सभी का स्वागत
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.
If you wish to see the calories, please see the PDF menu.
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View PDF menu8 - 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. 7.70
Shropshire pork sausages, warmly spiced with cracked black pepper. Each sausage is finished by hand in the old-fashioned way. 7.90
Two fried Cornish free-range eggs with saffron-orange, runny yolks. Warm and most gratifying. (V) 6.70
8.90
8.90
Named for Koolar & Co.’s wrestler-sized portions. Smoked streaky bacon, peppery pork sausages and runny-yolked egg. Grapple with it. 10.90
A delicious sausage developed with Chef Neil Rankin. Cleverly fermented vegetables and best sausage spices to enhance the umami. (V) 9.20
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) 6.70
Fresh seasonal fruits topped with creamy yoghurt infused with fresh vanilla pod. Choose from dairy yoghurt drizzled with starflower honey, or coconut yoghurt. (V) 7.10
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
A concoction of yoghurt, banana, mango and oats. Keep regular. 4.80
12pm-5pm weekdays
Mattar Paneer (V) ~ Chicken Berry Britannia
(we’ll serve as many portions of sides as you like) Naan (V) ~ Roomali Roti (V) ~ Kachumber (V) ~ Raita (V)
Murgh Malai ~ Sheekh Kabab
Keema Pau (S) ~ Okra Fries (V) ~ Bhel (V)
Paneer Tikka (V) ~ Gunpowder Potatoes (V)
(we’ll serve as many portions of sides as you like) Tandori Roti (Ve) ~ Roomali Roti (Ve) ~ Kachumber (Ve) ~ Kala Chana Salad (Ve) ~ Steamed Basmati Rice (Ve)
Mince Pie Kulfi (V)
Kulfi (V)
Pau Bhaji (S)(V) ~ Okra Fries (V) ~ Bhel (V)
Savoury and nicely spiced soy pieces come together with chilli sprouts tumbled with hazelnuts, all delightfully vegan, to comfort and uplift. (Ve)
Vegan Chaap Pineapple Tikka (Ve) ~ Vegan Gunpowder Potatoes (Ve)
Chole (S) (Ve)
Murgh Malai ~ Gunpowder Potatoes (V)
Vegan Chaap Pineapple Tikka (Ve) ~ Vegan Gunpowder Potatoes (Ve)
Savoury and nicely spiced soy pieces come together with chilli sprouts tumbled with hazelnuts to comfort and uplift. (V)
Whole turkey leg prepared in the traditional Indian raan style, cooked slowly over a day until meltingly tender. Served with chilli sprouts coupled with hazelnuts, spiced cranberry chutney.
Mattar Paneer (V) ~ Jackfruit Biryani (V)
(we’ll serve as many portions of sides as you like) Tandori Roti (Ve) ~ Roomali Roti (Ve) ~ Kachumber (Ve) ~ Kala Chana Salad (Ve) ~ Steamed Basmati Rice (Ve)
Paneer Tikka (V) ~ Gunpowder Potatoes (V)
Vegan Pau Bhaji (Ve) ~ Okra Fries (Ve) ~ Bhel (Ve)
Pau Bhaji (S)(V) ~ Okra Fries (V) ~ Bhel (V)
(we’ll serve as many portions of sides as you like) Naan (V) ~ Roomali Roti (V) ~ Kachumber (V) ~ Raita (V)
Kala Khatta Gola Ice (Ve) OR Basmati Kheer (Ve)
Vegan Pau Bhaji (Ve) ~ Okra Fries (Ve) ~ Bhel (Ve)
Sweet and subtle as a perfumed love-letter. 4.50
The charming couplet goes a little madcap with Bourbon. 7.70
Chickpeas sing with high spice and surprise black tea, with puffed puris and sweet halwa alongside. Much drama but absolute harmony. (V) (S) 13.70
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. 9.70
Twice the bacon. More power to you. 9.90
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 5.90
Cool altitudes and herbal fields are at play in this unendingly drinkable delight. Exceptionally balanced, refreshing and elegant beyond compare. 11.60 / 31.00 / 44.00
8.90
3.50
Light lemon drink to quench the thirst. Made with fresh juice, salt, sugar and soda. 3.60
The original with a hint of caramel. (V) 4.70
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. Best when shared. 22.90
Fizzy lemon drink. “Contains no fruit”. Indian import, mostly available. 300ml 4.60
Tip-top, straw-gold wine with vibrant fruit, notes of almond and balanced acidity. (Ve) 7.90 / 22.00 / 34.00
A spearmint steeper to cleanse the palate. 3.10
Each one charred slightly at the edges, succulent and simple, nothing to bamboozle. 13.70
Long and sparkling, with the fresh tang of passion fruit, lime and coriander, finished with a generous splash of soda. 4.20
Five generations of one family stand behind this easy-going rosé. Tawny pink, Merlot-led, with red-berry character and crisp acidity. 8.40 / 24.00 / 34.00
