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All Welcome
All Welcome
Brian (still daydreaming of his recent, inaugural visit to Bombay): “You know what we need to really crack a Bombay Breakfast? Akuri. Oh man, that scrambled egg stuff made my stomach sit up and sing. Ey ji! Oh ji! Ey ji oh ji lo ji sunoji! Main hoon manmoji!” (drifts into reverie, humming to himself and tapping his feet)
Naved, wonderingly: “Accha! Choo mantar! There is magic in this here masala!”
Kavi, imperious: “Hot grills on a bed of cool salad? Na, I’m just not feeling it any more… these salads need to rock. I want ZINGY, I want SEXY, I want EXCITING. I want, like, fruit in my salad… give me pomegranate seeds, yaar!” (camp flounce, twirls cane).
Carl, poring over stacks of 19th-century mixology tomes: “By jove… I have it… I do believe there is a way to make a really, really great classic cocktail using our beloved Thums Up!”
All this might suggest (quite rightly) that we’re… well, a bit barmy. Unorthodox, to put it mildly. Full of crazy ideas, half-baked in the tandoor.
But then again, there’s something about the summer that inspires a desire for change. And sometimes the barmiest ideas are the best.
That’s especially true when they’re tempered with a sturdy heritage, a dash of nostalgia and a generous helping of love and care, to get things just right. So, without further ado, we introduce you to a host of new summer dishes – which are already cosying up to the old favourites on our menu.
(Click the links to see the photos on Facebook!)
At breakfast time we now serve a delicious Akuri (an Irani Cafe staple – deliciously spicy scrambled eggs) on toast – or with bacon and sausages as the Full Bombay.
We’ve created some mouthwateringly good new salads, perfect for a delicious light lunch: Paneer & Mango, Chicken & Pomegranate, or Prawn & Pomelo.
For snacking and sharing – there’s Far Far (traditional Indian snacks) and Skate Cheeks Koliwada – juicy chunks of skate, fried ‘fisherman-style’ in a spicy batter.
Bombay’s favourite comfort food – Chole Chawal – has found a home on our menu. Rather ingeniously, the Chole (spiced chickpeas) also works brilliantly stuffed in a naan bread with chutney and pickled cabbage, as a vegetarian Frankie.
We’re a little bit in love with light, summery Mahi Tikka – succulent cod fillet marinated in coriander and lime – perhaps with a side of Dishoom ‘Slaw, Kachumber or moreish, crispy, fried Okra with chef’s magic masala?
And last but not least, some totally rocking new cocktails – an awesome Thums Up Flip, the East India Gimlet (a 19th century naval ‘health drink’!) and a gently nostalgic Thums Up Float with vanilla ice cream…
Oh, and make sure you keep an eye on Facebook for passworded goodies from the new menu…
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.