Interview: Executive chef at Dishoom Arun Tilak talks about opening in Glasgow

GlasgowWorld

Dishoom have introduced two dishes created exclusively for their new Indian restaurant in Glasgow. The hotly anticipated new city centre venue opens on Friday 29 August. In addition to its menu of Bombay comfort food, the Glasgow location will serve a haggis pau – Dishoom’s first and only breakfast special.  The dish is made of spiced specially-made Dishoom pork haggis atop hot, buttered buns, served with a couple of fried eggs, crisp Carluke’s bacon rashers, honeyed chilli chutney, cream cheese and fresh coriander leaves.  During lunch and dinner, guests can enjoy lamb chettinad, a rich, slow-cooked Tamil nadu curry with coconut, black pepper, curry leaves and red chillies, served with flaky malabar paratha.  These dishes join the full menu of Dishoom favourites, from the slow-cooked house black daal and crisp okra fries to the classic chicken ruby. Guests can start their day with the famous bacon naan roll, enjoy comforting small plates and grills, or linger into the evening over a feast that captures the spirit of Bombay’s cafés, street stalls and homes.

Transcript

00:00Good morning, I'm here at Dishoom which is just opening in Glasgow, joined by

00:06Arun as the executive chef of the group. Tell me a bit about Dishoom, what's the

00:11whole idea behind the menu? Dishoom has always been about the Bombay

00:18comfort food. We have taken inspiration from Bombay Irani cafes. Bombay Irani

00:24cafes are the places where you know everyone and anyone is welcome and you

00:29you know you and you're into a comfort food zone and comfort zone where you

00:35don't be you're not being judged or you know you're being you know left alone and

00:40you enjoy that space with the food. So these are those kind of places and we

00:45have created such atmosphere and ambience. We're trying to create that and

00:50it's been amazing and Glasgow has been really really welcoming and warm so far

00:56and we are super excited in Glasgow and you know we're looking forward to

01:00welcoming all our guests and enjoy enjoy the Dishoom here. What's new on the menu for

01:08Glasgow to celebrate the opening? Yeah so we have we have got something new which we

01:13have not tried before which is a haggis pow in a breakfast proposition which is

01:18really really unique and I'm sure people will like it and you know wherever we go we

01:23always you know we've been in Edinburgh we have not tried that before but we get

01:27so many requests from our guests you know when are we bringing haggis to our menu

01:31proposition and here we are trying it and so far we have got such positive

01:36response on the haggis pow. It's a brilliant dish people should come and try it.

01:40Yeah one of the famous breakfast dishes is the bacon naan roll and the great thing

01:47about the Glasgow one is the wonderful bacon that you get from a butcher and

01:51curl it and it really makes a difference. Having great Scottish ingredients to add to

01:56the Bombay flavours do you think that really works? And I think we're just super you

02:01know excited and the bacon which we have sowed and we when we were doing this

02:07breakfast proposition we were also looking for you know unique dishes which we can

02:11bring it to our proposition which is local as well so Ramses of Kaliuk you know

02:17which where the bacon comes from that is really unique and you know it's

02:21flavorful it's amazing and from last you know eight nine years we have been using

02:26it and it's been fantastic and we've got such positive response on it and haggis is

02:31another example which we wanted to bring a local community in the you know where we

02:36can come work along along with them and that's what you know it has come through.

02:40Perfect. I've got half of my haggis breakfast left to finish I'll leave at that and

02:45they're back. Thank you Aaron. Pleasure. Thank you so much.

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