We Tried Dishoom in London and It Was a 10 Out of 10

London is known for having some of the most impeccable Indian food on the planet, so much so that the national dish is tikka masala. George and I were told by SO many people to try Dishoom, and after our first visit, we loved it so much that we went back during the same trip. We ordered way too much food for two people, and honestly? No regrets. This was easily a 10 out of 10 meal.

TL;DR: Dishoom is everything the hype promises — we loved it so much we went back twice on the same trip. The bati chicken left us both completely speechless, the house black daal is pure comfort, and the tandoori lamb chops are George's favorite thing he ate in London. 10 out of 10, no hesitation.

The Story of Dishoom

Dishoom is a love letter to the old Irani cafés of Bombay: those no-frills, all-welcome gathering spots that started appearing in the early 1900s when Zoroastrian immigrants from Iran settled in India. At their peak, Bombay had nearly 400 of these cafés. They were the social hubs of the city, places where lawyers sat next to taxi drivers, where chai flowed endlessly, and where everyone was welcome regardless of background. Today, fewer than 30 of those original cafés remain.

Shamil and Kavi Thakrar opened the first Dishoom in London's Covent Garden in 2010 to preserve that spirit. The name itself is a playful nod to Bollywood's golden era: "dishoom dishoom" is the sound effect used for fight scenes in classic Hindi films. Everything about the restaurant reflects that nostalgic Bombay energy: the communal seating, the vintage decor, the chai on tap, and most importantly, food that feels like a warm hug from someone's grandmother.

What sets Dishoom apart from other Indian restaurants is their obsessive attention to detail. Their house black daal is cooked for a full 24 hours. Their chicken ruby butter chicken uses a makhani sauce that's layered with whole spices, crispy fried garlic, fenugreek, and honey. Every dish tells a story, and you can taste the care in every bite. It's no wonder the restaurant has expanded to multiple locations across the UK and has become one of London's most beloved dining destinations.

Arriving at Dishoom

As soon as we walked in, I noticed two things. One, this place is vibrant with life. It is absolutely bustling with energy. And two, a lot of the folks dining are Desi, which is a very, very good sign. We had heard from so many Indian and Desi friends that Dishoom is one of their favorite spots in London, and seeing that confirmed it for us before we even sat down.

We also asked the staff what their favorite dishes were, and every single person had a different answer. That's another great sign: it means they're pretty much good at everything on their menu. And let me tell you, that menu is ginormous. George and I are only two people, but we ordered for a family of five because we knew we'd just take the leftovers home. No shame.

The Drinks

I started with their house chai, iced. The server warned me it wasn't that sweet, more spiced than sweet. She was right. It wasn't my typical cup of chai, but the spices were surprisingly smooth and not overpowering at all. There's a little kick that sneaks up on you at the end, which was a nice touch. If you love sweet chai though, fair warning: this one leans savory.

The mango lassi, on the other hand, was incredible. Silky smooth, not too tart, not too sweet. Perfectly balanced. George and I both agreed it was a great mango lassi, though we noticed London tends to make them less sweet than what we're used to in the States. If you've never had a mango lassi before, it's a yogurt-based mango drink and honestly one of the most refreshing things you can order at an Indian restaurant.

The Tandoori Lamb Chops

The food that started it all. When we went to Tamil Crown last year (another incredible Indian restaurant in London), we ordered lamb chops that literally ignited George's entire lamb journey. So naturally, the tandoori lamb chops were a must-order at Dishoom.

Two chops of generous proportions, marinated overnight in raw papaya, yogurt, and a plentitude of seeds and spices, then blackened on the grill and finished with lime, butter, and masala. George took one bite and went completely silent. Juicy, tender, fatty, beautifully spiced, with an incredible char. He called it some of the best lamb he's ever had. I'll admit it was gamier than Tamil Crown's version (you could really taste that it was lamb), but the spicing was absolutely phenomenal. Perfectly salted with that smoky grill flavor that just makes you close your eyes and savor it. With the mint chutney? Forget about it.

The Bati Chicken: Chef's Special

This was a popular recommendation from multiple people, and I can see why. The Upto-Date Bati Chicken is Dishoom's house special: a full-flavored, lesser-known version of tandoori chicken made with "father's favorite spices," charred over bati flames (not a tandoor) for a crisp black hue. It comes with zesty green chutney and onion salad.

George tried it first and his exact words were "daddy did a good job." Then it was my turn, and I genuinely went silent. George was narrating in the background ("she's gone on silent mode, I don't think she likes it guys"), but I literally could not speak. All I heard was orchestral music in my head. It was THAT good. So succulent, so juicy, so insanely flavorful. That green chutney sauce was addictive. I could not stop reaching for it. I might have liked it even more than the lamb chops, and I loved those lamb chops.

Goan Monkfish Curry

Here's a fun fact: neither George nor I had ever had a fish curry before this meal. I know, I know. We've been missing out this whole time. The Goan monkfish curry completely changed our perspective on seafood curries. The fish was so tender and meaty, almost like the best crab you've ever had. Super coconut-dominant sauce with vegetables that still had a little bite to them. Definitely on the spicy side (chili spice, not just warm spice), so if you can't handle heat, this might not be for you.

We ate it with the masala paratha: whole wheat, flaky, buttery bread fresh from the tandoor with chopped masala and dried mint. The fact that we had been sitting with our food for 15 minutes before getting to this dish and were STILL destroying it speaks volumes. It's a chunky, hearty curry with so much going on, and every bite was incredible.

