सभी का स्वागत
All Welcome
All Welcome
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.
The origins of chintz can be firmly – and humbly – traced back to 16th century India. The word ‘chintz’ is derived from the Hindi word ‘chint’, meaning spotted or splattered. These intricate designs and endless patterns were traditionally hand-printed using wooden blocks - kalamkari - and brilliantly coloured natural dyes.
We often find it too easy to hurtle through the days, in an attempt to outpace the bustling city – be it London or Bombay – which always seems to be running away like a steam-engine train on a rickety track. Occasionally, it does us good to pause for thought, to disembark the carriage and sit on the platform awhile.
How does one create a space where people can truly connect over food? How can a host make their guests feel relaxed, at ease, and suitably cared for? Since launching our all-new Dishoom Crockery, we have been pondering the answers to these questions even more than usual. We recently discussed them with Creative Director - and frequent dinner party hostess - Kirthanaa Naidu when we invited her to create a first-class tablescape in our Canary Wharf café.
Each year, the spring equinox – when day and night are equal length – marks a transition in earth’s relationship with the sun. This event, sacred to many cultures throughout history, today thrives as a new year celebration for hundreds of millions.
In Bombay, London, and throughout the South Asian diaspora, you’ll find many folks of the Zoroastrian faith (amongst others) celebrating this new year, or Navroz as we like to call it.