Dishoom

A family recipe, using a marinade of sweet vinegar, not yoghurt. Laced with ginger juice, turmeric, garlic and green chilli.

The seduction is in the tumble. Potatoes with brown skins, smoky-grilled, broken apart, tossed with butter, crushed aromatic seeds and green herbs.

Pieces of tender lamb marinated with red chilli, garlic and ginger. A top-notch Bademiya-style classic.

In Bombay, mahi can be any fish, but this is sustainable basa fillet in a subtle yoghurt marinade.

Each one charred slightly at the edges, succulent and simple, nothing to bamboozle.

Chicken thigh meat is steeped overnight in garlic, ginger, coriander stems and a little cream. Still slightly pink when fully cooked.

Chicken thigh meat is steeped overnight in garlic, ginger, coriander stems and a little cream. Still slightly pink when fully cooked.

Paneer is vegetarian first-class fare and a subtle cheese to make. Marinated then gently charred with red and green capsicums.

Minced lamb is marinated with lime, coriander and cumin, then grilled.

They lie overnight in a special marinade of lime juice, warm dark spices, ginger and garlic. Blackened by the grill, but juicy inside.