After cooking from Dishoom book since pandemic, got a chance to compare my interpretation with the real thing.

The verdict? I was not too far off. Selfpat on the back, Julia.

Gunpowder potatoes — for the carnivore that I am — are still my absolute favorite from the book and from the restaurant.

Okra chips are such an interesting way with this vegetable.

Fantastic broccoli salad — unfortunately, not in the book.

Breads are breads — always good.

Lamb curries and condiments so deeply flavored you want to lick the bowls.

Some people look down on Dishoom for their adaptations towards mainstream. They probably have westernized to a certain degree but the way they did it worked.

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