Choose one of our menus.
Breakfast is served from 8am to 11.45am on weekdays and from 9am to 11.45am on weekends.
The Parsi bodybuilders — whose portraits still hang from the walls of Yazdani café — famously consumed several eggs a day to attain their muscular physiques. These breakfasts would satisfy any candidate for the coveted ‘Mr. Zoroastrian’ crown.
Two fried eggs on chilli cheese toast. A favourite of the well-to-do Willingdon Club, the first such Bombay institution to admit natives; the dish is reputedly named for the member who kept asking for it. (Not to be confused with Arvind Kejriwal, leader of India’s Aam Aadmi – common man’s – political party.) (V)5.50
A crazy-paving three-egg omelette of chopped tomato, onion, coriander and green chilli. Served with grilled tomato and Fire Toast. (V)6.90
An Irani café staple. Three spicy scrambled eggs piled up richly alongside plump pau buns and served with grilled tomato. (V)(S)6.90
A Parsi power breakfast: spicy chicken keema studded with delicate morsels of chicken liver, topped with two runny-yolked fried eggs and sali crisp-chips. Served with pau. (S)8.50
Your plate will be laden with abundant Akuri, char-striped smoked streaky bacon from Ramsay of Carluke, peppery Ayrshire pork sausages, masala baked beans, grilled field mushroom, grilled, tomato and buttered pau buns. Too good. 10.90
Organic porridge oats cooked with milk, banana and sweet Medjool dates. A never-ending portion: if you wish for more, you need only ask. (V)3.90
Fresh mango, grapes, strawberries, blueberries and honeydew melon, topped with creamy yoghurt infused with Keralan vanilla pod, and the London Honey Co’s excellent Oxfordshire Field Bean Honey. (V)4.70
A Dishoom recipe, handmade with oats, seeds, cashews, almonds, pistachios and cinnamon, toasted in butter and honey. Served with fresh fruits, Kerala-vanilla yoghurt and Buckinghamshire honey. (V)(N)5.20
The Irani café classic. The bun is toasted hot on the outside, with a slice of butter inside, to be dipped into your spicy chai. The simplest thing, eaten everywhere in Bombay. (V)2.70
Thick slices of bloomer bread from The Breadwinner Bakery are buttered and thrown onto the grill where they become char-striped. Served with home-made preserves: pineapple-pink-peppercorn jam, and tangy orange marmalade with star anise. (V)2.70
Each naan is freshly baked — by hand, and to order — in the tandoor oven. It is then graced with a little cream cheese, chilli tomato jam and fresh herbs, and wrapped around one of these first-rate fillings.
Ramsay of Carluke’s smoked streaky bacon is matured for two weeks and smoked overnight in the traditional fashion. A Dishoom signature dish, and deserving of all its accolades. 4.50
Ayrshire pork sausages, warmly spiced with cracked black pepper. Each sausage is finished by hand in the old-fashioned way. 4.50
Two fried free-range eggs with saffron-yellow, runny yolks. Warm and most gratifying. (V)4.20
5.90
5.90
(V)1.50
(V)1.00
(V)1.50
1.90
1.50
2.50
A concoction of yoghurt, banana, mango and oats. Keep regular. 3.90
Made with the feisty Mary-mix of Dishoom. 7.50
Feistiness abounds, but there is no swearing. 3.70
Prize-givers go doolally about this refined and most palatable blend of Pinot Noir and Chardonnay grapes. Intense, yeasty brioche and toasted almond, with citrus finish. 150ml / 750ml 10.90 / 49.50
A refreshing breakfast cocktail, named for the notorious party-pooping Assistant Commissioner of Police of Bombay, Vasant Dhoble. Fresh orange juice, Colombo gin, maraschino liqueur and a squeeze of lemon, served over cubed ice. 7.50
No poppycock. When you ask, the fruit will be juiced.
3.90
3.90
4.50
A leg of lamb marinated in chilli, garlic and ginger, braised overnight with spices, then flame-grilled, sliced and dressed with fresh lime. Tender, juicy and satisfying. 22.90
A feast for one. Juicy, slow-cooked pulled lamb, piled up in a soft sourdough bun. Served with Dishoom Slaw, sali crisp-chips, and fried green chillies. To be eaten with the hands. 12.90
A sort of carnival of snackery, halfway between crisp and cracker. Colourful, lemony, salty. (V)2.50
Gujarati filo (not Punjabi shortcrust) stuffed with minced lamb, onions and spices. 4.90
Fine filo pastry, pea and potato filling warmly spiced with cinnamon and cloves. (V)3.90
A Bombay standard. Cheddar melt on white bloomer, with or without chillies. (V)(S)3.50
Fine lady’s fingers for the fingers. (V)4.20
A bowl of mashed vegetables with hot buttered, home-made pau bun, Chowpatty Beach style. No food is more Bombay. (V)(S)4.50
A classic of Irani Cafés: spiced minced lamb and peas with a toasted, buttered home-made pau bun. (S)5.50
Bombay’s version of London’s Chip Butty. Sprinkle the red ‘hillbilly’ Ghati masala to taste. (V)(S)3.90
Cold and crunchy, light and lovely. Puffed rice, Bombay Mix and nylon sev tossed with fresh pomegranate, tomato, onion, lime, tamarind, mint. (V)(N)4.50
Tiny tender squid, grainy crumb crunch, quick-fried and tossed into a bowl with Dishoom drizzle. (M)5.90
Bombay’s Koli (fishermen) Wada (district) recipe: a bowl of delicate, crispy morsels with tamarind and date chutney. (S)6.20
A steadfast and humble vegetarian curry, the sort that can be found in any good Indian roadside restaurant. (V)7.90
A good and proper curry redolent with spice and flavour. Tender chicken in a rich silky ‘makhani’ sauce, best mopped up with a Roomali Roti. 8.50
An abiding favourite of Indian families everywhere, originally hailing from the Punjab. A hearty bowl of spiced chickpeas served with fried bread. (V)8.90
First comes the marinade, then the open-air grill. Picture Bademiya in Colaba, a Bombay institution since 1942. A balmy night, with newspapers laid out on old car bonnets. You eat. Savour. Spill.
