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      Mention grills to Chef Rishi, and he’ll begin to tell you about feasting on post-cricket kababs as a child and learning how to make marinades as a young chef. For mouthwatering memories, read on here.

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Collection

Breakfast All Day Drinks Delivery Vegan For Children Dairy Intolerance Gluten-Allergy 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.

If you wish to see the calories, please see the PDF menu.

~

View PDF menu

Breakfast

8 - 11:45am weekdays

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. 7.50

Sausage Naan Roll

Shropshire pork sausages, warmly spiced with cracked black pepper. Each sausage is finished by hand in the old-fashioned way. 7.60

Egg Naan Roll

Two fried free-range eggs with saffron-yellow, runny yolks. Warm and most gratifying. (V) 6.50

Bacon & Egg Naan Roll

8.60

Sausage & Egg Naan Roll

8.60

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. (V) 8.90

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) 6.50

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) 6.90

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) 7.50

Breakfast Lassi

A concoction of yoghurt, banana, mango and oats. Keep regular. 4.70

Lunch

12pm-5pm weekdays

Rose & Cardamom Lassi

Sweet and subtle as a perfumed love-letter. 4.40

Limca

Fizzy lemon drink. “Contains no fruit”. Indian import, mostly available. 300ml 4.50

El Convertido: Organic Verdejo, 2021, Castille

Tip-top, straw-gold wine with vibrant fruit, notes of almond and balanced acidity. (Ve) 7.70 / 21.50 / 33.00

Fresh Mint Tea

A spearmint steeper to cleanse the palate. 3.00

Masala Prawns

Each one charred slightly at the edges, succulent and simple, nothing to bamboozle. 13.50

Passionfruit Sharbat

Long and sparkling, with the fresh tang of passion fruit, lime and coriander, finished with a generous splash of soda. 4.10

Cantina Pizzolato ‘H-Hero’: Organic Rosato, NV, Veneto

Five generations of one family stand behind this easy-going rosé. Tawny pink, Merlot-led, with red-berry character and crisp acidity. 7.70 / 21.50 / 33.00

Steamed Basmati Rice

It means “the fragrant one”. (V) 3.70

Virgin Mary

Feistiness abounds, but there is no swearing. 5.50

Plain Naan

Freshly baked in the tandoor. (V) 3.50

Hajszan Neumann: Biodynamic Natural Zweigelt, 2019, Vienna

Maximum commendability. Zweigelt grapes (not unlike Pinot Noir) bring forth intense personality with shades of black cherry, acorn, hazelnut and spice. Pure and most wholesome: no fining, filtering or sulphurising. 63.00

Espresso, Single or Double

2.80 / 3.20

Oat Milk Chai

Warming comfort and satisfying spice. Made with oat milk. 3.50

Gulab Jamun

Made to Kashi-kaki's much-loved recipe. Chestnut-brown dumpling, served warm with citrus fruit ice cream, topped with pistachio. (V) 6.90

Integrale: Organic Unfiltered Frizzante Bianco, NV, Trento

Lively sparkles and a cloud of white flowers with dry grapefruit bite. Indigenous grapes of Glera, Garganega, Serprino and Pinella. 125ml / 750ml 8.90/41.00

Bhel

Cold and crunchy, light and lovely. Puffed rice, peanuts and Bombay Mix tossed with fresh pomegranate, tomato, onion, lime, tamarind, mint. (V) 5.50

Pistachio Kulfi

Creamy, proper pistachio.  (V) 4.50

Cold Spark Citra Pale Ale

Big Smoke Brew and prize-givers swear by 100% Citra. Fresh and breezy, notes of bright lemon and grapefruit. Very sensible alcohol. 3.6% 330ml 5.70

Thums Up

Bombay's favourite cola, in bottles nicely worn from recycling. Indian import, mostly available. 300ml 4.50

Sausage & Egg Naan Roll

8.60

Bella Storia Spumante, Cielo E Terra, NV, Veneto

An elegant sparkling from organic vines of Trebbiano and Garganega, grown at a trifling distance from Prosecco. Clean, crisp, balanced. 125ml / 750ml (Ve) 7.90 / 39.00

Nalli Nihari Biryani

Nihari – a famously hearty and robust dish – is synonymous with celebration. Made into a biryani, it is doubly so. Tender shank of lamb is layered with rice and caramelised onions then sealed beneath a pastry blanket. Enriched further with kaleji (chicken liver) raita and nihari gravy. 19.70

House Black Daal

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

Tanchoi Fix

The China trade turned opium, spice and silk into merchant fortune, and dressed fortunate merchant wives in best Tanchoi silk. Aged in oak, a refreshing mandarin shrub, ginger, Hayman’s gently rested gin, etc., etc., etc., dashed off with quinine and fiery Szechuan pepper. 10.90

Kejriwal

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.) (V) 8.50

Sonia's Negroni

A nod to the Italian lady. Equal parts of London Dry Gin, bitter Campari and Dishoom vermouth (macerated with vanilla, cinnamon and ginger). Bottle-aged for smooth, tawny intensity. 11.90

Kingfisher

This mild and malty easy-drinking lager is India’s choicest favourite. 4.8% 330ml / 650ml 5.10/7.90

Porridge

With oat milk and bananas. (V) 3.50

Ginger, Lemon & Honey Tea

Fresh vigour and increased joie-de-vivre. 3.00

Vegetable Samosas

Fine filo pastry, pea and potato filling warmly spiced with cinnamon, and coriander-mint chutney for dipping. (V) 5.50

Wrestler's 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

French Ambush: Viognier, 2021, Languedoc-Roussillon

Simple, elegant and pleasant, with aromas of white flowers and fresh apricot. A lover of grilled dishes and seafood. 9.50 / 24.00 / 36.00

Two pork sausages

3.70

Permit Room Old-fashioned

A muddle of Woodford Reserve Bourbon, bay leaf reduction, green tea and so on, bottle-aged for three months. Take the peg, drape the liquid over the ice and swirl briefly for strong mellow taste. 11.90

Chicken Kathi Roll & Chilli Broccoli Salad

Tender ‘makhani’ chicken, green peppers and red onion wrapped with mint chutney in soft wholewheat paratha. Served with lime-dressed Chilli Broccoli Salad.  9.90

Bollybellini

Raspberries, lychees, rose and cardamom syrup with first-class sparkling wine. Pink and pretty. 9.00

Velvette Fogg

The chai ice cream melts seductively into the coffee liqueur and vodka. Decadent and not unlike a dessert. 9.90

Luigi Tacchino Moscato D'asti, 2020, Piedmont

A matchless sparkling pudding wine to lift the spirits with charm and indlugence. Fresh, fruity and light, with a mere 5% alcohol. 150ml / 750ml 7.50 / 30.90