It means “the fragrant one”. (V) 3.90
Feistiness abounds, but there is no swearing. 5.70
Sprinkled with magic masala and served with lime. 2.90
Bombay's Koli (fishermen) Wada (district) recipe: a bowl of delicate, crispy morsels – perfect for chutney-dipping. (S) 8.70
The coolness of the Dolomites is sure to marry well with your spicy food. Classic and refreshing. 7.90 / 22.00 / 34.00
An abiding favourite of Indian families everywhere, originally hailing from the Punjab. A hearty bowl of spiced chickpea curry served with basmati rice. (V) 11.70
Assam is the most well-liked tea-leaf in India. Malty, brisk and bright. 3.10
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: 10.50 / 5.50
Fresh seasonal fruits topped with creamy coconut yoghurt infused with fresh vanilla pod, and served with toasted seeds. (V) 7.10
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 100.00
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. 5.90
4.10
Marinated lamb shank lavished with a rich, nourishing sauce, ideally mopped up with accompanying Khamiri Roti. Best when shared. 19.90
Finest mutton marinated in red chilli, ginger and garlic, then cooked with black peppercorns and whole spices. Robust, spicy and tender. (S) 15.70
8.90
An elegant sparkling from organic vines of Trebbiano and Garganega, grown at a trifling distance from Prosecco. Clean, crisp, balanced. 125ml / 750ml (Ve) 8.20 / 40.00
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. Best when shared. 19.70
A Dishoom signature dish – dark, rich, deeply flavoured. It is cooked over 24 hours for extra harmony. (V) 7.90
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. 64.00
2.90 / 3.30
(V) 2.90
Warming comfort and satisfying spice. Made with oat milk. 3.70
Sweet, cooling mess of fresh cream, crushed meringue and strawberries with rose syrup and gulkhand. (V) 6.90
Lively sparkles and a cloud of white flowers with dry grapefruit bite. Indigenous grapes of Glera, Garganega, Serprino and Pinella. 125ml / 750ml 8.90/42.00
Cold and crunchy, light and lovely. Puffed rice, peanuts and Bombay Mix tossed with fresh pomegranate, tomato, onion, lime, tamarind, mint. (V) 5.70
Creamy, proper pistachio. (V) 4.70
Mild, tender grilled chicken thigh. (M) 8.50
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 5.90
Bombay's favourite cola, in bottles nicely worn from recycling. Indian import, mostly available. 300ml 4.60
Fresh seasonal fruits topped with creamy yoghurt infused with fresh vanilla pod. Choose from dairy yoghurt drizzled with starflower honey, or coconut yoghurt. (V) 7.10
Fresh seasonal fruits served with vanilla dairy yoghurt and honey, or coconut yoghurt. (V) 4.10
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 5.90
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) 5.20
Satin-smooth, sweet real mango. (V) 4.70
4.60
Spiced soy kabab marinated and grilled with pineapple. A top vegetarian couplet prepared to a family recipe. (V) (S) 9.90
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. 9.40
A family recipe, using a marinade of sweet vinegar, not yoghurt. Laced with ginger, turmeric, garlic and green chilli. (S) 10.70
Affable light Spanish red with berry-cherry character and silky tannins from a fully organic family vineyard. Pairs well with spice and grilled meats. 10.90 / 30.00 / 42.00
Warming with masala spices, green chilli, red and yellow capsicums and pleasing quantities of blackpepper. (S) 14.80
4.30
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. Best when shared. 18.90
Sturdy, savoury jackfruit and delicately saffron’d rice, potted and cooked with fresh herbs, barberries and sultanas. (V) 13.90
Grilled broccoli and snow peas tumbled with chilli and lime. (V) 4.90
Traditional Holi drink, but with fresh shredded mint in place of happy-go-lucky hemp. 4.80
With cinnamon, nuts and fresh seasonal fruits. Choose from vanilla dairy yoghurt and honey, or coconut yoghurt. (V) 4.60
A matchless sparkling pudding wine to lift the spirits with charm and indlugence. Fresh, fruity and light, with a mere 5% alcohol. 150ml / 750ml 7.90 / 33.00
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) 8.50
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 6.70