Chicken thigh meat is steeped overnight in garlic, ginger, coriander stems and a little cream. Still slightly pink when fully cooked. (M)7.90
A family recipe, using a marinade of sweet vinegar, not yoghurt. Laced with ginger juice, turmeric, garlic and green chilli. (S)7.90
Paneer is vegetarian first-class fare and a subtle cheese to make. Marinated then gently charred with red and green capsicums. (V)7.70
The seduction is in the tumble. Potatoes with brown skins, smoky-grilled, broken apart, tossed with butter, crushed aromatic seeds and green herbs. (V)6.50
Minced lamb is marinated with lime, coriander and cumin, then grilled. 8.20
They lie overnight in a special marinade of lime juice and jaggery, warm dark spices, ginger and garlic. Blackened by the grill, but juicy inside. 11.90
Pieces of tender lamb marinated with red chilli, garlic and ginger. A top-notch Bademiya-style classic. 9.50
Each one charred slightly at the edges, succulent and simple, nothing to bamboozle. 11.20
In Bombay, mahi can be any fish, but this is sustainable Asian basa fillet in a subtle yoghurty marinade. 8.20
A Dishoom signature dish — dark, rich, deeply flavoured. It is simmered over 24 hours for extra harmony. (V)5.90
Slow-cooked, layered and aromatic, the Biryani traces its origins to Iran — as does the old Bombay Café. A pot is to be shared, or kept as spicy contentment all for oneself.
The Dishoom variation on the legendary Irani Café special, with cranberries. 8.90
Spiced green beans, sweet peas and carrots, bedded with rice in the pot. (V)7.50
The lamb is prepared with stock and spices, then layered with rice and cooked in traditional ‘dum’ style. (S)9.90
Hot and cold, three kinds, all served with fresh lime and chilli dressing, and crisp naan strips.
Finest marinated curd-cheese in a leafy bed with fresh mango, and crispy shallots. (V)(M)8.50
A juicy jumble of pulled Murgh Malai, Dishoom Slaw, pomegranate, mint and coriander. 9.50
Grilled prawns tangled with white and pink pomelo, chicory and a mix-up of leaves. (M)10.50
First-class greens and other delectables.
The name refers to beating someone up nicely — a messy to-do of cucumber, onion and tomato. (V)3.20
A kachumber with shredded cabbage, pomegranate seeds and mayonnaise. Fresh, feisty, crunchy. (V)3.20
Grilled broccoli, snow peas and spinach tumbled with chilli and lime. (V)3.90
Corn-on-the-cob, brushed with butter and grilled over charcoal fire. Finished with chilli, salt and lime, Chowpatty beach style. (V)3.70
Delicate minty yoghurt, cool as the cucumber. (V)2.90
All breads are made by hand and baked to order.
Freshly baked in the tandoor. (V)2.50
With minced garlic and coriander sprinkle. (V)2.50
Cheddar is melted inside. (V)3.20
Soft handkerchief-thin bread, thrown, stretched and griddled to order on an upturned tawa. (V)2.50
It means ‘the fragrant one’. (V)2.90
Frankies are open-ended naan parcels, and Roomali Roti Rolls are made with delicate ‘handkerchief’ bread. Both are baked and filled to order from late morning until late at night. Best eaten with the hands.
Spiced chickpeas with fresh coriander and minty green chutney. (V)6.90
Packed with green leaves, grilled Indian cheese and mint chutney. (V)7.20
Spicy charred chicken, lavish salad and tomato chilli jam. (S)7.50
Since 1949, and to this very day, Bombay has been under a state of prohibition. A personal permit is required by law if one is to “continue to require foreign liquor and country liquor for preservation and maintenance of my health.” Set apart from a family room, there is a special place which has come to be known unofficially as a Permit Room. Herein liquor can be sold and imbibed, but only for the goodness of one’s health.
