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.
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View PDF menu8 - 11:45am weekdays
Ramsay of Carluke’s smoked streaky bacon is matured for two weeks and smoked overnight in the traditional fashion. A Dishoom signature dish, and deserving of all its accolades. 7.20
Award-winning Shropshire pork sausages, warmly spiced with cracked black pepper. Each sausage is made by hand in the old-fashioned way. 7.20
Two fried free-range eggs with saffron-yellow, runny yolks. Warm and most gratifying. (V) 6.20
8.20
8.20
Named for Koolar & Co.’s wrestler-sized portions. Smoked streaky bacon, peppery pork sausages and runny-yolked egg. Grapple with it. 10.50
A delicious sausage developed with Chef Neil Rankin. Cleverly fermented vegetables and best sausage spices to enhance the umami. (V) 8.90
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. (V) 6.20
Fresh seasonal fruits topped with creamy yoghurt infused with fresh vanilla pod, and starflower honey. Dairy or Coconut yoghurt. (V) 6.70
A Dishoom recipe, handmade with toasted oats, seeds, cashews, almonds, pistachios and cinnamon. Served with fresh seasonal fruits, creamy vanilla yoghurt and starflower honey. Dairy or Coconut yoghurt. (V) 7.50
A concoction of yoghurt, banana, mango and oats. Keep regular. 4.50
12pm-5pm weekdays
Paneer Tikka (V) ~ Chaap Pineapple Tikka (V)
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.
Savoury and nicely spiced soy pieces come together with gunpowder potatoes and winter greens to comfort and uplift. (V)
(we’ll serve as many portions of sides as you like) Naan (V) ~ Roomali Roti (V) ~ Chilli Sprouts (V) ~ Kachumber (V) ~ Raita (V)
(we’ll serve as many portions of sides as you like) Naan (V) ~ Roomali Roti (V) ~ Chilli Sprouts (V) ~ Kachumber (V) ~ Raita (V)
Gadbad Mitha (V) — A proud centrepiece pudding. Cinnamon ice cream bobs in deep deliciousness of fresh mango, bananas, grapes, blackberry and apple. Liberally bedded in vanilla sponge, mango purée and custard and cream. ~ Kulfi (V) — A sweet frozen treat. Creamy Malai, proper Pistachio, or sweet real Mango.
With minced garlic and coriander sprinkle. (V) 3.70
Named for Koolar & Co.’s wrestler-sized portions. Smoked streaky bacon, peppery pork sausages and runny-yolked egg. Grapple with it. 10.50
Simple, elegant and pleasant, with aromas of white flowers and fresh apricot. A lover of grilled dishes and seafood. 9.00 / 23.80 / 34.00
3.50
A muddle of Woodford Reserve Bourbon, bayleaf 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. 11.50
Raspberries, lychees, rose and cardamom liqueur with first-class sparkling wine. Pink and pretty. 8.90
A delicious sausage developed with Chef Neil Rankin. Cleverly fermented vegetables and best sausage spices to enhance the umami. (V) 8.90
The chai ice cream melts seductively into the coffee liqueur and vodka. Decadent and not unlike a dessert. 9.50
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. 10.90
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. 9.50
Kindly ask your server for details of our vegan lassis. (N) 4.50
Favourite spirit of India, Johnnie Walker Black, is lengthened with chai spices, ginger beer and dashes of grapefruit bitters. Fiery, feisty, for independent spirits. 9.90
Bacardi Carta Blanca rum meets pineapple, bitters and lime, alongside the usual mint-soda affair. 8.90
3.50
With minced garlic and coriander sprinkle. (V) 3.70
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. 9.70
Monsooned Catuai espresso, vivified with Finlandia vodka, chilli liqueur, and black walnut bitters. 9.70
Cinnamon or Kashmiri chilli. (V) 4.20
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) 7.50
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. 9.50
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
Made with feisty Mary-mix of Dishoom, pickled nicely with Finlandia Vodka. The crown of breakfast tipples. 9.50
Named in honour of the dapper Parsi vigilante and master of disguise. Sultry tropicality of citrus and pineapple meets Solera sherry in a transcontinental crossing. 9.50
Grilled broccoli and snow peas tumbled with chilli and lime. *with olive oil instead of butter (V) 4.50
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. 9.50
Spiced soy kabab marinated and grilled with pineapple. A top vegetarian couplet prepared to a family recipe. (V) (S) 9.20
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 bitters and egg-white foam. 9.50
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. 8.90
