The daal is apparently simmered for 24 hours extra harmony. Our accompaniments were a light and crispy garlic naan bread which we used to devour the black house daal. The chicken was moist and tender and had been marinated to the point you could taste the garlic, ginger and coriander, yet not drowning the flavour of the succulent meat.
Chicken thighs are, in my opinion, one of the best cuts of meat there is if handled correctly and in this case they were.
The pastry round the pakora was beautifully light and crisy and the spicing just enough to create a real heat without overpowering this little parcel of joy.Īs a main course we shared Murgh Malai.
I was a little dubious about our starter of lamb pakora as it’s a dish that’s all too often dripping with grease and flavoured with so much heat that the spice-wimp that I am can’t taste anything. My daughter has long raved about Dishoom in London and I was delighted that she hadn’t been so often that she’d tired of it and was happy to join meet at Dishoom in Edinburgh. I can’t really put my finger on why that might be, but I can tell you that a recent trip to Dishoom has completely changed my mind. Indian food isn’t something I normally choose as a meal at lunchtime. We’ve updated our restaurant review scores accordingly, but left the below review as a true reflection of that visit. Since writing the below review, we’ve recently visited Dishoom again and we must admit to being rather disappointed with our experience, to the point of sending food back to the kitchen.
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