Dishoom Edinburgh

Dishoom Edinburgh, 3a St Andrew Square, Edinburgh, EH2 2BD

Edinburgh | Dishoom

We serve Thaal feasting menus to groups of 12 or more, and we can accommodate smaller groups on request.

The lower priced menus offer very good value, while the higher priced ones include both a wider selection of dishes, and our more expensive dishes.

(In the unlikely event you run out of Naan, Roti, Raita or Kachumber for any of these menus, it will be our pleasure to bring more.)

Regardless of which menu you choose, there should be more than enough food.

Our reservations-wallas will be very pleased to help you choose a menu.

http://www.dishoom.com

Reviews and related sites

Review: Breakfast at Dishoom Edinburgh – The Edinburgers

Review analysis
food   busyness   menu  

It didn’t take Mr E long to decide that he was going to try The Big Bombay – a plate laden with abundant Akuri, char-striped smoked streaky bacon from Ramsay of Carluke, peppery Ayrshire pork sausages, masala baked beans, grilled field mushroom, grilled, tomato and buttered pau buns.

It seemed the bacon naan roll – Ramsay of Carluke’s smoked streaky bacon is matured for two weeks and smoked overnight in the traditional fashion with graced with a little cream cheese, chilli tomato jam and fresh herbs was to be my dish of choice and also the fruit and yoghurt sounded very appealing – Fresh mango, grapes, strawberries, blueberries and honeydew melon, topped with creamy yoghurt infused with Keralan vanilla pod, and the London Honey Co’s excellent Oxfordshire Field Bean Honey.

Mr E would definitely order the Big Bombay again as with the little bit of spiciness it added lots of flavours and another dimension to something which can be pretty ordinary.

Eating a naan for breakfast seems a little bizarre but once I had tucked in, I could tell why this was a best selling dish.

For us, the food was good but we like breakfast/brunch out to be a little bit more relaxing and a bit more laid back.

Dishoom, Edinburgh – restaurant review: Refreshingly remixing ...

Review analysis
menu   food   location   drinks  

How appropriate then that prior to trotting off to see the PSBs lift the roof on the Edinburgh Playhouse, JML, our friend Tina, and I chose to dine at a relatively new kid on the city's culinary block in the form ofAppropriate, because as someone born and raised in the environs of Birmingham, Indian - or more accurately, Punjabi, Pakistani and Bangladeshi - cuisine was something my younger self was delighted to be constantly familiar with.

The venue is spread over three floors of a stylish, Victorian former office building, and consists of a buzzing, speakeasy-esque cocktail bar and dining area in the basement, a modest reception area and truly enormous open kitchen at ground level, with stairs to rival Jacob's Ladder leading to the colonial-inspired main dining area above.Taken in the round, it exhibits all the credentials of a well put together and welcoming dining and supping venue.

Depending on the time of day, this focuses on: breakfast dishes such as tomato, onion, chilli and coriander "Bombay" omelette with "Fire Toast", or maybe a bacon or sausage naan roll; small plates or salads - such as the enticing paneer and mango - ideal for lunch or dinner, if two or three plates are combined; and larger grilled dishes and biryanis for those who crave something more substantial.

My central dish of chicken "Ruby Murray" - love the wink to Cockney rhyming slang possibly referencing Dishoom's London origins - was an absolute belter; beautifully cooked poultry in an earthily-spiced sauce that also encapsulated a lovely chilli warmth and rich makhani buttery-ness .

In an effort to boost our five a day, ‘a bowl of greens’ - spinach, sugar snaps and broccoli, cooked to point and tumbled in lime juice, chilli and a hint of - I think - cumin made being healthy, well tasty.As did the deceptively straightforward kachumber - a simply delicious salad of sweet red onion, cool cucumber and ripe tomato, again enhanced with lime and subtle spice.I know I mention "spice" a lot in this review, and I'm not merely referring to chilli.Each dish was a bit like opening presents at Christmas - ooh, a trace of cumin and coriander there; ah, cardamom and a hint of methi there.Combined with really good ingredients, I just wanted to go from bowl, to plate to bowl.And I haven't even mentioned the smashing glasses ofIPA and rich, fruity Rioja that we quaffed with our feast.

