Our new summer menu

Delicious summer meals

Brian (still daydreaming of his recent, inaugural visit to Bombay): “You know what we need to really crack a Bombay Breakfast? Akuri. Oh man, that scrambled egg stuff made my stomach sit up and sing. Ey ji! Oh ji! Ey ji oh ji lo ji sunoji! Main hoon manmoji!” (drifts into reverie, humming to himself and tapping his feet)

Naved, wonderingly:
“Accha! Choo mantar! There is magic in this here masala!”

Kavi, imperious: “Hot grills on a bed of cool salad? Na, I’m just not feeling it any more… these salads need to rock. I want ZINGY, I want SEXY, I want EXCITING. I want, like, fruit in my salad… give me pomegranate seeds, yaar!” (camp flounce, twirls cane).

Carl, poring over stacks of 19th-century mixology tomes: “By jove… I have it… I do believe there is a way to make a really, really great classic cocktail using our beloved Thums Up!”

All this might suggest (quite rightly) that we’re… well, a bit barmy. Unorthodox, to put it mildly. Full of crazy ideas, half-baked in the tandoor.

But then again, there’s something about the summer that inspires a desire for change. And sometimes the barmiest ideas are the best.

That’s especially true when they’re tempered with a sturdy heritage, a dash of nostalgia and a generous helping of love and care, to get things just right. So, without further ado, we introduce you to a host of new summer dishes – which are already cosying up to the old favourites on our menu.

(Click the links to see the photos on Facebook!)

At breakfast time we now serve a delicious Akuri (an Irani Cafe staple – deliciously spicy scrambled eggs) on toast – or with bacon and sausages as the Full Bombay.

We’ve created some mouthwateringly good new salads, perfect for a delicious light lunch: Paneer & Mango, Chicken & Pomegranate, or Prawn & Pomelo.

For snacking and sharing – there’s Far Far (traditional Indian snacks) and Skate Cheeks Koliwada – juicy chunks of skate, fried ‘fisherman-style’ in a spicy batter.

Bombay’s favourite comfort food – Chole Chawal – has found a home on our menu. Rather ingeniously, the Chole (spiced chickpeas) also works brilliantly stuffed in a naan bread with chutney and pickled cabbage, as a vegetarian Frankie.

We’re a little bit in love with light, summery Mahi Tikka – succulent cod fillet marinated in coriander and lime – perhaps with a side of Dishoom ‘Slaw, Kachumber or moreish, crispy, fried Okra with chef’s magic masala? 

And last but not least, some totally rocking new cocktails – an awesome Thums Up Flip, the East India Gimlet (a 19th century naval ‘health drink’!) and a gently nostalgic Thums Up Float with vanilla ice cream…

Oh, and make sure you keep an eye on Facebook for passworded goodies from the new menu…

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Thoughts from Rachael Anderson, Head of Schools at Magic Breakfast

We began working with Magic Breakfast in 2015, supporting them in their goal of ending hunger as a barrier to education in the UK. Over the years, we’ve developed lasting and loyal friendships with the incredible team and their partner schools. This month, we celebrate reaching the milestone of donating 10 million meals to hungry children in partnership with Magic Breakfast and Akshaya Patra. Magic Breakfast’s Head of Schools, Rachael Anderson, has kindly taken the time to reflect on the last six years of our work together, as well as sharing her thoughts on the profound impact the past twelve months have had.

Children sit cross legged at school

10 million meals for children

Since 2015, for every Dishoom meal you’ve enjoyed (whether in the cafés, via delivery, or as a meal kit), we’ve donated a meal to a child that might otherwise go hungry. A meal for a meal. This month, as we reached the milestone of donating 10 million meals, we had occasion to catch up with our dear friends and long-term charity partners, Magic Breakfast and Akshaya Patra. The work both charities do to end hunger as a barrier to education is simply incredible and we’re extremely proud to be able to support them and the communities they serve in the UK and India, respectively. We kindly invite you to take a moment to hear their reflections on our partnership and on the impact of the very important work they do. 

Dishoom Uttapam Stack Recipe

Uttapam are a fluffy savoury dosa, made with rice. They're usually enjoyed with savoury toppings but we particularly like ours with lashings of jaggery syrup and a thick, strained yoghurt. Chef Naved has shared his recipe for making an extra fluffy stack at home.

How to Serve the Permit Room Old-Fashioned

Our Old-Fashioned bottled cocktail takes its name from the Permit Room bar, found in every Dishoom and so named after the official term for all Bombay drinking establishments, in which, according to the Bombay Prohibition Act of 1949, only permit-holders may consume alcohol. Herein, liquor can be sold and imbibed, but only for the goodness of one’s health.

Though the doors of the Permit Room are closed for now, you can still enjoy our tipples in bottled form at home. Follow our lead to achieve the perfect pour, and transport yourself back to a cosy corner of the bar.