Our research for Dishoom Carnaby took us down many unexpected avenues. We started to investigate the world of rock’n’roll Bombay in the ’60s and made lots of new friends. Nissim Ezekiel, of The Combustibles, is one such friend. While we were putting together the restaurant and the Slip-Disc LP, he kindly shared much memorabilia of the ‘groovy scene’ in Bombay in the 60s and has now been kind enough to share his blog from The Combustibles’ own website.
Dishoom – London’s extremely popular and highly regarded chain of restaurants modeled on the fast-vanishing Irani cafes of Bombay – opened its newest location on Kingly Street in Carnaby on October 14, 2015. As its owners explain: “When we began thinking about Dishoom Carnaby, we came across a surprising relationship that flourished in the 60s, when Western influences kicked off a rocking music scene in Bombay. We were drawn in by this cul-de-sac of history and contacted Sidharth Bhatia, author of the book ‘India Psychedelic’ as well as many of the musicians of the time.” The Combustibles are proud to have been part of this project and thrilled to have a number of the band’s images appear on Dishoom Carnaby’s Wall of Fame as we call it!
Everett (and wife Valerie) and Lionel (with sister Ellen) attended the opening party for Dishoom Carnaby and thoroughly enjoyed being treated like celebrities again after a somewhat short hiatus of four decades or more! Enjoyed sharing the limelight with Reynold D’Silva – formerly with Brief Encounter in Bombay and now Founder/CEO of Silva Screen Records (London)
Ellen was always an integral part of The Combustibles experience in the good olde days – with a strong claim to have come up with the band’s name! Now, she’s again a part of the celebration in London.
Autograph time again??
Not having been in Bombay during the band’s heyday, Valerie now experiences Everett’s celebrity status in London!
For those of our fans and friends who get the opportunity please do visit Dishoom Carnaby, enjoy the incredible food and get some photos alongside some of The Combustibles images on the ‘Wall of Fame.’ Remember to send them to us at firstname.lastname@example.org and we’ll put them on the site!
I love to truly understand and appreciate the origins of a dish, and learn how communities have adapted a recipe over time to make that dish unique to them.
We have arrived at a very sad, but inevitable and clear choice. As of now, all Dishooms are now closed to diners.
These past months have brought strangeness and uncertainty for so many of us. Since we shut the doors of our restaurants in March, we haven’t felt like ourselves at all. The very point of Dishoom is to welcome you through our doors and to serve you the most delicious food and drink we can summon up in the warmest possible way.
These are the last few days, the dregs of 2019. It’s my habit to sit here in the Permit Room at this time. I am the be-stubbled and dishevelled regular, cherishing his precious drink at the end of the bar. Weary, I sit here pondering the year, attempting to figure out what it was trying to teach me. What wisdom can I glean from it?