All Day

Breakfast All Day Drinks Takeaway Vegan For Children Dairy Intolerance Gluten-Allergy Group Feasts Christmas Feasts

Served from 12.00pm every day

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Small Plates

Khichia & Chundo

A fine, crispy snack, not unlike papad. Dip happily in the spiced chutney made to an old family recipe. Made from dependable apple, not fickle mango. (V) 2.90

Lamb Samosas

Gujarati filo (not Punjabi shortcrust) stuffed with minced lamb, onions and spices. 5.20

Vegetable Samosas

Fine filo pastry, pea and potato filling warmly spiced with cinnamon and cloves. (V) 4.20

Chilli Cheese Toast

A Bombay standard. Cheddar melt with green chillies and spring onions. (V) 4.20

Okra Fries

Fine lady's fingers for fingers. (V) 4.70

Pau Bhaji

A bowl of mashed vegetables with hot, buttered, home-made bun, Chowpatty Beach style. No food is more Bombay. (V) (S) 4.90

Keema Pau

A classic of Irani cafés: spiced minced lamb and peas with a toasted, buttered home-made bun. (S) 5.90

Vada Pau

Bombay's version of London's Chip Butty. Sprinkle the red 'hillbilly' ghati masala to taste. (V) (S) 4.20

Bhel

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

Chilli Chicken

Some Irani cafés now aim to please with Indo-Chinese fare. A plate of crispy garlic-ginger-soy-chilli-chicken is now a café staple. (S) 6.20

Prawn Koliwada

Bombay's Koli (fishermen) Wada (district) recipe: a bowl of delicate, crispy morsels – perfect for chutney-dipping. (S) 6.70

Grills

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.

Murgh Malai

Chicken thigh meat is steeped overnight in garlic, ginger, coriander stems and a little cream. Still slightly pink when fully cooked. (M) 8.90

Dishoom Chicken Tikka

A family recipe, using a marinade of sweet vinegar, not yoghurt. Laced with ginger juice, turmeric, garlic and green chilli. (S) 8.90

Paneer Pineapple Tikka

Paneer is vegetarian first-class fare and a subtle cheese to make. Marinated then gently charred with unexpected pineapple. (V) 8.70

Gunpowder Potatoes

The seduction is in the tumble. Potatoes with brown skins, smoky-grilled, broken apart, tossed with butter, crushed aromatic seeds and green herbs. (V) (M) 6.90

Sheekh Kabab

Minced lamb is marinated with green chilli, coriander and cumin, then grilled. (S) 8.90

Spicy Lamb Chops

They lie overnight in a special marinade of lime juice, warm dark spices, ginger and garlic. Blackened by the grill. Untrimmed for juiciness. (S) 4.30 (per chop)

Lamb Boti Kabab

Pieces of tender lamb marinated with red chilli, garlic and ginger. A top-notch Bademiya-style classic. 10.20

Masala Prawns

Each one charred slightly at the edges, succulent and simple, nothing to bamboozle. 12.50

Hake Tikka

Sustainable wild hake fillet in a subtle yoghurty marinade. 11.50

Ruby Murray

Mattar Paneer

A steadfast and humble vegetarian curry, the sort that can be found in any good Indian roadside restaurant. (V) 9.90

Chicken Ruby

Tender chicken in a rich silky ‘makhani’ sauce. A good and proper curry redolent with spice and flavour. 10.90

Chole Puri

Puffed puris lay next to a hearty bowl of spiced chickpea curry, with sweet halwa alongside. Eat altogether. (V) (S) 10.50

House Black Daal

A Dishoom signature dish — dark, rich, deeply flavoured. It is cooked over 24 hours for extra harmony. (V) 6.50

Biryani

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.

