Dishoom Covent Garden
Restaurant | London | England | United Kingdom
Authentic Indian cuisine London
The "Dishoom Covent Garden" in London, England, is an outstanding restaurant that captures the essence of the legendary Bombay cafes of the 1960s and brings it to the vibrant metropolis of Britain. It is part of the successful Dishoom chain, founded in 2010 by brothers Shamil and Kavi Thakrar, who have made a name for themselves with their unique interpretation of Indian cuisine – specifically a Parsi-inspired cuisine that stands out from traditional Indian restaurants. The Covent Garden restaurant, the first of the chain, opened its doors in 2010 and underwent an extensive renovation in 2020 to combine the nostalgic charm of the "Talkies" era – the time of early sound films in India – with a modern, glamorous flair. It is a popular meeting place in the heart of the theater district, attracting both locals and tourists with its lively atmosphere and authentic offerings.
Bombay cafes of the 1960s
The decor of Dishoom Covent Garden is a feast for the senses. The interior is inspired by the old Irani cafes of Bombay, founded by Zoroastrian immigrants from Iran. The space spans two floors and accommodates a variety of guests, with the 2020 renovation introducing a new "Verandah" zone – an area reminiscent of the open terraces of Indian cafes. Dark wood, brass accents, and retro details like black and white photos, Bollywood posters, and slowly rotating ceiling fans create an atmosphere that is both nostalgic and inviting. The lighting is warm and subdued, giving the restaurant a cozy touch, while the constant buzz – often accompanied by long queues – reflects the energy of a bustling Indian street market. Particularly in bad weather, free chai is served outside to make the waiting time more enjoyable, a detail that highlights the hospitality.
Parsi inspired dishes restaurant
Culinarily, Dishoom Covent Garden is a paradise for lovers of aromatic, diverse dishes. The cuisine focuses on Bombay comfort food with a Parsi twist and uses only halal-certified meat, making it accessible to a wide clientele. A standout dish is the *House Black Daal*, a velvety lentil dish cooked for over 24 hours to achieve a deep black color and a rich, complex flavor – a dish often celebrated as the centerpiece of the menu. Also popular is the *Chicken Ruby*, a buttery chicken in a spicy tomato butter sauce served with freshly baked naan bread prepared in the tandoor, offering a perfect balance of softness and crispiness. For a light start, the *Gunpowder Potatoes* tempt with small potatoes seasoned with a spicy, smoky spice blend that are a delight both as a side dish and on their own.
Legendary breakfast at Dishoom
Breakfast at Dishoom is legendary and attracts early risers. The *Bacon Naan Roll* – crispy bacon wrapped in fresh naan with a touch of chili tomato jam – is an unusual but delicious way to start the day, combining British and Indian influences. For vegetarians, there's the *Keema Per Eedu*, a spicy mix of lentils and vegetables served with fried eggs and perfectly complemented with warm bread. The drinks are also an experience: The *House Chai*, a traditional spiced tea, is refilled unlimitedly and is a must-try for every visitor, while the *Chocolate Chai* offers a sweet alternative with its velvety mix of cocoa and spices. In the evenings, cocktails like the *Paan Old Fashioned*, inspired by the Indian betel leaf, entice with a refined touch.
Culinary experience in Covent Garden
The kitchen places great emphasis on freshness and quality, sourcing many ingredients directly from small producers. The concept of "sharing" is encouraged – small plates and sides are meant to be enjoyed together, making the dining experience a social one. There are also a variety of vegan and vegetarian options, such as the *Mattar Paneer*, a creamy combination of peas and Indian cheese that impresses with its gentleness and spiciness. The service is another hallmark: the staff is friendly, knowledgeable, and often willing to offer recommendations or share the stories behind the dishes, making the visit even more personal.
