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      Chicken Berry Britannia Biryani Recipe

      Our homage to Britannia’s chicken berry pulao, prepared in the kacchi style, in which marinated raw meat goes into the pot, to be cooked at the same time as the rice. Read on.

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      How does one create a space where people can truly connect over food? We recently discussed them with Creative Director, Kirthanaa Naidu when we invited her to create a first-class tablescape in our Canary Wharf café. Read on.

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All Day

Breakfast All Day Drinks Delivery Vegan For Children Dairy Intolerance Gluten Intolerance Group Feasts Collection

Served from 12.00pm every day. If you wish to see the calories, please see the PDF menu.

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At Lunch, And Later

Satisfyingly agreeable dishes for lunch, or perhaps part of a feast to share at supper-time.

Vada Pau

Much loved, humble and unifying Bombay street staple. Hot potato vada, crunchy titbits and chutneys, tucked inside a soft home-made bun. Sprinkle the red spicy masala to taste. (V) (S) 5.90

Chilli Broccoli Salad

A bowl of toasted pistachios and shredded mint leaves with finest, greenest broccoli, fresh red chillies, pumpkin and sunflower seeds, dates, lime and honey. (V) (S) Full plate / Half plate: 11.90 / 6.50

Kala Chana Salad

Hearty black chickpeas, shredded kale, crunchy capsicums dressed up with lime and chilli. Toasted almonds scattered on top. (V) 10.90

Chole Puri

Chickpeas sing with high spice and surprise black tea, with puffed puris and sweet halwa alongside. Much drama but absolute harmony. (V) (S) 14.90

Roomali Rolls

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

Paneer Roll

Grilled paneer tucked inside a crisped roll with onion, peppers and green leaves. Mint chutney on the side. (V) 9.90

Dishoom Chicken Tikka Roll

Spicy charred chicken, lavish salad and tomato-chilli jam. (S) 9.90

Small Plates

Khichia & Chundo

A fine, crispy snack, not unlike papad. Dip happily in the spiced chutney, made to an old family recipe with dependable apple, not fickle mango. (V) 3.90

Lamb Samosas

Gujarati filo (not Punjabi shortcrust) stuffed with minced lamb, onions and spices. 6.70

Vegetable Samosas

Fine filo pastry, pea and potato filling warmly spiced with cinnamon, and coriander-mint chutney for dipping. (V) 5.90

Okra Fries

Fine lady's fingers for the fingers. (V) 6.50

Pau Bhaji

A bowl of mashed vegetables with hot, buttered, home-made buns, Chowpatty style. No food is more Bombay. (V) (S) 6.90

Chilli Cheese Toast

A nostalgia for Bombayites. Green chillies, capsicum and garlic in cheddar melt on white sliced loaf. (V) (S) 6.20

Keema Pau

A classic of Irani cafés: spiced minced lamb and peas with toasted, buttered, home-made buns. (S) 7.90

Vada Pau

Much loved, humble and unifying Bombay street staple. Hot potato vada, crunchy titbits and chutneys, tucked inside a soft home-made bun. Sprinkle the red spicy masala to taste. (V) (S) 5.90

Dishoom House Chaat

Warm-cold, sweet-tangy, moreish. Golden-fried sweet potato covered with cool yoghurt, pomegranate, beetroot, radish and carrot. Tamarind drizzle and green chutney lift it nicely. (V) 7.90

Bhel

Cold and crunchy, light and lovely. Puffed rice, peanuts and Bombay Mix tossed with fresh pomegranate, tomato, onion, lime, tamarind, mint. (V) 6.20

Chilli Chicken

Some Irani cafés now aim to please with Indo-Chinese fare. A plate of crispy garlic-ginger-soy-chilli-chicken is a modern café staple. (S) 8.70

Prawn Koliwada

Bombay's Koli (fishermen) Wada (district) recipe: a bowl of delicate, crispy morsels – perfect for chutney-dipping. (S) 9.50

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. Slightly pink when fully cooked. 11.90

Dishoom Chicken Tikka

A family recipe, using a marinade of sweet vinegar, not yoghurt. Laced with ginger, turmeric, garlic and green chilli. (S) 11.90

Paneer Tikka

A cheese with a soft and forgiving nature that picks up flavours wonderfully. Marinated with green herbs then gently charred with peppers. (V) 11.50