A family recipe, using a marinade of sweet vinegar, not yoghurt. Laced with ginger, turmeric, garlic and green chilli. (S) 9.90
Affable light Spanish red with berry-cherry character and silky tannins from a fully organic family vineyard. Pairs well with spice and grilled meats. 10.20 / 27.40 / 39.00
Tender chicken in a rich, silky makhani sauce. A good and proper curry redolent with spice and flavour. 12.90
4.00
A steadfast, humble and delicious vegetarian curry, beloved of Bombay families. (V) 11.90
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. 17.50
Sturdy, savoury jackfruit and delicately saffron’d rice, potted and cooked with fresh herbs, barberries and sultanas. (V) 12.90
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
Grilled broccoli and snow peas tumbled with chilli and lime. (V) 4.50
With cinnamon, fresh seasonal fruits, vanilla yoghurt and honey. Dairy or coconut yoghurt. (V) 4.50
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 5.50
Bombay's favourite cola, in bottles nicely worn from recycling. Indian import, mostly available. 300ml 4.20
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
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
Fresh seasonal fruits topped with creamy yoghurt infused with fresh vanilla pod, and starflower honey. Dairy or Coconut yoghurt. (V) 6.70
A cheese with a soft and forgiving nature that picks up flavours wonderfully. Marinated with green herbs then gently charred with peppers. (V) 9.20
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. 9.50
Fresh seasonal fruits with vanilla yoghurt and starflower honey. Dairy or coconut yoghurt. (V) 3.80
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
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
Sprinkled with magic masala and served with lime. 2.00
Delectable IPA with citrus notes, specially crafted for Dishoom by Mondo Brewing Company. 5.0% 330ml 5.70
Bombay's Koli (fishermen) Wada (district) recipe: a bowl of delicate, crispy morsels – perfect for chutney-dipping. (S) 7.90
The coolness of the Dolomites is sure to marry well with your spicy food. Classic and refreshing. 7.80 / 21.00 / 31.00
Assam is the most well-liked tea-leaf in India. Malty, brisk and bright. 2.90
A bowl of toasted pistachios and shredded mint leaves with finest, greenest broccoli, fresh red chillies, pumpkin and sunflower seeds, dates, lime and honey. (V) (S) Full plate / Half plate: 9.70 / 4.90
Fresh seasonal fruits topped with creamy coconut yoghurt infused with fresh vanilla pod, and starflower honey. (V) 6.70
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
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) 3.70
Marinated lamb shank lavished with a rich, nourishing sauce, best mopped up with accompanying khamiri roti. 19.50
Finest mutton marinated in red chilli, ginger and garlic, then cooked with black peppercorns and whole spices. Robust, spicy and tender. (S) 14.90
8.20
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
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. 18.90
A Dishoom signature dish — dark, rich, deeply flavoured. It is cooked over 24 hours for extra harmony. (V) 7.50
Soft handkerchief-thin bread, thrown, stretched and griddled to order on an upturned tawa. (V) 3.50
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) 8.20
(V) 3.00
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. 11.50
All things nice: warming comfort and satisfying spice. Made the traditional way, or with oat milk. All who have tried it, swear by it. 3.20
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
This mild and malty easy-drinking lager is India’s choicest favourite. 4.8% 330ml / 650ml 4.90/7.70
Soft handkerchief-thin bread, thrown, stretched and griddled to order on an upturned tawa. (V) 3.50
Fine filo pastry, pea and potato filling warmly spiced with cinnamon, and coriander-mint chutney for dipping. (V) 5.20
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. Vegan. 9.40 / 25.20 / 36.00
Melting-in-the-middle chocolate pudding served with a scoop of Kashmiri chilli ice cream. You will not want to share. (V) 7.50
Ramsay of Carluke’s smoked streaky bacon is matured for two weeks and smoked overnight in the traditional fashion. A Dishoom signature dish, and deserving of all its accolades. 7.20
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 6.70
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
Monsooned Catuai espresso with a touch of ginger. Nobody need know that your monsoon is dry. 6.90
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
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
Tasty cheese and peppers. (V) 8.30
