Last week, a motley gang of Dishoom-wallas found themselves at a glitzy awards do in Battersea, feeling a bit like Peter Sellers at The Party with our slightly-too-tight tuxedos, five’o’clock shadows and squeaky shoes.
The reason we were there was to find out where we had placed in the Times Top 100 Best Companies 2017.
And we were completely bowled over to make our way into the list (for the very first time!) at number 36 – making us the 36th best employer in the whole of the UK, and the second-highest new entry in hospitality. (Many claps, cheers and a misty-eyed toast ensued.)
This achievement both delights and humbles us. It’s a badge of honour and a massive, huge – perhaps the biggest ever – source of pride for every single one of us at Dishoom (along with feeding millions of kids every year).
It’s a testament to the hard work of our team, whose big hearts and first-class skills and talents make Dishoom the special, if slightly barmy place it is. There’s no better bunch of people anywhere. Thank you – to each and every one of you.
We’ve been working harder than ever on building our culture – what it means to be part of Dishoom – and figuring out how we can best look after the 600-odd people who are in our care. And while we’re by no means perfect, we are determined that Dishoom should be an absolutely awesome place to work. A place where the jobs are fun, rewarding and stable. Where careers can take you far. Where we have the best training, the best pay, the best benefits. Where opportunities to grow and progress are absolutely there for the taking. A place where smart, big-hearted, motivated people can truly flourish.
This will be a major focus for us all this year, and every year that follows. So – delighted as we are to have made it into the list – we’re really only getting started.
If you want to know what our team think about working here, watch this clip:
If all this sounds like something you could get on board with, check out our Careers site to find out more.
We began working with Magic Breakfast in 2015, supporting them in their goal of ending hunger as a barrier to education in the UK. Over the years, we’ve developed lasting and loyal friendships with the incredible team and their partner schools. This month, we celebrate reaching the milestone of donating 10 million meals to hungry children in partnership with Magic Breakfast and Akshaya Patra. Magic Breakfast’s Head of Schools, Rachael Anderson, has kindly taken the time to reflect on the last six years of our work together, as well as sharing her thoughts on the profound impact the past twelve months have had.
Since 2015, for every Dishoom meal you’ve enjoyed (whether in the cafés, via delivery, or as a meal kit), we’ve donated a meal to a child that might otherwise go hungry. A meal for a meal. This month, as we reached the milestone of donating 10 million meals, we had occasion to catch up with our dear friends and long-term charity partners, Magic Breakfast and Akshaya Patra. The work both charities do to end hunger as a barrier to education is simply incredible and we’re extremely proud to be able to support them and the communities they serve in the UK and India, respectively. We kindly invite you to take a moment to hear their reflections on our partnership and on the impact of the very important work they do.
Uttapam are a fluffy savoury dosa, made with rice. They're usually enjoyed with savoury toppings but we particularly like ours with lashings of jaggery syrup and a thick, strained yoghurt. Chef Naved has shared his recipe for making an extra fluffy stack at home.
Our Old-Fashioned bottled cocktail takes its name from the Permit Room bar, found in every Dishoom and so named after the official term for all Bombay drinking establishments, in which, according to the Bombay Prohibition Act of 1949, only permit-holders may consume alcohol. Herein, liquor can be sold and imbibed, but only for the goodness of one’s health.
Though the doors of the Permit Room are closed for now, you can still enjoy our tipples in bottled form at home. Follow our lead to achieve the perfect pour, and transport yourself back to a cosy corner of the bar.