Popular wisdom has always held that the success of hot-section chefs comes from personal ingenuity, while victory for pastry chefs comes from good recipes.
“Bacon naan? Ho yes.” It’s unlikely the founders of Dishoom knew at the time how the words of then Metro reviewer Marina O’Loughlin, written in 2010 on their first site in London’s Covent Garden, would sum up the feelings of[...]
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