blue_dolphin

Wow, that is quite the photo, @gfweb. Looks like that fried chicken is going to tumble into my lap! @gulfporter, thanks for sharing your interesting lunch choices as well as a peek at the surroundings. @Kim Shook, how fun that you got to check out some new places with friends to see a wider sampling of the offerings. And great that there are actually new places to try these days! Mattar Paneer (from Dishoom) over black cardamom rice (Mowgli Street Food) with mustard seed & curry leaf carrot salad (Indian-ish) and kachumber (Dishoom)

Very popular around here. Trader Joe’s regularly sells out of it. From their product description:

Breakfast naan-wich Warm naan spread with tomato chutney, topped with leftover rajma and a Parsi omelet stuffed with pepper jack cheese. All recipes from Dishoom as corrupted by me. I really wanted to call this a naan-rito but my naan was too small to wrap properly. More like a taco. Beans + eggs + cheese = satisfying breakfast whatever you call it 🙃

The whole thing is sad to me. Others have come forward to call out examples of recipes or text "borrowed" without permission. All of those whose work was apparently used without acknowledgement are Singaporeans who are less well known than she is. Haigh, with her Michelin star and higher profile could have chosen to shine a light on these people with whom she shares her roots and showcase their work instead of stealing it and presenting it as her own. I suppose it's conceivable that it's the work of a sloppy ghost writer but I haven't seen any reports of that being the case.

Rajma, Kachumber, Rice, and Raita, all from Dishoom Used Rancho Gordo Rio Zape beans for the rajma. It uses an onion-tomato masala that's a super flavor bomb - the love child of caramelized onions and sun-dried tomatoes - and makes this dish taste almost meaty. Comes together in the time it takes to cook the rice but tastes slow cooked. One of my favorite rice & bean meals along with Shaya's red beans & rice and the Greens Cookbook black bean chili.

Canned jackfruit. Per the recipe, it gets cut into bite size pieces, marinated, then deep fried.

Jackfruit Biryani, Kachumber, and Raita, all from Dishoom. A reviewer on Eat Your Books raved about this biryani but allowed that it was,"a bit of a faff to make." I agree. Deep fried onions, deep fried jackfruit, deep fried potatoes. Sheesh. I enjoyed the finished dish but I don't fancy all that frying so it's likely one and done for me.

The Dishoom cookbook includes a recipe from the restaurant for a Bacon Naan Roll with Tomato-Chilli Jam. I got no bacon but when I perused the online menu from the restaurant, I found a range of breakfast naan-wiches with bacon, egg, sausage and all combination thereof. I picked up some hot links from a local BBQ pop-up over the weekend and decided they would be excellent naan-wich candidates so I give you my hot link naan-roll with tomato-chili jam: I actually think the hot link was a better match for the tomato-chili jam and smear of cream cheese than the bacon would be but I should reserve judgement until I've tried that version. Started on the naan (also a Dishoom recipe) fairly early but it was getting close to lunchtime by the time they were ready for my breakfast roll. No complaints. They're not tandoori naan but they're not bad.

Welcome, @Jade S! I only lurk in the chocolate topics but I have to say that the folks who participate are incredibly knowledgeable and extremely generous in sharing all sorts of tips and techniques. I hope you'll enjoy sharing in the discussions there and elsewhere here on eGullet.

I'm sure you have many ideas but if you have Nik Sharma's Flavor Equation, the blueberry, buttermilk and Omani lime ice cream is a great flavor combination. Simple recipe that you may need to modify to suit your texture requirements. I made it into popsicles a while back and have it on my list to make in this gadget.

Nankhatai and Masala Chai from Dishoom The Nankhatai are buttery, shortbread-like biscuits made with a mix of flours: wheat, chickpea and semolina, that gives them a crunchy texture. They're topped with pistachios.

Dan Pashman says Cascatelli is now available at The Fresh Market chain in the eastern US. He said ordering direct from Sfoglini is the better price. He also said the Trader Joe’s stuff won’t be for a few months and will be their own version of the pasta, made in Italy, not the Sfoglini version.

