’s falling off the bone. Much-celebrated and more than a little lavish, and therefore quite fitting for Christmas. And in a slightly inspired (read crazy) move we decided to try it with turkey instead – and the results were absolutely phenomenal. Our chef Naved Nasir could actually be a genius. Perhaps a superhero, like in that new Sharukh Khan movie. That’s going a bit far, but you get the idea…
Unlike a traditional roast, we marinate the meat and cook it slowly over a whole day to keep maximum moisture and flavour. We cover the turkey leg with a dry rub of salt and chilli followed by ginger and garlic paste, then allow it to rest and absorb the flavours. The marinated meat is braised over several hours in a rich stock spiced with star anise, black cardamom and bay leaves, before being grilled over charcoal. Finally, it is tossed with butter, lime and black pepper.
Rich, moist and packed with flavour, Flaming Turkey Raan is the antidote to every disappointing Christmas dinner you’ve ever had…
And let’s not forget the accompaniments – the turkey comes with a fiery-sweet chutney made with cranberries and red chillies. And zingy Bombay Potatoes and Masala Winter Greens round off an altogether pretty spectacular dish.
And no matter how full you feel, it will be impossible to resist finishing off your feast with a glass of Naughty Chai.
So this Christmas say no to dull-as-dishwater dinners, and come and try a Bombay Christmas feast in London.
The Bacon Naan Roll has something of a cult following; it must surely be our signature breakfast dish. The freshly cooked naan is graced with a little cream cheese, tomato-chilli jam and fresh coriander, and wrapped around a few rashers of smoked streaked bacon from top supplier Ramsay of Carluke.
There are many varieties of Chai. The kind we make at Dishoom is the sort of spicy, sweet chai you will find at Bombay's innumerable tapris (street stalls), normally poured with great dexterity and skill from arm's length into a small, stout glass. The powerful concoction of milk, sugar and caffeine is what keeps the city running.
We began working with the Akshaya Patra Foundation in 2015, supporting them in their goal of ending hunger as a barrier to education in India. Over the years, we’ve developed lasting friendships with the incredible team and had the sincere privilege of visiting many of the schools and communities they serve in India. Last month, we celebrated reaching the milestone of donating 10 million meals to hungry children with Magic Breakfast and Akshaya Patra through our meal for a meal partnership. Akshaya Patra’s CEO and Trustee, Bhawani Singh Shekhawat, kindly took the time to reflect on the impact of the foundation’s life-changing work.
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.