Breakfast
Ramsay of Carluke’s smoked streaky bacon is matured in the traditional Ayrshire way and then smoked over applewood and beechwood chips. A Dishoom signature dish, and deserving of all its accolades.
Shropshire pork sausages, warmly spiced with cracked black pepper. Each sausage is finished by hand in the old-fashioned way.
Two fried Cornish free-range eggs with saffron-orange, runny yolks. Warm and most gratifying.
Named for Koolar & Co.’s wrestler-sized portions. Smoked streaky bacon, peppery pork sausages and runny-yolked egg. Grapple with it.
A delicious crispy-smashed sausage developed with Chef Neil Rankin. Cleverly fermented vegetables and best sausage spices to enhance the umami. *cooked in same tandoor as naans made with eggs and dairy
Fresh seasonal fruits topped with creamy yoghurt infused with fresh vanilla pod. Choose from dairy yoghurt drizzled with starflower honey, or coconut yoghurt.
A Dishoom recipe, handmade with toasted oats, seeds, cashews, almonds, pistachios and cinnamon. Served with fresh seasonal fruits and dairy vanilla yoghurt with starflower honey, or creamy coconut yoghurt.
A concoction of yoghurt, banana, mango and oats. Keep regular.
Salad
Toasted pistachios and shredded mint leaves with finest, greenest broccoli, fresh red chillies, pumpkin and sunflower seeds, dates and lime.
Small plates
Poppadoms torn, then fried ’til crisp. Flecked with green chilli. Best dipped into home-made chutney, rich with two kinds of mango. Marries nicely with drinks.
Perked-up Irani café classic: earthy, aromatic minced lamb, studded with peas, distinguished with subtle dill and warming lindi pepper. Arrayed with slices of toasted, buttered pau. Buy this now and convince yourself.
An old-time favourite with lovely qualities, pre-eminently nicer than any you have sampled before. Buttery-spicy, mashed vegetables and home-made buns on a Chowpatty tray. No food is more Bombay.
Roomali Rolls
Flaky paratha with a fine omelette layer, wrapped all-about an abundance of chicken tikka, fresh kachumber and zingy green chutney. A most-popular street food in Kolkata. Pleasingly sating.
Delicate handkerchief roll crisped and filled with grilled paneer, onion, peppers and green leaves. Mint chutney on the side.
Biryani
Tempting and flavourful pot of chicken, ginger, garlic, mint, coriander and rice cooked together in the Kacchi style. An homage to Britannia’s Chicken Berry Pulao, with cranberries.
Sturdy, savoury jackfruit and delicately flavoured rice, potted, sealed and cooked the traditional way. Adorned with barberries and sultanas.
Ruby Murray and Daal
Tender chicken in a rich, silky makhani sauce. A good and proper curry redolent with spice and flavour.
Choicest monkfish simmered in creamy coconut, tamarind, tomatoes and kokum. Strewn with fragrant curry leaves. Most popular for its sublime balance of aromas. Think quality!
Finest mutton marinated in red chilli, ginger and garlic, then cooked with black peppercorns and whole spices. Robust, spicy and tender.
A steadfast, humble and delicious vegetarian curry, beloved of Bombay families.
A Dishoom signature dish – dark, rich, deeply flavoured. It is cooked over 24 hours for extra harmony.
Side Orders
Toasted pistachios and shredded mint leaves with finest, greenest broccoli, fresh red chillies, pumpkin and sunflower seeds, dates and lime.
A messy to-do of cucumber, onion and tomato. A little lime lifts the whole affair.
Delicate minty yoghurt, cool as a cucumber.
Freshly baked in the tandoor.
With minced garlic and coriander sprinkle.
Wholewheat bread, delicately charred from the tandoor.
It means “the fragrant one”.
Drinks
First-class yoghurt-drink with mango and a sprinkling of fennel seeds.
Sweet and subtle as a perfumed love-letter.
Creamy yoghurt, salted and gently spiced with crushed cumin.
All things nice: warming comfort and satisfying spice. Made the traditional way, or with oat milk. All who have tried it, swear by it.
Kindly ask your server for oat milk if desired.
Consult your server about our finest grade guest filter coffees – hot or iced.
Fresh Juice
Lunchtime Feast - Non-Veg.