Parsi Omelette

A crazy-paving three-egg omelette of chopped tomato, onion, coriander, green chilli and a little cheese. Served with grilled tomato and Fire Toast. (V) 8.30

The Big Bombay

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. 13.90

Lion Stout

Glossy black pour, creamy tan froth, fragrant aromas of coffee, cacao and caramel. Award-winning, robust stout from an old-established Sri Lankan brewery. 8.8% 330ml 6.50

Naughty Chocolate Chai

The charming couplet goes a little madcap with Bourbon. 7.50

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) 13.50

Still or Sparkling Water

Shropshire spring water bottled in recycled glass by One Water, a company that funds clean water projects globally. 750ml 3.90

House Black Daal

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

Ruby Royale

The glamorous sort of drink that cannot be missed at talkie-star’s parties. Fizz of Spumante and a touch of fruit liqueur with cardamon, thyme and black pepper warmth. 9.50

Double Bacon Naan Roll

Twice the bacon. More power to you. 9.70

Road Soda New England Pale Ale

Mondo explores tropical territory. From Mosaic and Simcoe hops, plenty of oats and late-dry-hopping pours forth juicy hazy golden goodness. 4.8% 330ml 5.70

Domaine Pinchinat: Organic Rosé, 2020, Provence

Cool altitudes and herbal fields are at play in this unendingly drinkable delight. Exceptionally balanced, refreshing and elegant beyond compare. 11.30 / 30.00 / 43.00

Bacon & Egg Naan Roll

8.60

Vegan Black Pudding

3.20

Fresh Nimbu Soda

Light lemon drink to quench the thirst. Made with fresh juice, salt, sugar and soda. 3.50

Malai Kulfi

The original with a hint of caramel. (V) 4.50

EL CONVERTIDO: ORGANIC VERDEJO, 2020, CASTILLE

Tip-top, straw-gold wine with vibrant fruit, notes of almond and balanced acidity. 7.70 / 21.50 / 33.00

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) 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) 6.90

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) 9.90

Edwina's Affair

The hush-hush love triangle of gin, rose and cardamom, in a secret garden of fresh mint, strewn with candied rose petals. Light, refreshing, captivating. 9.90

Fruit & Yoghurt

Fresh seasonal fruits served with vanilla dairy yoghurt and honey, or coconut yoghurt. (V) 4.00

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) 4.90

Dishoom India Pale Ale

Delectable IPA with citrus notes, specially crafted for Dishoom by Mondo Brewing Company. 5.0% 330ml 5.90

Prawn Koliwada

Bombay's Koli (fishermen) Wada (district) recipe: a bowl of delicate, crispy morsels – perfect for chutney-dipping. (S) 8.50

Prima Alta: Pinot Grigio, 2020, Veneto

The coolness of the Dolomites is sure to marry well with your spicy food. Classic and refreshing. 7.90 / 22.50 / 34.00

Breakfast Assam

Assam is the most well-liked tea-leaf in India. Malty, brisk and bright. 3.00

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: 10.20 / 5.10

Fruit & Coconut Yoghurt

Fresh seasonal fruits topped with creamy coconut yoghurt infused with fresh vanilla pod, and served with toasted seeds. (V) 6.90

Michael Opitz 'Iris': Organic Natural Sauvignon Blanc - Pinot Gris, 2020, Weinland

An adventurous blend from Austria with hints of sherry, coconut and salty freshness. Unfiltered, hence slightly cloudy. Not your customary Sauvignon Blanc. 13.20 / 35.50 / 50.00

Aflatoon's Colada

For the blithe spirit of Parsi theatre. Pineapple and coconut-cream, a little coriander, chai syrup and lime juice. Garnished with coconut flakes. Sweet and frothy. 5.80

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

Fresh Orange

4.00

Nalli Korma

Marinated lamb shank lavished with a rich, nourishing sauce, best mopped up with accompanying khamiri roti. 19.90

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) 15.50

Mango Kulfi

Satin-smooth, sweet real mango. (V) 4.50

Garlic Naan

With minced garlic and coriander sprinkle. (V) 3.90

Bloody Mary

Made with feisty Mary-mix of Dishoom, pickled nicely with Finlandia Vodka. The crown of breakfast tipples. 9.90

Beram's Cobbler

Named in honour of the dapper Parsi vigilante and master of disguise. Sultry tropicality of citrus and pineapple meets sherry in a transcontinental crossing. 9.90

Ruby-Red Grapefruit

4.50

Cyrus Irani

Classic margarita takes a charismatic turn, named for a wayward character who sought redemption. Lime juice, Olmeca Altos Reposado tequila and turmeric-honey lassi syrup, shaken hard and strained finely into a sours glass. 9.90

Chaap Pineapple Tikka

Spiced soy kabab marinated and grilled with pineapple. A top vegetarian couplet prepared to a family recipe. (V) (S) 9.70

1948 Sour

Premier distillery of India, Amrut, was founded in the year between Independence and Bombay's Prohibition. Amrut whisky is combined with Suntory Toki for a very dry sour, with dashes of plum and egg-white foam. 9.90

The Dhoble

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. 9.20

Dishoom Chicken Tikka

A family recipe, using a marinade of sweet vinegar, not yoghurt. Laced with ginger, turmeric, garlic and green chilli. (S) 10.50

Sin Project: Natural Tempranillo, 2020, Catalonia

Affable light Spanish red with berry-cherry character and silky tannins from a fully organic family vineyard. Pairs well with spice and grilled meats. 10.70 / 29.00 / 41.00

Two vegan sausages

4.20

Tila-Foi's Very Best Masala Fish

Aunty-ji’s recipe, refined over decades with love. Two fillets of sea bream marinated in Tila-foi’s masala with ginger-garlic, black pepper, lime juice, carrom seeds and red chilli. Griddled within a banana leaf and served to share. Eat with companionable Coconut Chaas. 18.50

Jackfruit Biryani

Sturdy, savoury jackfruit and delicately saffron’d rice, potted and cooked with fresh herbs, barberries and sultanas. (V) 13.50

A Bowl of Greens

Grilled broccoli and snow peas tumbled with chilli and lime. (V) 4.70

Bhang Lassi

Traditional Holi drink, but with fresh shredded mint in place of happy-go-lucky hemp. 4.70

Granola

With cinnamon, nuts and fresh seasonal fruits. Choose from vanilla dairy yoghurt and honey, or coconut yoghurt. (V) 4.50

Sheekh Kabab

Minced lamb is marinated with green chilli, coriander and cumin, then grilled. (S) 10.50

