सभी का स्वागत
All Welcome
All Welcome
BEGIN THE DAY with a bowl of Date & Banana Porridge or a Bacon Naan Roll. Savour the fragrance of freshly-baked pau, the rich salty taste of butter melting on a bun dipped in hot chai, the warm indulgence of Akuri, the wistfulness of a moment.
At lunch, waiters find joy in delivering trays of abundant food to your table. Roomali Roti Rolls, baked and filled to order, humble and delicious Mattar Paneer, or fresh salads. Refresh your afternoon with a drop of Chai and a small plate or two, while a thin coil of sandalwood smoke rises from gently burning incense.
And as evening falls, the café fills with calls of old friends meeting, chatting – a lovely and lively hubbub. To the table come smoky, melt-in-the-mouth grills, slow-cooked and aromatic biryanis, robust and spicy curries. Plates are passed around, shared, enjoyed.
Then, retreat to the Permit Room — the bar within our cafés, ease yourself into a chair and order an India Gimlet, a Permit Room Old-fashioned, or our very good Dishoom IPA. Take a long draught. Exhale contentedly.
ABOVE: Chicken Berry Britannia – The Dishoom variation on the legendary Irani café special, with cranberries.
SINCE 1949, and to this very day, Bombay has been under a state of prohibition. A personal permit is required by law if one is to 'continue to require foreign liquor and country liquor for preservation and maintenance of one’s health.'
Set apart from a family room, there is a special place which has come to be known unofficially as a Permit Room. Herein liquor can be sold and imbibed, but only for the goodness of one’s health.
We warmly invite you to step inside The Permit Room — the bars within our cafés dedicated to the most delicious and sincere tipples, great music and good cheer.
Even the most orderly of hosts can fray under the demands of preparing a successful barbecue. To prevent this, we have provided some crowd pleasing side dish ideas that will both pair optimally with our Summer Barbecue Box and provide popularity with friends and family. Do read on for easy-to-follow recipes.
This chicken biryani is our homage to Britannia’s Chicken Berry Pulao, using cranberries in place of the more authentic Persian barberries, which are tricky to find. (Despite much cajoling, Mr Kohinoor has never shared his wife’s famous recipe.) It is prepared in the kacchi style, originating from Hyderabad, in which marinated raw meat goes into the pot, to be cooked at the same time as the rice.
The Lamb Raan Bun is back in our select cafés for a limited time only and we can't promise that it will make a return visit. The story goes that the dish can be traced to Alexander the Great. So make haste and join us, lest you miss out on its legendary juicy deliciousness.
With parents hailing from Punjab and Rajasthan, growing up, our Head of Research and Development-walla, Chef Rishi Anand had access to the flavourful foods from both states. “One of the reasons I am a chef today is because of my mum’s food and my dad’s love for food. Both of them loved to cook and, importantly, they loved to feed mouth-watering dishes to those around them”, he says.
