One of my very favourite cookery books is Dishoom (from Bombay withove) and tonight I'm cooking up a feast of some of the bestest recipes from this epic book. Let me know if you are a vegetarian/vegan when you book so that I can prep/cook accordingly.
For starters we will have some dips, chutneys, bhaji's, samosa's and salads with two “waters” one coriander and ginger based and one tamarind and date as well as some yogurt based dips with poppadoms and pani puri.
Followed by chickpea curry, chicken curry, fish curry and a kebab or two, naan, roti, rice do dunk and dip.
For dessert we will have some cardamom and rosewater infused rice pudding (this can be vegan) and some rasmalia and of course meringues.