Liz & Max Haarala Hamilton
A light, fragrant and utterly delicious south-Indian style curry, packed with juicy prawns and tempered with coconut milk. Although it looks impressive, it is actually very easy to make, so you can serve it either as a weeknight supper or as an indulgent dinner. We serve it with idiyappam, the white, lacy noodle pancakes, also known as stringhoppers. If you can’t get these, it goes just as well with steamed rice.
Modelled on the old Irani cafés of Bombay – which were a meeting place for people from all backgrounds and cultures to share stories over chai – Dishoom burst onto the London restaurant scene in 2010 and its popularity hasn’t waned a jot since.
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