London’s restaurateurs have been crossing the Atlantic in force, and the latest arrival is also the most anticipated. Dishoom, the Indian restaurant group that has become a fixture of the British dining scene, is aiming to open its first American location in March 2027, according to executive chef Arun Kumar, as reported by Eater New York.

The restaurant is headed to Nomad at 11 E. 26th Street, near Madison Avenue, a location Caper reported earlier this year. It lands in a neighborhood that has already welcomed one London import in 2026: Ambassadors Clubhouse, the Punjabi-leaning Indian restaurant that is famously hard to get into, opened there earlier this year. This month, butter chef Thomas Straker opened his namesake restaurant in Soho.

With a spring opening still months away, Dishoom has begun building its profile in the city. Kumar cooked a family-style dinner featuring the restaurant’s best-known dishes: its chicken ruby, the group’s spin on butter chicken; keema pau, a chewy-roll pairing with spiced minced lamb and peas; a creamy black dal; and a lamb nihari biryani served with its crust.

On Tuesday, October 13, Kumar joined chef Sujan Sarkar of Elder, the British Indian chophouse, for a dinner benefiting Food Bank for NYC. Sarkar’s contribution included jackfruit cutlets with a piccalilli puree and a roast duck atop ghee rice, finished with a Tellicherry peppercorn jus.

Dishoom’s concept is an homage to the Iranian immigrant-owned all-day cafes of 1960s Mumbai, when the city was still called Bombay. Cousins Shamil Thakrar and Kavi Thakrar opened the first restaurant in 2010 with Amar Radia and Adarsh Radia; the Radia brothers left in 2017. The company has since spread across the United Kingdom and launched an all-day bar, Permit Room. Its eighth London location, in Borough Market, opened last week. New Yorkers have had a taste already: Dishoom tested the market with a pop-up in 2024.

The New York expansion, the company’s first outside the U.K., is backed by investment from private equity firm L Catterton, which partners with luxury goods company LVMH, the parent of Louis Vuitton, Givenchy and Celine.

Sarkar, meanwhile, is not slowing down. Elder is his second full New York restaurant, following the expansion of his Chicago tasting-menu spot Indienne upstairs at the Hudson Yards building. He is working on a South Asian cocktail bar called Apas at the same address, slated for later this year, and he runs a butter chicken stand, Butter Chicken Social, inside the Midtown food hall Shaver Hall.

For now, March 2027 remains a target rather than a firm date. But with Indian cooking from London and Chicago converging on the same few Manhattan blocks, the city’s appetite for the cuisine is about to get a stress test.

Frequently Asked Questions

When is Dishoom opening its first U.S. restaurant?

Dishoom is targeting a March 2027 opening for its first U.S. location, according to executive chef Arun Kumar. The restaurant is planned for 11 E. 26th Street in Manhattan’s Nomad neighborhood.

Where will Dishoom’s New York restaurant be located?

Dishoom’s first U.S. restaurant will be at 11 E. 26th Street in Manhattan’s Nomad neighborhood, near Madison Avenue. It is the London-based group’s first location outside the U.K.

Who founded Dishoom?

Dishoom was founded in 2010 by cousins Shamil Thakrar and Kavi Thakrar, along with Amar Radia and Adarsh Radia. The Radia brothers left the company in 2017.

Who is backing Dishoom’s U.S. expansion?

The New York expansion is backed by private equity firm L Catterton, which partners with luxury goods company LVMH. Dishoom had previously tested the New York market with a pop-up in 2024.

What is Dishoom’s concept?

Dishoom’s concept is an homage to the Iranian immigrant-owned all-day cafes of 1960s Mumbai, when the city was still called Bombay. Its best-known dishes include chicken ruby, keema pau, black dal, and lamb nihari biryani.

Editorial Transparency. A first draft of this story was produced with AI-assisted writing tools, then reviewed for accuracy and tone by the named editor before publication. More on our process: Editorial Policy.