Expert guidance from our chief Daru-walla, for the perfect way to serve for our Permit Room Old-Fashioned bottled cocktail at home. Continue reading
For those who are more comfortable at home, we are very glad to offer hot food (and other sundries) for local delivery... Find out more
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.)
A crazy-paving three-egg omelette of chopped tomato, onion, coriander, green chilli and a little cheese. Served with grilled tomato and Fire Toast.
An Irani café staple. Three eggs, spiced, scrambled and piled up richly alongside plump, home-made buns and served with grilled tomato.
Your plate will be laden with abundant akuri, char-striped smoked streaky bacon from Ramsay of Carluke, peppery Shropshire pork sausages, masala beans, grilled field mushrooms, grilled tomato and buttered, home-made buns. Too good.
Bountiful vegan repast. Abundant tofu akuri, vegan sausages, vegan black pudding, grilled field mushrooms, masala beans, grilled tomato and home-made vegan buns.
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.
Twice the bacon.
Named for Koolar & Co.’s wrestler-sized portions. Smoked streaky bacon, peppery pork sausages and runny-yolked egg. Grapple with it.
Award-winning Shropshire pork sausages, warmly spiced with cracked black pepper. Each sausage is made by hand in the old-fashioned way.
Two fried free-range eggs with saffron-yellow, runny yolks. Warm and most gratifying.
A delicious sausage developed with Chef Neil Rankin. Cleverly fermented vegetables and best sausage spices will enhance your umami.
Organic porridge oats cooked with oat milk, banana and sweet Medjool dates. A never-ending portion: if you wish for more, you need only ask.
Fresh seasonal fruits topped with creamy yoghurt infused with fresh vanilla pod, and starflower honey.
Dairy or Coconut yoghurt.
A Dishoom recipe, handmade with oats, seeds, cashews, almonds, pistachios and cinnamon, toasted in butter. Served with fresh seasonal fruits, creamy vanilla yoghurt and starflower honey. Dairy or coconut yoghurt.
The Irani café classic. Brioche bun with butter inside, to be dipped into your spicy chai. The simplest thing, eaten everywhere in Bombay.
Thrice-stacked, lightly-frilled pancakes. Topped with creamy shrikhand, fresh berries, toasted coconut flakes and jaggery syrup.
An elegant sparkling from organic vines of Trebbiano and Garganega, grown at a trifling distance from Prosecco. Clean, crisp, balanced. Charitable giving also. 150ml/750ml
7.70 / 37.00
A concoction of yoghurt, banana, mango and oats. Keep regular.
Made with feisty Mary-mix of Dishoom, pickled nicely with Luksusowa Vodka. The crown of breakfast tipples.
Feistiness abounds, but there is no swearing.
A refreshing cocktail, named for the notorious party-pooping Assistant Commissioner of Police of Bombay, Vasant Dhoble. Fresh orange and lemon juice, Luksusowa vodka, jaggery, and a dash of orange bitters, served over cubed ice.
Monsooned Catuai espresso, vivified with Luksusowa vodka, chilli liqueur, black walnut bitters and crema.
With Dishoom’s totally teetotal secret spirit essence. Nobody will know that your monsoon is dry.
Our bacon is supplied by Ramsay of Carluke. Our sausages are from Maynard’s Farms. All egg dishes are made with Clarence Court Eggs.
(V) Suitable for vegetarians (S) Spicy
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.)
Arabica beans from a single estate in Sunticoppa, Karnataka, are bared on wood to the monsoon winds, then blended with Brazilian Catuai. A rich, aromatic coffee with soft acidity and pleasant spicy notes. Roasted by Union Hand-Roasted Coffee.
2.70 / 2.90
All things nice: warming comfort and satisfying spice. Made in the proper way, or with oat milk. All who have tried it are swearing by it.
A charming couplet of dark chocolate and spicy chai.
Assam is the most well-liked tea-leaf in India. Malty, brisk and bright.
A spearmint steeper to cleanse the palate.
Fresh vigour and increased joie de vivre
Consult your server kindly about our guest filter coffees. Hot or iced.