Dishoom, literally a stones’ throw away from my office in Shoreditch, had long since been a haunt of ours for after work drinks. Somehow over the last year or so, our post-office sessions had taken us to a pub down the road, but I think that had more to do with the arrival of new faces, replacing our favourites who went on to open the new Kings Cross site or moved on to new adventures. That said, the guys are still friendly and all is well, but there is just something that is always welcoming about people recognising you, knowing your tipple of choice, having a bit of banter and showing their appreciation for your interest in their passion for making cocktails.
Recently, I re-kindled my affair with Dishoom, not just once, but twice in a 5 day period. A catch up with an old friend brought us here for dinner and we were not disappointed. Now, we had wanted a quiet one, so debated going here because it can be quite loud with the music and people packing out the bar. My recommendation is that you do not let this put you off, as the terrace area provides the calm if you are not up for the chaos.
This was to be a night of feasts, so we ordered a selection of small plates including chilli cheese toast (cheddar), okra fries (fried, well-seasoned and a great snack) and calamari (tiny tender calamari, but no skimping on the portion size). For my main, it was Masala prawns, served slightly charred with a side of lime. Meaty and tasty. I also had some cheesy nan on the side. Valentina had the Lamb Raan bun which is slow cooked pulled lamb on sourdough bread with a side of Dishoom slaw, sali crisp chips and fried green chillies. The lamb was so delicate, so there is no doubt that this is produced slowly. The combination of all these bits piled individually on the wooden serving board, complement each other so well. Be wary of the green chillies, they are spicy! My overall advice would be to also take a raita if you are opting for non-sauce based dishes, otherwise it will be quite a dry meal.
For drinks, we started with a refreshing prosecco, followed by a Sicilian white for me (Parva res Catarratto) and a full bodied red from Puglia for Valentina, who is Sicilian (Terre di Montelusa Primitivo). Complimentary water is provided which is a great touch.
Dishoom has four sites now, in great locations. What I like is that each has their own specials, this helps retain individuality. There is no chance that this will become some boring chain as the food has bags of personality, the concept is sexy and it has what all restaurateurs covet, a team of good solid folk working there.
7 Boundary Street
London E2 7JE
T. 020 7420 9324