1 medium mango, peeled and flesh cut from the stone (200g prepared weight).You can swap the mango for pomelo or pink grapefruit segments, and the paneer for juicy, garlicky grilled prawns if you like. For a satisfying lunch, serve the salad with crispy sesame and onion seed naans. Be generous when seasoning the paneer, since it can otherwise be bland. It works best with a firm, slightly green mango, and bitter leaves, such as chicory, bull’s blood and Treviso. This salad marries sweetness and bitterness to excellent effect. Let the cooked chicken rest for 5 minutes before serving, with lime wedges for squeezing.That the chicken pieces are cooked through. Grill for 12–15 minutes, turning and basting regularly with the melted butter, until deep golden brown with some charring. Thread the marinated chicken onto skewers, leaving enough space between the pieces for the heat to penetrate. (If you are using wooden skewers, soak them now.) Take the marinated chicken out of the fridge 20 minutes before cooking.Cover and leave to marinate in the fridge for 6–24 hours. Spoon the marinade over the chicken pieces and turn them to coat.For the marinade, blitz the ingredients together in a blender or mini food processor to a smooth paste.Cut each chicken thigh into 3 pieces and pat dry with kitchen paper.The marinade is based on sweet vinegar, not yoghurt – and there’s not a drop of food colouring in sight. Tikka simply means piece, or chunk – so this is chicken pieces, marinated then grilled. If it’s yours, then you may be disappointed: this dish is not it. They are best served fresh from the fryer but can be prepared ahead and fried once your guests have arrived."Ĭhicken tikka masala is supposedly Britain’s favourite dish. Likewise, Okra Fries make a crispy, light and deliciously addictive snack, especially when served with chutney. Chilli Cheese Toast – a favourite snack of Bombayites – takes five minutes to prepare and can be cut into bite-sized pieces for a quick and comforting snack. "The art of folding samosas can be a little tricky to perfect – you need to fold tightly and neatly – but they can be prepared easily in advance.
"Samosas are the most famous of all the Indian snacks, and for good reason," Nasir says. Keeping guests satisfied with snacks you can make ahead is a great way to make sure nobody gets restless and hungry, and there are lots of Indian nibbles that will bring the whole experience together and feel far more exciting than a bowl of crisps.
While Dishoom are opening their doors again to customers this month, we spoke to Nasir to ask for tips about recreating the restaurant experience from the comfort of home, which isn't as complicated as you might think. The 10 Best Authentic Indian Restaurants In London Since opening in 2010, Dishoom's restaurants pay homage to the bustling Irani cafés of Bombay, serving dishes which celebrate the spice and flavour of grilled meats, fragrant rice and bright curries in place of the middling fare which for so long was what curry houses in Britain were serving. A feast of grills and breads – perhaps with raita and kachumber on the side – are a good way to recreate that cherished experience on summer evenings."
"Few things can beat standing on the street in the midst of the hubbub watching skewers of meat smoke and sizzle on the open grill. "The grill recipes we use remind me of warm evenings spent in Colaba, Bombay," says Dishoom's executive chef Naved Nasir.
For our new series, w e've spoken to experts in food, wine, music and immersive events for their advice on transforming your kitchen, living room or broom cupboard into the hottest spot in town. Up to six people are now allowed inside private homes in the UK, which makes this the perfect opportunity to hone your entertaining skills. There's still plenty of fun to be had this summer. Your plans of sipping beers lakeside in Leipzig or seeing the sun rise at the Stone Circle might be dashed, but don't set fire to your bucket hat just yet.
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