Fred Astaire and Ginger Rogers. Asha Bhosle and Mohammed Rafi. Lady Day and Prez. Bun Maska and Chai. There are some things in life so perfectly matched – such winning combinations – that you wonder quite what anyone did before they came along.
Most people thought we’d been at the bhang again when – long back – we aired the idea of serving bacon in a naan bread. You’re paagal, they said. A fool’s errand, scorned others. Why mess with a classic? It can’t be improved. And what the devil do Indians know about bacon? Etc…
And yet we had a hunch. A vision. A needling urge to bring a bit of Bombay and a bit of London closer together. Arduous (really!) rounds of bacon tastings ensued. Endless batches of dough were pounded. Forearms were singed in the tandoor. We faced agonising decisions over condiments. And then, finally, we had something we were proud to serve you. And – we can shyly admit – over time, the Bacon Naan Roll has garnered something of a following. Marina called it ‘a thing of loveliness’ – even ‘GAWJUSS’ – and Time Out listed it in their Top 10 Meat Dishes. It could well be the most tweeted-about bacon sandwich in London.
We take bacon direct from the char-grill and place it in a freshly baked naan, with the slightly genius combination of chilli-tomato jam, cream cheese and herbs. As far as we know, it’s the only bacon sandwich in London (and possibly, the world) where the bread is baked to order: each naan is cooked within seconds in the searingly hot tandoor ovens.
And earlier this year, we asked the question – if bacon and naan are so damn good together – then what if we got hold of the best bacon money can buy? It stands to reason that this would be nothing short of phenomenal.
And thus, we introduce you to the (limited edition) Ginger Pig Bacon Naan Roll.
For a short time only, in addition to our regular bacon naan roll, you can order a version with bacon from acclaimed rare breed specialists, The Ginger Pig. Streaky bacon from Tamworth, Berkshire, Old Spot and Plum Pudding pigs, dry-cured for five days with rock salt and demerara sugar, then cold-smoked over oak chips. It’s a stronger, tastier, saltier bacon. A bit more badass, if you will. Served up in our naan, it’s a simple plate of awesomeness, all for you.
We introduced the Ginger Pig Bacon Naan Roll as a Limited Edition, but it was so well received we put in on the menu for good. Breakfast is served between 8am and 11.30am Monday-Friday, and between 9am and 12pm Saturday and Sunday. Click here to book.
About The Ginger Pig
The Ginger Pig began life over 20 years ago with a near-derelict farmhouse, an accidental farmer and three Tamworth pigs. They now run more than 3,000 acres of farm and moorland and work with a group of like-minded farmers to supply their London butchery shops and a handful of restaurants. The Ginger Pig’s breeds include the ginger Tamworth, the black Berkshire, the Old Spot and the Plum Pudding – a Tamworth/ Berkshire cross which produces pigs that are orange with black spots. Sadly there are fewer than 500 registered breeding Tamworth and Berkshire pigs left in the UK, and they remain at risk on the Rare Breeds Survival Trust watch list. The work of The Ginger Pig is helping to make sure we don’t lose these these heritage breeds forever.
IT HAS BEEN an annual December habit of mine, these past ten years since we embarked upon this restaurant business, to sit alone, with myself, and reflect on the year gone by. I am grateful to be here in the Permit Room in our restaurant in Shoreditch scribbling and writing, the oddly enjoyable taste of splintering wood from my chewed up pencil smoothed by my decently strong drink.
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?
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.