Good news, the Indian restaurant Dishoom reveals, this season, its best recipes in a cookbook published in Editions Hachette Cuisine. Or a real culinary journey to Bombay which allows you to lift the veil on typical dishes including naan, chicken tikka or even raita to be discovered here in preview.
Dishoom’s raita recipe
“A refreshing yogurt dish is a traditional accompaniment that can complement almost any recipe, especially biryani and vegetarian curries. For those who fear the fire of spices, it is a gift from heaven. Raita is easier to make in large quantities, but leftovers keep very well in the refrigerator for 2 or 3 days. ”
For 8 people
-250 g Greek yogurt
-⅓ tsp. fine salt
-¼ tsp. powdered sugar
-¼ red onion (25 g), finely diced
-40 g of seeded cucumber, cut into very small dice
-40 g seeded tomato, diced
-6 sprigs of cilantro, finely chopped
-8 mint leaves, finely chopped
-2 or 3 pinches of cumin seeds
1. Put the yoghurt, 5 cl of cold water, salt and sugar in a bowl or a large measuring glass and mix well.
2. Add the onion, cucumber, tomato and herbs and mix thoroughly. Cover and let stand for at least 20 minutes (preferably 2 hours, if possible, in the refrigerator) so that the yogurt soaks up the flavors.
3. Dry roast the cumin seeds in a pan until they crackle. Crush the seeds with a pestle and a mortar, and sprinkle the raita with them just before serving.
Extracts from Dishoom by Shamil Thakrar, Kavi Thakrar and Naved Nasir, photographs by Haarala Hamilton, at Éditions Hachette Cuisine, 35 euros