October 9th 2024.
On a seemingly ordinary Tuesday evening in early October, the queue outside Dishoom restaurant is as long as ever. Despite the unremarkable day of the week, there's an air of excitement surrounding the establishment. And for good reason - we're about to be among the first to sample their brand new menu, a momentous occasion for this beloved dining spot in Edinburgh's St Andrew Square.
As we make our way past the queue - some people looking nonplussed, others downright grumpy - we can't wait to see what the latest creations from Dishoom have in store for us. This is the first menu evolution since the restaurant's launch in 2010, and it's been carefully crafted after several food research trips abroad. It's said that Dishoom's chefs tasted an impressive 100 dishes a day to bring back only the very best flavor combinations.
Sitting beneath the spinning ceiling fans, we're immediately immersed in the bustling atmosphere. A cup of chai in hand, we eagerly await the first wave of new dishes. We'll be sharing everything, which turns out to be a blessing as we realize just how much food we'll be presented with.
Our taste buds are first treated to a platter of chota papads, spiced poppadom puffs in the shape of hexagonal prisms. These are perfectly paired with Dishoom's signature mango chutney. My colleague Rosie is quick to declare that she'll be bringing her spice-loving family members to Dishoom just for that chutney alone.
Next up is the up-to-date pau, with aromatic spiced lamb mince that packs a pleasant kick and a subtle warmth from the lindi pepper. The rich, buttery pau - similar to brioche - is the perfect vessel for scooping up the earthy lamb and sweet peas. It's a perfect dish for a cozy autumn evening. The fish amritsari is equally delicious, with tender fish coated in a crisp batter and served with both the mango chutney and a warm aubergine chutney. We also can't resist the classic house chaat, with its crispy, creamy, and punchy flavors. And for those looking to try something new, the tandoori chaat with tangy lime and chili dressing, chunks of pineapple, padrón peppers, and sweet potato is a must-try.
Moving on to the mains, we're blown away by the sail boti - tender lamb chunks in a stunningly rich sauce. The Goan monkfish curry is another standout, with a creamy and fragrant coconut base and hints of tart kokum, toddy vinegar, and tamarind. It's simply irresistible when paired with garlic naan. We also indulge in the blackened butterfly prawns, served in their shells, and the velvety spiced paneer. And for a refreshing side, the Dishoom fancy house salad - a vibrant mix of leaves, wheat, pickled beetroot, and glazed cashews with a Goan coconut toddy vinegar dressing - is a must-have.
Despite feeling full, we can't resist trying out the new desserts. I sip on another cup of house chai while pondering how I'll manage to fit in any more food. But my spirits are lifted when a coconutty fruit crumble arrives. It's like a naughty granita mixed with fruit and topped with the creamiest coconut ice cream. And that's just the beginning. The orange caramel custard is light and adorned with a segment of Terry's Chocolate Orange, while the Kala Khatta is a decadent treat with a base layer of almond mascarpone cream and a fruity, sweet iced fruit topping. My dentist may not be pleased, but my taste buds certainly are.
As the evening comes to an end, we reflect on the hearty feast we've enjoyed in great company. And I've lost count of how many people have recommended Dishoom's famous breakfast to me throughout the night. If I ever needed a reason to come back, the new menu and the promise of trying the breakfast options are all the excuses I'll ever need.
If you're looking to visit Dishoom, here's the address and contact information:
3a St Andrew Square
Edinburgh
EH2 2BD
Tel: 0131 202 6406
www.dishoom.com
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