Dishoom has become something of a London legend since its opening in 2010. Even today the queues soon build up outside its Covent Garden branch with people eager to eat their way through the delightful food of Bombay.
And now it’s got even better. After frequent visits to India, founders Shamil and Kavi Thakrar and Executive Chef Arun Tilak have come up with the first-ever additions and revamps to their menu since they opened.
Tempting dishes include regional offerings like fish Amritsari and Goan monkfish curry and classics like pau bhaji and keema pau have been refreshed. A completely new drinks menu is packed with alluring cocktails, including the Bombay Bellini. A mix of sparkling wine with juicy mango and guava syrup, refreshing redefined.
Dishoom Covent Garden has a fabulous vibe. It’s bustling with excited diners and the aromas of an orchestra of spices fill the air. We’re keen to try some of the new additions.
The fish Amritsari is made from strips of flaky fish in a spiced, light and crispy batter and served with fresh green chutney. It’s delicate and packed with flavour at the same time, and that fresh green chutney is incredibly addictive.
I’m a big fan of a keema pau and the newly refreshed one is a dish of dreams. The aromatic minced lamb with peas is served with slices of toasted buttered pau, (basically a soft roll) and a raw onion mix. We pile our rolls high with the spicy concoction and practically lick the plate clean. What a start.
Each of the three branches in London has its specials so it seems fitting to try out the Chef’s Covent Garden Special – prawn pathia. The succulent prawns are marinated overnight in ginger, garlic and lime and charred on the grill.
They come atop an incredible sweet-tangy tomato masala and accompanied by a roti. I ask for a substitution for the roti as I want to try the new masala paratha. How I love Indian
bread. The layered wholewheat bread is cooked in the tandoor and topped with mint and chaat masala. And it’s deliciously buttery, flaky and moreish.
My dining companion goes for the mutton pepper fry. The meat is marinated in red chilli, ginger and garlic and cooked with black peppercorns and whole spices. It’s tender and luscious with a silky sauce – highly satisfying as only a good curry can be.
Eating at Dishoom has always been a delightful experience. It’s a love letter from the heart to Bombay, its history, food, culture and diverse population. Every time I visit my desire to visit the city increases. Don’t worry it’s on my list. Until then I can always get my fix by sampling the delights of Dishoom.
www.dishoom.com