Illustration of graffiti in brick lane east london by Want Some Studio

Brick Lane graffiti artwork

We have many favourite things about the Brick Lane Cookbook. But high on the list is Wantsome Studio‘s awesome original artwork so we are delighted to announce that you can now buy a super-limited edition print of his Brick Lane graffiti illustration.

  • Archival digital Giclée prints.
  • Available in A2 and A3 size.
  • Signed and stamped by the artist.
  • Limited edition of 10 in each size.
  • Printed on fine art 350gsm Hahnemuhle Museum Etching Matt Textured paper (a heavyweight paper used for gallery and museum quality prints).

The prints really are a thing of beauty so go go go and get them before they’re gone! Exclusively available through the Wantsome website, you’ll have to move fast to get your hands on one:



Chanachur in a Lady Di cone





(Bombay Mix with Onions, Chillies and Lemon)

by Dina Begum

Serves 6


Boishaki Mela is a festival which welcomes the Bengali New Year, and it weaves through Brick Lane every year with elaborate processions, music and dance. There’s something magical about public celebrations where everyone is welcome to join in. Street food stalls are an essential part of Boishaki and there’s always a long line of festival-goers queuing up for Chanachur – one of my favourite snacks growing up. It’s very moreish – the crispy Bombay mix pastry softens a little in lemon juice, while sharp, thinly sliced onions and finely chopped green chillies add freshness and crunch. An occasional burst of pomegranate sweetness is one of my favourite additions. This is especially good during hot summer days, served with a cold drink.

  • 275g regular Bombay mix (make sure it’s not an extra hot kind)
  • 1 medium red onion, finely chopped
  • 2 green chillies, finely chopped
  • 2 red chillies, finely chopped
  • 4 tablespoons chopped fresh coriander
  • juice of 1 lemon
  • ¼ teaspoon chilli powder
  • 3-4 tablespoons fresh pomegranate seeds

Simply pour the Bombay mix into a container with a lid and add the onion, chillies, coriander and lemon juice. Place the lid back on the container and shake vigorously for several seconds. Open the lid and stir through the pomegranate seeds just before serving.

Cooks Tip:

Make sure to mix everything together just before serving; otherwise your Bombay mix will become soggy.

Brick Lane Cookbook cover 

Order Brick Lane Cookbook here.