Consult your server about our finest grade guest filter coffees – hot or iced. 3.00
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) 8.70
An Irani café staple. Three eggs, spiced, scrambled and piled up richly alongside plump, home-made buns and served with grilled tomato. (V) (S) 7.90
(V) 3.30
A nod to the Italian Fiat 1100 made on Indian soil – the iconic Bombay taxi. Dark, rich, silken Indian cocoa and sweet pears soaked overnight in bitter Campari, vermouth and dry citrus gin. Scarlet-hued attraction with chocolate garnish. 12.50
All things nice: warming comfort and satisfying spice. Made the traditional way, or with oat milk. All who have tried it, swear by it. 3.50
Scrambled eggs with toasted bread and baked beans. (V) 4.00
Soft handkerchief-thin bread, thrown, stretched and griddled to order on an upturned tawa. (V) 3.90
With oat milk and bananas. (V) 3.60
Fresh vigour and increased joie-de-vivre. 3.10
Fine filo pastry, pea and potato filling warmly spiced with cinnamon, and coriander-mint chutney for dipping. (V) 5.70
Simple, elegant and pleasant, with aromas of white flowers and fresh apricot. A lover of grilled dishes and seafood. 9.50 / 25.00 / 37.00
3.90
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. 12.50
Raspberries, lychees, rose and cardamom syrup with first-class sparkling wine. Pink and pretty. 9.20
A delicious sausage developed with Chef Neil Rankin. Cleverly fermented vegetables and best sausage spices to enhance the umami. (V) 9.20
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. 11.90
Kindly ask your server for details of our vegan lassis. 4.80
Favourite spirit of India, Johnnie Walker Black, is lengthened with chai spices, ginger beer and dashes of grapefruit bitters. Fiery, feisty, for independent spirits. 10.50
Spicy charred chicken, lavish salad and tomato-chilli jam. (S) 8.50
Mint is clapped in the hands and rolled, then churned with pineapple, lime and bitter syrup. 5.90
(V) 3.30
Grilled paneer tucked inside a crisped roll with onion, peppers and green leaves. Mint chutney on the side. (V) 8.50
A steadfast, humble and delicious vegetarian curry, beloved of Bombay families. (V) 12.70
Two fried Cornish free-range eggs with saffron-orange, runny yolks. Warm and most gratifying. (V) 6.70
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. Best when shared. 19.70
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) 12.90
A classic of Irani cafés: spiced minced lamb and peas with toasted, buttered, home-made buns. (S) 7.10
Grown organically on the lush Dooars garden plains between Assam and the Himalayas. Gentle, fresh and sweet. 3.10
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.” 11.70 / 34.00 / 45.00
Thrice stacked, lightly frilled. Not unlike a pancake. Topped with creamy shrikhand (sweet yoghurt), fresh berries, toasted coconut flakes and jaggery syrup. (V) 9.40
Creamy yoghurt, salted and gently spiced with crushed cumin. 4.50
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) 6.70
To ensure the absence of any alcohol, the gin and chai vermouth are home-made. Fire in the throat, warmth in the belly. 7.50
First-class yoghurt-drink with mango and a sprinkling of fennel seeds. 4.50
Shropshire pork sausages, warmly spiced with cracked black pepper. Each sausage is finished by hand in the old-fashioned way. 7.90
There is no mistaking the full-bodied, rich and powerful character. And yet there is velvet. 8.90 / 25.00 / 36.00
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. 11.90 / 35.00 / 47.50
Fine lady's fingers for the fingers. (V) 5.90
Delicate minty yoghurt, cool as a cucumber. (V) 3.90
Radical reduction of Thums Up (the Cola of India), nogged with egg, cream and unstinting Johnnie Walker Black Label. 11.90
A messy to-do of cucumber, onion and tomato. A little lime lifts the whole affair. (V) 4.50
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) 3.50
A nostalgia for Bombayites. Green chillies, capsicum and garlic in cheddar melt on white sliced loaf. With or without chillies. (V) (S) 5.50
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 8.90/42.00
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. 64.00
