blue_dolphin

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.

@Shelby, saw this recipe for tomato powder and thought of your abundant harvests: https://www.ruralsprout.com/tomato-powder/

Masala Chai and Jeera (cumin) Biscuits from Dishoom

Yes, it could have been the bourbon. The limoncello recipe calls for the same 2T but the bourbon is higher proof so more alcohol. Neither of them were unacceptably soft, just enough that the little button on my scooper that pushes the ice cream out of the scoop left a little dent in the top of the scoop that I felt I needed to smooth over for the photo 🙃 I'll just have to work on my scooping skills! I like using simple syrup to sweeten my popsicles as I can chill down my mix and taste/tweak the sweetness when it's cold. I was pleased that it worked OK here.

I did hesitate a while before jumping on the Creami bandwagon but finally caved and I'm quite delighted with it. I've always wanted to play around with making ice cream but since it's just me here, large batches aren't a good idea. I want to play around with different recipes, not make a lot of any one thing. For my first 2 batches, I followed in the footsteps of @ElsieD with the limoncello ice cream from the included recipe book and a variation of the David Lebovitz peach ice cream that she linked to above. Both are delicious if a bit soft to scoop immediately post-spin. I used perfectly ripe farmers market peaches and the flavor of that one is especially delicious. Here's my modification of that recipe: Roasted Peach & Bourbon Ice Cream ~ 400g ripe peaches [a 1/2 recipe would call for 300g but I went with 1 large and 1 small] 3 oz vanilla infused 1:1 simple syrup [recipe calls for separate sugar and water, I had this on hand] 1/4 cup yogurt [recipe calls for sour cream - I got none} 1/2 cup heavy cream 2 T bourbon [I omitted the ¼ teaspoon vanilla extract A few drops freshly squeezed lemon juice I cut the unpeeled peaches in half, removed the pits and roasted them in the CSO for 20 min @ 350°F on steam-bake. Let them cool briefly, then threw them in the Blendtec with all the other ingredients. I let the mixture stand a bit so I could stir out the bubbles before pouring into the Creami container. Due to the extra amount of peaches, I had enough extra mix to make 2 popsicles and will pay more attention to measurements next time. My freezer fluctuates between -2 to -8°F and I usually have to let purchased ice cream warm up before serving and I suspect that will be the case with these but we'll see.

I don't have any recommendations but wonder if your interests would be better served by seeking out regional cookbooks rather than broader books divided by region? I see many interesting-sounding options mentioned earlier in this thread but have no idea how easy they are to find and there's relatively little commentary about which ones are best. But over in India: Dining, @Jenni shares her thoughts on a lot of them in this post and just a couple of posts before, she shared a great post that discusses regional variations. Pushpesh Pant's India: Cookbook (eG-friendly Amazon.com link) does delve into regional recipes but isn't organized that way. There's a small eG thread about it here, where @Jenni offers a comment that would also nudge one in the direction of regional sources: I'll also add that last one is a Phaidon book and I've found many of their cookbooks to be beautiful to look at but poorly edited from a cook's perspective.

Coincidentally, the recipe I used today cooked the fried egg using a very similar hot-pan -> oven to finish method. Kejriwal from Dishoom. This is basically the Chilli Cheese Toast that appears later in the book with a fried egg on top. A handful of the chile-cheese mixture gets tossed in the frypan on top of the egg before it goes into the oven. Served with some tomato chutney on the side.

Very good to see ladies lunching up north! I shared a ladies lunch with 3 former work colleagues yesterday and it was a treat to actually socialize with other human beings. We went to Made in Italy, a rare (for this area) non-chain restaurant open for dine-in lunch. With so many office people working from home, lunch business has dwindled. Here's the menu. I ordered the pizza bianca with zucchini, mushrooms, caramelized onions, pesto & pecorino and a glass of vermentino, two ladies had the veggie panini with grilled zucchini & eggplant, caramelized onions, avocado, sprouts & pesto and pinot grigio while the third had penne alla bettola, a tomato sauce. I left my phone in the car so I don't have photos but one of my friends shared this one from which you can gather that the portions were very generous and we all had leftovers to take home. I will also note that all three of my friends used to color their hair but quit during the pandemic while I took it up as a new hobby 🙃