Dishoom Cookbook & Our Ingredients Selection

At Sous Chef, we have read Dishoom’s “From Bombay With Love” in detail, to help us select ten, full-size ingredients and spices so you can get started with the spectacular recipes the moment you receive your book…  

You’ll adore the recipes and flavours, and delight in making them part of your weekly routine. Follow recipes for Dishoom favourites, including the black daal, bacon naan roll, jackfruit biryani and Masala chai. 

The “From Bombay With Love” Cookbook & Ingredients Selection includes:

• Dishoom Cookbook
• Saffron 0.6g
• Urid beans
• Tamarind Pulp, 200g
• Natco Ginger Paste, 190g
• Superfine Gram Flour 1kg
• Amchoor Powder 100g
• Natco Kashmiri Chilli Powder, 100g
• Natco Ground Garam Masala
  
• Natco Cumin Seeds 100g
  
• Durum Semolina ‘Rimacinata’ – Fine Ground Wheat Flour 1kg
• Sous Chef Drawstring Gift Bag

Use the amchoor mango powder to add a fruity tang to recipes such as the vegetable samosas. The black cardamom has a much smokier flavour than green cardamom, with more distinct pine resin notes – delicious in the Rajma kidney bean stew.

The gram flour is for making your own bhajis, and dishes such as sweet laddoo or dumplings. Meanwhile, the tamarind pulp is fantastic for creating a distinctive sweet, tangy flavour in recipes such as the creamy yoghurt Dahi Bhalla Chaat.

Please note the due to stock availability the products included may occasionally differ from the photograph, however the list above is correct. For individual product ingredients and allergens please check packets on delivery.