Kokum and Johnnie Walker meet on a sultry summer night in Bombay. Dishoom cashew-cardamom syrup and coconut milk create a delicious mood. Slightly sweet with hints of vanilla, pleasurably intoxicating. 12.50
Silky caramelised basmati rice pudding cooked nicely with vanilla-infused coconut milk, cardamom and cashews. Cooled and layered with blueberry compôte. (V) 6.90
Kokum fruit juice, chilli, citrus and salt, stirred all together for some time and left to rest before being strained over cubed ice. 4.20
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% 5.50
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% 5.40
Hedgerow fruit, plum and cocoa, with soft tannins. Garnet-red to behold. Fresh and agreeable with or without food. 6.90 / 18.90 / 26.90
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. 12.50
Watermelon is muddled with spearmint and lime, then thrown over cubes of ice. 4.20
Two pancakes topped with shrikhand (sweet yoghurt), fresh berries, coconut flakes and syrup. (V) 4.90
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. 7.50
Tender chicken in a rich, silky makhani sauce. A good and proper curry redolent with spice and flavour. 13.70
A vegan version of the Irani café spiced-scrambled egg special. Piled up richly alongside plump, home-made vegan buns and grilled tomato. (S) 7.90
A concoction of yoghurt, banana, mango and oats. Keep regular. 4.80
A bowl of mashed vegetables with hot, buttered, home-made buns, Chowpatty style. No food is more Bombay. (V) (S) 6.10
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) 6.70
Cheddar is melted inside. (V) 4.70
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. 11.50 / 30.00 / 44.00
An easy-breezy sunset tonic, lengthened with citrussy Crossip non-alcoholic spirit, Cabernet rosé grape juice and soda. Your spirits shall be lifted. 7.50
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 / 18.90 / 26.90
‘Parsi is raspberry and raspberry is Parsi!’ according to Mr. Kohinoor. 300ml 4.60
Fried lentils, spices, nuts and sev. 2.90
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. 36.00
Minced lamb is marinated with green chilli, coriander and cumin, then grilled. (S) 10.70
Bacardí Carta Blanca rum meets pineapple, bitters and lime, alongside the usual mint-soda affair. 9.90
3.90
Cinnamon or Kashmiri chilli. (V) 4.70
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 / 27.00 / 39.00
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. 7.70
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. 13.90
Monsooned Catuai espresso with a touch of ginger. Nobody need know that your monsoon is dry. 7.50
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 25.00
The seduction is in the tumble. New potatoes are smoky-grilled, broken apart, tossed with butter, crushed aromatic seeds and green herbs. (V) 7.50
Tasty cheese and peppers. (V) 8.50
First comes hops, then citrus tartness in this naturally fermented, fizzing tea-drink. Curiosity will be rewarded. 330ml 5.40
Crafted by skilled workmanship in Herefordshire. Very mellow fruitfulness, best cider apples, kissed by the maturing sun. Pairs well with feisty food. 6.90
Corn-on-the-cob, brushed with butter and grilled over charcoal fire. Finished with chilli, salt and lime, Chowpatty style. (V) 4.50
Chicken thigh meat is steeped overnight in garlic, ginger, coriander stems and a little cream. Slightly pink when fully cooked. 10.70
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. 13.90
Freshly baked in the tandoor. (V) 3.50
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
This mild and malty easy-drinking lager is India’s choicest favourite. 4.8% 330ml / 650ml 5.10/7.90
Named for Koolar & Co.’s wrestler-sized portions. Smoked streaky bacon, peppery pork sausages and runny-yolked egg. Grapple with it. 10.90
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
The chai ice cream melts seductively into the coffee liqueur and vodka. Decadent and not unlike a dessert. 9.90
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
Shropshire spring water bottled in recycled glass by One Water, a company that funds clean water projects globally. 750ml 3.90
A Dishoom signature dish – dark, rich, deeply flavoured. It is cooked over 24 hours for extra harmony. (V) 7.50
