I am a huge fan of Indian food, but being a foodie, I tend to be very picky when it comes to food. The most important thing for me is always quality. I love when the food is authentic and Indian food is all about the flavours, spices, vegetables, herbs and good quality meats. I’ve always wanted to visit Bombay and taste famous mouth-watering street food snacks.
A trip to India is still in my dreams, but at least I can try some exciting dishes not far from the warmth of my home. Located in a beautiful 1920-s Grade A listed building on St Andrew Square, Dishoom opened its doors in December 2016. The three-storey building was originally built as a warehouse for Forsyth’s department store.
Dishoom Edinburgh is the first to be opened outside of London. The restaurant takes its inspiration from the Irani cafés, that in the old days, used to be an integral part of Bombay life. Opened in early 20th century by Zoroastrian immigrants from Iran, only a few remained up to now. Dishoom remains all the traditional feel and style of them. Interior features dark mahogany walls and dim lit cosy lamps, not to mention an impressive collection of spirits behind the bar.
The restaurant is spread over 3 floors with open kitchen plan on the ground floor, dining room and café with stunning views across St Andrew Square on first floor and cocktail bar (The Permit Room ) located in the basement.
Authentic Bombay comfort food – small plates, grills, biryanis, salad plates, rolls and curries
Nothing lasted long and we almost argued about every last bite. The food was very tasty with an interesting mix of dishes you wouldn’t find in your standard curry house.
DISHOOM CHICKEN TIKKA
A family recipe, using a marinade of sweet vinegar, not yoghurt. Laced with ginger juice, turmeric, garlic and green chilli.
Bombay’s Koli (fishermen) Wada (district) recipe: a bowl of delicate, crispy morsels with tamarind and date chutney.
The Bombay-inspired cocktails at the Permit Room
Hidden under the kitchen, The Permit Room was named after the places in Bombay where a permit holders were allowed to consume alcohol.
Great cocktails are always the perfect accompaniment to the spicy flavours of Indian food
EAST INDIA GIMLET
The classic Gimlet was devised for sailors to evade scurvy. This one shakes Portobello Road gin with Rose’s lime and a touch of celery bitters.
Delightfully unique cocktails have been created especially for Dishoom Edinburgh. Signature drinks drawing inspiration from Bombay and Edinburgh’s history and heritage.
A cinnamon-tinted threesome of Hayman’s sloe gin, fresh lemon juice and ginger
A blushing beauty – our own mulled wine reduction, Old Tom gin, syrup and lemon, dusted with festive sugar-spices.
At Dishoom Edinburgh they use the smoked oak barrel to age best rum, pineapple syrup and bitters. Named for the upstanding editor of the Bombay Chronicle. Excessive consumption may lead to lack of censorship, inflammatory statements, and ultimately, deportation.
Dishoom is opened every day early ‘til late, with cocktails being poured into the early hours. It was great to see what Dishoom Edinburgh had to offer. Dishoom is a perfect place for anyone to come and have a fantastic meal, groups of friends, families, date nights. There is a very vibrant feel and friendly efficient service.
3a St Andrew Square