Dishoom, Edinburgh, Restaurant Review - Scotsman Food and Drink

Review analysis
busyness   staff   drinks   menu   food  

They're always glad you came at Edinburgh restaurant Dishoom, says Gaby Soutar Automated serving systems, online complaint forms, waiting lists, those jingles they play when you’re waiting for someone (anyone?)

The curved stamps of squid resembled pork scratchings, with a nice furry crumb and, across the top, a drizzle of a sweet but lethally spicy liquid, like the trail from a radioactive snail.

Our bowlful of nine or so chilli powder dusted and still bouncily textured prawns also had a bit of a crunch followed by a kick, and featured a dark dip on the side that tasted of tamarind and garlic.

As far as sides go, we didn’t really need the steamed basmati rice (£2.90), though the tissues of tawa-grill-speckled roomali roti bread (£2.50) were perfect for mopping up the leftover black daal.

The pineapple and black pepper crumble (£5.50) was light and fruity (the pepper element is pretty negligible) with a jug of vanilla flecked custard, while, the chocolate pudding (£6.90) was like a flourless chocolate cake, with a scoop of chilli ice-cream (disguised all in white, like a Tarantino bride), on the side.

Dishoom: why London's most talked-about Indian restaurant came to ...

Review analysis
food   staff   location  

London-savvy food lovers will have encountered the Dishoom brand in the capital, where their Covent Garden (opened in 2010), Shoreditch (2012), King’s Cross (2014) and Soho (2015) branches are just as busy as the new Edinburgh restaurant and bar.

The concept for Dishoom was inspired by Irani cafes in Bombay (Photo: Dishoom) Bombay’s Irani cafe culture The Thakrar cousins’ reasons for opening the fifth incarnation of Dishoom more than 400 miles away from the others are also unconventional from a business perspective.

5 other recommended Indian restaurants in Edinburgh Vinyasa, 34 St Mary’s Street Mother India’s Cafe, 3-5 Infirmary Street Khushi’s, 10 Antigua Street Tuk Tuk, 1 Leven Street Mithas, 7 Dock Place “It clearly has stories and relationships with Bombay, but Edinburgh also felt like a cultural city.

Every new member of staff at Dishoom Edinburgh trained in one of the London restaurants (Photo: Dishoom) “The cafes were started around the turn of the last century by immigrants from Persia, or Iran now, who came to Bombay.

Setting up in Edinburgh Kavi and Shamil often reference the idea of ‘telling a story’, and it’s become tradition for each new Dishoom restaurant to be based around a specially crafted tale.

Dishoom Edinburgh - Restaurant with Disabled Access - Euan's Guide

We had to wait until there was an available table but it was not a problem.

We were given a pager which alerted when our was table ready .

Dishoom, Edinburgh: Restaurant Review - olive magazine

Review analysis
food   ambience   menu   drinks  

Naved Nasir is executive chef across all the Dishoom restaurants, and he has a huge team of chefs operating on the ground floor where guests can watch the cooking on their way past to the basement level bar, the ‘Permit Room’, or as they take the stairs up to the dining room.

Casual all day dining follows and comes from a sharing menu of authentic Bombay comfort food with plenty of choice for all dietary requirements.

Dining at Dishoom enables you to pick and choose from small plates, side dishes, salad plates, grills, rolls, biryanis, naans, rice and there’s even a couple of ‘Ruby Murray’s’.

The Dishoom signature Black Daal simmered for 24 hours to create a rich deeply flavoured dish deserves to be mopped up with a soft Roomali Roti bread, truly delicious.

There are two Edinburgh lamb ‘specials’ on the menu (meat is sourced from Ramsay’s of Carluke) –  Lamb Raan – a leg of lamb marinated in chilli, garlic and ginger and braised overnight, falls off the bone, and is tender and juicy and The Lamb Raan bun – a soft white hot buttered bun filled with slow cooked pulled lamb and accompanied with Dishoom slaw (shredded cabbage, pomegranate seeds and mayo).

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