Named in honour of the foremost Bombay playwright, whose audiences relished his scripts as heartily as his newspaper. Smoked chikoo – Indian pear – and Johnnie Walker Black Label, topped with a soda fizz. 8.00
A cinnamon-tinted threesome of Hayman’s sloe gin, fresh lemon juice and ginger. Much like the mad 1968 Parsi theatre caper Tirangi Tehmul, which sees a hapless fellow juggling a trio of women. A sly Dishoom Pimento soda adds a little spice to the affair. 8.00
Refreshing and long, with 1800 Coconut Tequila, alluring liqueurs – Chartreuse, Cointreau, pistachio, rhubarb – and ample fresh jackfruit juice. Regulars of Bombay’s Pila House would delight of such a tipple before curtain call. 8.00
We use the smoked oak barrel to age best rum, pineapple syrup and bitters. Named for the upstanding editor of the Bombay Chronicle. Excessive consumption may lead to lack of censorship, inflammatory statements, and ultimately, deportation. 9.00
The sort of drink in which Lord Mountbatten may have found welcome repose. A bottle-aged muddle of Woodford Reserve bourbon, bayleaf reduction, green tea and so on. Like an old Raj club-room, with tertiary colours and artistic composition. 9.00
A Copy Tipple looks like alcohol, but does not contain one single drop. No Permit shall be required. (Mr Dhoble would approve.)
The classic martini made without gin?... Our house non-alcoholic spirit, blended with grape and cucumber water. 6.00
Smoked demerara, orange bitters, juniper, applewood, cayenne and orange peel. Fire in the throat, warmth in the belly. But no need of alcohol! 6.00
In our solicitude and zeal for abstemious guests, this peaty Whisky Sour has no whisky, nor any other spirit. Note the warming aromas of juniper, ginger, lemon, holy basil and secret botanicals. 6.00
Bottle-aged Old-Fashioned style drinks. The first strong taste is mellowed slowly by the constantly-melting ice.
Lemon shrub with Johnnie Walker Black Label, Ceylon Arrack, House Chai, Gosling’s dark rum, and two liqueurs: one ginger, one 80% cocoa. Clear, complicated and sweet. 9.00
Slow, stirred, strong seduction of Nikka whisky, rosé vermouth, and liqueurs of mulberry and Maraschino. Gaze into the rose-coloured well – there is a Kirsch cherry at its heart. 8.00
Dishoom’s Monsooned Malabar espresso, vivified with Black Cow Vodka, chilli liqueur, black walnut bitters and crema. 8.00
Fresh watermelon muddled with spearmint, lime and sea-salt, thrown over cubes of ice. 3.90
Long and sparkling, with the fresh tang of passion fruit and lime, finished with a generous splash of soda. 3.90
Kokum fruit juice, chilli, citrus and black salt, stirred all together for some time and left to rest before being strained over cubed ice. Will take you straight back to Chowpatty Beach. 3.90
The classic pineapple and coconut-cream concoction with a Bombay twist: a little coriander, chai syrup, lime juice. Garnished with pineapple leaf and paan masala. Sweet and frothy. 3.90
A pinch each of mint and coriander are clapped in the hands and rolled, then churned with Dishoom Chai syrup, fresh lime and a flourish of soda. 3.90
Raspberries, lychees, rose and cardamom sparkling with first-class Prosecco. A very pretty missy. 7.50
The classic pineapple and coconut-cream concoction with a Bombay twist: a little coriander, chai syrup, lime juice and rum. 7.50
Smoky rum and Dishoom sweet-spice chai syrup muddled with fresh mint, coriander, ginger and lime. Dashed with fizzy water and built over crushed ice. 7.50
Self-governance against the British? Volatile combination of Indian and Japanese whiskies, fiery dry, with dashes of plum bitters and egg-white foam. Controversial alliances and conspiracies will abound. 8.00
A blushing beauty – our own mulled wine reduction, Old Tom gin, syrup and lemon, dusted with festive sugar-spices. 8.00
The classic Gimlet was devised for sailors to evade scurvy. This one shakes Portobello Road gin with Rose’s lime and a touch of celery bitters. 7.50
A radical reduction of Bombay Cola Thums Up with citrus, ginger and salt, nogged with egg, cream and unstinting Johnnie Walker Black Label. 8.00
A recipe first written down by General Sir John Gayer, Governor of the East India Company's Bombay Presidency.
Sir John's predecessor warned in 1676: "The usuall effects of that accursed Bombay punch involves its consumers besotting themselves with drunkenness, and then quarreling, duelling and committing any number of other acts, to the shame, scandal and ruine of our nation and religion."
