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The Sweet Uttapam Stack includes three savory South Indian pancakes made from a fermented batter of rice and urad dal (black lentils)—the same base used for dosa, but thicker and fluffier topped with creamy shrikhand (sweet yoghurt), fresh berries, toasted coconut flakes and jaggery syrup.

Dishoom Carnaby, at 22 Kingsly Street in Soho, is the fourth outpost of the now now iconic chain, opening in 2015. The Dishoom family of restaurants, opened in 2010 by co-founders Shamil Thakrar and Kavi Thakrar, along with chef Naved Nasir, evoke the spirit of the disappearing Irani cafés of mid-20th-century Bombay while the Carnaby location pays tribute to the rock ’n’ roll underground scene of 1960s Bombay, represented by fictional club “The Bombay Roxy.”

The Bacon Naan roll, a Dishoom signature dish, consists of a freshly tandoor baked naan, with Ramsay of Carluke’s smoked streaky bacon, which is matured in the traditional Ayrshire way and then smoked over applewood and beechwood chips, graced with a little cream cheese, tomato-chili jam and fresh coriander leaves.

Dishoom Carnaby, at 22 Kingsly Street in Soho, is the fourth outpost of the now now iconic chain, opening in 2015. The Dishoom family of restaurants, opened in 2010 by co-founders Shamil Thakrar and Kavi Thakrar, along with chef Naved Nasir, evoke the spirit of the disappearing Irani cafés of mid-20th-century Bombay while the Carnaby location pays tribute to the rock ’n’ roll underground scene of 1960s Bombay, represented by fictional club “The Bombay Roxy.”

Traditional Piedmontese style stuffed pasta with beef shank, flat iron, pork loin, sausage, escarole, spinach, parmigiano, beef reduction

A hearty dish that warms you from the inside out — and packs in the nutrition. Serve with pita toasts and grilled Portobellos for a dinner that fills you up.
Serves 8
Ingredients
• 1 pound great Northern (large white) beans, cooked very soft (retain cooking liquid) or one 28-ounce can of large white beans
• 2 tablespoons olive oil
• 2 tablespoons chopped garlic (about 5 cloves)
• 2 medium onions, diced
• 2 teaspoons chopped fresh rosemary, or one teaspoon dried rosemary leaves
• 1 dried New Mexico chili, or 1⁄4 teaspoon crushed red pepper flakes
• 1 head escarole (about 6 cups washed leaves), or an equal amount of spinach, torn into large pieces
• 6 ripe plum tomatoes, seeded and diced (about 11⁄2 cups)
• 2 ounces unsalted butter
• 1⁄4 cup roughly Italian parsley, chopped
• 1⁄2 cup grated Parmigiano Reggiano cheese (optional)
• Kosher salt and freshly ground black pepper
• A few drops top quality extra-virgin olive oil
1. Strain the cooking liquid from the beans and reserve (you should have about 2 cups of liquid — add water if necessary to reach this amount).
2. Heat the olive oil in a large skillet or Dutch oven over medium heat; add the garlic and cook until it turns white and fragrant, only about 30 seconds. Stir in the onions, rosemary, and chili. Cook gently until the onions are very soft, about 10 minutes, stirring occasionally. Add the beans, and enough bean-cooking liquid to make the mixture brothy; simmer 5 minutes.
3. Stir in the escarole; simmer until it is all wilted. Add the tomatoes, butter, parsley, and cheese if using. Remove from the heat, and stir until the butter is melted in, adding additional bean liquid as necessary. Season well with salt and pepper. Serve warm, drizzled with extra-virgin olive oil.
vegetarian-lifestyle.com/2025/04/18/tuscan-white-bean-rag...