If you're in London, DO NOT MISS Dishoom.
This cafe serves modern Indian dishes with a twist. Food was top notch and so was the service.
Dishoom, crowned as London's Top Restaurant by thousands of reviewers in Yelp is nothing short of amazing.
From Iran to Bombay to London.
This Bombay-style eatery will take you back to the early 20th century colonial Bombay paying homage to the beautiful Irani cafés set up by Zoroastrian Irani immigrants that once lined the streets of Bombay.
Sadly, these original cafes in Mumbai are slowly dwindling.
I didn't make a booking because I wasn't sure what time we will be back in London from Bath. The normal wait time at Dishoom is one hour. We seldom do this but because we were so eager to try it we willingly queued for 40 minutes. However, the staff served us complimentary cups of nice and hot Masala chai (Indian-style tea) while we waited.
I've never seen this done elsewhere. Thank you, Dishoom.
Small gestures make lasting impressions.
Cooking roti on upturned tawa.
Soft handkerschief-thin bread, thrown, stretched and griddled to order on an upturned tawa.
Rose Cardamon Lassi
Sweet and subtle.
Specially crafted for Dishoom by Mondo Brewing Company.
Dishoom India Pale Ale
Bombay's version of London's Chip Butty.
Sprinkle with the red 'hillbilly' Ghati masala to taste.
House Black Daal
A Dishoom's signature dish- simmered for over 24 hours for a dark, rich, deeply flavour.
A family recipe using marinade of sweet vinegar, NOT YOGHURT.
Laced with ginger juice, turmeric, garlic and green chilli.
The Biryani traces its origins to Iran.
Chicken Berry Britannia
The Dishoom variation on the legendary Irani Cafe special, with cranberries.
A good and proper curry redolent with spice and flavour.
Tender chicken in a rich silky 'makhani' sauce, best mopped up with a Roomali Roti.
A Covent Garden Special.
From the golden sands of the Malabar Coast to the mansions of Malabar Hill. Finest prawns (with finest tails) in a South Indian-style golden broth of onions, mustard seeds, garlic, ginger and chilli, tempered with coconut milk.
Pineapple and Black Pepper Crumble
Tangy fresh pineapple infused with black pepper and Keralan vanilla, bedded beneath a layer of crumble topping. Served warm with custard.
12 Upper St Martin's Lane,