A magnificent sharing concoction of jaggery, lime, Darjeeling tea and Ceylon Arrack, served over cubed ice in a vintage bowl. Ladle into the dainty cups and crumble in the jaggery to taste. It would be ornamental were it not so good to drink. To be shared amongst a minimum of four people. 29.00
Classic delicate spumante from the pebbly Trevigiana hills of Valdobbiadene. Pleasantly pale yellow with fine bubbles, fresh apple hints, and a soft dry finish. 150ml / 750ml 6.90 / 29.50
Prize-givers go doolally about this refined and most palatable blend of Pinot Noir (60%) and Chardonnay (40%) grapes. Intense, yeasty brioche and toasted almond, with zesty citrus finish. 150ml / 750ml 10.90 / 49.50
A harmonious blend of 100% Premier Cru Chardonnay grapes from different harvests. Creamy profuse mousse, lemon zest, stone fruit, mineral and toasty complexity. 59.00
Premier Cru Chardonnay blended with Premier Cru Pinot Noir. Sublime petalpink, fine sustained bubbles and a smooth palate. Aromas of berry fruit give way to morello cherry.1 65.00
A prestige cuvée created from just eight Grands Crus (64% Pinot Noir). Fine bubbles, scents of candied fruit and sweet almond, hints of malt and herbs. Impressively complex. 165.00
175ml glass / 500ml carafe / 750ml bottle
From Parva Res, this native Italian grape is a close relation to the Garganega of Soave. Full-bodied with citrus and tropical fruit flavours. 4.90 / 13.50 / 19.90
Fine and most well-selected, with clear straw colour and expressive nose of pale fruits. Young, balanced, refreshing. 5.90 / 16.30 / 23.90
Fresh and heady solo aperitivo, or beauteous companion to spices. Hints of honey and generous white fruit. Italians are loving this lady. 6.50 / 17.90 / 25.90
A refreshingly good Pinot Grigio with citrus fruit, pear and floral aromas. The balanced acidity marries well with spicy food. 6.90 / 18.90 / 26.90
Aromatic, elegant and pleasantly rounded. Intense white flowers, peaches and cream, and very pleasing minerals. A lover of seafood. 7.50 / 19.90 / 28.50
A tip-top classic made by talented wine-walli Christie Brown. Vibrant and intense, with a fresh palate of ripe citrus and intriguing minerals. 8.10 / 22.90 / 33.50
Joie-de-vivre is derived from Roussanne, Viognier and Clairette grapes. Charming stone fruit is immediately present. Aroma of flowers. Delightfully dry. 8.50 / 23.90 / 34.90
175ml glass / 500ml carafe / 750ml bottle
Pale, bone-dry refreshment with rose-petal notes and lively lingering red-berry fruit. Pre-eminently delicate and luscious. 6.90 / 18.90 / 26.90
Hedgerow fruit, plum and cocoa, with soft tannins. Charming and agreeable with or without food. 5.20 / 14.10 / 20.20
Inky, aromatic, full-bodied Italian, with the most excellent qualities of spice and hinting liquorice. 6.60 / 18.30 / 26.20
Deep intense character of Grenache, Syrah, Carignan and Cinsault, yet soft and approachable, like the wolf in sheep’s clothing. 6.60 / 18.30 / 26.20
Ruby Tempranillo with dark fruits and smoky memory of vanilla, spice-cake and licorice. A prize from Castilla y León. 7.20 / 19.20 / 27.20
Light-hearted joy that slips down well on its own or with white meats. Admire perfumed cherry fruit, silky tannins and sustained finish. 7.40 / 19.80 / 27.50
Elegant complex Australian character with ripe cherry, plum fruits and chocolate influences. Its sophistication is most commendable. 8.10 / 22.90 / 33.50
A mouth-watering Argentine beauty of voluptuous, chocolatey, densely fruited character, with an enticing spice finish. 8.30 / 23.50 / 34.50
A new and bettered recipe: delectable IPA with citrus notes, specially crafted for Dishoom by Mondo Brewing Company. 5.0% 330ml 4.90
Beer came to India with the old British Empire. At present, this mild and malty easydrink lager is India’s choicest favourite. 4.8% 330ml / 650ml 4.20 / 6.70
Hundreds of Typography Officials choose this estimable brew of American Cascade and Czech Saaz hops, with sweet maize balance. 4.9% 330ml 5.20
Punchy, hoppy, juicy, hugely malty tropicality. Note to patrons: Beavertown is located not in Bombay, nor in America, but within Islington district. 5.4% 330ml 5.20
Biscuit and burnt-raisin malt is the base for peach and grapefruit spark. Siren (name of brewery) like goddess Mohini can madden lovers or bring elixir of immortality. 330ml 5.8% 5.20
Velvety and slick. The smoke, coffee and chocolate aromas harmonise perfectly in the dark powerful porter. 6.0% 330ml 5.20
Belgian wit. Drinkers are low in alcohol but high in spirits. Fire-quencher with herbal notes and hints of clove, citrus and banana. 3.8% 330ml 5.20
Feisty cider gets along exceedingly well with feisty food. A trial is solicited! Cotswold Cider Company drew inspiration from words on the tailgate of Indian trucks: Blow Horn as you’re passing. 4.0% 500ml 5.80
Traditional Holi drink, but with fresh shredded mint in place of happy-go-lucky hemp. Ginger, grenadine, candied fennel sprinkles and almond syrup and yoghurt. With or without rum. 3.90 / 7.50
First-class yoghurt with fresh mango pulp and fennel seeds. 3.90
Sweet and subtle as a perfumed love-letter. 3.90
Creamy yoghurt, salted and gently spiced with crushed cumin. 3.50
The classic pineapple and coconut-cream concoction with a Bombay twist: a little coriander, chai syrup, lime juice. With or without rum. 3.90 / 7.50
Light lemondrink to quench the thirst. Made to order with fresh juice, salt, sugar and soda. 2.90
A nostalgic and playful drink, for the eternal child: Bombay’s cola fizzes with vanilla ice cream. 3.90
No poppycock. When you ask, the oranges will be pressed. 3.90
The cola of Bombay, in botals nicely worn from recycling. 330ml 2.90
Fizzy Bombay lemon drink. ‘Contains no fruit’ — guaranteed. 330ml 2.90
Thums Up do not make diets. 330ml 2.90
Pure water that bubbles naturally to the surface from artesian springs in Devon. Botalled and supplied by FRANK, a charity that donates all profits to sustainable water projects in India and other developing countries. 750ml 3.50
Arabica beans from a single estate in Sunticoppa, Karnataka, are bared on wood to the monsoon winds. A rich, aromatic coffee with very low acidity.
