A friend took me to Dilshoom in London. Dilshoom is an homage to the Irani cafes that in times past were such a mainstay of the Bombay(Mumbai) dining scene. He was insistent that I try the potatoes, and he was spot on. They were amazing. I stumbled across this recipe online, purported to be from Dilshoom themselves and the recipe is perfect. I can highly recommend this as a side dish to anything grilled or as a main accompanied by raita and a salad. It's vegan and if you make the raita with a non dairy yogurt you have a 100% vegan meal. Ingredients: 1lb/500g baby Potatoes, boiled until still a bit underdone. Small bunch Coriander/Cilantro stalks, finely chopped 1 tsp Cumin seeds 1 tsp Fennel seeds 1 tsp Coriander seeds 1 fresh green Chilli, finely chopped 1 tsp Red Chilli/Cayenne powder 1 tsp Chaat Masala 1 tsp dried Fenugreek Leaves 6 Spring Onions, finely chopped ½ Lime, juice only 3Tbsp/40g butter or ghee Salt Raita and lime wedges, to serve. After boiling,
Food, Travel and the Bella Vita. Based in Old Louisville by way of Pasadena California.