THE SUNDAY TIMES BESTSELLER'A love letter to Bombay told through food and stories, including their legendary black daal' Yotam OttolenghiAt long last, Dishoom share the secrets to their much sought-after Bombay comfort food: the Bacon Naan Roll, Black Daal, Okra Fries, Jackfruit Biryani, Chicken Ruby and Lamb Raan, along with Masala Chai, coolers and cocktails. Follow @dishoom on Instagram, who will be sharing further recipes for you to enjoy over the coming weeks. Founder Shamil Thakrar started Dishoom — “from Bombay with love,” its tagline reads — as an homage to Bombay’s Parsi cafes, the disappearing institutions that first opened in the 1800s and welcome everyone regardless of race or creed. By Shamil Thakrar, Kavi Thakrar, Alicia Kennedy. Shamil Thakrar, one of Dishoom’s co-founders told Eater London: “The Barkers building is an incredibly beautiful example of Art Deco, and we couldn’t have wished for a better place to share two particularly awesome aspects of 1940s Bombay: Art Deco and jazz. The best … To make fresh string hoppers, you need a special press, but authors Shamil Thakrar, Naved Nasir, and Kavi Thakrar suggest that steamed rice will do if you’re without one. The portions are hearty. When you walk into Dishoom—there are eight locations across the U.K., from London to Manchester—you’re immersed in a story. Chai gets refilled, for free. Founded by cousins Shamil and Kavi Thakrar and brothers Adarsh and Amar Radia and inspired by the style and ethos of the Irani cafés of 1900’s Bombay, Dishoom blends nostalgia and innovation to create Indian food that is unforgettable. Read more. It’s an embarrassing state of affairs, one that I’m in the process of remedying; after interviewing Samin Nosrat on Instagram Live, I immediately bought some of her new favorite cookbooks, including Maangi’s Big Book of Korean Cooking and Dishoom by Shamil Thakrar. Shamil Thakrar is the cofounder of one of the UK's most successful Indian restaurant groups, Dishoom. “I take all new staff through our culture and heritage, and do some yoga with them too. Shamil and Kavi grew up in London, but have spent many years becoming deeply acquainted with Bombay's flavours and quirks and falling in love with the city. His cousin Kavi Thakrar, who joined as a co-director shortly after the first site opened, leads the day-to-day operational side along with restaurant manager Brian Trollip. Every sense of where you were before opening the door changes: It’s a different country, perhaps a different year. Naved worked in various renowned restaurants in Bombay before moving to London to open Dishoom. 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