Dishoom to open new Glasgow restaurant

Indian restaurant group Dishoom will open its latest venue in Glasgow on 29 August, located in the city’s historic Stock Exchange building.

The 6,720 sq ft site has been designed by interior architecture studio Macaulay Sinclair, which has worked on all 10 of Dishoom’s restaurants. 

The design takes inspiration from mid-century Bombay, blending modernism with references to the city’s art scene in the years following independence.

The project involved merging two former units within the 19th-Century Venetian Gothic building. 

The restaurant features a hardwood bar with brass detailing, terrazzo and parquet flooring, vintage light fittings sourced from Bombay, and bespoke furniture.

Dishoom Glasgow will host a soft launch from 18–28 August ahead of its official opening. The restaurant will be based at 6, 11 Nelson Mandela Place, Glasgow.

The restaurant group reported a 17% rise in annual turnover to £137.1m for the year ended 29 December 2024. 

Growth was attributed to improved like-for-like sales at existing sites and the contribution from four restaurants opened during the reporting period and late 2023.

During the period, adjusted EBITDA rose to £18.6m from £13.3m, reflecting stronger trading across the estate.

Meanwhile, profit-before-tax more than doubled to £10.1m, up from £5.6m the previous year.

Ian Roome, director at Macaulay Sinclair, said: “Our approach for Dishoom Glasgow references the time period around The Festival of Britain in 1951. We wanted to capture the new hope of the mid-century era that featured a freshly independent India, and a departure from tradition into a more avant-garde world.

 “This project marks our 10th Dishoom collaboration, and as with previous locations, Dishoom envisioned a protagonist to anchor the space; a top spy from 1950s Bombay extracted to Glasgow, laying low in waiting. This narrative gives the restaurant an air of sophistication and is woven into every detail, from the coded, sign-written messages hidden around the café to the subtle inclusion of Morse code within the restaurant’s rules.”