Dishoom Chicken Tikka Roll

Spicy charred chicken, lavish salad and tomato-chilli jam. (S) 8.20

Rumless Mojito

Mint is clapped in the hands and rolled, then churned with pineapple, lime and bitter syrup. 5.70

Masala Beans

(V) 3.20

Paneer Roll

Grilled paneer tucked inside a crisped roll with onion, peppers and green leaves. Mint chutney on the side. (V) 8.20

Mattar Paneer

A steadfast, humble and delicious vegetarian curry, beloved of Bombay families. (V) 12.50

Egg Naan Roll

Two fried free-range eggs with saffron-yellow, runny yolks. Warm and most gratifying. (V) 6.50

Nalli Nihari

A robust lamb-on-the-bone stew with generous spice, for strength and protection against faintness of heart. First relished by Nawabs who then used its fortifying properties to nourish their labourers. Served with sesame-onion-seed naan. 19.50

Keema Per Eedu

A Parsi power breakfast: spicy chicken keema studded with delicate morsels of chicken liver, topped with two runny-yolked fried eggs and sali crisp-chips. Served with home-made buns. (S) 12.50

Keema Pau

A classic of Irani cafés: spiced minced lamb and peas with toasted, buttered, home-made buns. (S) 6.90

Green Tea

Grown organically on the lush Dooars garden plains between Assam and the Himalayas. Gentle, fresh and sweet. 3.00

Michael Opitz ‘Buddy Talk’: Organic Biodynamic White, 2020, Weinland

Aromatic Muskat Ottonel, Muskateller and Sauvignon Blanc grapes yield caramel, herbs, engaging fruit and softness. Modest Austrian winemaker Michael Opitz says “No tricks. Just wine.” 11.50 / 32.00 / 44.00

Sweet Uttapam Stack

Thrice stacked, lightly frilled. Not unlike a pancake. Topped with creamy shrikhand (sweet yoghurt), fresh berries, toasted coconut flakes and jaggery syrup. (V) 9.20

Salted Lassi

Creamy yoghurt, salted and gently spiced with crushed cumin. 4.40

Dahi Bhalla Chaat

Spicy and tangy yet also refreshing. Dahi (yoghurt) Bhalla (lentil dumplings) Chaat served with papdi, fresh yoghurt, green and tamarind chutney, and pomegranate seeds. Served nicely chilled.  (V) 6.50

Sober Negroni

To ensure the absence of any alcohol, the gin and chai vermouth are home-made. Fire in the throat, warmth in the belly. 7.20

Lamb Samosas

Gujarati filo (not Punjabi shortcrust) stuffed with minced lamb, onions and spices. 5.90

Mango & Fennel Lassi

First-class yoghurt-drink with mango and a sprinkling of fennel seeds. 4.40

Sausage Naan Roll

Shropshire pork sausages, warmly spiced with cracked black pepper. Each sausage is finished by hand in the old-fashioned way. 7.60

Yasmin's Fancy

Smoky affair kindled from potent mix of two coveted whiskies (Johnnie Walker Black Label and Ardbeg), spiced Dishoom Chai tincture, sweet vermouth and dashes of Bénédictine. Delicious, dramatic, intense. 11.50

Hunterwali's Julep

A valiant nod to the masked stuntwoman Fearless Nadia, notable as Hunterwali or ‘Lady of the Whip’. A Bacardí Añejo Cuatro rum do with fresh ginger, spearmint and pineapple. 9.90

Vegan Lassis

Kindly ask your server for details of our vegan lassis. 4.70

Bombay Mule

Favourite spirit of India, Johnnie Walker Black, is lengthened with chai spices, ginger beer and dashes of grapefruit bitters. Fiery, feisty, for independent spirits. 10.20

Meenakshi's Mojito

Bacardí Carta Blanca rum meets pineapple, bitters and lime, alongside the usual mint-soda affair. 9.20

Four Rashers of Bacon

3.70

Dishoom Espresso Martini

Monsooned Catuai espresso, vivified with Finlandia vodka, chilli liqueur and black walnut bitters. 9.90

A Bowl of Ice Cream

Cinnamon or Kashmiri chilli. (V) 4.50

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) 7.90

The Kohinoor Fizz

Dishoom gooseberry syrup with lime, London Dry Gin, a wash of Aperol topped off with sparkling wine. A diamond fizz cushioned with egg white. Slips down nicely with all dishes. 9.90

Dominio de Punctum Pomelado: Organic Skin-Contact White, 2020, Castille

Sauvignon Blanc with structure and rich amber colour from grape-skins. Tangerine nose, dry citrus on the palate and pleasant bitter finish. Dances nicely with spicy and buttery dishes. 9.90 / 26.00 / 38.00

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) 7.90

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. 7.50

Zintuki Sour Beer

Drink wildly different. A spicy, fruity, lemon-juicy sour ale with Champagne-like spritz. Deeply satisfying blended beer from the Wild Beer Co. 7.3% 330ml 6.90

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. 13.50

Teetotal Espresso Martini

Monsooned Catuai espresso with a touch of ginger. Nobody need know that your monsoon is dry. 7.20

Edenvale Sparkling Cuvée, S.E. Australia (Alcohol-removed)

For the table, Chardonnay and Verdelho laced together, fleeting tastes of fresh apples and fragrance of white flowers. Fine bubbles whisper and fade. Elegant celebration without inebriation. 750ml 24.00

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) 6.90

Grills

Chicken Tikka (S)

Puddings

Kulfi — A sweet creamy treat. (V) Mango (V) Pistachio (V) Malai (V)

Biryani

Jackfruit Biryani (V)

Grills

Paneer Tikka (V)

Small Plates

Pau Bhaji (S) (V) ~ Okra Fries (V) ~ Bhel (V)

Small Plates

Keema Pau (S) ~ Okra Fries (V) ~ Bhel (V)

Small Plates

Pau Bhaji (S) (V) ~ Okra Fries (V) ~ Bhel (V)

House Black Daal

A Dishoom signature dish. It is cooked over 24 hours for extra harmony. (V)

Puddings

Kulfi — A sweet creamy treat. (V) Mango (V) Pistachio (V) Malai (V)

Puddings

Kulfi — A sweet creamy treat. (V) Mango (V) Pistachio (V) Malai (V)

House Black Daal

A Dishoom signature dish. It is cooked over 24 hours for extra harmony. (V)

House Black Daal

A Dishoom signature dish. It is cooked over 24 hours for extra harmony. (V)

Biryani & Ruby Murray

Chicken Ruby ~ Jackfruit Biryani (V)

Grills

Chicken Tikka (S) ~ Lamb Sheekh Kabab (S)

House Black Daal

A Dishoom signature dish. It is cooked over 24 hours for extra harmony. (V)

