Dishoom is to open its sixth restaurant in London's Kensington, London, later in the year.
The 200-cover, 7500sq ft eatery will be situated on Derry Street, occupying a corner of the Barkers building.
Headed up by co-founders Shamil and Kavi Thakrar, the brand is based on the Irani cafes of Mumbai. The pair have worked with architects Macaulay Sinclair on the design for the new restaurant.
The menu will serve up the popular cooked breakfasts including Kejriwal - two fried eggs on chilli cheese toast, and Akuri - an Irani café staple made from three spicy scrambled eggs piled up richly alongside plump, home-made buns and served with grilled tomato.
Also on the breakfast menu are Dishoom Naan Rolls, with each naan freshly baked in the tandoor oven, then graced with a little cream cheese, chilli tomato jam and fresh herbs.
Breakfast dishes can be accompanied bu Breakfast Lassi made from yoghurt, banana, mango and oats or something stronger like The Dhoble, made with fresh orange juice, Colombo gin, maraschino liqueur and a squeeze of lemon, served over cubed ice.
All-day dishes include Dishoom Chicken Tikka - family recipe, using a marinade of sweet vinegar, laced with ginger juice, turmeric, garlic and green chilli, and Lamb Boti Kabab - lamb marinated with red chilli, garlic and ginger.
For desserts, there's Pineapple & Black Pepper Crumble - fresh pineapple infused with black pepper and Keralan vanilla, bedded beneath a layer of crumble topping, with custard on the side, and Dishoom Chocolate Pudding - melting-in-the-middle chocolate pudding served with a scoop of Kashmiri chilli ice cream.