Thanks, I appreciate the analysis and tips about long-cooked dishes vs. shorter cooked ones. When you layer celiac disease + a cuisine I like but Iām not super familiar with + travel stress + a teenager and spouse who are not the most adventurous eaters on a good dayā¦ I just worry this might all be too much. That being said, I looked at the regular menu at Dishoom and they have chicken tikka and a chicken biryani, which should be right up their alleys. That leaves all the spicy and lamb dishes for me! Problem solved!
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The chicken tikka says it has green chilli ā the Malai kabab is likely milder (ditto the Malai mushroom, and you can ask about the paneer tikka).
The Chicken berry Pulao isnāt really a biryani (itās an adaptation of Persian zereshk polo) but it is likely mild.
The Bhel & Chaat can probably be made mild (less green chutney, no garlic chutney). Okra fries ditto (spices sprinkled on top, not mixed in). Khichiya is a better papad, mild on its own, and the chhunda is a slightly spicy marmalade on the side.
Matar paneer and chicken makhani are unlikely to be spicy, as theyāre crowd pleasers. Awadhi biryani is mild by design, but I doubt your son will eat jackfruit 
Youād likely enjoy the Pav bhaji, ask them if itās spicy, it may not be.
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Possibly not. With its branches now in three major UK cities, as well as its outlets in the capital, Iād regard it now very much as a chain restaurant, so may be tied to how āhead officeā determines the food.
Iāve no personal experience with the restaurant - partly because my area is already well served by independent places specialising in Mumbai street food, and partly because it doesnt take reservations in the evening (an important factor for us, as weāre not going to have the best part of an hourās schlep into the city on the off chance of getting a table at a reasonable hour.)
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@THECHARLES when are you going? Really add gunpowder to your list. Iām thinking about this more and more. Also if you hate meraz, this one would be a make up bonus
Yeah but then youāve got all of the magnificent City at your feet instead and other places like Gunpowder. (Can you smell the homesickness? ) Besides, always stay in the east end, John. Itās foodie heaven and only ten mins from the city. Not that Iām biased 
Iāll recommend Kip hotel Hackney Central.
Middle to late April.
So far we have booked ā Tamarind Kitchen - more casual sister of the 1* Tamarind ā and the 1* Trishna
Decision based on convenience and menu offerings. Might do an impromptu ā walk-in ā on two?
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You must, Charles! But then Iām not a fan of the * places, preferring local or hole in the wall finds. There are bad places everywhere, of course, but Iām most happy with seeing how the locals enjoy life.
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Take a look at Darjeeling Express.
Her Biryani Supper Club still has spots for April (and might be a better / completely different experience than your usual Michelin * spots), but there are also a set menu (thali) dinner and a la carte lunch that look fabulous.
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Absolutely agree. Best North Indian food Iāve eaten was at a supper club in Bury, run by a Punjabi family. It was the daughterās business but helped by brother who looked after drinks and mum who seemed to be doing a lot of the cooking. Good fun. A sort of dinner party atmosphere but with strangers instead of friends.
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Thanks for the recommendation. Sadly they sold out in April during the week we are there.
Weāll also pass on their fixed dinner menu since one of our party does not eat lamb or goat due to the gaminess of the meat. Also, the options offered in their fixed menu, though look interesting, are somewhat limited.
Not surprised they sold out, they always do apparently (they were still available the day I posted).
Lots of other good options.
Gymkhana now has a second Michelin star.
Not to bore you to tears, Charles, but did you read the review of Gunpowder at England (London, Bath, York, Oxford, Liverpool) Vacation Round Up (Long)? Just saying
I have their cookbook. Now if only someone would come cook some of whatās in there for me
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Just bought that cookbook. Itāll be here in a week!
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K then
Moving up to your neighborhood and will be over soon, thanks 
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Yes I did! Thank you!
I also noticed Trishnaās menu also covers a lot of Gunpowderās menu offeringsā¦eg., Soft Shell Crab, Venison, Goan Prawnsā¦etc.
Due to time restraint, we have therefore decided to use our limited time-slot to try out a Michelin star Indian dining experience.
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The Gunpowder cookbook has arrived! Not even sure where to begin, but there is a mustard fish recipe that seems to call for a whole cup of whole grain mustard for ~1lb of cod. I think I might already have all the ingredients in the houseā¦
@THECHARLES - Iām very much looking forward to your trip reports from the restaurants you finally settle upon!
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Iāll do my best to take notes and photos!
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