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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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      Dishoom Canary Wharf is now open

      With greatest delight, we are beyond excited to share that our brand-new, most fine and gorgeous Dishoom Canary Wharf is officially open! Read on here.

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Collection

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

We are very glad to be able to offer you the following dishes and drinks for takeaway collection. All enjoyable at office or home from breakfast-time until 5pm.

Kindly visit or phone ahead to order. Unfortunately we cannot serve any items not included in this list for takeaway, as they need to be eaten direct from the kitchen.

View PDF menu

Breakfast

8am –11.45am weekday

Bacon Naan Roll

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. 7.90

Sausage Naan Roll

Shropshire pork sausages, warmly spiced with cracked black pepper. Each sausage is finished by hand in the old-fashioned way. 8.20

Egg Naan Roll

Two fried Cornish free-range eggs with saffron-orange, runny yolks. Warm and most gratifying. (V) 7.20

Bacon & Egg Naan Roll

9.20

Sausage & Egg Naan Roll

9.20

Bacon, Sausage & Egg Naan Roll

Named for Koolar & Co.’s wrestler-sized portions. Smoked streaky bacon, peppery pork sausages and runny-yolked egg. Grapple with it. 10.90

Vegan Sausage Naan Roll

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 (V) 9.50

Date & Banana Porridge

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. (V) 6.90

Fruit & Yoghurt

Fresh seasonal fruits topped with creamy yoghurt infused with fresh vanilla pod. Choose from dairy yoghurt drizzled with starflower honey, or coconut yoghurt. (V) 7.50

House Granola

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. (V) 7.90

Breakfast Lassi

A concoction of yoghurt, banana, mango and oats. Keep regular. 4.90

Lunch

12pm – 5pm weekdays

Biryani

Jackfruit Biryani

Sturdy, savoury jackfruit and delicately saffron’d rice, potted and cooked with fresh herbs, barberries and sultanas. (V) 14.20

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. 14.20

Ruby & Daal

Chicken Ruby

Tender chicken in a rich, silky makhani sauce. A good and proper curry redolent with spice and flavour. 13.90

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) 16.20

Mattar Paneer

A steadfast, humble and delicious vegetarian curry, beloved of Bombay families. (V) 12.90

House Black Daal

A Dishoom signature dish – dark, rich, deeply flavoured. It is cooked over 24 hours for extra harmony. (V) 8.50

Salad

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: 10.90 / 5.70

Roomali Rotis

Dishoom Chicken Tikka Roll

Roomali Roti Rolls are made with delicate ‘handkerchief’ bread. Spicy charred chicken, lavish salad and tomato chilli jam. Best eaten with the hands. 8.90

Paneer Roomali Roll

Roomali Roti Rolls are made with delicate ‘handkerchief’ bread. Grilled Indian cheese with green leaves and mint chutney on the side. Best eaten with the hands. V 8.90

Small Plates

Keema Pau

A classic of Irani cafés: spiced minced lamb and peas with toasted, buttered, home-made buns. (S) 7.50

Pau Bhaji

A bowl of mashed vegetables with hot, buttered, home-made buns, Chowpatty style. No food is more Bombay. (V) (S) 6.20

Side Orders

Kachumber

A messy to-do of cucumber, onion and tomato. A little lime lifts the whole affair. (V) 4.70

Raita

Delicate minty yoghurt, cool as a cucumber. (V) 3.90

Plain Naan

Freshly baked in the tandoor. (V) 3.50

Garlic Naan

With minced garlic and coriander sprinkle. (V) 3.90

Tandoori Roti

Wholewheat bread, delicately charred from the tandoor. (V) 3.70

Steamed Basmati Rice

It means “the fragrant one”. (V) 3.90

Drinks

House Chai

All things nice: warming comfort and satisfying spice. Made the traditional way, or with oat milk. All who have tried it, swear by it. 3.70

Lassi

Mango & Fennel Lassi

First-class yoghurt-drink with mango and a sprinkling of fennel seeds. 4.70

Rose & Cardamom Lassi

Sweet and subtle as a perfumed love-letter. 4.70

Salted Lassi

Creamy yoghurt, salted and gently spiced with crushed cumin. 4.70

Coffee

Coffees

Espresso, Single or Double … … … 2.70 / 2.90 Cappucino, Caffelatte or Flat White … … 3.50 Americano … … … … … … … … … … 3.50 Kindly ask your server for oat milk.