House Black Daal: A Dishoom Signature

This is one of Dishoom's most famous dishes, and for good reason. Dark, rich, and deeply flavored, their house black daal is cooked for a full 24 hours for extra harmony. It looks like a bowl of hearty chili, and funny enough, that's exactly what George compared it to. He kept saying it tasted like ground beef chili, which I thought was a stretch, but I could see it. Maybe like a third cousin removed. Don't ask me what that means because I don't really know either.

I actually think this daal would be incredible on an Indian fusion chili dog. Someone needs to make that happen. Eaten with the masala paratha, it's pure comfort food. I understood in that moment why this place is hyped. Truly.

Chicken Berry Britannia (Biryani)

This biryani was a revelation. Tempting and flavorful, it's a pot of chicken, ginger, garlic, mint, coriander, and rice cooked together in the kachi style, an homage to Britannia's chicken berry pulao with cranberries. Now that I've actually made biryani at home, I was so excited to try a proper one.

It was beautifully spiced, not overly salty, and you could taste the spices more than the salt, which is exactly how it should be. The chicken was incredibly tender despite looking like it might be dry. George normally likes his biryani with double masala (extra spice, extra wet, extra juicy), but even he admitted this was perfectly balanced. It was hard to stop eating. You just wanted to shovel it down your face.

Makhmali Paneer

Makhmali means "velvety," and that's exactly what this paneer was. Pillows of paneer, marinated, charred, and gently spiced, with a flourish of fried cashews and pomegranate. I say this a lot, but paneer reminds me of firm tofu, and I love both equally. The first time I ever had paneer, I literally thought it was a vegetarian tofu option in a tikka masala. Turns out it's actually cheese curd, but I still love it, even though I'm lactose intolerant.

The char on the paneer gave it this incredible smoky, almost roasted eggplant quality. With the mint chutney, the pomegranate seeds, and a squeeze of lime, I felt like I could cry. Every single ingredient was intentional. The pomegranate brought brightness, the cashews brought crunch, and the lime tied everything together. As a chef myself, I appreciate when someone puts that level of thought into every element of a dish. This was one of those moments.

House Chaat

The description on the menu was so poetic: "warm, cold, sweet, tangy, moorish." Golden fried sweet potato covered with cool yogurt, pomegranate, beetroot, radish, and carrot, with tamarind drizzle and green chutney. I took one bite and immediately thought: this would be perfect in a little to-go box, walking along the river, sitting in a park watching the water pass by. It tasted like a beautiful summer afternoon with your best friends.

George's reaction was hilarious: the potato was SO soft that it completely confused him. He was expecting crispy potatoes and got clouds instead. Slightly sweet, yogurty, a little tart. A perfect palate cleanser between all the heavier dishes.

Frequently Asked Questions

Is Dishoom in London worth it?

Yes — and I'm saying that as someone who has eaten at a lot of Indian restaurants. We went twice on the same trip. The bati chicken alone is worth the visit: George's reaction was "daddy did a good job" and mine was complete silence. The whole menu is exceptional, the staff is warm, and it's genuinely one of the most memorable restaurant experiences we've had anywhere.

What should I order at Dishoom on a first visit?

Start with the bati chicken — it's not on every menu and it's the most otherworldly thing we tried. Add the tandoori lamb chops (George's #1), the house black daal (cooked 24 hours, pure comfort), and the chicken berry Britannia biryani. If you're two people who love everything, order for four. No regrets.

Do you need a reservation at Dishoom London?

If you want to guarantee a table at a reasonable hour, yes. Dishoom fills up fast. That said, they do have a walk-in queue that moves, so it's worth attempting even without a reservation — just show up early and expect a wait.

Is Dishoom good for vegetarians?

Yes. The makhmali paneer (velvety charred paneer with fried cashews and pomegranate) was one of the best things we ate, and the house black daal is vegetarian too. The house chaat with sweet potato, yogurt, and tamarind is another standout. There's a lot on the menu for non-meat eaters.

How spicy is the food at Dishoom?

It ranges. The mango lassi and house chai are mild entry points. The bati chicken and tandoori lamb chops are well-spiced but not aggressively hot. The Goan monkfish curry skews spicy — chili spice, not just warmth. If you're sensitive to heat, ask your server before ordering the fish dishes.

The Final Verdict

We got two sides and six mains for the two of us. Absolutely smashed it. We boxed up the leftovers and enjoyed them the next day, which honestly felt like a whole second meal at Dishoom.

George's favorite dish? The tandoori lamb chops. No hesitation. My favorite? The chicken berry Britannia biryani, though the bati chicken was a very, very close second. That was the one that left me speechless, but the biryani just had that perfect balance of spice and flavor that I couldn't stop thinking about.

Our final rating: 10 out of 10. I would 1000% go back, I would tell every single friend about it, and every time I'm in London, I'm probably going to come here and try the other dishes. We only got through maybe 5% of their menu. The staff also recommended the Chicken Ruby (their butter chicken), the okra fries, and the upto-date pav bhaji (mashed vegetables with their homemade buns). We were so close to ordering the pav bhaji but we already had paratha and thought it would be too much bread. Next time.

If you haven't been to Dishoom and you're heading to London and you want to try some delicious Indian food: the hype is real. Just go. Dishoom is phenomenal. And if you want to recreate their famous Chicken Ruby butter chicken at home, I've got the full recipe right here. And if you're planning another London food stop, our Indian food tour through Brick Lane is a completely different side of the city's food scene.