First comes hops, then citrus tartness in this naturally fermented, fizzing tea-drink. Curiosity will be rewarded. 330ml 4.90
Corn-on-the-cob, brushed with butter and grilled over charcoal fire. Finished with chilli, salt and lime, Chowpatty style. (V) 4.20
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. 12.90
There is no mistaking the full-bodied, rich and powerful character. And yet there is velvet. 8.40 / 22.40 / 32.00
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. Vegan. 11.20 / 30.20 / 43.00
Fresh seasonal fruits topped with creamy coconut yoghurt infused with fresh vanilla pod, and served with toasted seeds. (V) 6.70
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
Glossy black pour, creamy tan froth, fragrant aromas of coffee, cacao, and caramel. Award-winning, robust stout from an old-fashioned Sri Lankan brewery. 8.8% 330ml 6.20
Consult your server about our guest filter coffees — hot or iced. 2.90
Chickpeas sing with high spice and surprise black tea, with puffed puris and sweet halwa alongside. Much drama but absolute harmony. (V) (S) 12.50
Devonshire spring water, bottled in recycled glass by Frank Water, a charity that donates all profits to sustainable water projects in India and Nepal. 750ml 3.90
The glamorous sort of drink that cannot be missed at talkie-star’s parties. Fizz of Spumante and a touch of seasonal fruit liqueur with cardamon, thyme and black pepper warmth. 8.90
Twice the bacon. More power to you. 9.20
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 5.50
Cool altitudes and herbal fields are at play in this unendingly drinkable delight. Exceptionally balanced, refreshing and elegant beyond compare. 10.80 / 28.80 / 41.00
8.20
3.00
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
Tip-top, straw-gold wine with vibrant fruit, notes of almond and balanced acidity. 7.40 / 19.60 / 30.00
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
‘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
Bountiful vegan repast. Tofu akuri, vegan sausages, vegan black pudding, grilled field mushrooms, masala beans, grilled tomato and home-made vegan buns. (V) 13.50
Hearty black chickpeas, shredded kale, and crunchy capsicums dressed up with chilli. Toasted almonds scattered on top. (V) 9.50
Delicate minty yoghurt, cool as a cucumber. (V) 3.50
Radical reduction of Thums Up (the Cola of India), nogged with egg, cream and unstinting Johnnie Walker Black Label. 10.90
A messy to-do of cucumber, onion and tomato. A little lime lifts the whole affair. (V) 4.20
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
Peachy-pink cloudy fizz of Raboso, Marzemina, Corbinella and Turchetta. Dry fruity verve. Naturally lower in alcohol (10.5%) but mirth is likely. 150ml / 750ml 8.50/39.00
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. 9.50
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
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. 9.50
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) 6.20
Fizzy lemon drink. “Contains no fruit” — guaranteed. Indian import, mostly available. 300ml 4.20
Delicate minty yoghurt, cool as a cucumber. (V) 3.50
Five generations of one family stand behind this easy-going rosé. Tawny pink, Merlot-led, with red-berry character and crisp acidity. Vegan. 7.80 / 21.00 / 31.00
Feistiness abounds, but there is no swearing. 4.90
Freshly baked in the tandoor. (V) 3.50
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. 60.00
(V) 2.50
Warming comfort and satisfying spice. Made with oat milk. 3.20
Made to Kashi-kaki's much-loved recipe. Chestnut-brown dumpling, served warm with citrus fruit ice cream, topped with pistachio. (V) 6.50
Lively sparkles and a cloud of white flowers with dry grapefruit bite. Indigenous grapes of Glera, Garganega, Serprino and Pinella. 150ml / 750ml 8.50/39.00
Cold and crunchy, light and lovely. Puffed rice, peanuts and Bombay Mix tossed with fresh pomegranate, tomato, onion, lime, tamarind, mint. (V) 5.20
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 signature dish — dark, rich, deeply flavoured. It is cooked over 24 hours for extra harmony.(V)
Chicken Tikka (S) ~ Lamb Sheekh Kabab
A bowl of mashed vegetables with hot, buttered, home-made buns, Chowpatty style. No food is more Bombay. (V) (S) 5.90
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. 7.50
Organic porridge oats cooked with oat milk, banana and sweet Medjool dates. If you wish for more, you need only ask – this is a bottomless portion. (V) 6.20
Cheddar is melted inside. (V) 4.20
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. 11.50