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Lunchtime Feast - Veg.
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Lunchtime Feast - Vegan
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Dinnertime Feast - Non-Veg.
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End with your choice of.
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Dinnertime Feast - Veg.
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End with your choice of.
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Dinnertime Feast - Vegan
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Indulge in.
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Vaisakhi Special
Bountiful mustard leaves and spinach are slow-cooked, stirred frequently, tempered with spices and served with laccha paratha, sweet jaggery and tamarind-onion chutney. A true labour of love.
Small Plates
Poppadoms torn, then fried ’til crisp. Flecked with green chilli. Best dipped into home-made chutney, rich with two kinds of mango. Marries nicely with drinks.
Gujarati filo (not Punjabi shortcrust) stuffed with minced lamb, onions and spices. Served with coriander-mint chutney for dipping.
Crunchy Punjabi-style shortcrust pastry, pea and potato filling warmly spiced with cinnamon. Tamarind chutney for dipping.
An old-time favourite with lovely new qualities. Buttery-spicy, mashed vegetables and home-made buns on a Chowpatty tray. No food is more Bombay.
A plate of crispy garlic-ginger-soy-chilli-chicken is now an Irani café staple. For top enjoyment – pour the accompanying dressing into the box. Seal the lid. Shake. Then savour!
Spicy and tangy yet also refreshing. Dahi (yoghurt) Bhalla (lentil dumplings) Chaat served with papdi, fresh yoghurt, green and tamarind chutney, and pomegranate seeds. Served nicely chilled.
Salads & Sides
Perky lunchtime pickings. Your choice of murgh malai or roasted butternut squash atop leafy greens, sprouted mixed beans, bulgar wheat, nice vegetables and fresh red chillies. Toss-toss with a lip-dripping dressing and a final scattering of your say-so…
The perfect light lunch for one. Toasted pistachios and shredded mint leaves with finest, greenest broccoli, fresh red chillies, pumpkin and sunflower seeds and dates. All is dressed up in lime and chilli.
Toasted pistachios and shredded mint leaves with finest, greenest broccoli, fresh red chillies, pumpkin and sunflower seeds and dates. All is dressed up in lime and chilli.
Delicate minty yoghurt, cool as a cucumber.
A rare embellishment of sweet and sour and spice. “Very chatpata” (or lip-smacking), says Chef, “not ordinary.” A little goes a long way.
Addictive home-style pickle. Piquant carrots pickled with green chillies and turmeric.
Bread & Rice
Freshly baked in the tandoor. Please note: the pillowy goodness of this naan may be affected by its travel. For best results: a minute in a pre-heated overn, followed by immediate consumption.
Freshly baked in the tandoor with minced garlic and coriander sprinkle. Please note: the pillowy goodness of this naan may be affected by its travel. For best results: a minute in a pre-heated oven, followed by immediate consumption.
Wholewheat flaky-buttery bread. Fresh from the tandoor, with chaat masala and dried mint.
It means "the fragrant one".
Lunch Plates
Tender ‘makhani’ chicken, green peppers and red onion wrapped with mint chutney in soft wholewheat paratha. Served with lavish lime-dressed Chilli Broccoli Salad. Available at lunchtime only.
Tempting ‘makhani’ paneer, green peppers and red onion wrapped with mint chutney in soft wholewheat paratha. Served with lavish lime-dressed Chilli Broccoli Salad. Available at lunchtime only.
Lunch Pots
Tender chicken in a rich silky ‘makhani’ sauce. A good and proper curry redolent with spice and flavour served with basmati rice.
Favoured Tamil family curry with a richly spiced coconut-tomato sauce atop steamed basmati rice.
Humble and delicious marriage of mild paneer and sweet peas served with basmati rice. Beloved of Bombay families.
Chickpeas sing with high spice and surprise black tea. Served on a bed of basmati rice. Much drama but absolute harmony.
Lassi & Pudding
First-class yoghurt blended with fresh mango pulp.
Chestnut-brown milk-rich dumplings, served warm in sweet syrup. Made to Kashi kaki’s much-loved recipe, with a flourish of pistachio (auspicious and comforting).
Pineapple, apple and raspberry, crowned with toasted coconut crumble. Enjoy with warm, silky custard.