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सभी का स्वागत
Dishoom
From Bombay with love
THE OLD IRANI CAFÉS of Bombay have almost all disappeared. Their faded elegance welcomed all: courting couples, sweaty taxi-wallas, students, artists and lawyers. These cafés broke down barriers by bringing people together over food and drink. Bombay was more welcoming, more cosmopolitan, for their existence. Dishoom pays homage to the Irani cafés and the food of all Bombay.
Bombay breakfast, lunch, afternoon chai, dinner and late night tipples. Available for delivery.
Food & Drink
Our events bring people of all walks of life together to celebrate culture and food. Whether it’s bringing together non-Muslims to celebrate Eid, non-Hindus to celebrate Diwali, or people of every possible background to tie Knots of Protection – we create shared spaces where differences are celebrated rather than judged.
Food is a way of breaking down barriers, and this is at the heart of what we do. Since Ramadan 2015, for every meal we serve, we donate a meal to a child who would otherwise go hungry. A meal for a meal. So far, we’ve donated 20 million meals (...and counting).
Spring has gently tiptoed in. As the days lengthen and the sun grows bolder, here’s a glimpse of what we eagerly await in April.
We’re turning page after page of Ayesha Erkin’s recipe book Date of the Day, featuring 30+ recipes for the modest date – timely for breaking fast and after. Our dear friend Ayesha has now kindly shared a recipe for you to make at home. Try it this Iftar or any time you need a salty-spiced sticky treat.
Stop by any Bombay tapri (street stall), café, or home, and you will likely find yourself with a gently steaming glass of chai in hand. Before the invention of chai, Bombayites drank kadha, an ayurvedic remedy for coughs and colds made of boiled water and spices like cardamom, cloves and nutmeg. Eventually locals started adding tea leaves, milk, honey and sugar to their ‘kadha’. Chai was born.
For Chef Rishi Anand Khatri, our newest café special is in fact an old family favourite. His earliest memory of eating Bhatti Chicken is aged 7 or 8, and he recalls his father – the late Khatri Saab – cooking it regularly, thanks to the tandoor on their Delhi terrace. (Bhatti refers to the scorching flame that the chicken is roasted over, until succulent).
Dishoom was a game-changer: stylish, affordable and with a defiantly youthful outlook that was more focused on how Londoners wanted to eat in the 21st-century than outdated British attitudes to both Indian cuisine and India itself.
The staffers are friendly, the prices are low and the food is first-class. I had one of my most enjoyable meals of the year here. Dishoom well encapsulates the current trend for quality without fuss.
If you’re a big-hearted person looking for a first-class career in hospitality, read on.
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