I've made this copycat recipe using dried beans to use in a recipe that called for Heinz beans. They seem fine to me but I'm not an authority.

Today is World Egg Day and I had some to start my own day: Akuri, pretty much eggs scrambled with stuff, broiled tomato and Masala Beans, all from Dishoom

This Beet Slaw with Pistachios and Raisins from Six Seasons is really delicious. The beets are not cooked but cut into julienne. The raw beet matchsticks are dressed and served atop a pistachio butter. Even raw, the beets do tend to bleed so I'd recommend dressing the different colors separately and then tossing together just prior to plating or serving. I posted about this one here in the Six Seasons thread.

I'm not @Ann_T, but do make sure that the removable tray is in place and that it is clean and shiny like a mirror. I've noticed that if it's dirty, I won't get even toasting on the bottom of the slice of bread. I've never cranked it up to 6 but different types of bread certainly need different amounts of time. I usually start with 3. If it's not done, I flip or rotate it and repeat but setting it at 1 for the repeats, maybe 2 if it's really pale.

Parsi Omelette, Gunpowder Potatoes and Tomato Chilli Jam, all from Dishoom The jam is delicious but turned out to be too sweet here so after a taste or two, I switched it out for tomato chutney.

They're ceramic of some sort. They say freezer-oven-microwave safe on the bottom. They're very small and hold a little over 3 oz, filled to the top. Cute though. I should have picked up a few more while they had them. It's the story of Trader Joe's!

I dunno about the business model or whether they had one beyond getting the stuff made. Current waiting time for new orders via the website is down to 2-4 weeks. I heard Pashman at one point, a while back, considering selling it as a store brand.

I was listening to Trader Joe's podcast and Cascatelli was one of the pasta shapes they said they'd be selling this fall. I haven't seen it in the stores yet but I wasn't really looking either.

White peach sorbet from Momofuku Milk Bar cookbook using the sorbet button on the Ninja Creami 400 g white peaches (that was 2 and a half peaches) 1 gelatin sheet (I subbed 1/2 t powdered gelatin) 100 g glucose 2 g kosher salt 0.5 g citric acid This recipe was supposed to make 1 pint. The volume was below the fill line and I should have thrown in the other half a peach but I'd already rinsed the blender and sieve.. A tiny bit too salty but in all, very nice.

Last year, there was a good interview with Dishoom author Shamil Thakrar hosted by LA cookbook shop Now Serving. It's worth a listen, both about the book and their restaurants. You should be able to access the recorded Zoom event here. If that link doesn't work, go to Now Serving's Event Recordings Page and scroll down to 6/1/20

Masala Beans on Fire Toast from Dishoom These are supposed to be tarted up Heinz tinned beans. I've got too many dried beans around to go out and buy canned so I used a copycat recipe to make some from Rancho Gordo yellow eyes. Obviously not the right kind of bean but the end result was fine. The beans get heated with an onion-tomato masala, gram masala, chopped green chili and cilantro and spooned on buttered "fire toast" which is just toast made on grill pan.

Dishoom: The first ever cookbook from the much-loved Indian restaurant (eG-friendly Amazon.com link) by Shamil Thakrar, his cousin Kavi Thakrar and chef Naved Nasir It's quite a wonderful book. It's full of photos and stories (and even a fold-out map) that paint a picture of the cafés, restaurants and vibrant cosmopolitan life of south Bombay. It's written as a day long tour beginning with breakfast and going through multiple dinners, snacks, sweets and cocktails. All the recipes are from the Dishoom restaurants in the UK and many tend to be on the rich side - their signature house black daal is finished with a healthy dollop of double cream! It's a wonderful read. I just started cooking from the book and prepped some ingredients yesterday:

I like it. I've got friends and relatives who move a lot and some who don't check their mail with any regularity. I'd be happy to write a gift note on the Amazon order that says something like, "Six Seasons is one of my favorite cookbooks and I think you'd love it, too, but please feel free to make another choice if you'd prefer something different." Probably saves Amazon on returns, too.