Dishoom Kensington

The story

Dishoom Kensington: Modern Indian Dining in London’s West End

The Bombay Blueprint

Dishoom Kensington translates the spirit of Bombay into every plate of Indian cuisine served across London. The kitchen draws its foundation from historic Irani cafés and local street stalls, blending these traditions with contemporary technique. Chef Neil Rankin helped shape the plant-based offerings, ensuring the kitchen maintains strict dietary integrity without sacrificing depth. Guests move through a deliberately unstructured day, shifting from morning porridges to evening grills without missing a beat.

Plates and Preparations

Morning visitors typically claim the bacon naan roll or a bowl of spiced scrambled tofu paired with house-made buns. The Indian kitchen handles lunch similarly, turning toward lighter selections like the paneer roomali roll or crunchy vegetable samosas before afternoon chai settles in. Dinner brings the heavier repertoire, featuring jackfruit biryani, mutton pepper fry, and Goan monkfish curry finished with fresh lime. The tandoori lamb chops arrive charred at the edges, ready to share alongside Gunpowder Potatoes.

Space and Sound

The Good Food Guide observes how the dining room occupies part of the former Barkers department store, retaining an elegant Art Deco shell complete with original booth seating. A giant central clock anchors the floor, evoking the nostalgic rhythm of a vintage railway station buffet. Thursday and Friday evenings shift the mood entirely when the Marine Liners take the stage for live jazz performances. This musical backdrop pairs naturally with the cocktail list and everyday wines poured throughout the night.