Side Dishes

Naan (V) ~ Roomali Roti (V) ~ Kachumber (V) ~ Raita (V)

Biryani

Jackfruit Biryani (V)

Puddings

Kulfi — A sweet creamy treat. (V) Mango (V) Pistachio (V) Malai (V)

Biryani & Ruby Murray

Mattar Paneer ~ Jackfruit Biryani (V)

Grills

Paneer Tikka (V) ~ Gunpowder Potatoes (V)

Side Dishes

Naan (V) ~ Roomali Roti (V) ~ Kachumber (V) ~ Raita (V)

Small Plates

Keema Pau (S) ~ Okra Fries (V) ~ Bhel (V)

Side Dishes

Naan (V) ~ Roomali Roti (V) ~ Kachumber (V) ~ Raita (V)

Side Dishes

Naan (V) ~ Roomali Roti (V) ~ Kachumber (V) ~ Raita (V)

Salli Boti

This is a first-rate Parsi classic, a notable example of which is served in the inimitable Britannia & Co. Tender lamb is braised in a rich and flavoursome gravy then finished with crunchy salli crisp-chips. Served with buttered Roomali Roti. Half plate / full plate. 15.50 / 18.90

Paneer Kathi Roll & Chilli Broccoli Salad

Tempting ‘makhani’ paneer, green peppers and red onion wrapped with mint chutney in soft wholewheat paratha. Served with lime-dressed Chilli Broccoli Salad.  (V) 9.90

L.A Brewery Kombucha

First comes hops, then citrus tartness in this naturally fermented, fizzing tea-drink. Curiosity will be rewarded. 330ml 5.20

Peacock Cider

Crafted by skilled workmanship in Herefordshire. Very mellow fruitfulness, best cider apples, kissed by the maturing sun. Pairs well with feisty food. 6.70

Chilli Butter-Bhutta

Corn-on-the-cob, brushed with butter and grilled over charcoal fire. Finished with chilli, salt and lime, Chowpatty style. (V) 4.40

Murgh Malai

Chicken thigh meat is steeped overnight in garlic, ginger, coriander stems and a little cream. Still slightly pink when fully cooked. 10.50

Lamb Raan Bun

A feast for one. Juicy, slow-cooked pulled lamb, piled up in a soft bun. Served with salli crisp-chips, slaw and fried green chillies. To be eaten with the hands. 13.50

Dominio de Punctum: Organic Biodynamic Syrah, 2020, Castille

There is no mistaking the full-bodied, rich and powerful character. And yet there is velvet. 8.80 / 24.00 / 35.00

Bob ‘Short for Kate’: Organic Sauvignon Blanc, 2021, Marlborough

Melon, citrus, then white blossom. The loopy name has a story: this wine is an ode to the honesty and joie-de-vivre of late Kate (aka ‘Bob’). A richly expressive character. 11.80 / 34.00 / 47.00

The Vegan Bombay

Bountiful vegan repast. Tofu akuri, vegan sausages, vegan black pudding, grilled field mushrooms, masala beans, grilled tomato and home-made vegan buns. 13.90

Okra Fries

Fine lady's fingers for the fingers. (V) 5.70

Raita

Delicate minty yoghurt, cool as a cucumber. (V) 3.70

Black and Thunder Flip (Up)

Radical reduction of Thums Up (the Cola of India), nogged with egg, cream and unstinting Johnnie Walker Black Label. 11.50

Kachumber

A messy to-do of cucumber, onion and tomato. A little lime lifts the whole affair. (V) 4.20

Chicken Ruby

Tender chicken in a rich, silky makhani sauce. A good and proper curry redolent with spice and flavour. 13.50

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) 15.90

Breakfast Lassi

A concoction of yoghurt, banana, mango and oats. Keep regular. 4.70

Pau Bhaji

A bowl of mashed vegetables with hot, buttered, home-made buns, Chowpatty style. No food is more Bombay. (V) (S) 5.90

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) 6.50

Cheese Naan

Cheddar is melted inside. (V) 4.50

Quinde Reserve: Organic Malbec, 2020, Mendoza

Enticing rose-garden bouquet. Delectation of plum, liquorice, spice and very red fruit. Pre-eminent in mellowness and refreshment. The more you have of it, the more you desire it. 11.30 / 30.00 / 43.00

Horniman's Old-Fashioned

We use the smoked oak barrel to age best Bacardí Añejo Cuatro rum, pineapple syrup and bitters. Named for the upstanding editor of the Bombay Chronicle, fervent supporter of Indian Independence. Excessive consumption may lead to lack of censorship, inflammatory statements, and ultimately, deportation. 11.90

Marine Drive Spritz

An easy-breezy sunset tonic, lengthened with citrussy Crossip non-alcoholic spirit, Cabernet rosé grape juice and soda. Your spirits shall be lifted. 7.20

Il Folle: Organic Grillo, 2021, Sicily

Clean bright mineral intensity with citrus and honeydew hints. Local Grillo grapes are hand-picked. Name means ‘the doolally one’— but here is a serious wine at extremely moderate terms. 6.90 / 18.50 / 26.50

India Gimlet

The old-established drink devised for sailors to evade scurvy. This one shakes London Dry Gin with Rose’s lime and celery bitters. Finished with a touch of dill. 9.90

Kala Chana Salad

Hearty black chickpeas, shredded kale, crunchy capsicums dressed up with lime and chilli. Toasted almonds scattered on top. (V) 9.90

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) 7.50

Pallonji's Raspberry Soda

‘Parsi is raspberry and raspberry is Parsi!’ according to Mr. Kohinoor. 300ml 4.50

Liberty Punch

For a bold young nation: a celebratory concoction of H by Hine VSOP Cognac, Earl Grey, lime, cinnamon and cardamom. Served in a large decanter to be shared and poured – liberally – at your table. Wild abandon and excitement may ensue. As such, the Liberty Punch is only to be shared amongst a minimum of four people. 34.00

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) 3.20

Integrale: Organic Unfiltered Frizzante Rosé, NV, Trento

Peachy-pink cloudy fizz of Raboso, Marzemina, Corbinella and Turchetta. Dry fruity verve. Naturally lower in alcohol (10.5%) but mirth is likely. 125ml / 750ml 8.90/41.00

Hajszan Neumann: Biodynamic Natural Traminer, 2019, Vienna

Intense aromatic white has attained colour and power from red and yellow Traminer grape-skins. Divine grace with a twist of rose oil and tropical fruit. Never sigh when you can sing. 63.00

Hoppy Butter Punch

Dishoom IPA creamy foam cushions the lips. Then comes Johnnie Walker with a ginger-tempered sweetness and long buttery finish. Forget beer. Drink only this. 9.90

