Sous Chef Cookbook Sets Dishoom Cookbook & Ingredients Set

The Dishoom cookbook bundle is everything you need to conjure up the Bombay flavours, made famous by the London restaurant menu. The bestselling cookbook complete with ten, full-size key ingredients and spices at your fingertips to recreate the renowned restaurant dishes at home.

Cook up the Dishoom favourites, including the black daal, bacon naan roll, jackfruit biryani and Masala chai. 

The Dishoom cookbook & Ingredients set includes:

• Natco Unrefined Jaggery 500g
• Urid beans
• Khanum Seedless Tamarind Pulp 400g
• Natco Black Cardamom 50g
• Superfine Gram Flour 1kg
• Amchoor Powder 100g
• Kashmiri Chilli Powder 100g
• Natco Ground Garam Masala 100g
  
• Natco Cumin Seeds 100g
  
• Durum Semolina ‘Rimacinata’ – Fine Ground Wheat Flour 1kg
  
• Dishoom Cookbook
• Drawstring Gift Bag

The Kashmiri chilli powder is our Sous Chef version of the Deggi Mirch brand of chilli powder, used in many Dishoom recipes including Paneer Tikka Achari, and Nihari lamb stew. It has a fantastic red colour, and a fruity, gentle heat. Meanwhile, the urid beans are essential for making Dishoom’s signature black daal.

Use the amchoor mango powder to add a fruity tang to recipes such as the Dishoom vegetable samosas. The black cardamom has a much smokier flavour than green cardamom, with more distinct pine resin notes – delicious in the Rajma kidney bean stew.

The gram flour is for making your own bhajis, and dishes such as sweet laddoo or dumplings. Meanwhile, the tamarind pulp is fantastic for creating a distinctive sweet, tangy flavour in recipes such as the creamy yoghurt Dahi Bhalla Chaat.