Bloomsbury to publish debut cookery book from Dishoom

Rights - NonFiction Friday, 05 October 2018

Autumn 2019 pub date for first book from the brains behind influential South Asian restaurant chain


Publishers Richard Atkinson and Natalie Bellos acquired World rights at auction in a deal with Louise Lamont at LBA Books.

Dishoom: From Bombay with Love will be published on 5 September 2019 and is described in the acquisition statement as 'a nostalgic love letter to Bombay food, history and culture, and the Irani cafés that were once part of the fabric of life in the city but have now almost faded completely away.

'Written by Dishoom’s co-founders, Shamil and Kavi Thakrar, alongside executive chef Naved Nasir, this much-anticipated book will feature more than 100 recipes and will be generously illustrated with atmospheric food and location photography.

'Drawing on the menus across Dishoom’s six restaurants, which in turn are inspired by the food and drink of the authors’ favourite Bombay haunts, the cookbook will take readers on a culinary adventure through Bombay, from dawn through to the late night.

'Featuring recipes for Dishoom’s famous Bacon Naan Rolls and Black Daal, as well as Okra Fries, Pau Bhaji, Lamb Raan, Prawns Koliwada, Jackfruit Biryani, Butter Garlic Crab, and Pistachio Kulfi – alongside drinks such as Mango Lassi, East India Gimlet and House Chai – home cooks will delight in being able to create Dishoom dishes and drinks for the first time.'

Executive chef Naved Nasir said: "We’ve long nurtured unreasonable and excessive obsession with Bombay. The city’s food, its history, its culture and its odd little details have seeped completely into our menus and all of the food and drink we serve, and into every detail of the physical spaces of our restaurants.

"We are thus deeply excited to finally have, in this cookery book, a way to articulate and share our sincere love for the city. We hope this book will make you feel as if you’ve been to Bombay with us, that you’ve seen what we see and tasted what we taste. We’d like to leave you replete with stories and recipes that you can conjure up again in your kitchen, to share with all who come to your table. We love feeding you all in our restaurants, and now we’re just delighted to be sharing our Dishoom recipes with you to cook in your own kitchen."

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