CELEBRATE DIWALI WITH DISHOOM
We love Diwali. It’s the most joyous times of the year. In India, entire cities light up with diyas and fireworks in a fantastic ceremony that brings loved ones together and marks the triumph of light over darkness.
DIWALI FESTIVAL – SUNDAY 23RD OCTOBER, 3:30PM-8PM
This year, Diwali falls on Sunday 30th October and we’ll be kickstarting the merriment with an atmospheric evening of festivities for families and friends onSunday 23rd October, 3:30pm-8pm under the West Handyside Canopy in King’s Cross.
– We’ll be joined by a soul-stirring line-up of first-class artists. Enjoy an eclectic fusion of Eastern and Western music from the likes of Sabiyha Rasheed, Vibs Bhatia, Alisha Kadir and headliner Shammi Pithia and his band.
– There’ll be a selection of top-notch street food vendors serving up plenty of sweet and savoury treats. These include Horn OK Please, Sticky Bundits, Born and Raised,Oli Baba’s, Curry on, You Doughnut and Simmons Creperie.
– We’ll welcome you warmly with Dishoom House Chai, our favourite Indian soft drinks Thums up and Limca and of course, no Diwali celebration would be complete without mithai (Indian sweets.)
– Our friends from Storystock will be leading a special Diwali creative workshop for children (and adults) as well as sharing a story or two.
– Budding artists can take part in a wonderful collaborative Rangoli – colourful, traditional Indian pavement-art.
– There’ll be face-painting and mehndi (henna), for children and ladies to enjoy.
Our event is free and open to all – and we invite people of all ages and from all cultures and backgrounds to come and celebrate with us. Entrance to the event and all entertainment is totally free. Dishoom drinks, mithai and activities will be free of charge, but guests will need cash for the street food stalls. (No alcohol will be served at the event.)
Meanwhile, in the cafés, from 23rd-30th October we’ll be serving a very special Diwali dish of Jackfruit Biryani – a vegetarian delicacy, made with exotic jackfruit, marinated for three hours with stocks and spices, then layered with rice and slow-cooked in traditional ‘dum’ style.
We are so looking forward to celebrating with you!