Tip-top, straw-gold wine with vibrant fruit, notes of almond and balanced acidity. 7.70 / 21.50 / 33.00
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
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
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
Delectable IPA with citrus notes, specially crafted for Dishoom by Mondo Brewing Company. 5.0% 330ml 5.90
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
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
With minced garlic and coriander sprinkle. (V) 3.90
Made with feisty Mary-mix of Dishoom, pickled nicely with Finlandia Vodka. The crown of breakfast tipples. 9.90
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
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
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
Gujarati filo (not Punjabi shortcrust) stuffed with minced lamb, onions and spices. 5.90
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
Monsooned Catuai espresso, vivified with Finlandia vodka, chilli liqueur and black walnut bitters. 9.90
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
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
Melting-in-the-middle chocolate pudding served with a scoop of Kashmiri chilli ice cream. You will not want to share. (V) 7.90
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 Tikka (S)
Kulfi — A sweet creamy treat. (V) Mango (V) Pistachio (V) Malai (V)
Jackfruit Biryani (V)
Paneer Tikka (V)
Pau Bhaji (S) (V) ~ Okra Fries (V) ~ Bhel (V)
Keema Pau (S) ~ Okra Fries (V) ~ Bhel (V)
Pau Bhaji (S) (V) ~ Okra Fries (V) ~ Bhel (V)
A Dishoom signature dish. It is cooked over 24 hours for extra harmony. (V)
Kulfi — A sweet creamy treat. (V) Mango (V) Pistachio (V) Malai (V)
Kulfi — A sweet creamy treat. (V) Mango (V) Pistachio (V) Malai (V)
A Dishoom signature dish. It is cooked over 24 hours for extra harmony. (V)
A Dishoom signature dish. It is cooked over 24 hours for extra harmony. (V)
Chicken Ruby ~ Jackfruit Biryani (V)
Chicken Tikka (S) ~ Lamb Sheekh Kabab (S)
A Dishoom signature dish. It is cooked over 24 hours for extra harmony. (V)
Naan (V) ~ Roomali Roti (V) ~ Kachumber (V) ~ Raita (V)
Jackfruit Biryani (V)
Kulfi — A sweet creamy treat. (V) Mango (V) Pistachio (V) Malai (V)
Mattar Paneer ~ Jackfruit Biryani (V)
Paneer Tikka (V) ~ Gunpowder Potatoes (V)
Naan (V) ~ Roomali Roti (V) ~ Kachumber (V) ~ Raita (V)
Keema Pau (S) ~ Okra Fries (V) ~ Bhel (V)
Naan (V) ~ Roomali Roti (V) ~ Kachumber (V) ~ Raita (V)
Naan (V) ~ Roomali Roti (V) ~ Kachumber (V) ~ Raita (V)
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
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
Bountiful vegan repast. Tofu akuri, vegan sausages, vegan black pudding, grilled field mushrooms, masala beans, grilled tomato and home-made vegan buns. 13.90
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
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
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
Hearty black chickpeas, shredded kale, crunchy capsicums dressed up with lime and chilli. Toasted almonds scattered on top. (V) 9.90
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
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
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
Refreshing pineapple-coconut classic jazzed up with a little coriander, chai syrup, lime juice and two rums. A balmy delight. 9.90
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
Paneer Tikka (V) ~ Gunpowder Potatoes (V)
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
Okra Fries (Ve) ~ Bhel (Ve) ~ Vegetable Samosas (Ve)
Chole Puri (Ve)
Kala Khatta Gola Ice (Ve) OR Basmati Kheer (Ve)
Vegan Naan (Ve) ~ Kachumber (Ve) ~ Bowl of Greens (Ve) ~ Basmati Rice (Ve)
Chaap Pineapple Tikka (S)(Ve)
Chole (S) (Ve)
Kala Khatta Gola Ice (Ve) OR Basmati Kheer (Ve)
(we’ll serve as many portions of sides as you like) Naan (V) ~ Roomali Roti (V) ~ Kachumber (V) ~ Raita (V)
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
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
A Dishoom signature dish. It is cooked over 24 hours for extra harmony. (V)
Two scoops of cinnamon or Kashmiri chilli ice cream. (V) 3.90
3.50
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.
