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All Welcome
All Welcome
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.
8 - 11:45am weekdays
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. 8.70
Shropshire pork sausages, warmly spiced with cracked black pepper. Each sausage is finished by hand in the old-fashioned way. 9.20
Two fried Cornish free-range eggs with saffron-orange, runny yolks. Warm and most gratifying. (V) 8.20
10.50
10.50
Named for Koolar & Co.’s wrestler-sized portions. Smoked streaky bacon, peppery pork sausages and runny-yolked egg. Grapple with it. 11.90
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) 10.50
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) 7.50
Fresh seasonal fruits topped with creamy yoghurt infused with fresh vanilla pod. Choose from dairy yoghurt drizzled with starflower honey, or coconut yoghurt. (V) 8.20
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) 8.50
A concoction of yoghurt, banana, mango and oats. Keep regular. 5.20
Roomali Roti Rolls are made with delicate ‘handkerchief’ bread. Spicy charred chicken, lavish salad and tomato chilli jam. Best eaten with the hands. 9.90
Grilled paneer tucked inside a crisped roll with onion, peppers and green leaves. Mint chutney on the side. (V) 9.90
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
Sturdy, savoury jackfruit and delicately saffron’d rice, potted and cooked with fresh herbs, barberries and sultanas. (V) 15.50
Tender chicken in a rich, silky makhani sauce. A good and proper curry redolent with spice and flavour. 14.90
Finest mutton marinated in red chilli, ginger and garlic, then cooked with black peppercorns and whole spices. Robust, spicy and tender. (S) 16.90
A steadfast, humble and delicious vegetarian curry, beloved of Bombay families. (V) 13.90
A Dishoom signature dish – dark, rich, deeply flavoured. It is cooked over 24 hours for extra harmony. (V) 8.90
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
A classic of Irani cafés: spiced minced lamb and peas with toasted, buttered, home-made buns. (S) 7.90
A bowl of mashed vegetables with hot, buttered, home-made buns, Chowpatty style. No food is more Bombay. (V) (S) 6.90
A messy to-do of cucumber, onion and tomato. A little lime lifts the whole affair. (V) 4.20
Delicate minty yoghurt, cool as a cucumber. (V) 3.50
Freshly baked in the tandoor. (V) 3.50
With minced garlic and coriander sprinkle. (V) 4.20
Wholewheat bread, delicately charred from the tandoor. (V) 4.20
It means “the fragrant one”. (V) 4.20
First-class yoghurt-drink with mango and a sprinkling of fennel seeds. 5.20
Sweet and subtle as a perfumed love-letter. 5.20
Creamy yoghurt, salted and gently spiced with crushed cumin. 5.20
All things nice: warming comfort and satisfying spice. Made the traditional way, or with oat milk. All who have tried it, swear by it. 3.90
3.90
Consult your server about our finest grade guest filter coffees – hot or iced. 3.50
4.50
5.20