Dishoom safeguards chef roles and grows regionally with dark kitchen expansion


Dishoom has opened a delivery kitchen in Cambridge so that it can get its range of Bombay comfort food directly to customers’ doors.

The move comes as the chain continues to expand its delivery kitchen offer in the UK.

The newly-opened kitchen will serve a menu of favourite Dishoom dishes, prepared by its ‘chef-wallas’ using the same recipes and first-rate produce as the café kitchens.

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Guests will be able to enjoy culinary comforts at home from 12pm to 10.30pm daily in a number of local postcodes.

The Dishoom delivery menu has been specially curated to ensure all food travels well, and includes popular items such as Keema Pau, Chicken Ruby and House Black Daal. There is also a range of options for vegetarians.

All dishes will be packaged as sustainably as possible, using cardboard from sustainably managed sources, reclaimed and renewable sugar cane pulp packaging, and carbon-neutral PLA.

During the first lockdown, with its restaurants closed, the Dishoom team sought out new ways to bring people together over food and drink.

Initially offering delivery from a number of its café kitchens, Dishoom moved members of its team into brand new delivery kitchens once the restaurants reopened in July.

As well as allowing the chain to reach more guests nationwide, it has also helped to provide long-term security for employees.

Dishoom has kept the jobs of all its workers safe during this time and, through the delivery kitchens, created an additional 50 roles in the company.

It now operates six delivery kitchens in London and one in Brighton, and delivers from its café kitchens in Kensington, Carnaby, Edinburgh and Manchester.

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Tags : delivery kitchensDishoom
Andrew Seymour

The author Andrew Seymour

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