This is Dishoom's signature dish — a deep, complex black lentil daal that cooks for a full 24 hours to develop its dark color and layered flavor. Most restaurants cook daal for 3-4 hours; the extended cooking creates a sauce-to-lentil ratio that reviewers consistently cite as excellent. Pairs with rice or bread to soak up the rich, deeply spiced sauce.
Tips from diners
This is the one dish that defines Dishoom — order it and try it with naan or rice. Multiple reviewers say it's worth the visit alone.
A buttery, luxurious curry that manages to be both crowd-pleasing and sophisticated. The chicken is tender, the sauce silky from cream and spices including fenugreek. Reviewers describe this as Dishoom's closest thing to a 'standard' curry, but executed with care and quality that elevates it beyond typical butter chicken. The sauce clings to the chicken rather than drowning it.
Tips from diners
Pair this with garlic naan or pilau rice — the sauce is meant to be mopped up. One curry is often not enough if you're sharing.
Small new potatoes are charred on the grill, then tossed with butter, crushed aromatic seeds like cumin and coriander, and fresh green herbs. Multiple reviews mention these as impossible to stop eating once you start — they're crispy on the outside, tender within, with concentrated smoky and spiced flavors. Works as a starter or side.
Tips from diners
Order this as a starter or side — reviewers warn it's easy to over-indulge. The smoked, charred flavor from the grill sets these apart from regular potato dishes.
Lamb chops that are marinated and charred, arriving with a glossy, spiced crust. They're consistently mentioned in 'best starters' lists across reviews. The meat cooks to tenderness despite being grilled quickly, suggesting careful sourcing and marination. Excellent for sharing or as an individual starter.
Tips from diners
These chops are a brilliant starter when you want something protein-forward. Ask for them if they're not prominently featured on the menu — they change based on availability.
This is a King's Cross exclusive — a hearty biryani made with the shank of lamb that's been braised until tender, layered with fragrant basmati rice and deep golden caramelized onions. The kaleji raita (made with lamb liver) adds a rich, umami depth that's distinctly different from standard biryani. Meant for those who want to try something more adventurous than the standard formula.
Tips from diners
If you're new to nihari spices, this is worth trying — the lamb shank falls apart, and the rice absorbs all the flavors. The kaleji raita is an acquired taste but adds depth.
Dishoom's King's Cross location opened in a historic Victorian building that once buzzed with railway transit traffic. The restaurant brings authentic Bombay flavors to London with a modern, lively atmosphere. Known for bold spices, generous portions, and a no-reservations walk-in policy with a virtual queue system.
Use the virtual queue on the WalkUp app before leaving home — saves 30-40 minutes vs standing outside. Groups can book until 6pm; after that, only parties of 6+ can reserve.
Breakfast service runs 8am-11:45am weekdays (9am-11:45am weekends) — far fewer queues than dinner. You can order from the full menu or stick to the breakfast items like Parsi omelettes.
The restored Victorian railway shed setting is part of the appeal — sit upstairs if you can for better views and slightly fewer crowds. The ground floor is more chaotic but has better atmosphere.
The bar seating works great for solo diners — you can watch the open kitchen and join conversations. Service is friendly even when busy.
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