Diamond Thriller Cosmo

Named for the 1940s films which featured actress-and-star Fearless Nadia, who captivated Bombay. Classic mix of Cointreau, cranberry and Finlandia vodka with chilli and lime shrub to induce deliciousness, flamboyance and swashbuckling. 9.90

Basmati Kheer

Silky caramelised basmati rice pudding cooked nicely with vanilla-infused coconut milk, cardamom and cashews. Cooled and layered with blueberry compôte. (V) 6.50

Kala Khatta Sharbat

Kokum fruit juice, chilli, citrus and salt, stirred all together for some time and left to rest before being strained over cubed ice. 4.10

Lucky Saint

This is alcohol-removed vegan lager, born of Bavarian springs, Hallertau hops and barley-malt. Pour. Swirl. Pour again for citrus hop finish. 330ml / 0.5% 5.30

Thunderball

First, devour the popping candy, let it crackle, then enjoy the tipple: sloe gin fizz topped with Thums Up cola. You will wish to dance all through the night at Slip Disc. 9.90

Estrella Free Damm

Star lager-beer made to A. K. Damm’s original recipe of 1876 is now embracing modern-fancy brewing techniques. Behold! It is free of alcohol. Malty, with tastes of lemon and toast notes. 330ml / 0.0% 5.20

Roc d’Opale: Grenache-Merlot, 2020, Languedoc-Roussillon

Hedgerow fruit, plum and cocoa, with soft tannins. Garnet-red to behold. Fresh and agreeable with or without food. 6.90 / 18.50 / 26.50

Colaba Colada

Refreshing pineapple-coconut classic jazzed up with a little coriander, chai syrup, lime juice and two rums. A balmy delight. 9.90

Chai Punch

Lemon shrub with Johnnie Walker Black Label, Ceylon arrack, House Chai, Gosling’s dark rum and two liqueurs: one ginger, one 80% cocoa. Clear, complicated and sweet. 11.90

Watermelon Sharbat

Watermelon is muddled with spearmint and lime, then thrown over cubes of ice. 4.10

Sweet Uttapam Stack

Two pancakes topped with shrikhand (sweet yoghurt), fresh berries, coconut flakes and syrup. (V) 4.70

No-Permit Collins

Organic Indian green tea, blended with Lapsang for a touch of smokiness. Topped off with Lucky Saint 0.5% lager-beer, lemon and maple. Refreshing, complex, yet not unlike a shandy. 7.20

Chole Chawal*

An abiding favourite of Indian families everywhere, originally hailing from the Punjab. A hearty bowl of spiced chickpea curry served with basmati rice. *curry made without butter (S) 11.50

Grills

Paneer Tikka (V) ~ Gunpowder Potatoes (V)

Chole Chawal

An abiding favourite of Indian families everywhere, originally hailing from the Punjab. A hearty bowl of spiced chickpea curry served with basmati rice. (V) 11.50

Slip-Disc CD

A playful celebration of the mutual fascination between London and Bombay that began in the ‘60s – and the awesome music that came out of it! 10.00

Small Plates

Okra Fries (Ve) ~ Bhel (Ve) ~ Vegetable Samosas (Ve)

Grills

Paneer Tikka (V) ~ Chaap Pineapple Tikka (S) (V)

Ruby Murray

Chole Puri (Ve)

Vegan Raan with all the trimmings

Savoury and nicely spiced soy pieces come together with gunpowder potatoes as well as chilli sprouts tumbled with hazelnuts, all delightfully vegan, to comfort and uplift. (Ve)

Grills

Chaap Pineapple Tikka (S) (Ve)

Puddings

Kala Khatta Gola Ice (Ve) OR Basmati Kheer (Ve)

Side Dishes

Vegan Naan (Ve) ~ Kachumber (Ve) ~ Bowl of Greens (Ve) ~ Basmati Rice (Ve)

Grills

Chaap Pineapple Tikka (S)(Ve)

Ruby Murray

Chole (S) (Ve)

Puddings

Kala Khatta Gola Ice (Ve) OR Basmati Kheer (Ve)

No-Turkey Raan with all the trimmings

Savoury and nicely spiced soy pieces come together with gunpowder potatoes as well as chilli sprouts tumbled with hazelnuts to comfort and uplift. (V)

Turkey Raan with All the Trimmings

Whole turkey leg prepared in the traditional Indian raan style, cooked slowly over a day until meltingly tender. Served with Bombay-style potatoes, chilli sprouts coupled with hazelnuts, spiced cranberry chutney.

Side Dishes

(we’ll serve as many portions of sides as you like) Naan (V) ~ Roomali Roti (V) ~ Kachumber (V) ~ Raita (V)

Side Dishes

(we’ll serve as many portions of sides as you like) Vegan Naan* (Ve) ~ Kachumber (Ve) ~ A Bowl of Greens (Ve) ~ Steamed Basmati Rice (Ve) *Cooked in same tandoor as naans made with eggs and dairy

House Granola

A Dishoom recipe, handmade with toasted oats, seeds, cashews, almonds, pistachios and cinnamon. Served with fresh seasonal fruits and creamy yoghurt. Dairy or Coconut yoghurt. (V) 7.50

Chole

A hearty bowl of spiced chickpea curry sent with a little garnish to add at home. An abiding favourite of Indian families everywhere, originally hailing from the Punjab. (V) (S) 9.50

House Black Daal

A Dishoom signature dish. It is cooked over 24 hours for extra harmony. (V)

Murgh Malai

Mild, tender grilled chicken thigh. (M) 8.30

Paneer Tikka

Tasty cheese and peppers. (V) 8.30

A bowl of ice cream

Two scoops of cinnamon or Kashmiri chilli ice cream. (V) 3.90

Americano

3.50

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.

Chilli Broccoli Salad [VEGAN]

Toasted pistachios and shredded mint leaves with finest, greenest broccoli, fresh red chillies, pumpkin and sunflower seeds and dates. All is dressed up in lime and chilli. Full plate / Half plate: 9.70 / 4.90

Slip-Disc Vinyl LP

A playful celebration of the mutual fascination between London and Bombay that began in the ‘60s – and the awesome music that came out of it! 18.00

House Granola

A Dishoom recipe, handmade with toasted oats, seeds, cashews, almonds, pistachios and cinnamon. Served with fresh seasonal fruits and creamy coconut yoghurt.  (V) 7.50

Chilli Broccoli Salad

Toasted pistachios and shredded mint leaves with finest, greenest broccoli, fresh red chillies, pumpkin and sunflower seeds and dates. All is dressed up in lime and chilli. (V) (S) Full plate / Half plate: 9.70 / 4.90

Guest Roast Filter Coffee

Consult your server about our guest filter coffees – hot or iced. 2.90

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. 6.20

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 same tandoor as naans made with eggs and dairy 8.90

