Prepare all the ingredients first is my tip here as there is a lot of prep for the chopping of onions and garlic to do! Next time I'll stick to the recipe, which relies on a subtle balance of flavours that really come together beautifully.

I’m very surprised the recipe has no vinegar or tamarin, as in the restaurant it seemed to have a very strong sour flavour that I’ve never had in a curry before.Pull the dates in half with your fingers, discard the stone, then slice each half into quarters and add to the bowl.

If you don’t have time to soak, pour the daal into a large bowl, cover with water and whisk for 10 seconds. Whilst it is amazing to create your favourite recipes from that great restaurant from the comfort of your own home, often they are impossible to be anything like the real thing due to many factors. Ours is with ginger, shredded mint and hints of spice – but with cheerful dashes of CBD botanical bitters in place of the traditional half oz. Breakfast at 08:00 hrs I was expecting the commencement of recipes, but no, more narrative for a further 9 pages then a recipe for Akuri which is similar to scrambled eggs which is an Iranian café classic we’re told.Complex and nuanced, while not losing the quality of comfort food provided by a good chicken makhani.