An easy-breezy sunset tonic, lengthened with citrussy Crossip non-alcoholic spirit, Cabernet rosé grape juice and soda. Your spirits shall be lifted. 6.90
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
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. 6.60 / 17.60 / 25.00
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. 9.50
Hearty black chickpeas, shredded kale, crunchy capsicums dressed up with lime and chilli. Toasted almonds scattered on top. (V) 9.50
A Dishoom recipe, handmade with toasted oats, seeds, cashews, almonds, pistachios and cinnamon. Served with fresh seasonal fruits, creamy vanilla yoghurt and starflower honey. Dairy or Coconut yoghurt. (V) 7.50
‘Parsi is raspberry and raspberry is Parsi!’ according to the effervescent Mr. Kohinoor. 300ml 4.20
Fried lentils, spices, nuts and sev. 2
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. 33.00
Spicy charred chicken, lavish salad and tomato-chilli jam. (S) 7.90
Chicken Ruby ~ Jackfruit Biryani (V)
Mattar Paneer (V) ~ Jackfruit Biryani (V)
Paneer Tikka (V)
Paneer Tikka (V) ~ Gunpowder Potatoes
Mint is clapped in the hands and rolled, then churned with pineapple, lime and bitter syrup. 5.50
(V) 3.00
Grilled paneer tucked inside a crisped roll with onion, peppers and green leaves. Mint chutney on the side. (V) 7.90
A steadfast, humble and delicious vegetarian curry, beloved of Bombay families. (V) 11.90
Two fried free-range eggs with saffron-yellow, runny yolks. Warm and most gratifying. (V) 6.20
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
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) 11.50
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
A classic of Irani cafés: spiced minced lamb and peas with toasted, buttered, home-made buns. (S) 6.70
Grown organically on the lush Dooars garden plains between Assam and the Himalayas. Gentle, fresh and sweet. 2.90
Thrice stacked, lightly frilled. Not unlike a pancake. Topped with creamy shrikhand (sweet yoghurt), fresh berries, toasted coconut flakes and jaggery syrup. (V) 8.90
To ensure the absence of any alcohol, the gin and chai vermouth are home-made. Fire in the throat, warmth in the belly. 6.90
Gujarati filo (not Punjabi shortcrust) stuffed with minced lamb, onions and spices. 5.90
First-class yoghurt-drink with mango and a sprinkling of fennel seeds. 4.20
Award-winning Shropshire pork sausages, warmly spiced with cracked black pepper. Each sausage is made by hand in the old-fashioned way. 7.20
Silky caramelised basmati rice pudding cooked nicely with vanilla-infused coconut milk, cardamom and cashews. Cooled and layered with blueberry compôte. (V) (N) 6.20
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
Kokum fruit juice, chilli, citrus and salt, stirred all together for some time and left to rest before being strained over cubed ice. 3.90
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% 5.00
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. 9.50
Hedgerow fruit, plum and cocoa, with soft tannins. Garnet-red to behold. Fresh and agreeable with or without food. 6.60 / 17.60 / 25.00
Sip hot chai through a cushion of cool cream. A dessert-drink one can sink into, much like a sofa. 7.20
Refreshing pineapple-coconut classic jazzed up with a little coriander, chai syrup, lime juice and two rums. A balmy delight. 9.50
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
Lemon shrub with Johnnie Walker Black Label, House Chai, Gosling’s dark rum, and two liqueurs: one ginger, one 80% cocoa. Clear, complicated and sweet. 11.50
Freshly baked in the tandoor. (V) 3.50
Two pancakes topped with shrikhand (sweet yoghurt), fresh berries, coconut flakes and syrup. (V) 4.50
3.50
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. 6.90
Tender chicken in a rich, silky makhani sauce. A good and proper curry redolent with spice and flavour. 12.90
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
Pau Bhaji (S)(V) ~ Okra Fries (V) ~ Bhel (V)
Keema Pau (S) ~ 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)
Warming with masala spices, green chilli, red and yellow capsicums and pleasing quantities of blackpepper. (S) 14.50
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
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
Fine lady's fingers for the fingers. (V) 4.90
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
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) Full plate / Half plate: 9.70 / 4.90
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. 9.50
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
