Dishoom, an homage to Bombay's Iranian cafes, is a must-visit for its superb Indian cuisine that delights diners who sometimes wait hours in line.
The black dal at Dishoom, rich and creamy, became an unforgettable part of my experience, highlighting the restaurant's dedication to traditional Indian flavors and techniques.
The Dishoom cookbook revealed that their black dal is cooked for 24 hours for optimal texture, showcasing the restaurant's commitment to time-honored cooking methods.
A recent discovery of split, skin-on black dal allowed for a quicker cooking option, making it possible to replicate Dishoom's beloved dal in less time.
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