Situated on Boundary Street, Dishoom Shoreditch will include a 110-seat café, 40-cover bar, 50-seat kitchen dining room and a 30-cover outside courtyard.
Dishoom, which launched in St Martin’s Courtyard in 2010,is the brainchild of two brothers and a cousin, Shamil Thakrar, Amar Radia and Adarsh Radia. The concept plays homage to Irani cafés which were once part of the fabric of life in Bombay.
The new venue's menu will be overseen by head chef Naved Nasir, with dishes taking inspiration Bombay street grills and south Bombay. General manager will be Brian Trollip, while the bar - offering a range of Indian-inspired cocktails - will be overseen by Carl Brown.
The bakery will offer a Lamb Raan ‘burger’ (made from tender slow-cooked pulled lamb) as well as Keema and Veg puffs with cups of chai. The bar will serve the likes of Flips, Gimlets, Sours, Old Fashioneds and Julep, featuring herbs and botanics.
The space in Shoreditch will remain true to its existing architecture, but will act as stage set for the café, bar and kitchen dining room
Last summer, Dishoom ran a pop-up restaurant - Chowpatty Beach - at the South Bank