The Sweet Uttapam Stack includes three savory South Indian pancakes made from a fermented batter of rice and urad dal (black lentils)—the same base used for dosa, but thicker and fluffier topped with creamy shrikhand (sweet yoghurt), fresh berries, toasted coconut flakes and jaggery syrup.
Dishoom Carnaby, at 22 Kingsly Street in Soho, is the fourth outpost of the now now iconic chain, opening in 2015. The Dishoom family of restaurants, opened in 2010 by co-founders Shamil Thakrar and Kavi Thakrar, along with chef Naved Nasir, evoke the spirit of the disappearing Irani cafés of mid-20th-century Bombay while the Carnaby location pays tribute to the rock ’n’ roll underground scene of 1960s Bombay, represented by fictional club “The Bombay Roxy.”
