Dishoom Birmingham will open on 1st April 2020 at One Chamberlain Square (part of Paradise Birmingham), where it will enjoy the company of the city’s most beautiful historic buildings.
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Dishoom Birmingham will occupy part of the ground floor of One Chamberlain Square, overlooking Grade I listed Birmingham Town Hall, the Birmingham Museum and Art Gallery, and the Chamberlain Monument fountain, some of the city’s most charming and impressive historic landmarks.
Dishoom Birmingham will, as ever, pay loving homage to the old Irani cafés that were once part of the fabric of life in Bombay. The design will weave together threads of Bombay’s history with a Birmingham-inspired
narrative. The space will accommodate 330 guests, across the dining room, Permit Room bar and outdoor terrace.
The restaurant will be open daily, providing patrons with everything from breakfast and mid-morning chai, to lunch and afternoon tipples, right through to evening feasts and late-night snacks.
Executive Chef Naved Nasir’s menu of Bombay comfort food will be served from breakfast-time until late. Dishes cooked in Hindu, Muslim, Irani and Parsi traditions will 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.
Birmingham patrons will also be able to 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 khamiri roti. A classical Indian korma in the style of Bhendi Bazaar’s Noor Mohammadi.
For every meal served at Dishoom Birmingham, the team will donate a meal to a child who might otherwise go hungry. A meal for a meal. Dishoom work with two fantastic charities – The Akshaya Patra Foundation in India and Magic Breakfast in the UK – who provide nourishing meals to children in schools. The initiative began at Ramadan in 2015 and was made permanent at Diwali the same year. Since then, Dishoom has donated over 8 million meals (…and counting)!
The restaurant will also have a Permit Room bar – 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. The bar will serve Dishoom’s award-winning cocktails, teetotal tipples, chai, coolers and more.
Alongside the old favourites on the bar menu, a most special Birmingham tipple has also been created. The Bombay Mule sees favourite spirit of India, Johnnie Walker Black Label, lengthened with Dishoom Chai spices,
ginger beer and dashes of grapefruit bitters. A fiery, feisty drink for independent spirits.
Dishoom Birmingham, One Chamberlain Square, Birmingham, B3 3AX
Bookings for breakfast and lunch are available for groups of all sizes, and for dinner (after 5.45pm) for groups of 6 or more.
Bookings can be made at www.dishoom.com/birmingham’
UPDATE – 23RD MARCH 2020
It is with the heaviest of hearts that we have announced the postponement of the launch of Dishoom Birmingham.
In light of the escalating public health crisis, which is affecting everyone’s lives more acutely by the day, we feel that this is the right thing to do. As such, the doors to our most-cherished new home will remain closed to diners for the time being.
Our absolutely first-class team in Birmingham have been working tirelessly to ready themselves for the opening, and we owe them our immense gratitude for their truly big-hearted approach during this time of great uncertainty.
Over the past weeks and days we have been considering all our options carefully, responding as best we can to this rapidly changing situation. We are doing our best to protect the long-term wellbeing of our teams, their finances, and the families they support. We will doubtless have even more difficult decisions to make, but right now we’re keeping everyone close, in the hope that some government support will be offered in the next day or two, to protect the businesses and our teams affected by closure. (Please, Rishi, be generous).
With this in mind, to do everything we can for our guests during these difficult times, to keep as many of our team in work as possible, and to continue to support our charity partners, we will soon be offering both collection and delivery from Dishoom Birmingham.
UPDATE – 24TH MARCH 2020
Last week’s decision to close the restaurants to dining guests, and to postpone the launch of Dishoom Birmingham, was difficult and deeply sad for all of us. Since then, we’ve been absolutely blown away by the love,
generosity and support that has been shown to our team. From spreading the word of our burgeoning takeaway and delivery service, to offering to support us in any way possible, everyone has been so big-hearted. We won’t forget it, and we are deeply, sincerely grateful.
But, after a whirlwind weekend satisfying our guests’ Dishoom needs from afar, things have changed again. Yesterday, we looked at the world around us and at our wonderful team, and felt that we needed to do more. So, we arrived at the decision to halt all collection and delivery from our restaurants, in order to send our team home to stay safe and well with their loved ones. A socially distanced Dishoom family – but still a family nonetheless.
The circumstances we find ourselves in today are unprecedented. There is no playbook, no clearly defined path through this. The decisions we have made to date reflect what we believe to be right for our people and our business. Not everyone will make the same choices, and to our wider hospitality family we give our unreserved respect and support. To brighter days of bustling restaurants, brim-full glasses and big-hearted hospitality.
While our restaurants are closed and takeaway is off the table (so to speak), we offer solace in our cookery book, which is most certainly still available to order. We sincerely hope it may bring Dishoom, joy and plenty of Daal to your home.
From all of us, with love.
Shamil, Kavi and the Dishoom team
