We went to the Dishoom in Carnaby, London. Indeed the Chicken Ruby, Chicken Berry Brittania and Masala Paratha lived up to my Parsi Cuisine taste buds! I took these dishes and WOW they were tasty! Served with unlimited hot House Chai (Masala Chai)made my tourist fatigue disappear. I felt rejuvanated and refreshed sitting thru the meal gawking at the Parsi Memorabilia!
Chicken Berry Britannia
Tempting and flavourful pot of chicken, ginger, garlic, mint, coriander and rice cooked together in the Kacchi style. An homage to Britannia’s Chicken Berry Pulao, with cranberries.
Chicken Ruby
Tender chicken in a rich, silky makhani sauce. A good and proper curry redolent with spice and flavour.
House Chai
All things nice: warming comfort and satisfying spice. Made the traditional way, or with oat milk. All who have tried it, swear by it.
This being a Michelin Star restaurant and myself a parsi chef since 45 years. I was feeling adventurous, I went down to the kitchen to complement the Chef. Chef Atul Patil lived upto the Dishoom name.
Mr Atul Patil announced that Dishoom is coming to NY, USA.
Dishoom, London’s insanely popular Indian restaurant, is officially coming to New York City
The cult-favorite Bombay-inspired eatery will open in Manhattan next year, with bacon naan in tow !
