The Permit Room will serve a special late-night whisky cocktail for Burns Night. 

Edinburgh cocktail bar The Permit Room, hidden beneath the kitchen of Dishoom in St. Andrew Square, will be celebrating Burns Night with a cocktail that pays homage to a lovely Bombay-Edinburgh connection.

The bespoke drink, called The Patrick Geddes, will be available from Burns Night and then as part of a special offer during the Edinburgh Restaurant Festival in February.

It is named after Sir Patrick Geddes – distinguished Scotsman, botanist, ecologist, sociologist, town planner and social reformer – who was a long-time resident of both Edinburgh and Bombay, and had a significant influence on both cities.

Celebrating this little-known Bombay-Scotland connection, the drink combines Monkey Shoulder, which contains three whiskies from Speyside, and Amrut Fusion Indian single malt whisky, made from barley from both Scotland and India.

Other ingredients include Punch a la Ford (an aged punch that is made by steeping lemon rinds in alcohol), lemon juice, black pepper and a hop foam from Tempest Brewing Co.’s Elemental Dark Ale.

The Patrick Geddes has been created by Dishoom Edinburgh’s Head Bartender, Will Salisbury, and is available until 3am every night from Burns Night on 25^th January to 25^th February for £9.

Carl Brown, Dishoom’s award-winning Daru-walla (drink guy) said: “In celebration of this Bombay-Scotland connection and Burns Night, Will has developed a seriously special and delicious cocktail that showcases the versatility of whisky and the first-class craftsmanship that goes into our tipples.”

Edinburgh Restaurant Festival

The cocktail will continue to be available throughout the Edinburgh Restaurant Festival (5^th – 25^th February 2018), where Dishoom and The Permit Room will also be serving a delicious Lamb Raan Bun for lunch and dinner.

The Lamb Raan Bun is a hearty feast for one, with juicy, slow-cooked, pulled Scottish lamb, piled up in a soft sourdough bun and served with Dishoom Slaw, sali crisp-chips (sweet and spicy, skinny potato crisps), and fried green chillies. It will be sold throughout the festival for £12.90.

The Permit Room, 3A St Andrew Square, is open every evening from 5pm until 3am. Reservations are available for groups of up to 12 guests from 5pm until 1:30am every night. For all reservation enquiries please email edinburghpermitroom@dishoom.com

http://www.dishoom.com/permitroom/

facebook.com/edinburghpermitroom

Notes 

The Permit Room beneath Dishoom Edinburgh

3a St Andrew Square

Edinburgh

EH2 2BD

Tel: 0131 2026406

Opening hours

The Permit Room

5pm – 3am daily. Last orders at 2.30am.

About The Permit Room

The Permit Room is named after the Bombay bars where only permit-holders may consume alcohol (if only ‘for preservation and maintenance of one’s health’).

The bar’s design pays homage to the Bombay tradition of Parsi theatre, which is an appropriate connection to explore, given Edinburgh’s heritage in the performing arts. The Dishoom team spent many days in Bombay researching and visiting performance institutions like Capitol Theatre and the Royal Opera House for inspiration.

The artwork that decorates the walls (kindly curated by Bombay author Meher Marfatia) includes photos of famous Parsi playwrights, and heroes of Parsi theatre, as well as original theatre posters. 

About Dishoom

Dishoom pays loving homage to the Irani cafés that were once part of the fabric of life in Bombay. Opened early last century by Zoroastrian immigrants from Iran, there were almost 400 of these cafés at their peak in the 1960s. Today, fewer than 30 remain. These cafés broke down barriers by bringing people together over food and drink. They were the first places in Bombay where people of any culture, class or religion could take cool refuge from the street with a cup of chai, a simple snack or a hearty meal. People from all walks of life shared tables, rubbed shoulders and broke bread together.

Like the old Irani cafés, Dishoom breaks down barriers: in its restaurants, which employ and serve people from all walks of life, at its events, and through charity (donating a meal for every meal – 3 million meals so far).

Dishoom serves a lovingly curated menu of Bombay comfort food and award-winning drinks in beautiful restaurants with unique stories. Everything Dishoom does shares its love for Bombay’s culture, heritage and people, and everyone is welcomed with warmth.

Dishoom is managed by a team of Babus* led by co-founders Shamil and Kavi Thakrar. Naved Nasir (Burre Chef- walla) is the Executive Chef-walla. The first Dishoom opened in Covent Garden in 2010, and Dishoom now has five cafes in London and one in Edinburgh.

*Babu can be a term of respect in India but is more frequently used to refer to bureaucrats behind desks who don’t do much.

 Dishoom Covent Garden
12 Upper St Martin’s Lane, London WC2H 9FB

Dishoom Shoreditch
7 Boundary Street, London E2 7JE

Dishoom King’s Cross
5 Stable Street, London N1C 4AB

Dishoom Carnaby
22 Kingly Street, London W1B 5QB

Dishoom Edinburgh
3a St Andrew Square, Edinburgh EH2 2BD

Dishoom Kensington
4 Derry Street, London W8 5SE

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