सभी का स्वागत
All Welcome
All Welcome
We’re not very sure where all the time went. We can’t even make up our minds whether it feels like an eternity or an instant.
Either way, tomorrow we’re celebrating Dishoom’s first birthday.
A person with good sense – that friend you go to for reliably sound advice – would have told you that opening a restaurant was a silly thing to do. Fraught with risk, crazy long hours, stressful business, they would observe, sagely. If you then added that you were trying to pay homage to some disappearing café culture from Bombay and that the name you were considering was Hindi onomatopoeia for the sound of a satisfying punch, they might start pitying you. Poor chaps, they would mutter under their breath.
In the end, of course, we didn’t listen to that sensible friend of ours. And we’re just really happy and grateful that we’re here on our first birthday.
We also know – as a concrete-clad fact – that the reason we’re here at the passing of the year is the talent and trust of so many. We’re extremely fortunate to have had such a number of great Dishoom-wallas to help redeem us and make it OK that we ignored our sensible friend.
The skill of our chefs. The flair of our designers. The stamina of our managers. The cheeriness of our waiters and barmen. The patience of our families. We could go on. You all have that Dishoom, that spark. In buckets. Thank you, and thank you again.
But those Dishoom-wallas who have truly redeemed us are our guests. You, who trust us with your wallets and stomachs time and again. Who enthusiastically praise us when we get it right, and who have been frank with us and allowed us to put it right when we got it wrong. Who respond to our random tweets, and make our Facebook page a happy gathering, laughing obligingly at our jokes. Who indulge us when we announce that we want to take Dishoom on a summer stroll down to Chowpatty Beach (well, to the Southbank) to drop a mild acid tab. You all breathe ultimate life into what we do, and you have our sincerest gratitude.
We’re truly humbled to be surrounded by such a big number of pukka Dishoom-wallas. We’re glad to have been of service over the last year and we’re looking forward to serving you for many more.
So here, after one year of Dishoom, it’s not really Happy Birthday to us. It’s actually Happy Birthday to you.
Thanks for everything.
(PS. Because it’s happy birthday, we’ll be buying you food and drink over the next few days – ‘like’ and watch our Facebook page for details. Starting tomorrow and Saturday morning with Breakfast naan rolls, onto a lazy Sunday with Bombay Pimm’s and a Vada Pau Monday….)
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.