Chicken Berry Britannia

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. 10.90

Jackfruit Biryani

Delicious savoury jackfruit and delicately saffron'd rice, potted and cooked with mint, coriander and sultanas. (V) 10.90

Awadhi Lamb Biryani

The lamb is prepared with stock and spices, then layered with rice and cooked in traditional ‘dum’ style. (S) 11.90

Salad Plates

Chilli Broccoli Salad

Toasted pistachios and shredded mint leaves with finest, greenest broccoli, fresh red chillies, pumpkin seeds, dates and honey. All is dressed up in lime and chilli. (S) (N) (V) 9.50

Chana Chaat Salad

A tumble of chickpeas, couscous and baby sprouts studded with fresh pomegranate and pumpkin seeds. With bun toast to the side. (V) (M) 8.90

Bread & Rice

All breads are made by hand and baked to order.

Plain Naan

Freshly baked in the tandoor. (V) 2.90

Garlic Naan

With minced garlic and coriander sprinkle. (V) 3.50

Cheese Naan

Cheddar is melted inside. (V) 3.90

Roomali Roti

Soft handkerchief-thin bread, thrown, stretched and griddled to order on an upturned tawa. (V) 3.20

Steamed Basmati Rice

It means “the fragrant one”. (V) 3.20

Veg Side Dishes

First-class greens and other delectables.

Fried Green Chillies

Do not confuse with lady’s fingers. Some may be fiery hot, some not. (S) (V) 4.20

A Bowl of Greens

Grilled broccoli, snow peas and kale tumbled with chilli and lime. (V) 3.90

Buttered corn-on-the-cob

Grilled over charcoal fire, then finished with butter, chilli, salt and lime, Chowpatty beach style. (V) 3.90

Kachumber

The name refers to beating someone up nicely — a messy to-do of cucumber, onion and tomato. (V) 3.50

Dishoom Slaw

A kachumber with shredded carrot, green peppers, and raisins dressed up with mint and honey. Fresh, feisty, crunchy. (V) 3.70

Raita

Delicate minty yoghurt, cool as the cucumber. (V) 3.20

Roomali Rolls

Roomali Roti Rolls are made with delicate ‘handkerchief’ bread, baked and filled to order from late morning until late at night. Best eaten with the hands.

Paneer Roll

Grilled Indian cheese with green leaves and mint chutney on the side. (V) 7.90

Dishoom Chicken Tikka Roll

Spicy charred chicken, lavish salad and tomato chilli jam. (S) 7.90

Puddings

Gulab Jamun

So very good that it might rival Ma’s or perhaps even Nani’s. Chestnut-brown dumpling, served warm with citrus fruit ice cream.  (V) (N) 6.20

Basmati Kheer

Silky caramelised basmati rice pudding cooked nicely with vanilla-infused coconut milk, cardamom and cashews. Cooled and layered with blueberry compôte. (V) (N) 5.90

Dishoom Chocolate Pudding

Melting-in-the-middle chocolate pudding served with a scoop of Kashmiri chilli ice cream. You will not want to share. (V) 6.90

Kala Khatta Gola Ice

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) 3.70

A Bowl of Ice Cream

Cinnamon or Kashmiri Chilli. (V) 3.90

Kulfi

A sweet creamy treat. To say “kulfi jam gai” is to say “I’m feeling very cold!”

Mango Kulfi

Satin-smooth, sweet real mango. (V) 3.70

Pistachio Kulfi

Creamy, proper pistachio.  (V) (N) 3.70

Malai Kulfi

The original with a hint of caramel. (V) 3.70

Food will be dishoomed to your table as it is prepared.

(S) Spicy (M) Mild (V) Suitable for vegetarians (N) Contains nut ingredients

Other dishes are made without nuts, but may contain traces. Dishes marked (V) may contain eggs. We make every effort to avoid cross-contamination, but sadly can’t guarantee dishes and drinks are allergen-free.

If you have any food allergies or dietary requirements please let us know. Vegan, gluten and dairy-allergy menus are available.

An optional service charge of 12.5% will be added to your bill. Every penny of this is shared between the team in this restaurant. (Service charge is entirely optional. If you feel the service is in any way lacking, you need only ask, and the charge will be removed.)