Prawn Moilee

Juicy prawns mingle with aromatic curry leaves, mustard seeds and coconut in this south-Indian-style curry. Mix for treasure. 14.90

Lamb Samosas

Gujarati filo (not Punjabi shortcrust) stuffed with minced lamb, onions and spices. 5.90

Gunpowder Potatoes

The seduction is in the tumble. New potatoes are smoky-grilled, broken apart, tossed with crushed aromatic seeds and green herbs. *Served without butter or raita. 6.90

Puddings

Gadbad Mitha (V) OR Kulfi (V)

Side Dishes

(we’ll serve as many portions of sides as you like) Naan (V) ~ Roomali Roti (V) ~ Kachumber (V) ~ Raita (V)

Small Plates

Okra Fries (Ve) ~ Bhel (Ve) ~ Vegetable Samosas (Ve)

Turkey Raan Biryani

A festivity of slow-cooked tender turkey leg, cranberry-studded rice and browned crispy onions, all cooked together in the Dum style. Cardamom and cinnamon warm up nicely. 12.90

Rasmalai

Soft, light milk curds flavoured with almonds, in delicate saffron-cardamom cream, beneath a crumble of pistachio. (V) 6.20

Vegan Sausage Naan Roll

A delicious sausage developed with Chef Neil Rankin. Cleverly fermented vegetables and best sausage spices to enhance the umami. (V) 8.90

Garlic Naan

With minced garlic and coriander sprinkle. (V) 3.70

The Big Bombay

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. 13.50

Cheese Naan

Cheddar is melted inside. (V) 4.20

A Bowl of Greens

Grilled broccoli and snow peas tumbled with chilli and lime. *with olive oil instead of butter (V) 4.50

Chicken Ruby

Tender chicken in a rich, silky makhani sauce. A good and proper curry redolent with spice and flavour. 12.90

Mattar Paneer

A steadfast, humble and delicious vegetarian curry, beloved of Bombay families. (V) 11.90

Bun Maska

The Irani café classic. Soft bun with butter inside, to be dipped happily into the hot chai. The simplest thing, eaten everywhere in Bombay. (V) 3.70

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. 12.90

Daura Damm

Master Brewer's damn-good, barley-malt beer. Seemingly typical with palate of malt, cedar bark and lime, but suited for coeliacs. No uncertainty. 5.4% 330ml 5.30

Café Crisps

Sprinkled with magic masala and served with lime. 2.00

Gosset: Grande Réserve Brut, NV, Champagne

Dry blend of Chardonnay, Pinot Noir and Pinot Meunier with biscuit, apple and long toasty finish. From the oldest wine-house in Champagne, the connoisseur’s choicest choice. 750ml 98.00

Roomali Roti

Soft handkerchief-thin bread, thrown, stretched and griddled to order on an upturned tawa. (V) 3.50

Grilled Mushrooms

(V) 3.00

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. 3.20

Chilli-no-butter-bhutta

Corn-on-the-cob, grilled over charcoal fire, then finished with chilli, salt and lime, Chowpatty style. *with olive oil instead of butter (V) 4.20

Roomali Roti

Soft handkerchief-thin bread, thrown, stretched and griddled to order on an upturned tawa. (V) 3.50

Spicy Lamb Chops

Two chops lie overnight in a special marinade of lime juice, warm dark spices, ginger and garlic. Untrimmed, for juiciness, and blackened by the grill. (S) 8.90

Fruit & Yoghurt

Fresh seasonal fruits topped with creamy coconut yoghurt infused with fresh vanilla pod, and served with toasted seeds. (V) 6.70

House Black Daal

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

Tandoori Roti

Wholewheat bread, delicately charred from the tandoor. (V) 3.50

Lamb Raan

A leg of lamb marinated in chilli, garlic and ginger, braised overnight with spices, then flame-grilled, sliced and presented with mint chutney and fresh baked Roomali Roti. Tender, juicy and satisfying. 22.90

Pallonji's Raspberry Soda

‘Parsi is raspberry and raspberry is Parsi!’ according to the effervescent Mr. Kohinoor. 300ml. 4.20

CHILLI BUTTER-BHUTTA (2)

Corn-on-the-cob, brushed with butter and grilled over charcoal fire. Finished with chilli, salt and lime, Chowpatty style. (V) 4.20

Kachumber

A messy to-do of cucumber, onion and tomato. A little lime lifts the whole affair. (V) 4.20

Bella Storia Spumante, Cielo E Terra, NV, Veneto

An elegant sparkling from organic vines of Trebbiano and Garganega, grown at a trifling distance from Prosecco. Clean, crisp, balanced. 150ml / 750ml (Ve) 7.70 / 37.00

Kala Chana Salad

Hearty black chickpeas, shredded kale, and crunchy capsicums dressed up with chilli. Toasted almonds scattered on top. (V) 9.50

Nalli Nihari

A robust lamb-on-the-bone stew with generous spice, for strength and protection against faintness of heart. First relished by Nawabs who then used its fortifying properties to nourish their labourers. Served with sesame-onion-seed naan. 18.50

Raita

Delicate minty yoghurt, cool as a cucumber. (V) 3.50

Fire Toast, butter & jam

(V) 2.50

Salli Boti (2)

This is a first-rate Parsi classic, a notable example of which is served in the inimitable Britannia & Co. Tender lamb is braised in a rich and flavoursome gravy then finished with crunchy salli crisp-chips. Served with buttered Roomali Roti. Half plate / full plate. 14.90 / 17.90

Jackfruit Biryani

Sturdy, savoury jackfruit and delicately saffron’d rice, potted and cooked with fresh herbs, barberries and sultanas. (V) 12.90

House Granola

A Dishoom recipe, handmade with toasted oats, seeds, cashews, almonds, pistachios and cinnamon. Served with fresh seasonal fruits, creamy coconut yoghurt and starflower honey. 7.50

Chakna

Fried lentils, spices, nuts and sev. 2

Biryani & Ruby Murray

Mattar Paneer (V) ~ Jackfruit Biryani (V)

House Chai

All things nice: warming comfort and satisfying spice. Made in the traditional way. All who have tried it, swear by it. 3.20

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) 6.90

Salli Boti

This is a first-rate Parsi classic, a notable example of which is served in the inimitable Britannia & Co. Tender lamb is braised in a rich and flavoursome gravy then finished with crunchy salli crisp-chips. Served with buttered Roomali Roti. Half plate / full plate. 14.90 / 17.90

Baileys Chai

Sip hot chai through a cushion of cool cream. A dessert-drink one can sink into, much like a sofa. 7.20

