If you don’t have one, fry the eggs until cooked in the pan, then top with the cheese, spring onions, chilli and pepper.” The cheese won’t melt as much, but at this point, who is splitting hairs? Add a good dollop of ketchup and your own tailor-made soundtrack, à la Dishoom.ġ or 2 thick slices white bloomer, sourdough or brioche (depending on size and level of hunger)ġ or 2 large eggs (one for each slice of toast) A tip from Dishoom: “The most convenient way of finishing the eggs here is to use a frying pan that can go into the oven. While turning out its bacon naan roll from your dwindling store cupboard may be a step too far, its kejriwal is within grasp. If you’re a fully fledged member of the “Bombay Cafe” chain’s cult following, weekends may be proving tough right about now. Recipe from The Ethicurean Cookbook by The Ethicurean (Ebury Press, £30) Dishoom’s kejriwalĭishoom’s kejriwal, or chilli cheese toast with eggs. Top up with ice, add a small sprig of thyme and add juice to taste. Pour those last few precious drops into the tin, then place a strainer over the tin and pour the mixture into the chilled glass. Separate by using the heel of your hand to knock where the glass and tin are touching. Tap the tin on top of the glass and shake till water condenses on the outside of the shaker. Add the apple juice and top up to just below the rim with ice. Measure out the vodka – there’s no harm in a double if the wind takes you – and pour it on the other ingredients. Mash with a wooden pestle, then add the honey and just a little warm water to dissolve. Squeeze the lemon into the glass part of a Boston shaker, then drop in the squeezed lemon wedge, together with the thyme.
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Photograph: Jason IngramĢ sprigs thyme, plus 1 sprig extra, to serve Plus, you can omit the booze element if making for children. Shake up the Ethicurean Cocktail, from the organic restaurant of the same name in the Mendip Hills, Bristol, for the perfect mix of sweet, sharp and savoury in the form of lemon, honey, vodka (any you have to hand).
![dishoom restaurant london dishoom restaurant london](https://images.prismic.io/dishoom/e3e924c2-c231-4339-93ed-316899b7952a_D1sq_Render4+copy.jpg)
However, 5.30pm on a Friday can, once again, ignite excitement with the help of a Zoom/HouseParty/FaceTime aperitivo hour – drinks to be consumed in moderation, of course. Now that most of us are at home every day, it can be difficult to differentiate your week from your weekend. Obviously which ingredients are readily available varies wildly from area to area, whether you live in a city or the countryside, but here are some restaurant recipes you may be able to cook at home – we see your loaf and raise you chef Stephen Harris’ soda bread from The Sportsman and Dishoom’s kejriwal (AKA chilli cheese toast topped with a fried egg or two). But with another weekend ahead of us, a time normally reserved for leisurely brunches and Sunday roasts, the absence of our favourite eateries may be keenly felt.Įating in is, for now, the new eating out. D ays have never felt so indistinguishable, yet food has remained an anchor for many – baking banana bread and sourdough especially.