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The menu by and large has stayed the same and so has the

The menu by and large has stayed the same and so has the

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high quality replica handbags Dishes like shabdegh, nihari, paya, haleem continue to remain dishes exclusive to winter months. The meat used for nihari is from the hip joint and the accompaniments are cooked along with the beef magaz (brain), nalli (bone marrow) and zubaan (tongue)I am proud to say that I have been associated with the popular and very successful Bombay caf in London, Dishoom. I helped create the menu and concept for the first one in Covent Garden six years ago. The menu by and large has stayed the same and so has the consistent high quality. New to the menu on this trip I discovered nihari, which is only available at the Kings Cross branch. It the brainchild of corporate chef Naved Nasir. I was impressed. It combines a traditional and very refined with a superlative (and quite large) shank of lamb. It is both flavourful, authentic and yet doesn have that familiar layer of oil on top which you often find in Indian restaurants. I could eat Dishoom nihari every day (well if I was a size 4). The lamb just falls off the bone and the spice is effective but not alarming. There soft brain in there somewhere too and the gravy or salan is velvety with the grainy masalas having been strained out. Ex ITC Chef, Abhijeet Berde and I cooked up a storm in Hong Kong a couple of years ago as part of the India by the Bay festival. I did the chutneys, coastal dishes and dessert and Abhijeet took care of the starters, nalli nihari and Kashmiri morel pulau. I remember him toiling and straining and cooking way into the night over three days just over this one dish. It seemed an awful lot of trouble. Naved shared his recipe for the same dish with me. It so simple and appears so quick that I may even attempt it. I dismissed it as rubbish. Now, I almost believe him. high quality replica handbags

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