COOK THESE: Three recipes from Dishoom to help you curry favour with friends

At long last, the team behind the brand share the secrets to their much sought-after Bombay comfort food: the Bacon Naan Roll, Black Daal, Okra Fries, Jackfruit Biryani, Chicken Ruby and Lamb Raan, along with Masala Chai, coolers and cocktails. Read it, and you will find yourself replete with recipes and stories to share with all who come to your table. Here are three recipes to try this weekend:

HOW TO MAKE DISHOOM’S OKRA FRIES

Dip and crunch.

“SHAMIL [Thakrar] grew up resisting okra – he never got past the slimy texture. However, [chef] Naved’s [Nasir] recipe has since convinced him and many other lifelong okra-avoiders,” explains the new Dishoom restaurant cookbook. “These little snacks are crispy, light and deliciously addictive. They are even better when dipped into a chutney. The bowl will be empty before you know it.”

Ingredients:

(Serves 4)

175g okra

4g garlic paste (see below)

4g ginger paste (see below)

1/4tsp deggi mirch chilli powder

Vegetable oil for deep-frying

15g chickpea (gram) flour

10g cornflour

1/2tsp “magic” masala (see below)

For the garlic paste (makes about 170g):

3 garlic bulbs, peeled and blitzed with 25ml vegetable oil. Add 2-3tsp water to loosen if necessary. Place in a clean, sterilised jar and cover the surface with a thin layer of oil. Store in the fridge and use within 10 days.

For the ginger paste (makes about 170g):

180g fresh root ginger, peeled and blitzed with 25ml vegetable oil. Add 2-3tsp water to loosen if necessary. Place in a clean, sterilised jar and cover the surface with a thin layer of oil. Store in the fridge and use within 10 days.

For the magic masala (makes about 20g):

Mix together 10g fine sea salt, 10g amchur (raw mango powder) and 4g deggi mirch chilli powder. Store in an airtight jar, for up to two months.

To serve:

Chilli, coriander-mint and/or tamarind chutney

Method:

1. Wash the okra under cold water and pat completely dry with kitchen paper. Take off and discard the top of each okra, leaving the tail intact. Slice in half lengthways if young and small; quarter the okra lengthways if large.

2. Mix together the garlic and ginger pastes, chilli powder and four teaspoons of water. Add the okra halves and mix well to ensure they are well coated.

3. Heat the oil in a deep-fryer or other suitable deep, heavy-based pan to 180°C.

4. Mix the two flours together. Sprinkle over the okra and toss very gently to coat.

5. Fry the okra in the hot oil, in batches if necessary, until golden and crispy, about four to five minutes. Drain on kitchen paper, sprinkle with “magic” masala and serve immediately, with your choice of chutney.

HOW TO MAKE DISHOOM’S PRAWN MOILEE

A curry for a quick mid-week dinner.

“Although it looks impressive, it is actually very easy to make, so you can serve it either as a week-night supper or as an indulgent dinner. We serve it with idiyappam, the white, lacy noodle pancakes, also known as string-hoppers. If you can’t get these, it goes just as well with steamed rice.”

Ingredients:

(Serves 4)

6 green chillies

55ml vegetable oil

2tsp mustard seeds

30 fresh curry leaves

300g Spanish white onions, sliced (a little chunky is good)

15g garlic paste (see below)

15g ginger paste (see below)

2tsp fine sea salt

1tsp freshly ground black pepper

1 & 1/4tsp ground turmeric

25g fresh root ginger, cut into matchsticks

400ml coconut milk

250ml coconut cream

24 large prawns

300g medium tomatoes, cut into small bite-sized wedges

For the garlic paste (makes about 170g):

3 garlic bulbs, peeled and blitzed with 25ml vegetable oil. Add 2-3tsp water to loosen if necessary. Place in a clean, sterilised jar and cover the surface with a thin layer of oil. Store in the fridge and use within 10 days.

For the ginger paste (makes about 170g):

180g fresh root ginger, peeled and blitzed with 25ml vegetable oil. Add 2-3tsp water to loosen if necessary. Place in a clean, sterilised jar and cover the surface with a thin layer of oil. Store in the fridge and use within 10 days.

To serve: Lemon wedges

Method:

1. Remove and discard the stalks from the chillies, then slice each one into three or four long strips. Set to one side.

2. Place a large saucepan over a medium heat. Add 40ml of the oil, let it warm for a few seconds, then add the mustard seeds and 20 curry leaves. Let them crackle for a few seconds.

3. Add the onions and saute lightly for 12-14 minutes, until soft but not coloured.

4. Add the garlic and ginger pastes, salt, black pepper and turmeric and saute for three minutes, stirring regularly. Add the sliced chillies and ginger matchsticks and cook for three minutes.

5. Pour in the coconut milk and cream and simmer for 20 minutes, stirring occasionally.

6. While the curry is simmering, place a small frying pan over a medium-high heat and add the remaining one tablespoon oil. Toss in the rest of the curry leaves and fry for one minute, until crisp. Drain on kitchen paper and set aside.

7. Add the prawns and tomatoes to the sauce and simmer gently for a further five to six minutes, until the prawns are cooked; do not overcook or they will be tough.

8. Serve scattered with the fried curry leaves, with lemon wedges on the side. Note: If you’d like to prepare the dish in advance, make the sauce (up to and including step 5), chill and refrigerate, then reheat and continue from step 6 just before serving.

FRIED EGGS ON CHILLI CHEESE TOAST

PERFECT for a fiery weekend brunch.

Ingredients: (Serves 1)

80g mature Cheddar, grated

1 or 2 thick slices of white bloomer, sourdough or brioche (depending on size and level of hunger)

2 spring onions, chopped

1 green chilli, very finely chopped

1tsp vegetable oil (optional)

1 or 2 large eggs (one per slice of toast)

Coarsely ground black pepper

To serve: Tomato ketchup

Method:

1. Let the grated cheese come up to room temperature; it needs to be quite soft and workable.

2. Heat the oven to 240°C/Fan 220°C/Gas 9. Place a baking tray inside to warm up.

3. Toast the bread until very lightly browned on both sides. Set aside to cool slightly while you prepare the topping.

4. Put a small handful of the grated cheese (roughly 10g), one teaspoon chopped spring onion and a pinch of green chilli to one side, to be used when you fry the egg(s).

5. Crack the egg(s) into a cup or small bowl, being careful to keep the yolk(s) intact.

6. Put the remaining cheese, spring onions and green chilli into a bowl, add plenty of black pepper and mix well. Using the back of a spoon (or your fingers), work the cheese mixture into a paste by pressing it firmly into the side of the bowl.

7. Spread the cheese mix evenly over the toast and press it in, using the back of the spoon, to create a firm, even layer that goes all the way to the edges of the toast. Place on the tray in the oven and cook for six to eight minutes, until deep golden and bubbling.

8. While the chilli cheese toast is cooking, warm a frying pan over a high heat and, if using, add the oil. Gently tip the egg(s) into the hot pan and add some black pepper. Top with the reserved grated cheese, spring onion and green chilli. Place the frying pan in the oven and cook for two minutes, or until the cheese is melted and the egg white(s) are cooked but the yolk(s) are still runny.

9. Carefully slide the egg(s) onto the cheese on toast and serve with plenty of tomato ketchup.

* Dishoom by Shamil Thakrar, Kavi Thakrar and Naved Nasir, photography by Jon Cattam, is published by Bloomsbury, priced £26. Available now.