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It’s official: Dishoom, the Indian restaurant so beloved in London that its bacon naan has its own fanbase, is finally crossing the pond. After years of speculation (and a wildly popular breakfast pop-up at Pastis last summer), the cult-favorite group has confirmed it will open a New York City location in 2026, per Eater. The exact address is still hush-hush, but Dishoom’s debut marks a major moment in the increasingly buzzy wave of Indian restaurants expanding from the U.K. to the U.S.
Founded in 2010 by cousins Shamil and Kavi Thakrar, Dishoom channels the spirit of mid-century Bombay’s Irani cafés—spaces known for their democratic ethos, nostalgic charm and deeply comforting food. Today, the group operates more than 10 restaurants across the U.K., serving up signature dishes like black dal, gunpowder potatoes and vada pav to roughly 100,000 diners a week. It’s not just about the food, though: The richly layered interiors, filled with vintage photos and sly cultural references, have become part of the brand’s immersive allure.
And now, with backing from private equity firm L Catterton (yes, the one backed by LVMH), Dishoom is going global, starting with Lower Manhattan. The investment, which reportedly valued the brand at nearly $400 million, could eventually pave the way for more than just restaurants; insiders hint that lifestyle extensions like boutique hotel-style stays might also be in the cards.
Dishoom won’t be alone in its stateside debut. As the New York Times reports, it joins a growing list of high-profile Indian concepts from London heading to New York, including Ambassadors Clubhouse—JKS Restaurants’ glitzy Punjabi spot opening this fall in NoMad—and Darjeeling Express, chef Asma Khan’s Kolkata-focused restaurant slated to arrive next year. Kricket, known for modern Indian small plates, is also planning a 2026 Manhattan launch. And beyond the Big Apple, other major Indian imports coming out of the U.K. includes London's acclaimed Gymkhana, set for Las Vegas's ARIA Resort in winter 2026.
The local openings come as New York’s Indian food scene continues to evolve, driven by homegrown stars like Dhamaka and Semma and an increasingly curious dining public. “Ten years ago if I came in with Darjeeling Express [to New York], I would have spent so long explaining to people what is prawn malai curry and kosha mangsho,” Khan told the Times. “Now a lot of the work has been done.”
Whether you're there for the fiery chile cheese toast or just want to see what all the fuss is about, one thing’s certain: Dishoom’s arrival in New York is going to be hot.