1.90 / 2.20
2.70
2.70
All things nice: warming comfort and satisfying spice. Made in the proper way. All who have tried it are swearing by it. 2.50
A charming couplet of dark chocolate and spicy chai. 2.90
The charming couplet goes a little madcap with Bourbon. 6.50
Sip hot spicy chai through a cushion of cool cream. A dessert-drink one can sink into, much like a sofa. 6.50
First-flush small-leaf tea, harvested after the spring rains in Darjeeling. Gentle, light and mild. 2.50
Assam is the most well-liked tea-leaf in India. Malty, brisk and bright. 2.50
A spearmint steeper to cleanse the palate. Get rid of your cough. 2.50
Tangy fresh pineapple infused with black pepper and Keralan vanilla, bedded beneath a layer of crumble topping. Served warm, with custard on the side. (V)5.50
Melting-in-the-middle chocolate pudding served with a scoop of Kashmiri chilli ice cream. You will not want to share. (V)6.90
A sweet mess of fresh fruits layered with custard and served with a dollop of vanilla ice cream. (V)5.50
Fluffy ice flakes steeped in kokum fruit syrup, blueberries, chilli, lime, white and black salt. The first spoonful tastes bizarre. The second spoonful is captivating. (V)3.50
Cinnamon or Kashmiri Chilli. (V)3.50
A sweet creamy treat. To say “kulfi jam gai” is to say “I’m feeling very cold!”
Satin-smooth, sweet real mango. (V)3.50
Creamy, proper pistachio. (V)(N)3.50
The original with a hint of caramel. (V)3.50
A matchless sparkling pudding wine to lift the spirits with charm and indulgence. Fresh, fruity and light, with a mere 5% alcohol. 150ml / 750ml 7.20 / 29.90
The chai ice cream melts seductively into the coffee liqueur and vodka. Decadent and not unlike a dessert. 8.00
In India, mealtimes are very much a family affair. Everything is shared, and the children eat (more or less!) what the grown-ups eat.
Here at Dishoom, younger guests are welcome to order from our main menu, just like the grown-ups. Our food is meant for sharing, after all. And we can always recommend milder dishes.
But if you prefer to keep things simple, we’ve put together this special menu with chote (little) Dishoom-wallas in mind. Smaller portions, very little spice, but just as nice.
One plate meals for little Dishoom-wallas served with Bombay potatoes, Dishoom slaw, and a glass of fruit juice.
Mild, tender grilled chicken thigh. 7.50
Tasty Indian cheese and peppers. (V)7.50
White fish fillet (Asian basa) in a yoghurty marinade. 7.50
Some of these dishes do not contain dairy and some can be made without dairy on request. When you're ordering, please do let your server know about any allergies and we'll make sure you're looked after.
A sort of carnival of snackery, halfway between crisp and cracker. Colourful, lemony, salty. (V)2.50
Gujarati filo (not Punjabi shortcrust) stuffed with minced lamb, onions and spices. 4.90
Fine filo pastry, pea and potato filling warmly spiced with cinnamon and cloves. (V)3.90
Fine lady’s fingers for the fingers. (V)4.20
Cold and crunchy, light and lovely. Puffed rice, Bombay Mix and nylon sev tossed with fresh pomegranate, tomato, onion, lime, tamarind, mint. (V)(N)4.50
Tiny tender squid, grainy crumb crunch, quick-fried and tossed into a bowl with Dishoom drizzle. (M)5.90
Bombay’s Koli (fishermen) Wada (district) recipe: a bowl of delicate, crispy morsels with tamarind and date chutney. (S)6.20
The name refers to beating someone up nicely — a messy to-do of cucumber, onion and tomato. (V)3.20
A kachumber with shredded cabbage, pomegranate seeds and mayonnaise. Fresh, feisty, crunchy. (V)3.20
Corn-on-the-cob, brushed with butter and grilled over charcoal fire. Finished with chilli, salt and lime, Chowpatty beach style. (V)3.70
Grilled broccoli, snow peas and spinach tumbled with chilli and lime. This item can be made dairy-free upon request. (V)3.90
It means ‘the fragrant one’. (V)2.90
First comes the marinade, then the open-air grill. Picture Bademiya in Colaba, a Bombay institution since 1942. A balmy night, with newspapers laid out on old car bonnets. You eat. Savour. Spill.
