Dishoom blends Scottish and South Asian flavours in exclusive dishes for new Scotland café
Popular Indian restaurant group Dishoom has revealed two new dishes created exclusively for Glasgow, as it prepares to open its much-anticipated new café in the heart of the city later this month.
The Glasgow branch will open its doors on Friday August 29, bringing its much-loved menu of Bombay comfort food to Scotland for the first time. Ahead of the launch, Dishoom has unveiled two dishes that pay tribute to local flavours and the city's deep-rooted connection with South Asian cuisine.
For breakfast, the Glasgow café will offer the Haggis Pau, Dishoom's first-ever regional breakfast special. It features a spiced, specially-made Dishoom pork haggis served in soft, buttered buns with crisp Carluke's bacon, fried eggs, cream cheese, coriander leaves and a honeyed chilli chutney.
Head chef Pratik Sijapati said the dish was inspired by the city's cultural heritage and appetite for bold flavours.
'We have loved creating dishes that feel right at home in Glasgow, a city with such an incredible heritage for South Asian cuisine,' he said.
'The Haggis Pau offers a playful take on a local classic, while the Lamb Chettinad tells a story of families who carried their recipes from southern India to Bombay.
"These dishes are our way of saying thank you to Glasgow for welcoming us, and we cannot wait to share them with our guests.'
During lunch and dinner, guests will be able to enjoy the new Lamb Chettinad, a slow-cooked Tamil Nadu curry made with tender lamb, coconut, black pepper, curry leaves and red chillies, served alongside buttery Malabar Paratha.
These new creations will sit alongside a full menu of Dishoom favourites, including the signature slow-cooked House Black Daal, Chicken Ruby, Okra Fries, and the ever-popular Bacon Naan Roll.
The café's all-day offering is designed to echo the vibrant, diverse food culture of Bombay's Irani cafés, street stalls and family kitchens.
A bespoke cocktail has also been created to mark the launch.
Available only in Glasgow, the Dishoom twist on the Rob Roy blends butter oat fat-washed whisky with sweet vermouth and a house-made currant and sultana liqueur. It is then topped with a shard of honeyed oats.
Guests can also enjoy Dishoom's full range of cocktails, non-alcoholic drinks, chai and coolers at the new city centre site.
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For every meal served, the restaurant donates a meal to a child in need through its partnerships with Magic Breakfast in the UK and The Akshaya Patra Foundation in India. The campaign has already supported more than 20 million school meals globally.
The restaurant will be open for walk-ins during its soft launch from August 18, with reservations now available for breakfast and lunch, and for evening dining for groups of six or more.
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