Alphonso mango, strained yogurt, saffron & cardamom
Dishoom's mango lassi has become a rite of passage for anyone eating at their Bombay-inspired cafés. The fennel seed garnish is the signature touch — the slight anise note cuts the richness. Using Alphonso mangoes (in season April–June) makes a dramatic difference.
Alphonso mangoes are dramatically better than standard mangoes. Outside season, Kesar mango pulp in a tin is the best substitute. For a tangier Punjabi-style lassi, add a small pinch of kala namak.
Dishoom is built around the old Irani cafés of Bombay — democratic, welcoming places where everyone ate together. Their mocktail programme has become legendary in its own right: the Mango Lassi is one of London's most-ordered non-alcoholic drinks, and the house-made Salted Lassi is a breakfast institution at every table. Dishoom is simply a part of London's cultural fabric now.
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