A family recipe, using a marinade of sweet vinegar, not yoghurt. Laced with ginger juice, turmeric, garlic and green chilli. (S)7.90
The seduction is in the tumble. Potatoes with brown skins, smoky-grilled, broken apart, tossed with butter, crushed aromatic seeds and green herbs. This item can be made dairy-free upon request. (V)6.50
Minced lamb is marinated with lime, coriander and cumin, then grilled. This item can be made dairy-free upon request. 8.20
They lie overnight in a special marinade of lime juice and jaggery, warm dark spices, ginger and garlic. This item can be made dairy-free upon request. 11.90
Each one charred slightly at the edges, succulent and simple, nothing to bamboozle. This item can be made dairy-free upon request. 11.20
An abiding favourite of Indian families everywhere, originally hailing from the Punjab. A hearty bowl of spiced chickpeas served with fried bread. (V)8.90
Grilled prawns tangled with white and pink pomelo, chicory and a mix-up of leaves. (M)10.50
Fluffy ice flakes steeped in kokum fruit syrup, blueberries, chilli, lime, white and black salt. The first spoonful tastes bizarre. The second spoonful is captivating. (V)3.50
Raspberries, lychees, rose and cardamom sparkling with first-class Prosecco. A very pretty missy. 7.50
Refreshing and long, with 1800 Coconut Tequila, alluring liqueurs – Chartreuse, Cointreau, pistachio, rhubarb – and ample fresh jackfruit juice. Regulars of Bombay’s Pila House would delight of such a tipple before curtain call. 8.00
The old-established drink devised for sailors to evade scurvy. Portobello Road gin with Rose’s lime and a touch of celery bitters. 7.50
Smoky rum and Dishoom sweet-spice chai syrup muddled with fresh mint, coriander, ginger and lime. 7.50
The sort of drink in which Lord Mountbatten may have found welcome repose. A bottle-aged muddle of Woodford Reserve bourbon, bayleaf reduction, green tea and so on. Like an old Raj club-room, with tertiary colours and artistic composition. 9.00
Smoked demerara, orange bitters, juniper, applewood, cayenne and orange peel. Fire in the throat, warmth in the belly. But no need of alcohol! 6.00
The classic pineapple and coconut-cream concoction with a Bombay twist: a little coriander, chai syrup, lime juice. With or without rum. 3.90 / 7.50
Light lemondrink to quench the thirst. Made to order with fresh juice, salt, sugar and soda. 2.90
In our solicitude and zeal for abstemious guests, this peaty Whisky Sour has no whisky, nor any other spirit. Note the warming aromas of juniper, ginger, lemon, holy basil and secret botanicals. 6.00
No poppycock. When you ask, the oranges will be pressed. 3.90
The cola of Bombay, in botals nicely worn from recycling. 330ml 2.90
Fizzy Bombay lemon drink. ‘Contains no fruit’ — guaranteed. 330ml 2.90
Thums Up do not make diets. 330ml 2.90
Pure water that bubbles naturally to the surface from artesian springs in Devon. Botalled and supplied by FRANK, a charity that donates all profits to sustainable water projects in India and other developing countries. 750ml 3.50
Arabica beans from a single estate in Sunticoppa, Karnataka, are bared on wood to the monsoon winds. A rich, aromatic coffee with very low acidity.
1.90 / 2.20
2.70
First-flush small-leaf tea, harvested after the spring rains in Darjeeling. Gentle, light and mild. 2.50
Assam is the most well-liked tea-leaf in India. Malty, brisk and bright. 2.50
A spearmint steeper to cleanse the palate. Get rid of your cough. 2.50
Some of these dishes do not contain gluten and some can be made without gluten on request. When you're ordering, please do let your server know about any allergies and we'll make sure you're looked after.
Cold and crunchy, light and lovely. Puffed rice, Bombay Mix and nylon sev tossed with fresh pomegranate, tomato, onion, lime, tamarind, mint. (V)(N)4.50
A steadfast and humble vegetarian curry, the sort that can be found in any good Indian roadside restaurant. (V)7.90
A good and proper curry redolent with spice and flavour. Tender chicken in a rich silky ‘makhani’ sauce, best mopped up with a Roomali Roti. 8.50
An abiding favourite of Indian families everywhere, originally hailing from the Punjab. A hearty bowl of spiced chickpeas, served with rice. (V)8.90
Hot and cold, three kinds, all served with fresh lime and chilli dressing, and crisp naan strips.
Finest marinated curd-cheese in a leafy bed with fresh mango, and crispy shallots. (V)(M)8.50
First-class greens and other delectables.
The name refers to beating someone up nicely — a messy to-do of cucumber, onion and tomato. (V)3.20
A kachumber with shredded cabbage, pomegranate seeds and mayonnaise. Fresh, feisty, crunchy. (V)3.20
Grilled broccoli, snow peas and spinach tumbled with chilli and lime. (V)3.90
Corn-on-the-cob, brushed with butter and grilled over charcoal fire. Finished with chilli, salt and lime, Chowpatty beach style. (V)3.70
Delicate minty yoghurt, cool as the cucumber. (V)2.90
First comes the marinade, then the open-air grill. Picture Bademiya in Colaba, a Bombay institution since 1942. A balmy night, with newspapers laid out on old car bonnets. You eat. Savour. Spill.