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
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
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
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
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
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
Juicy prawns mingle with aromatic curry leaves, mustard seeds and coconut in this south-Indian-style curry. Mix for treasure. 14.90
Gujarati filo (not Punjabi shortcrust) stuffed with minced lamb, onions and spices. 5.90
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
(we’ll serve as many portions of sides as you like) Naan (V) ~ Roomali Roti (V) ~ Kachumber (V) ~ Raita (V)
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
Soft, light milk curds flavoured with almonds, in delicate saffron-cardamom cream, beneath a crumble of pistachio. (V) 6.20
With minced garlic and coriander sprinkle. (V) 3.70
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
Cheddar is melted inside. (V) 4.20
Grilled broccoli and snow peas tumbled with chilli and lime. *with olive oil instead of butter (V) 4.50
Tender chicken in a rich, silky makhani sauce. A good and proper curry redolent with spice and flavour. 12.90
A steadfast, humble and delicious vegetarian curry, beloved of Bombay families. (V) 11.90
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
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
Soft handkerchief-thin bread, thrown, stretched and griddled to order on an upturned tawa. (V) 3.50
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
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
Fresh seasonal fruits topped with creamy coconut yoghurt infused with fresh vanilla pod, and served with toasted seeds. (V) 6.70
A Dishoom signature dish — dark, rich, deeply flavoured. It is cooked over 24 hours for extra harmony. (V) 7.50
Wholewheat bread, delicately charred from the tandoor. (V) 3.50
‘Parsi is raspberry and raspberry is Parsi!’ according to the effervescent Mr. Kohinoor. 300ml. 4.20
Corn-on-the-cob, brushed with butter and grilled over charcoal fire. Finished with chilli, salt and lime, Chowpatty style. (V) 4.20
A messy to-do of cucumber, onion and tomato. A little lime lifts the whole affair. (V) 4.20
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
Hearty black chickpeas, shredded kale, and crunchy capsicums dressed up with chilli. Toasted almonds scattered on top. (V) 9.50
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
Delicate minty yoghurt, cool as a cucumber. (V) 3.50
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
Sturdy, savoury jackfruit and delicately saffron’d rice, potted and cooked with fresh herbs, barberries and sultanas. (V) 12.90
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
Mattar Paneer (V) ~ Jackfruit Biryani (V)
All things nice: warming comfort and satisfying spice. Made in the traditional way. All who have tried it, swear by it. 3.20
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
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
Sip hot chai through a cushion of cool cream. A dessert-drink one can sink into, much like a sofa. 7.20
Freshly baked in the tandoor. (V) 3.50
3.50
Pau Bhaji (S)(V) ~ Okra Fries (V) ~ Bhel (V)
Puffed puris lie next to a hearty bowl of spiced chickpea curry, with sweet halwa alongside. Eat altogether. (V) (S)
Soft, light milk curds flavoured with almonds, in delicate saffron-cardamom cream, beneath a crumble of pistachio. (V) 6.20
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
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
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
First-class yoghurt blended with fresh mango pulp. (V) 3.70
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
Sprinkled with magic masala and served with lime. (V) 2.00
Elegant complex Australian character with ripe cherry, plum fruits and chocolate influences. Its sophistication is most commendable. 10.20 / 27.40 / 39.00
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
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
A kachumber with shredded carrot, green peppers, and raisins dressed up with mint and honey. Fresh, feisty, crunchy. (V) 4.20
A mouth-watering Argentine beauty of voluptuous, chocolatey, densely fruited character, with an enticing spice finish. 12.60 / 33.60 / 48.00
A kachumber with shredded carrot, green peppers, and raisins dressed up with mint and honey. Fresh, feisty, crunchy. (V) 4.20
Paneer is vegetarian first-class fare and a subtle cheese to make. Marinated then gently charred with unexpected pineapple. (V) 9.20
3.50
A charming couplet of dark chocolate and spicy chai. 3.50
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
Minced lamb is marinated with green chilli, coriander and cumin, then grilled. (S) 9.90
Paneer is vegetarian first-class fare and a subtle cheese to make. Marinated then gently charred with unexpected pineapple. (V) 9.20
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
It means “the fragrant one”. (V) 3.50
A charitable quaff. Organic Merlot vines yield deep ruby colour, softly herbal nose and dark berry palate. 8.20 / 21.80 / 30.00
Each one charred slightly at the edges, succulent and simple, nothing to bamboozle. 12.90
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
Spiced-scrambled tofu piled up richly alongside plump, home-made buns and grilled tomato. Our version of the Irani café special. (V) (S)
Sustainable wild hake fillet in a subtle yoghurty marinade. 11.50
A Bombay standard. Cheddar melt with green chillies and spring onions. (V) 4.20
Freshly baked vegan naan, graced with a little vegan cheese, and chilli tomato jam, wrapped around choicest vegan sausage. Extremely satisfying. (V)
Chicken Tikka (S)
Mattar Paneer (V) ~ Chicken Berry Britannia
Mattar Paneer (V) ~ Jackfruit Biryani (V)
Behold: a vegetarian breakfast of fortitude. Spiced soy keema with runny-yolked fried eggs, salli crisp-chips and home-made, toasted buns. (V) (S)
Behold: a vegan breakfast of fortitude. Spiced soy keema with salli crisp-chips and home-made, vegan buns. (V) (S)
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
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
Behold: a vegan breakfast of fortitude. Spiced soy keema with salli crisp-chips and home-made, toasted vegan buns. (S) 10.50
Do not confuse with lady's fingers. Some may be fiery, some not. (S) (V) 4.20
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
Hot or iced.
