In London, we visited two Dishoom locations (Shoreditch and Carnaby) as bookends to our Europe trip. Expensive, but a delicious treat.

A generous spread of Indian dishes fills a wooden table, with blistered naan stacked in metal tins, bowls of rich red curry glistening with oil, a bright green chopped salad scattered with seeds, and charred lamb chops resting on a banana leaf with lime and mint. The mix of textures, colors, and shared plates creates a warm, abundant, and inviting dining scene.An amber-colored cocktail sits in a faceted rocks glass packed with ice, garnished with a wide curl of citrus peel. The drink catches the light, highlighting its clarity and depth of color against a pale marble surface, giving it a refined and refreshing appearance.Tandoori Lamb Chops with deeply caramelized, charred edges are arranged on a banana leaf, topped with ruby-red pomegranate seeds and served with a slice of lime and fresh mint. The dark crust and vibrant garnishes emphasize the meat’s richness and smoky, aromatic appeal.Soft, golden naan bread with blistered bubbles and crisp char marks rests in a metal tin, brushed with butter and scattered with chopped garlic and herbs. The surface looks pillowy and glossy, suggesting warmth, chew, and indulgent flavor.A bowl of vivid red curry with a glossy surface is topped with fresh coriander and thin strips of ginger. The oil-speckled sauce looks rich and warming, with the bright green garnish adding contrast and freshness to the deeply spiced base.