Food & Drink at Dishoom

BEGIN THE DAY with a bowl of Date & Banana Porridge or a Bacon Naan Roll. Savour the fragrance of freshly-baked pau, the rich salty taste of butter melting on a bun dipped in hot chai, the warm indulgence of Akuri, the wistfulness of a moment.

At lunch, waiters find joy in delivering trays of abundant food to your table. Roomali Roti Rolls, baked and filled to order, humble and delicious Mattar Paneer, or fresh salads. Refresh your afternoon with a drop of Chai and a small plate or two, while a thin coil of sandalwood smoke rises from gently burning incense.

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Food and drink

Bombay breakfast, lunch, afternoon chai, dinner and late tipples.

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And as evening falls, the café fills with calls of old friends meeting, chatting – a lovely and lively hubbub. To the table come smoky, melt-in-the-mouth grills, slow-cooked and aromatic biryanis, robust and spicy curries. Plates are passed around, shared, enjoyed.

Then, retreat to the Permit Room — the bar within our cafés, ease yourself into a chair and order an India Gimlet, a Permit Room Old-fashioned, or our very good Dishoom IPA. Take a long draught. Exhale contentedly.

Chicken Biryani

ABOVE: Chicken Berry Britannia – The Dishoom variation on the legendary Irani café special, with cranberries.

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At-Home Meal Kits

You may now enjoy many Dishoom signature dishes in the comfort of your own home with our at-home meal kits.

Create Dishoom’s most-loved breakfast in as little as 20 minutes with Bacon or Vegan Sausage Naan Roll Kits. Containing the choicest ingredients along with handy cooking instructions, pillow-y soft naan perfection is guaranteed. 

Now available alongside treasured pieces of Dishoom Crockery taking inspiration from Indian chintz for a bright and floral pattern. Two of our finest porcelain plates will be delivered alongside best ingredients to help make your Naan Rolls sing.

Place your order here.

Our ingredients and how we choose them

WE CHOOSE THE PEOPLE we work with very carefully, especially when it comes to sourcing ingredients.

At breakfast, you’ll enjoy free-range eggs from Clarence Court, sausages from Maynard’s Farm and bacon from Ramsay of Carluke. Plant-based patrons might opt for a vegan naan roll made with sausages designed with Chef Neil Rankin.

Our all-day menu is Halal, with our lamb and chicken coming from certified suppliers, and the animals are humanely stunned before slaughter.

We offer a range of menus catering for many dietary requirements including gluten-free, dairy-free, vegan and more. All allergens may be found here.

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Suggested Reading

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Recipe ideas for first-class barbecue accompaniments

Even the most orderly of hosts can fray under the demands of preparing a successful barbecue. To prevent this, we have provided some crowd pleasing side dish ideas that will both pair optimally with our Summer Barbecue Box and provide popularity with friends and family. Do read on for easy-to-follow recipes.

Dishoom's Chicken Berry Britannia Biryani Recipe

This chicken biryani is our homage to Britannia’s Chicken Berry Pulao, using cranberries in place of the more authentic Persian barberries, which are tricky to find. (Despite much cajoling, Mr Kohinoor has never shared his wife’s famous recipe.) It is prepared in the kacchi style, originating from Hyderabad, in which marinated raw meat goes into the pot, to be cooked at the same time as the rice.

The Lamb Raan Bun

The Lamb Raan Bun is back in our select cafés for a limited time only and we can't promise that it will make a return visit. The story goes that the dish can be traced to Alexander the Great. So make haste and join us, lest you miss out on its legendary juicy deliciousness. 

A special recipe from Chef Rishi’s mum

With parents hailing from Punjab and Rajasthan, growing up, our Head of Research and Development-walla, Chef Rishi Anand had access to the flavourful foods from both states. “One of the reasons I am a chef today is because of my mum’s food and my dad’s love for food. Both of them loved to cook and, importantly, they loved to feed mouth-watering dishes to those around them”, he says.