EXPERT REVIEWS

The Guardian - The room, with its open kitchen and bustling, young, mostly non-Indian waiters, has a jolly buzz and when they bring all of us in the queue a glass of hot chai – sweet milky tea flavoured with cardamom – I begin to hope that everything will be fine. I check out the black and white tiled floors and marble tabletops, the grey banquettes and slabs of oak panelling. Most of all, check out the framed vintage Bollywood-style adverts, which look as though they were bought by the yard. read more
The Infatuation - The original Dishoom opened in Covent Garden in 2010, and it immediately changed Londoners’ expectations of what an Indian restaurant could and should be. The combination of homestyle cooking, vibey retro surroundings, and excellent cocktails proved to be a successful recipe for a young population looking for a good restaurant that could serve almost any need, from breakfast to brunch to big group dinners with fancy drinks. Since then it’s become the go-to place for anyone who wants to eat Indian food in this city, both locals and tourists alike. read more
The Standard - Dishoom Shoreditch is a cavernous mishmash of Persian and Indian artefacts, purposefully shabby-chic tat and ‘family’ photos. The best place to sit is on the large raised section of lovely big yellow banquettes near the windows.  had some house black dahl, gorgeous, comforting, unctuous lentils, with a side of slaw bejewelled with pomegranate seeds, as almost all dishes have to be these days. My wrists are sore with banging a pomegranate with a wooden spoon in culinary glee. read more
The Telegraph - Within its genre – canteeny, ironic-ethnic, central-London-young-lunch-brigade – it looks better by miles than any peer I can think of. Modelled on the Bombay cafés of the 1960s, it states its intent as 'faded elegance', and the menu is fusion from a time when 'fusion' was called 'colonialism'. Crisp, golden, insanely attractive, the food is everything that fast food wishes it could be but almost never is. The seasoning was just right – hot but not fierce – and so didn't need the tamarind and date chutney, nor the yogurty one, nor the house chilli chutney. read more

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