These were followed by a Chaijito and, if I remember rightly, a Chillitini or two. Such was my enthusiasm, I kicked off my Edinburgh meal with not one but two Bollybellinis. Here, as in the London restaurants, the interior authentically (I’m told) recreates the ambience of those Irani cafes, down to the ceiling fans, carefully distressed walls, and even a set of rules printed on the wall, including, “No hapless Juggling of three Women” and “No reserving space with reading material”.
On various visits to the Big Smoke I devoured their melt-in-the-mouth Kejriwal (fried eggs on chilli cheese toast) for breakfast, the paneer and mango salad for lunch and lamb boti kabab for dinner, washed down with salted lassis and Bollybellinis.įor me, the appeal of Dishoom lies as much in the atmosphere as the food, and this iteration of the concept in Scotland’s capital doesn’t disappoint.
As a regular London visitor I’ve been a huge fan of Dishoom since they opened their first eatery, inspired by the old Irani cafes of Bombay, in 2010 (there are now five Dishooms Edinburgh’s restaurant is the first outside London).
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