A family recipe, using a marinade of sweet vinegar, not yoghurt. Laced with ginger juice, turmeric, garlic and green chilli. (S)7.90
Paneer is vegetarian first-class fare and a subtle cheese to make. Marinated then gently charred with red and green capsicums. (V)7.70
The seduction is in the tumble. Potatoes with brown skins, smoky-grilled, broken apart, tossed with butter, crushed aromatic seeds and green herbs. (V)6.50
Minced lamb is marinated with lime, coriander and cumin, then grilled. 8.20
Pieces of tender lamb marinated with red chilli, garlic and ginger. A top-notch Bademiya-style classic. 9.50
Each one charred slightly at the edges, succulent and simple, nothing to bamboozle. 11.20
In Bombay, mahi can be any fish, but this is sustainable Asian basa fillet in a subtle yoghurty marinade. 8.20
A Dishoom signature dish — dark, rich, deeply flavoured. It is simmered over 24 hours for extra harmony. (S)5.90
It means ‘the fragrant one’. (V)2.90
Fluffy ice flakes steeped in kokum fruit syrup, blueberries, chilli, lime, white and black salt. The first spoonful tastes bizarre. The second spoonful is captivating. (V)3.50
Melting-in-the-middle chocolate pudding served with a scoop of Kashmiri chilli ice cream. You will not want to share. (V)6.20
(V)3.50
(V)3.50
A sweet creamy treat. To say “kulfi jam gai” is to say “I’m feeling very cold!”
Satin-smooth, sweet real mango. (V)3.50
Creamy, proper pistachio. (V)3.50
The original with a hint of caramel. (V)3.50
These menus are not available throughout the festive period (21st November - 24th December). During this time we will be running our Christmas and Winter Feasts. Please email reservations@dishoom.com for more details.
In every community, eating is a means to celebrate and to bring people together. We are particularly good at this in India. Every celebration has food in the middle of it, invariably leaving us all thoroughly sated, happy and burping (considered a courteous gesture).
When feasting, Bombay’s Bohra community traditionally gather around one very large plate, or Thaal. This old tradition comes from a strong belief that sharing food across a single Thaal reinforces the precious bonds of family and community.
Our version of this lovely tradition brings large groups together over a first-class feast, dining from Thaals laden with delicious food.
Small plates, Grills, Ruby Murrays, Biryanis, Daal, Kachumber, and freshly baked Naan and Roti are shared by everyone at the table, enhancing the warmth of the occasion that might bring a group of old friends, work colleagues or a family together for a meal.
Please do telephone us on: 020 7420 9320 {Covent Garden} | 020 7420 9324 {Shoreditch} | 020 7420 9321 {King's Cross} | 020 7420 9322 {Carnaby}
Or email reservations@dishoom.com to make a large group booking.
We serve Thaal feasting menus to groups of 12 or more, and we can accommodate smaller groups on request. We need to have a confirmed reservation and your food order at least 48 hours in advance.
Prices for communal feasts start at £21.50 for lunch and £27.50 for dinner. The lower priced menus offer very good value, while the higher priced ones include both a wider selection of dishes, and our more expensive dishes. (In the unlikely event you run out of Naan, Roti, Raita or Kachumber for any of these menus, it will be our pleasure to bring more.)
Regardless of which menu you choose, there should be more than enough food. We would be remiss if you left without being quite full.
Our reservations-wallas will be very pleased to help you choose a menu. Please don’t hesitate to ask if you have any questions or specific requirements.
(Unfortunately we cannot sensibly offer the a la carte menu to groups of 12 of more. When we have done this in the past, large groups invariably had to wait unacceptably long times for their food. Please accept sincere apologies.)
If it suits, we can greet you with a pre-ordered round of drinks for £5 per person, which is excellent value. A glass of Prosecco, an East India Gimlet or a Bollybellini.
Keema Pau • Okra (V) • Bhel (V) (N)
Sheekh Kabab
Chicken Berry Biryani
Freshly-baked Naans & Roomali Rotis (V) • Tangy Kachumbers (V) • Cucumber & Mint Raita (V)
Pau Bhaji • Okra • Bhel (N)
Paneer Tikka
Vegetable Biryani
Freshly-baked Naans & Roomali Rotis • Tangy Kachumbers • Cucumber & Mint Raita
Malai • Pistachio (N) • Mango
Lamb Samosas • Keema Pau • Bhel (V) (N)
Sheekh Kabab • Dishoom Chicken Tikka
Chicken Berry Biryani
Freshly-baked Naans & Roomali Rotis (V) • Tangy Kachumbers (V) • Cucumber & Mint Raita (V)
Chilli Cheese Toast • Veg Samosas • Pau Bhaji
Paneer Tikka • Gunpowder Potatoes
Vegetable Biryani
Freshly-baked Naans & Roomali Rotis • Tangy Kachumbers • Cucumber & Mint Raita
Malai Pistachio (N) • Mango
Dishoom Calamari • Keema Pau • Bhel (V) (N)
Lamb Boti Kabab • Gunpowder Potatoes • Dishoom Chicken Tikka
Chicken Ruby & Steamed Basmati Rice • Chicken Berry Biryani
Freshly-baked Naans & Roomali Rotis (V) • Tangy Kachumbers (V) • Cucumber & Mint Raita (V)
Chilli Cheese Toast • Bhel • Pau Bhaji
Paneer Tikka • Gunpowder Potatoes
Mattar Paneer & Steamed Basmati Rice • Vegetable Biryani • Chole Bhatura
Freshly-baked Naans & Roomali Rotis• Tangy Kachumbers • Cucumber & Mint Raita
Malai • Pistachio (N) • Mango
Prawn Koliwada • Keema Pau • Dishoom Calamari • Lamb Samosas
Masala Prawns • Murgh Malai • Lamb Boti Kabab
Chicken Ruby & Steamed Basmati Rice • Lamb Biryani
Freshly-baked Naans & Roomali Rotis (V) • Tangy Kachumbers (V) • Cucumber & Mint Raita (V)
Pau Bhaji • Vegetable Samosas • Chilli Cheese Toast • Bhel • Okra Fries
Paneer Tikka • Gunpowder Potatoes
Mattar Paneer & Steamed Basmati Rice • Vegetable Biryani • Chole Bhatura
Freshly-baked Naans & Roomali Rotis • Tangy Kachumbers • Cucumber & Mint Raita
Malai • Pistachio (N) • Mango
We are very glad to be able to offer you the following dishes and drinks for takeaway collection.
