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Dishoom Edinburgh announces reopening date - and a revised reservations policy

Dishoom in Edinburgh will reopen this month, with a revised reservation policy to ensure customer and staff safety.

Published: July 1, 2020
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Fans of Dishoom on St Andrew Square in Edinburgh will soon to be able to dine in the restaurant again, as it has a reopening date of 17 July.

The team said: "Guests can expect the same big-hearted team, offering the warmest welcome back, and serving a menu of first-class Bombay comfort food and award-winning drinks, in beautiful (albeit slightly adjusted) spaces."

Safety measures

The restaurant will operate with fewer tables, and Dishoom’s team of designers have introduced additional screens and furniture to enhance safety and support physical distancing throughout.

Guests who can’t be seated immediately may be asked to wait outside in a carefully managed and safely distanced queue.

Once inside the café, there will be extra guidance to help guests navigate and stay safe.

The Permit Room bar will offer table service only, and new systems for reservations and contactless pay-at-table options have been introduced.

Additional cleaning processes will be in place, along with industry-leading air filtration systems in all the cafés.


As part of Dishoom’s measures to keep everyone safe during the time of coronavirus, the cafés are now taking reservations for groups of up to six at any time of day, including evenings.

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Walk-ins are still welcome, but booking is particularly recommended for busy times such as evenings and weekends.

Reservations are now open for July and can be made online here.

Bookings for August will open in due course, but eager guests can subscribe to the Dishoom newsletter for updates.

Meanwhile, for those who are more comfortable at home, Dishoom will continue to offer a range of options including their newly-launched bacon naan roll kits, which are now available for nationwide delivery.

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All Dishoom cafés, including Edinburgh, will observe the usual opening hours, providing patrons with everything from breakfast and mid-morning chai, to lunch and afternoon tipples, right through to evening feasts and late-night snacks.

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Known for cake making, experimental jam recipes, Champagne, whisky and gin drinking (and the inability to cook Gnocchi), Rosalind is the Food and Drink Editor and whisky writer for The Scotsman, as well as hosting Scran, The Scotsman's food and drink podcast.

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