Plain Naan

Freshly baked in the tandoor. (V) 3.50

Two pork sausages

3.50

Small Plates

Pau Bhaji (S)(V) ~ Okra Fries (V) ~ Bhel (V)

Small Plates

Keema Pau (S) ~ Okra Fries (V) ~ Bhel (V)

Chole Puri

Puffed puris lie next to a hearty bowl of spiced chickpea curry, with sweet halwa alongside. Eat altogether. (V) (S)

Pepper Lamb Curry

Warming with masala spices, green chilli, red and yellow capsicums and pleasing quantities of blackpepper. (S) 14.50

Rasmalai

Soft, light milk curds flavoured with almonds, in delicate saffron-cardamom cream, beneath a crumble of pistachio. (V) 6.20

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 7.90

Chicken Roomali Roll

Roomali Roti Rolls are made with delicate ‘handkerchief’ bread. Spicy charred chicken, lavish salad and tomato chilli jam. Best eaten with the hands. 7.90

Dishoom Cookery Book

And also highly subjective guide to Bombay with map. Read it, and find yourself replete with stories and recipes to share with all who come to your table. 26.00

Mango Lassi

First-class yoghurt blended with fresh mango pulp. (V) 3.70

Domaine de Cabrials Pinot Noir, 2017, Languedoc-Roussillon

Light-hearted joy that slips down well on its own or with white meats. Admire perfumed cherry fruit, silky tannins and sustained finish. 8.70 / 24/70 / 34.00

Café crisps

Sprinkled with magic masala and served with lime. (V) 2.00

Eggs & Beans on Toast

Scrambled eggs with toasted bread and baked beans. (V) 3.90

Pitchfork Shiraz, 2016, Margaret River

Elegant complex Australian character with ripe cherry, plum fruits and chocolate influences. Its sophistication is most commendable. 10.20 / 27.40 / 39.00

Memsahib's Mess

What the Memsahibs of Malabar Hill might have served at their fancy parties. Fresh cream, crushed meringue and strawberries with rose syrup and gulkand. (V) 5.90

Gujarat Mule

Ginger beer, spices of vanilla, nutmeg, etc. etc. shaken together then poured over cubes of ice. Long and refreshing, for a temperate state. 4.90

Dishoom Slaw

A kachumber with shredded carrot, green peppers, and raisins dressed up with mint and honey. Fresh, feisty, crunchy. (V) 4.20

Luigi Bosca Reserva Malbec, 2016, Mendoza

A mouth-watering Argentine beauty of voluptuous, chocolatey, densely fruited character, with an enticing spice finish. 12.60 / 33.60 / 48.00

Dishoom Slaw

A kachumber with shredded carrot, green peppers, and raisins dressed up with mint and honey. Fresh, feisty, crunchy. (V) 4.20

Paneer Pineapple Tikka

Paneer is vegetarian first-class fare and a subtle cheese to make. Marinated then gently charred with unexpected pineapple. (V) 9.20

Cappuccino, Caffelatte or Flat White

3.50

Chocolate Chai

A charming couplet of dark chocolate and spicy chai. 3.50

Château du Cèdre Blandine le Blanc, 2017, Cotes de Gascoigne

Liveliness is derived from Ugni Blanc and Colombard grapes. Tangy lemon-peel presents immediately. Minerals are the subsequent secret of aromatic intensity. Pair with poultry. 8.20 / 21.80 / 31.00

Akuri

An Irani café staple. Three eggs, spiced, scrambled and piled up richly alongside plump, home-made buns and served with grilled tomato. (V) (S) 7.50

Sheekh Kabab

Minced lamb is marinated with green chilli, coriander and cumin, then grilled. (S) 9.90

Paneer Pineapple Tikka

Paneer is vegetarian first-class fare and a subtle cheese to make. Marinated then gently charred with unexpected pineapple. (V) 9.20

Hartenberg Riesling, 2017, Stellenbosch

Riesling grapes hand-picked at daybreak ensure most heavenly flavours. Defined lime zest with taut apple (green) succulence. Find residual sweetness quietly lingering. 11.60 / 30.80 / 44.00

Steamed Basmati Rice

It means “the fragrant one”. (V) 3.50

Cielo E Terra Merlot Ekuò, 2017, Veneto

A charitable quaff. Organic Merlot vines yield deep ruby colour, softly herbal nose and dark berry palate. 8.20 / 21.80 / 30.00

Masala Prawns

Each one charred slightly at the edges, succulent and simple, nothing to bamboozle. 12.90

Vegan Akuri

A vegan version of the Irani café spiced-scrambled egg special. Piled up richly alongside plump, home-made vegan buns and grilled tomato.  (S) 7.50

Dishoom Cookery Book

And also highly subjective guide to Bombay with map. Read it, and find yourself replete with stories and recipes to share with all who come to your table. 26.00

Akuri

Spiced-scrambled tofu piled up richly alongside plump, home-made buns and grilled tomato. Our version of the Irani café special. (V) (S)

Hake Tikka

Sustainable wild hake fillet in a subtle yoghurty marinade. 11.50

Chilli Cheese Toast

A Bombay standard. Cheddar melt with green chillies and spring onions. (V) 4.20

Vegan Sausage Naan Rolls

Freshly baked vegan naan, graced with a little vegan cheese, and chilli tomato jam, wrapped around choicest vegan sausage. Extremely satisfying. (V)

Grills

Chicken Tikka (S)

Biryani & Ruby Murray

Mattar Paneer (V) ~ Chicken Berry Britannia

Grills

Murgh Malai (M) ~ Sheekh Kabab (S)

Biryani & Ruby Murray

Mattar Paneer (V) ~ Jackfruit Biryani (V)

Soy Keema No Eedu

Behold: a vegetarian breakfast of fortitude. Spiced soy keema with runny-yolked fried eggs, salli crisp-chips and home-made, toasted buns. (V) (S)

Soy Keema No Eedu

Behold: a vegan breakfast of fortitude. Spiced soy keema with salli crisp-chips and home-made, vegan buns. (V) (S)

Soy Keema Per Eedu

Behold: a vegetarian breakfast of fortitude. Spiced soy keema beneath fried free- range eggs, crunchy sali crisp-chips and freshly toasted buns. (V) (S) 10.50

Chana Chaat Salad

A tumble of chickpeas, couscous and baby sprouts studded with fresh pomegranate and pumpkin seeds. Smooth avocado and mint chutney to the side. (M) 8.90

Soy Keema No Eedu

Behold: a vegan breakfast of fortitude. Spiced soy keema with salli crisp-chips and home-made, toasted vegan buns. (S) 10.50

Fried Green Chillies

Do not confuse with lady's fingers. Some may be fiery, some not. (S) (V) 4.20

Lanson Père et Fils, NV, Champagne

Unhesitatingly lovely blend of the best Chardonnay (35%), Pinot Noir (50%) and Meunier (15%) grapes from ten different vintages. Admire its regal golden glow, hints of stone fruit, honeydew and buttery complexity. A boon to any celebration. 150ml / 750ml 12.00 / 55.00

Filter Coffee

Hot or iced.

