The Weekend Recipe: Dishoom’s classic Kejriwal

Clear your diaries, Soho House Mumbai members – this October, the renowned Bombay-inspired, UK-based restaurant group Dishoom is taking over the club’s restaurant for a weekend of food-based fun.

Dishoom has built its reputation – not to mention its legendary entry queues – on a first-class menu featuring Bombay-style classics, such as its House Black Daal, Chicken Ruby and Bacon Naan Rolls, with an equally inspired Indian-influenced drinks menu, which includes its Bolly Bellini and No Permit Collins. And they’re bringing it all to Soho House Mumbai this weekend.

To get you in the mood, Dishoom’s chefs have shared one of their favourite recipes with us for you to cook at home. Kejriwal – aka fried eggs and chilli cheese on toast – is a Willingdon Club classic that’s named, so the story goes, after a member of the Bombay club who refused to let his wife eat eggs at home. (Thankfully, times have changed.) 

Ideal for brunch, supper and any time in between, Kejriwal is as easy to make as it is tasty to eat. Warning: it’s addictive.

Kejriwal

Serves one

Ingredients

80g grated mature Cheddar
1 or 2 thick slices of white bloomer, sourdough or brioche (depending on size of loaf and level of hunger) 
2 spring onions, chopped 
1 green chilli, very finely chopped 
1 tsp vegetable oil (optional) 
1 or 2 large eggs (one per slice of toast) 
Coarsely ground black pepper 
Tomato ketchup (to serve)

Method

The most convenient way of finishing the eggs here is to use a frying pan that can go into the oven. If you don’t have one, fry the eggs until cooked in the pan, then top with the cheese, spring onions, chilli and pepper. The cheese won’t melt quite as much, but it will still be delicious. If your frying pan is reliably non-stick you should need little or no oil.

1. Let the grated cheese come up to room temperature; it needs to be quite soft and workable.
2. Heat the oven to 240°C/ 475°F/ gas mark 9. Place a baking tray inside to warm up. 
3. Toast the bread until very lightly browned on both sides. Set aside to cool slightly while you prepare the topping. 
4. Put a small handful of the grated cheese (roughly 10g), a teaspoon of the chopped spring onions and a pinch of green chilli to one side, to be used when you fry the egg(s). 
5. Crack the egg(s) into a cup or small bowl, being careful to keep the yolk(s) intact. 
6. Put the remaining cheese, spring onions and green chilli into a bowl, add plenty of black pepper and mix well. Using the back of a spoon (or your fingers), work the cheese mixture into a paste by pressing it firmly into the side of the bowl. 
7. Spread the cheese mix evenly over the toast. Using the back of the spoon, press it into the toast to create a firm, even layer that goes all the way to the edges. Place on the tray in the oven and cook for six to eight minutes, until deep golden and bubbling. 
8. While the chilli cheese toast is cooking, warm a frying pan over a high heat and, if using, add the oil. Gently tip the egg(s) into the hot pan and add some black pepper. Top with the reserved grated cheese, spring onion and green chilli. Place the frying pan in the oven and cook for two minutes, or until the cheese is melted and the egg white(s) are cooked but the yolk(s) are still runny. 
9. Carefully slide the egg(s) onto the cheese on toast. Serve immediately, with plenty of tomato ketchup.

Dishoom will be in residence at Soho House Mumbai from 12pm to 12am on Saturday 8 October and Sunday 9 October for a rooftop brunch. Members are requested to book their tables with reception for the dining room in the club. All other tables will be first come, first served.