Chaap Pineapple Tikka

Spiced soy kabab marinated and grilled with pineapple. A top vegetarian couplet prepared to a family recipe. (V) (S) 11.50

Gunpowder Potatoes

The seduction is in the tumble. New potatoes are smoky-grilled, broken apart, tossed with butter, crushed aromatic seeds and green herbs. (V) 8.90

Sheekh Kabab

Minced lamb is marinated with green chilli, coriander and cumin, then grilled. (S) 11.90

Spicy Lamb Chops

Two chops of generous proportions. They lie overnight in a special marinade of lime juice, warm dark spices, ginger and garlic. Served pink, for juiciness, and blackened by the grill. (S) 17.50

Masala Prawns

Each one charred slightly at the edges, succulent and simple, nothing to bamboozle. 15.50

Ruby Murray

House Black Daal

A Dishoom signature dish — dark, rich, deeply flavoured. It is cooked over 24 hours for extra harmony. (V) 7.50

Mattar Paneer

A steadfast, humble and delicious vegetarian curry, beloved of Bombay families. (V) 13.90

Chicken Ruby

Tender chicken in a rich, silky makhani sauce. A good and proper curry redolent with spice and flavour. 14.90

Mutton Pepper Fry

Finest mutton marinated in red chilli, ginger and garlic, then cooked with black peppercorns and whole spices. Robust, spicy and tender. (S) 16.90

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. 15.50

Jackfruit Biryani

Sturdy, savoury jackfruit and delicately saffron’d rice, potted and cooked with fresh herbs, barberries and sultanas. (V) 15.50

Veg. Side Dishes

First-class greens and other delectables.

A Bowl of Greens

Grilled broccoli and snow peas tumbled with chilli and lime. (V) 5.70

Chilli Butter-Bhutta

Corn-on-the-cob, brushed with butter and grilled over charcoal fire. Finished with chilli, salt and lime, Chowpatty style. (V) 4.90

Kachumber

A messy to-do of cucumber, onion and tomato. A little lime lifts the whole affair. (V) 4.90

Raita

Delicate minty yoghurt, cool as a cucumber. (V) 4.20

Chilli Broccoli Salad

A bowl of toasted pistachios and shredded mint leaves with finest, greenest broccoli, fresh red chillies, pumpkin and sunflower seeds, dates, lime and honey. (V) (S) Full plate / Half plate: 11.90 / 6.50

Bread & Rice

All breads are made by hand and baked to order.

Plain Naan

Freshly baked in the tandoor. (V) 3.90

Garlic Naan

With minced garlic and coriander sprinkle. (V) 4.20

Cheese Naan

Cheddar is melted inside. (V) 5.20

Roomali Roti

Soft handkerchief-thin bread, thrown, stretched and griddled to order on an upturned tawa. (V) 4.20

Tandoori Roti

Wholewheat bread, delicately charred from the tandoor. (V) 4.20

Steamed Basmati Rice

It means “the fragrant one”. (V) 4.20

Puddings

Gulab Jamun

Made to Kashi-kaki's much-loved recipe. Chestnut-brown dumpling, served warm with citrus fruit ice cream, topped with pistachio. (V) 7.50

Basmati Kheer

Silky caramelised basmati rice pudding cooked nicely with vanilla-infused coconut milk, cardamom and cashews. Cooled and layered with blueberry compôte. (V) 7.50

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) 8.90

Kala Khatta Gola Ice

Fluffy ice flakes steeped in kokum fruit syrup, blueberries, chilli, lime and black salt. To the uninitiated, the first spoonful may surprise. The second is captivating. (V) 3.90

A Bowl of Ice Cream

Cinnamon or Kashmiri chilli. (V) 5.50

Velvette Fogg

The chai ice cream melts seductively into the coffee liqueur and vodka. Decadent and not unlike a dessert. 11.20

Kulfi

Sweet creamy treat with memories of golden Chowpatty sunsets. To say “kulfi jam gai” is to say “I’m feeling very cold!”

Mango Kulfi

Satin-smooth, sweet real mango. (V) 5.50

Pistachio Kulfi

Creamy, proper pistachio.  (V) 5.50

Malai Kulfi

The original with a hint of caramel. (V) 5.50

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

(S) Spicy (V) Suitable for vegetarians.

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-intolerance menus are available. Allergens may be found here.

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.)