Either Ramsay of Carluke’s smoked streaky bacon or award-winning Shropshire sausages wrapped in naan, freshly baked in the tandoor.
Fresh seasonal fruits topped with coconut yoghurt infused infused with fresh vanilla pods, and starflower honey. (V)
Everything is served in plentiful portions for guests to help themselves. 22 / 20 (with teetotal drinks)
Add Bheja (lamb brain) for more taste and more power. 22.50
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)
Top-notch clean sophistication. Luksusowa vodka with pomegranate, lemon juice and chilli liqueur. 8.50
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)
Warming comfort and satisfying spice.
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)
A Dishoom recipe, handmade with oats, seeds, cashews, almonds, pistachios and cinnamon, toasted in butter and honey (V) (N)
Fresh seasonal fruits topped with creamy yoghurt
Containing fried free-range eggs with saffron-yellow, runny yolks. Warm and most gratifying. (V) (V)
Light lemondrink to quench the thirst. Made to order with fresh juice, salt, sugar and soda. 2.90
'Parsi is raspberry and raspberry is Parsi' according to the effervescent Mr Kohinoor. 3.90
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
Sophistication neatly executed with ginger and gentian root. Gin-like bitterness and warmth. The absence of liquor is most difficult to believe. 6.50
In Bombay, macchi can be any fish, but this is sustainable basa fillet in a subtle yoghurty marinade. 9.50
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
The lamb is prepared with stock and spices, then layered with rice and cooked in traditional ‘dum’ style. (S) 11.90
Do not confuse with lady’s fingers. Some may be fiery hot, some not. (S) (V) 4.20
The lamb is prepared with stock and spices, then layered with rice and cooked in traditional ‘dum’ style. (S) 11.90
A family recipe, using a marinade of sweet vinegar, not yoghurt. Laced with ginger juice, turmeric, garlic and green chilli. (S) 8.90
Pieces of tender lamb marinated with red chilli, garlic and ginger. A top-notch Bademiya-style classic. 10.20
Smoked demerara, orange bitters, cayenne and orange peel. Fire in the throat, warmth in the belly. But no need of alcohol! 6.50
Consult your server for guest beers and ciders.
Pieces of tender lamb marinated with red chilli, garlic and ginger. A top-notch Bademiya-style classic. 10.20
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
‘Parsi is raspberry and raspberry is Parsi!’ according to the effervescent Mr. Kohinoor. 3.90
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
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
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. 13.90
Sturdy, savoury jackfruit and delicately saffron’d rice, potted and cooked with fresh herbs, barberries and sultanas. (V) 12.90
Tender chicken in a rich, silky makhani sauce. A good and proper curry redolent with spice and flavour. 13.70
Finest mutton marinated in red chilli, ginger and garlic, then cooked with black peppercorns and whole spices. Robust, spicy and tender. (S) 15.70
A steadfast, humble and delicious vegetarian curry, beloved of Bombay families. (V) 12.70
A Dishoom signature dish – dark, rich, deeply flavoured. It is cooked over 24 hours for extra harmony. (V) 7.90
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
A classic of Irani cafés: spiced minced lamb and peas with toasted, buttered, home-made buns. (S) 7.10
A bowl of mashed vegetables with hot, buttered, home-made buns, Chowpatty style. No food is more Bombay. (V) (S) 6.10
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) 3.90
Wholewheat bread, delicately charred from the tandoor. (V) 3.50
It means “the fragrant one”. (V) 3.90
First-class yoghurt-drink with mango and a sprinkling of fennel seeds. 4.50
Sweet and subtle as a perfumed love-letter. 4.50
Creamy yoghurt, salted and gently spiced with crushed cumin. 4.50
All things nice: warming comfort and satisfying spice. Made the traditional way, or with oat milk. All who have tried it, swear by it. 3.50
3.50
3.50
Consult your server about our finest grade guest filter coffees – hot or iced. 3.00