The Permit Room
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.
A serving suggestion
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.
Our industrious Daru-wallas have readied a most delicious muddle of Woodford Reserve bourbon with bay leaf reduction, green tea and so on. Bottle-aged to perfection.
Per serve, you will need:
- A rocks glass
- Cubed ice
- A bay leaf
- A black olive
The Permit Room Collection
Our first-ever bottled cocktail collection includes three of the Permit Room’s very best tipples – the India Gimlet, Sonia’s Negroni, and the Old-Fashioned – all of which can now be ordered individually, or as a beautifully packaged collection.
Each bottle is carefully hand-batched and bottled in the Permit Room of Dishoom King’s Cross, and makes a delightful and delicious gift, either as a treat for oneself or to bestow upon a loved one.
These 200ml pegs contain two generous serves and are priced at £14 each, or £38 for the set, and are available on the Dishoom Store.
The phone keeps ringing shrilly through the flat. Nauzer holds his head in his hands, palms clamped over his ears. “Beta, the phone!” He forgot his mother would still be here. He can’t have her answering in case it is Devia. He runs into the corridor to pick it up. It stops just before he can reach it. Breathless, he looks up and sees his mother in the kitchen.
Tucked away in a lovely corner of Wood Wharf, Dishoom Canary Wharf is now officially open and ready to welcome you all. The marble-top bar is ready to hold your drink, the textured, patterned (and extremely comforting) chairs are waiting to be kept warm and the hand-painted mural and carefully curated art – from Bombay and beyond – are waiting to be part of your conversations.
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.
No party is complete without some delectable pours to toast the host with the most. For the crafty amongst us, bring out the shakers and strainers and the channel knife and pour your energy into building our festive concoction – The Taj Ballroom Toddy. A warming tipple inspired by The Taj Mahal Palace hotel, where Bombay’s jazz age was born.