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.
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.
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 modern favourite of the Willingdon Club in Tardeo, reputedly named for the member who kept asking for the dish, since he was not allowed eggs at home. (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. 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 in the traditional Ayrshire way and then smoked over applewood and beechwood chips. A Dishoom signature dish, and deserving of all its accolades.
Twice the bacon. More power to you.
Named for Koolar & Co.’s wrestler-sized portions. Smoked streaky bacon, peppery pork sausages and runny-yolked egg. Grapple with it.
Shropshire pork sausages, warmly spiced with cracked black pepper. Each sausage is finished by hand in the old-fashioned way.
Two fried Cornish free-range eggs with saffron-orange, runny yolks. Warm and most gratifying.
A delicious sausage developed with Chef Neil Rankin. Cleverly fermented vegetables and best sausage spices to enhance the umami. *cooked in the same tandoor as naans made with eggs and dairy
Organic porridge oats cooked with oat milk, banana and sweet Medjool dates. If you wish for more, you need only ask – this is a bottomless portion.
Fresh seasonal fruits topped with creamy yoghurt infused with fresh vanilla pod. Choose from dairy yoghurt drizzled with starflower honey, or coconut yoghurt.
A Dishoom recipe, handmade with toasted oats, seeds, cashews, almonds, pistachios and cinnamon. Served with fresh seasonal fruits and dairy vanilla yoghurt with starflower honey, or creamy coconut yoghurt.
The Irani café classic. Soft bun with butter inside, to be dipped happily into the hot chai. The simplest thing, eaten everywhere in Bombay.
Thrice stacked, lightly frilled. Not unlike a pancake. Topped with creamy shrikhand (sweet yoghurt), 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. 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 Finlandia Vodka. The crown of breakfast tipples.
Feistiness abounds, but there is no swearing.
A refreshingly discreet breakfast cocktail, named for the notorious Assistant Commissioner of Police of Bombay. Fresh orange and lemon juice conceal vodka, jaggery and a dash of orange bitters, served over cubed ice.
Monsooned Catuai espresso, vivified with Finlandia vodka, chilli liqueur and black walnut bitters.
Monsooned Catuai espresso with a touch of ginger. Nobody need 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.
3.50 / 3.90
All things nice: warming comfort and satisfying spice. Made the traditional way, or with oat milk. All who have tried it, swear 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 about our finest grade guest filter coffees – hot or iced.