NOT SO LONG AGO we were wondering to ourselves: “What might have happened if a young Irani had set up a café in a Godown (warehouse) behind Bombay’s Victoria Terminus, C. 1928?”
Soon after we began to ponder the question, we found ourselves traveling back and forth between Bombay and London, buried deep in archives, lost in obscure back streets, asking directions to forgotten old buildings and blowing the dust off old books.
Several months of building work followed. Many weeks of training new Dishoom-wallas. And eventually, we had the answer. Our big shed had become a living breathing restaurant.
This little stop-motion video documents some of that. Certainly, it made us smile!
Dishoom King’s Cross opened on 20th November.
We are now taking reservations for tables of any size before 6pm, and tables of 6-11 people from 6pm. (Larger groups will be able to visit us from 8th December.)
Of course, we are still accepting walk-in guests at any time. (Currently it’s all rather peaceful, so do pop down and enjoy the lovely relaxed atmosphere whenever you wish!)
We will be totally delighted to see you there!
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.