Indian restaurant group Dishoom will not do delivery, as it is incompatible with the restaurant’s core philosophy to “deepen, not dilute” its brand, says head of operations Brian Trollip.
Temper chef patron Neil Rankin is the latest industry player to make moves away from plastic, hitting out on social media at the industry’s overuse of the material.
JKS Restaurants has revealed further details of Brigadiers, its upcoming Indian barbecue restaurant and 'drinking tavern' opening at London’s Bloomberg Arcade.