Bacon or Sausage Naan Rolls

Either Ramsay of Carluke’s smoked streaky bacon or award-winning Shropshire sausages wrapped in naan, freshly baked in the tandoor.

Fruit and Coconut Yoghurt

Fresh seasonal fruits topped with coconut yoghurt infused infused with fresh vanilla pods, and starflower honey. (V)

Weekend Breakfast

Everything is served in plentiful portions for guests to help themselves. 22 / 20 (with teetotal drinks)

Add Bheja

Add Bheja (lamb brain) for more taste and more power. 22.50

Keema Per Eedu

Spicy chicken keema studded with delicate morsels of chicken liver, topped with two runny-yolked fried egg and salli crisp-chips. Served with home-made buns. (S)

Chillitini

Top-notch clean sophistication. Luksusowa vodka with pomegranate, lemon juice and chilli liqueur. 8.50

Vegan Akuri

A vegan version of the Irani café spiced-scrambled-egg and piled up richly, served alongside plump, home-made vegan buns and grilled tomato. (V) (S)

— OR —

House Chai

Warming comfort and satisfying spice.

Coconut Granola

A Dishoom recipe, handmade with oats, seeds, cashews, almonds, pistachios and cinnamon, roasted in coconut oil. Served with fresh seasonal fruits, and coconut yoghurt. (V) (N)

House Granola

A Dishoom recipe, handmade with oats, seeds, cashews, almonds, pistachios and cinnamon, toasted in butter and honey (V) (N)

Fruit and Yoghurt

Fresh seasonal fruits topped with creamy yoghurt

Egg Naan Rolls

Containing fried free-range eggs with saffron-yellow, runny yolks. Warm and most gratifying. (V) (V)

Fresh Lime Soda

Light lemondrink to quench the thirst. Made to order with fresh juice, salt, sugar and soda. 2.90

Palonji Raspberry Soda

'Parsi is raspberry and raspberry is Parsi' according to the effervescent Mr Kohinoor. 3.90

Alfatoon's Colada

For the blithe spirit of Parsi theatre. Pineapple and coconut- cream, a little coriander, chai syrup, and lime juice. Garnished with coconut flakes. Sweet and frothy. (N) 5.50

Sober Martini

Sophistication neatly executed with ginger and gentian root. Gin-like bitterness and warmth. The absence of liquor is most difficult to believe. 6.50

Macchi Tikka

In Bombay, macchi can be any fish, but this is sustainable basa fillet in a subtle yoghurty marinade. 9.50

Chana Chaat Salad

A tumble of chickpeas, couscous and baby sprouts studded with fresh pomegranate and pumpkin seeds. With bun toast to the side. (V) (M) 8.90

Awadhi Lamb Biryani

The lamb is prepared with stock and spices, then layered with rice and cooked in traditional ‘dum’ style. (S) 11.90

Fried Green Chillies

Do not confuse with lady’s fingers. Some may be fiery hot, some not. (S) (V) 4.20

Awadhi Lamb Biryani

The lamb is prepared with stock and spices, then layered with rice and cooked in traditional ‘dum’ style. (S) 11.90

Dishoom Chicken Tikka

A family recipe, using a marinade of sweet vinegar, not yoghurt. Laced with ginger juice, turmeric, garlic and green chilli. (S) 8.90

Lamb Boti Kabab

Pieces of tender lamb marinated with red chilli, garlic and ginger. A top-notch Bademiya-style classic. 10.20

Dry Old-Fashioned

Smoked demerara, orange bitters, cayenne and orange peel. Fire in the throat, warmth in the belly. But no need of alcohol! 6.50

Guest Beers & Ciders

Consult your server for guest beers and ciders.

Lamb Boti Kabab

Pieces of tender lamb marinated with red chilli, garlic and ginger. A top-notch Bademiya-style classic. 10.20

Virtuous Tulsi Sour

In our solicitude and zeal for abstemious guests, this peaty Whisky Sour has no whisky, nor any other spirit. Note the warming aromas of ginger, lemon, holy basil and secret botanicals. 6.50

Pallonji‘s Raspberry Cola

‘Parsi is raspberry and raspberry is Parsi!’ according to the effervescent Mr. Kohinoor. 3.90

Roomali Rolls

Chicken Roomali Roll

Roomali Roti Rolls are made with delicate ‘handkerchief’ bread. Spicy charred chicken, lavish salad and tomato chilli jam. Best eaten with the hands. 7.90

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 7.90

Biryani

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. 13.50

Jackfruit Biryani

Sturdy, savoury jackfruit and delicately saffron’d rice, potted and cooked with fresh herbs, barberries and sultanas. (V) 12.90

Ruby Murray and Daal

Chicken Ruby

Tender chicken in a rich, silky makhani sauce. A good and proper curry redolent with spice and flavour. 13.50

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) 15.50

Mattar Paneer

A steadfast, humble and delicious vegetarian curry, beloved of Bombay families. (V) 12.50

House Black Daal

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

Salad

Chilli Broccoli Salad

Toasted pistachios and shredded mint leaves with finest, greenest broccoli, fresh red chillies, pumpkin and sunflower seeds and dates. All is dressed up in lime and chilli. (V) (S) Full plate / Half plate: 9.70 / 4.90

Small plates

Keema Pau

A classic of Irani cafés: spiced minced lamb and peas with toasted, buttered, home-made buns. (S) 6.90

Pau Bhaji

A bowl of mashed vegetables with hot, buttered, home-made buns, Chowpatty style. No food is more Bombay. (V) (S) 5.90

Side Orders

Kachumber

A messy to-do of cucumber, onion and tomato. A little lime lifts the whole affair. (V) 4.20

Raita

Delicate minty yoghurt, cool as a cucumber. (V) 3.50

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) 3.50

Steamed Basmati Rice

It means “the fragrant one”. (V) 3.70

Drinks

Mango & Fennel Lassi

First-class yoghurt-drink with mango and a sprinkling of fennel seeds. 4.40

Rose & Cardamom Lassi

Sweet and subtle as a perfumed love-letter. 4.40

Salted Lassi

Creamy yoghurt, salted and gently spiced with crushed cumin. 4.40

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. 3.20

Americano

3.50

Cappuccino, Caffelatte or Flat White

3.50

Guest Roast Filter Coffee

Consult your server about our guest filter coffees – hot or iced. 2.90