The Edinburgh branch of Dishoom occupies a beautifully restored Victorian building on St Andrew Square — all dark wood, ceiling fans and the look of a 1930s Bombay café. The food follows the Irani café tradition of Mumbai: the bacon naan roll at breakfast, the black dal (slow-cooked for 24 hours) that regulars order every time, the house lamb chops that need to be ordered in advance. It is not cheap by Edinburgh standards but the execution is consistent and the space is excellent.
Queues form before it opens on weekends; arrive when the doors open or book (only some tables can be reserved). The downstairs dining room is the most atmospheric. The cocktail menu is strong.