Dishoom

Dishoom King’s Cross is the biggest restaurant from the group yet. It is spread over three floors with 250 covers in the main restaurant and a further 90 in the ‘Permit Room’ basement bar. Formerly a stable, this grand, subterranean bar serves fine cocktails and beer on tap – a first for the Dishoom group. The kitchen is open plan and based on the upper mezzanine level with some seating so diners can watch the chefs cook. Finishing touches include banquette seating modelled on second class local trains, a replica of the station clock from Bombay Central railway station, and faded black and white portrait photographs.

“We’ve worked with Dishoom since Dishoom, Shoreditch, but this King’s Cross site is the largest and most impressive by far. I particularly like the black ductwork & canopies – these were a first for us, but they really fit in well with the design scheme in King’s Cross.”

Frankie Sharman Project Manager

Attention to Detail

Co-owners Shamil and Kavi Thakrar took designers Macaulay Sinclair to Bombay and spent many days visiting the few remaining Irani cafes to ensure they got a real feel of what they wanted to re-create, sourcing over 100 pieces of antique furniture from the right period and bringing it back to add to the authenticity of the restaurant.

Back in Black

To fit in with Dishoom’s authentic vision and the industrial feel of the restaurant, our ductwork has been left exposed. Unique to this site, it’s also been powder-coated black (check out our case study on Five Guys for another example of coloured ductwork) and we’ve used bespoke matt grey-tinted stainless steel for all of the canopies. With the use of rich and aromatic spices and a combination of cooking techniques such as grilling, frying and baking active from morning until evening, our job was to comprehensively eliminate smoke, grease and odour from this complex and busy site. We installed a CCA (Canopy Containment Air) technology hood to prevent smoke, odour and convective heat from spreading into the restaurant itself.

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