Dishoom’s Bombay barbecue

Dishoom’s Bombay barbecue

Our friends at Dishoom have given us two fantastic recipes to spice up your barbecue. Choose your chief griller, crack open a cold Lucky Saint and let the cooking commence. 



Serves 2-4

2 corn-on-the-cobs, trimmed of all leaves

1 tsp fine sea salt

30g butter, melted (use olive oil for a vegan alternative) 


¼ tsp deggi mirch chilli powder

1 tsp flaky sea salt

4 lime wedges


  1. Preheat your grill to high or heat up the barbecue. Bring a pan of water to the boil. Add the corn cobs and salt and bring back to the boil. Cook for 3 minutes, then drain and pat dry with kitchen paper.
  2. Using a heavy-duty knife, carefully chop each corn cob in two.
  3. Coat the corn in melted butter, using a pastry brush. Grill until the corn is quite charred all over, turning and basting with the melted butter every 2-3 minutes. Try to gradually build up the colour rather than burn the corn.
  4. While the corn is grilling, mix the chilli powder and sea salt together.
  5. To finish, dip a lime wedge in the chilli-salt mix and rub all over the surface of one piece of corn. Repeat with the other pieces of corn and lime wedges.
  6. Serve the corn with the remaining chilli-salt mix and spice-dipped lime wedges. Eat hot (with plenty of napkins).

Chicken Tikka skewers

Serves 4 (as a starter)

500g boneless chicken thighs, with skin



30g fresh root ginger

10g garlic (2-3 cloves)

10g green chillies (about 2)

30ml rice vinegar

1 tsp deggi mirch chilli powder

1 tsp ground turmeric

1 ½ tsp fine sea salt

2 tsp granulated sugar

1 tbsp vegetable oil


25g unsalted butter, melted

Lime wedges



  1. 1. Cut each chicken thigh into 3 pieces and pat dry with kitchen paper. Place in a large bowl.
  2. For the marinade, blitz the ingredients together in a blender or mini food processor to a smooth paste.
  3. Spoon the marinade over the chicken pieces and turn them to coat. Cover and leave to marinate in the fridge for anywhere between 6 and 24 hours.
  4. Take the marinated chicken out of the fridge 20 minutes before cooking. If you’re using wooden skewers, soak them now.
  5. Heat the grill to high. Thread the marinated chicken onto your skewers, leaving enough space between the pieces for the heat to penetrate. Grill for 12-15 minutes, turning and basting regularly with the melted butter, until deep golden brown with some charring. Check that the chicken pieces are cooked through.
  6. Let the cooked chicken rest for 5 minutes before serving, with lime wedges for squeezing.