Dishoom’s Shamil Thakrar on Eggs Kejriwal, Which Will Transport You to Bombay

COVID-19 changed the restaurant industry as we knew it. And even as businesses begin to reopen across the country, there are countless challenges ahead. In this series, Restaurant Quality, we’re checking in with a few of our favorite chef-slash–cookboo…

COVID-19 changed the restaurant industry as we knew it. And even as businesses begin to reopen across the country, there are countless challenges ahead. In this series, Restaurant Quality, we're checking in with a few of our favorite chef-slash–cookbook authors and seeing how they're holding up. Along the way, you'll get signature recipes to make at home—and find out how you can support the chefs and their staffs. Today, we're catching up with Shamil Thakrar.


When you walk into Dishoom—there are eight locations across the U.K., from London to Manchester—you’re immersed in a story. Every sense of where you were before opening the door changes: It’s a different country, perhaps a different year. This was a purposeful choice by owners and cousins Shamil Thakrar and Kavi Thakrar, who, along with Chef Naved Nasir, have created immersive-experience restaurants that aren’t kitsch, because these stories are told with such intention.

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Todd Richards on the Perseverance of Soul Food

COVID-19 changed the restaurant industry as we knew it. And even as businesses begin to reopen across the country, there are countless challenges ahead. In this series, Restaurant Quality, we’re checking in with a few of our favorite chef-slash–cookboo…

COVID-19 changed the restaurant industry as we knew it. And even as businesses begin to reopen across the country, there are countless challenges ahead. In this series, Restaurant Quality, we're checking in with a few of our favorite chef-slash–cookbook authors and seeing how they're holding up. Along the way, you'll get signature recipes to make at home—and find out how you can support the chefs and their staffs. Today, we're catching up with Todd Richards.


To Chef Todd Richards, soul food is the original farm-to-table cooking in America.

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How to Make Joanne Chang’s Famous Egg Sandwich at Home

COVID-19 changed the restaurant industry as we knew it. And even as businesses begin to reopen across the country, there are countless challenges ahead. In this series, Restaurant Quality, we’re checking in with a few of our favorite chef-slash–cookboo…

COVID-19 changed the restaurant industry as we knew it. And even as businesses begin to reopen across the country, there are countless challenges ahead. In this series, Restaurant Quality, we're checking in with a few of our favorite chef-slash–cookbook authors and seeing how they're holding up. Along the way, you'll get signature recipes to make at home—and find out how you can support the chefs and their staffs. Today, we're catching up with Joanne Chang.


Boston’s Flour Bakery, opened in 2000 by acclaimed pastry chef and cookbook author Joanne Chang, is popular for its sweets. You’ll find famous banana bread and sticky buns in their wheelhouse, and Chang is well-known for creating enticing desserts with less sugar like Honey-Cashew Morning Buns and Carrot-Pineapple Cake.

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