FOOD NEWS DE L ICIOUS DI SHOOM


100


Tina-Thomas Bassett enjoys a taste of India at the eagerly-awaited Dishoom Birmingham.


The doors to Dishoom Birmingham are (finally!) open. Located at One Chamberlain Square (part of Paradise Birmingham), the restaurant overlooks the charming Grade I listed Birmingham Town Hall, the Birmingham Museum and Art Gallery and the Chamberlain Monument fountain.


Executive Chef Naved Nasir’s menu of Bombay comfort food is served from breakfast-time until late. Dishes cooked in Hindu, Muslim, Irani and Parsi traditions all jostle for space on the table. From Bombay breakfasts to street food staples, hearty dishes of biryani to the curries of Mohammed Ali Road and the famous grills of Colaba, the Dishoom menu brings together the food of all Bombay.


And it’s not just local diners who benefit from such a fabulous new eatery. For every meal served at Dishoom in Birmingham, the team donates a meal to one of their long-term charity partners, Magic Breakfast and Akshaya Patra, two excellent charities that provide free, nutritious meals to children in the UK and India who might otherwise go hungry.


Birmingham patrons can also avail themselves of the brand-new Chef’s Special, created by chef Naved especially for the city. The Mutton Chaap Korma sees marinated chops of mutton lavished with a rich, nourishing sauce, best mopped up with the accompanying khami riroti. It’s a classical Indian korma in the style of Bhendi Bazaar’s Noor Mohammadi.


Dishoom’s award-winning cocktails, teetotal tipples, chai, coolers and more are served from the restaurant’s Permit Room - named after the official term for all Bombay drinking establishments, in which, according to the Bombay Prohibition Act of 1949, only permit-holders may consume alcohol.


Dishoom Birmingham, One Chamberlain Square, Birmingham, B3 3AX, telephone 0121 809 5986, visit www.dishoom.com/birmingham


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During my family’s recent visit to Dishoom we sampled a variety of mouthwatering dishes all chosen for us by our friendly waiter. Every dish was delicious. A few of our favourites included Pau Bhaji, a bowl of mashed vegetables served with a hot buttered homemade bun - sounds simple wait until you try it!


Murgh Malai, chicken thigh meat steeped overnight in garlic, ginger, coriander stems and a little cream, the meat is still slightly pink when fully cooked and is so tender, was also a popular choice. House Black Daal, a Dishoom signature dish, is dark, rich and deeply flavoured, cooked for over 24 hours and is delicious with the Roomali Roti, soft handkerchief thin bread.


I could carry on listing every dish because we truly loved them all.


After our mains yes we did find room for dessert as well which were equally as delicious and we are very much looking forward to visiting again very soon perhaps for the famous breakfast next time.


WINING & DINING FOOD NEWS


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