Last updated: June 30, 2025
I’m addicted to Indian food but I’ve never been to India. We eat curry at least three times a week following recipes we’ve seen or trying to re-create dishes we’ve tried when we’ve eaten out, but of course, they never quite hit the spot like they do in a restaurant. Last night, I tried Dabbawal in Newcastle’s Jesmond for the first time and I’ve got to say, there’s definitely something extra special about their food.
Dabbawal’s authentic street food concept has been a firm favourite on the foodie scene in Newcastle since they launched back on High Bridge Street back in 2010. Since then, the award-winning restaurant have seen many others jump on the ‘street food’ band wagon in the North East (and across the UK), but owner Jaf Ali explains it just makes them hungry to keep evolving:
“I guess when people copy us, it gives us the impetus to go and do something new, so because everyone was doing street food, we simply pushed harder, elevated what we were doing, and continued to lead the way.”
“We’re really proud of what we’ve done in Newcastle and I think we’ve definitely changed the Indian food scene for the better.”
The Dabbawal narrative is well defined with the name coming from the dabbawalas in Mumbai – an incredible delivery network which involves the dabbawalas collecting the workers’ lunch by bike from their home each morning and delivering it to them at work. It’s an incredibly impressive logistical food delivery system which no doubt has an impact on Jaf’s firm decision to steer clear of food ordering platforms:
“We’ve stayed kind of against, and away from all of that because we think that we’re too precious about our food. They’re not going to handle that food with the care and love that we would want. They could be delivering it cold or upside down, so we’d rather have as many people come and collect as possible, then we know that the service we offer is totally within our control.”
Every element of the menu is cooked from scratch using fresh, responsibly sourced ingredients. Forget pre-packaged sauces and shortcuts—this is food made the traditional way, every single day. From charcoal-fired tandoors that infuse kebabs with that distinctive smokiness, to local meat suppliers and hand-picked vegetables delivered daily, the focus is on clean, flavourful, unprocessed food.
Dabbawal’s calibre of its chefs is also second to none. The Newcastle team has been hand-selected from five-star hotels across India and Dubai—chefs with a profound understanding of regional cuisine and the skill to honour its complexity. That journey began with the revolutionary Spice Cube concept in the early 2000s, when they brought India’s finest culinary talent to Newcastle. The legacy lives on with Michelin-starred expertise and high-end hospitality training now embedded into every dish served through its flavour and presentation.
One of the standout options on the menu at Dabbawal is the Chef’s Surprise. Priced at £29.50pp, the combo of appetisers, street classics, grills, curries, sides and breads is different each time. While you have to be somewhat of an adventurous eater to enjoy this concept, it takes the decision making out of dining, while also giving you the opportunity to try dishes you might never have thought of ordering.
We start with a cheesy stuffed mushroom – an earthy and umami base topped with a generous crown of molten cheese and delicate dots of mustard providing contrasting richness and warmth with a crunch of radish.
A stunning plate of tandoor meats arrives next – presented beautifully on a golden platter with flashes of fushia pink, and a scoop of vibrant green cous cous. The lamb chops are smokey and spiced. The salmon flakes at the touch with a fragrant coriander and green chilli marinade which offers freshness with a hint of fire, balanced by the cooling dill and cucumber raita. It’s a refined take on coastal Indian flavours. Mango murgh tikka chicken has been marinated in Indian spices and yoghurt and also has that wonderful smoked depth of char from the charcoal oven.
We tried a selection of mains between ten of us including rich and aromatic lamb Hyderabadi dum gosht – a slow cooked dish from the city of Hyderabadi with a luxurious blend of spices and Persian influences blended with local South Indian flavours. Hot and rich, the sauce was super thick – perfect for loading onto fresh garlic naan bread. We also tried the Old Delhi-style butter chicken which I always order when we eat out. This version was velvety with smokiness with an aromatic tang of tomato and silky smooth owing to the luxurious cream and butter. One of the best I’ve tried. My favourite – the prawn nilgiri is a curry I’ve never had in any Indian restaurant and definitely one I’ll be ordering again. This vibrant green south Indian dish is a beautiful blend of herbaceous flavours and contrasting sweet and nutty coconut resulting in a masala which is layered with green chilli heat and a hit of mint.
While desserts aren’t included in the Chef’s Surprise, they are well worth a try, so you’ll definitely want to leave room for the Gulab Jamun. This popular Indian dessert is made from deep fried dough balls which melt in the mouth, soaked in fragrant rose water infused sugar syrup. Gajar Halwa meanwhile is a beloved North Indian dish made from grated carrots which are slowly cooked in milk. Sweet and nutty, it’s a celebratory pudding served at special occasions like weddings and festivals.
Dabbawal’s Jesmond restaurant (once an old garage), is modern, stylish and comfortable with lots of natural light, hanging plants, a beautiful collection of art and a combination of booth and table seating. There’s also a gorgeous outdoor terrace for alfresco dining.
You can try the Dabbawal Chef’s Surprise at both Dabbawal Newcastle (High Bridge Street) and at Dabbawal Jesmond (Brentwood Avenue) every day priced at £29.95pp.