All enjoyable at office or home from breakfast-time until 5pm, only on weekdays.
Kindly visit us or phone ahead to order.
Unfortunately we cannot serve any items not included in this list for takeaway, as they need to be eaten direct from the kitchen.
8am - 11.45am weekdays
The Ginger Pig's smoked streaky bacon is dry-cured for five days with rock salt and Demerara sugar, then cold-smoked over oak chips. A Dishoom signature dish, and deserving of all its accolades. 5.50
Award-winning Shropshire pork sausages, warmly spiced with cracked black pepper. Each sausage is made by hand in the old-fashioned way. 5.50
Two fried free-range eggs with saffron-yellow, runny yolks. Warm and most gratifying. (V)4.90
6.90
6.90
Organic porridge oats cooked with milk, banana and sweet Medjool dates. (V)3.90
Fresh mango, grapes, strawberries, blueberries and honeydew melon, topped with creamy yoghurt infused with Keralan vanilla pod and the London Honey Co's excellent Buckinghamshire honey. (V)4.70
A Dishoom recipe, handmade with oats, seeds, cashews, almonds, pistachios and cinnamon, toasted in butter and honey. Served with fresh fruits, Kerala-vanilla yoghurt and Buckinghamshire honey. (V)5.20
A concoction of yoghurt, banana, mango and oats. Keep regular. 3.90
3.90
3.90
4.50
12pm - 5pm weekdays
The Dishoom variation on the legendary Irani café special, with cranberries. 8.90
Spiced green beans, sweat peas and carrots, bedded with rice in the pot. (V)7.50
The lamb is prepared with stock and spices, then layered with rice and cooked in the traditional 'dum' style. (S)9.90
A good and proper curry redolent with spice and flavour. Tender chicken in a rich silky 'makhani' sauce, best mopped up with a Roomali Roti. 8.50
A steadfast and humble vegetarian curry, the sort that can be found in any good Indian roadside restaurant. (V)7.90
A Dishoom signature dish - dark, rich, deeply flavoured. It is simmered over 24 hours for extra harmony. (V)5.90
Roomali Roti Rolls are made with delicate handkerchief bread.
Spicy charred chicken, with lavish salad and tomato chilli jam. (S)7.50
Packed with green leaves, grilled Indian cheese and mint chutney. (V)7.20
A classic of Irani Cafés: spiced minced lamb and peas with a toasted, buttered pau bun. (S)5.50
A bowl of mashed vegetables with hot buttered pau bun, Chowpatty Beach style. No food is more Bombay. (V)4.50
First class greens and other delectables.
The name refers to beating someone up nicely - a messy to-do of cucumber, onion and tomato. (V)3.20
A kachumber with shredded cabbage, pomegranate seeds and mayonnaise. Fresh, feisty, crunchy. (V)3.20
Delicate minty yoghurt, cool as the cucumber. (V)2.90
All breads are made by hand and baked to order.
Freshly baked in the tandoor. (V)2.50
With minced garlic and coriander sprinkle. 2.50
Cheddar is melted inside. 3.20
All things nice: warming comfort and satisfying spice. Made in the proper way. All who have tried it are swearing by it. 2.50
First-class yoghurt with fresh mango pulp and fennel seeds. 3.90
Sweet and subtle as a perfumed love-letter. 3.90
Creamy yoghurt, salted and gently spiced with crushed cumin. 3.50
2.70
2.70
2.70
3a St Andrew Square, Edinburgh EH2 2BD
Tel: 01312 026 406
Monday to Wednesday: 8am to 11pm
Thursday to Friday: 8am to midnight
Saturday: 9am to midnight
Sunday: 9am to 11pm
The Permit Room: 5pm to 3am
Bank Holidays: Open as usual
Christmas Eve: Closed from 4pm
Christmas & Boxing Day, January 1st & 2nd: Closed
January 3rd: Open from 6pm
