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Stories, recipes, interviews, guides and more
The Dishoom Journal - All
Here you’ll find everything that excites us about Bombay. Immerse yourself in stories rich with heritage; savour cherished recipes from our most treasured spots; dive into interviews with talented South Asian creators; and wander through the city with our 24 hour guides to Bombay.
story
Family Matka – Meet the Matkas
We humbly introduce The Matka Family. Papa, Mumma, and the Chote Matkas. Matka is their name. And this Easter, Matka is their game. Read on for a chance to win your family’s meal this Easter holiday.
recipe
Permit Room Onion Bhajiyas
Crispiest golden clusters, piled on a platter to share. Too hot for first eager fingers, but make haste, once tried, they don’t last long. A thing of glorious comfort.
Total:30 minutes
story
Traditional Marzipan Eggs
A sweet story of tradition and Easter in Bombay.
recipe
Arooj Aftab’s Doodh Wali Yakhni
Tender chicken, still on the bone, simmers in the smoothest of milk sauces, gently lifted with garam masala and green cardamom.
Total:2 hours
story
Reflecting on 2025, by Shamil Thakrar
Imagining Dishoom – a story big enough to live inside
Dishoom Loves
Dishoom Loves Issue XXXIX, April
April gathers momentum with budding blossoms and honeyed evenings. Days gift an extra hour of glorious daylight. There’s a quiet confidence to the season now – an invitation to indulge in returning warmth. We settle into the month by delighting in evocative scents of home, commemorating a South Asian trailblazer of deepest importance and stocking our kitchen cupboards with time-honoured jars of ghee.
Dishoom Loves
Dishoom Loves Issue XXXVIII, March
March finds its stride with gratefully received longer days and the first true hints of spring. The month has been rich with celebration – the joyful arrival of Eid and Navroz – kindly bringing with them renewal and gatherings around generous tables. Join us as we embrace the unfolding season with gentle aromas, literary discovery and garments fit for sunlit evenings.
Dishoom Loves
Dishoom Loves Issue XXXVII, February: Ramadan Edition
February is in full swing, with earliest inklings of lighter mornings and springtime flowerings. This month also marks the start of Ramadan – a period of dawn-to-dusk fasting, worship, acts of kindness, shared joy and abundant feasts with loved ones – observed by Muslims across the world. Join us as we honour the traditions of the holy month through bountiful food, meaningful connection and literary inspiration.
recipe
Roya Shariat’s Kuku Sabzi
Persian egg frittatas are brightened with a plentitude of fragrant herbs. Individual cups make for seamless sharing.
Total:50 minutes
interview
Nowruz With Our Dishoom-Walle
As part of our Rooted in Ritual series, we talk to three Dishoom-walle about the festivities that honour Nowruz – the Iranian celebration that shares its roots with the Parsi festival of Navroz.
interview
What’s in my Dabba? with Arooj Aftab
As part of our What’s in my Dabba? series, Arooj Aftab shares her grandmother's undisputed wisdom on spices and a beloved family recipe, along with tender reflections on Eid.
interview
What’s in my Dabba? with Sana Siddiqui
As part of our What’s in my Dabba? series, Sana Siddiqui shares her favourite spices, along with most-useful tips for entertaining friends and family.
story
This Diwali, we join our friends, The Tamil Prince
The story behind our joyous union
recipe
Sana Siddiqui's Egg and Potato Curry
Fill bowls and bellies with jammy-yolked eggs and softest baby potatoes. A deliciously moreish curry for deep nostalgia and comfort.
Total:1 hour 15 minutes
Dishoom Loves
Dishoom Loves Issue XXXVI, January
January’s joy lies in restful moments and peaceful days post party-season. We’re staving off the bite of winter’s chill by revelling in restorative evenings at home. Nourish souls and ease into the new year with our choicest selection of books, TV and textiles. This month, we’re shining a light on the glorious happenings and sublime people behind it all – from sensational workshops that spark artistry, to culture-exploring Chai pe Charcha talks, and one-of-a-kind pieces to bring beauty home.
Dishoom Loves
Dishoom Loves XXXV, December
December delights with twinkling trees, promises of merry get-togethers and ample feasting. In this edition of Dishoom Loves, we’ve gathered a selection of treasures to make happenings happier during this spellbinding time. For moments of exuberance with loved ones or an idle afternoon to yourself, we have thoughtful gifts, appealing apparel and enthralling exhibitions. This month, we’re shining a light on the glorious happenings and sublime people behind it all – from sensational workshops that spark artistry, to culture-exploring Chai pe Charcha talks, and one-of-a-kind pieces to bring beauty home.
recipe
Sumayya Usmani’s Peshawari Chicken Karahi
Choicest chicken and tangy tomatoes sing with blistered green chillies, fragrant black pepper and a flourish of fresh ginger. Most gratifying.
Total:40 minutes
recipe
Chef Salim’s pakora with chai
Very moreish crisp and crunchy spiced snacks for daubing with chutney and pairing with steaming ‘chai-walla’ chai.
Total:1 hour
Dishoom Loves
Dishoom Loves XXXIIII (Market Edition)
Steaming drinks, darkening days, wardrobe rummages for items to comfort – winter has tiptoed in. We’re warming the season with Dishoom Loves Market – a spirited array of stalls, street food and after-hours revelry. It’s our loudest, brightest celebration of South Asian talent to date. This month, we’re shining a light on the glorious happenings and sublime people behind it all – from sensational workshops that spark artistry, to culture-exploring Chai pe Charcha talks, and one-of-a-kind pieces to bring beauty home.
recipe
Firangi’s Panchpuran Lamb Risotto
Rich and warming saag gosht, brightened with seasonal cavolo nero, and slipped into humble risotto. Befitting of celebrations.
Total:2 hours 40 minutes
story
Almost ready to go
Words by Shamil Thakrar
