Grilling marinades from London’s beloved Indian restaurant

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Papaya paste is featured in Naved Nasir’s lamb boti kebab from the cookbook, “Dishoom.” Photo credit: Haarala Hamilton

“Dishoom” is a Bollywood term — when the hero lands a punch on the villain’s face. It’s the equivalent of “Pow!” Executive Chef Naved Nasir admits how he originally wasn’t a fan of the name of the restaurant, which has grown into several locations across London over a decade. Nasir shares grilling recipes from the eponymous restaurant cookbook.

The cover of “Dishoom: From Bombay with Love.” Photo courtesy of Bloomsbury
Credits

Host:
Evan Kleiman

Producers:
Joseph Stone, Laryl Garcia