Tender ‘makhani’ chicken, green peppers and red onion wrapped with mint chutney in soft wholewheat paratha. Served with lime-dressed Chilli Broccoli Salad. 9.50
Tempting ‘makhani’ paneer, green peppers and red onion wrapped with mint chutney in soft wholewheat paratha. Served with lime-dressed Chilli Broccoli Salad. (V) 9.50
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
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
Organic porridge oats cooked with oat milk, banana and sweet Medjool dates. A never-ending portion: if you wish for more, you need only ask. (V) 5.70
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
Fresh vigour and increased joie de vivre 2.90
Sprinkled with magic masala and served with lime. (V) 2.00
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. 62.00
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. 10.80 / 28.80 / 41.00
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.” 11.00 / 29.40 / 42.00
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. 5.50
Scrambled eggs with toasted bread and baked beans. (V) 3.90
With oat milk and bananas (V) 3.20
Two scoops of cinnamon ice cream. (V) 3.90
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
Satin-smooth, sweet real mango. (V) 4.20
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 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
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) 7.90
Light lemon drink to quench the thirst. Made to order with fresh juice, salt, sugar and soda. 3.20
The original with a hint of caramel. (V) 4.20
Each one charred slightly at the edges, succulent and simple, nothing to bamboozle. 12.90
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
It means “the fragrant one”. (V) 3.50
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
2.70 / 2.90
3.50
A charming couplet of dark chocolate and spicy chai. 3.50
Creamy, proper pistachio. (V) 4.20
Mild, tender grilled chicken thigh. (M) 8.30
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
Palates be duped – this wine will not intoxicate. Australian grapes are picked, oaked, de-wined and relished abundantly. Flamboyant character with most excellent qualities of citrus fruits and hinting apples on the nose. 23.00
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. 10.50
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
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
Crafted by skilled workmanship in Herefordshire. Very mellow fruitfulness, best cider apples, kissed by the maturing sun. Pairs well with feisty food. 6.50
Chicken thigh meat is steeped overnight in garlic, ginger, coriander stems and a little cream. Still slightly pink when fully cooked. (M) 9.70
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
Minced lamb is marinated with green chilli, coriander and cumin, then grilled. (S) 9.90 (S) 9.90
Creamy yoghurt, salted and gently spiced with crushed cumin. 4.20
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
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
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
3.90
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)
Jackfruit Biryani (V)
Chicken Tikka (S)
Jackfruit Biryani (V)
Kulfi — A sweet creamy treat. (V) Mango (V) Pistachio (V) (N) Malai (V)
Mattar Paneer (V) ~ Chicken Berry Britannia
Murgh Malai (M) ~ Sheekh Kabab (S)
Whole turkey leg prepared in the traditional Indian raan style, cooked slowly over a day until meltingly tender. Served with Bombay-style potatoes, masala winter greens, spiced cranberry chutney.
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
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 22.25
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)
Keema Pau (S) ~ Okra (V) ~ Bhel (V) (N)
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% 5.00
Pau Bhaji (S) (V) ~ Okra (V) ~ Bhel (V) (N)
4.20
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
Naan (V) ~ Roomali Roti (V) ~ Kachumber (V) ~ Raita (V)
Sweet and subtle as a perfumed love-letter. 4.20
Sophistication neatly executed with ginger and gentian root. Gin-like bitterness and warmth. The absence of liquor is most difficult to believe. 6.50
2.90
A concoction of yoghurt, banana, mango and oats. Keep regular. 4.50
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
Long and sparkling, with the fresh tang of passion fruit, lime and coriander, finished with a generous splash of soda. 3.90
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
Watermelon is muddled with spearmint and lime, then thrown over cubes of ice. 3.90
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
Traditional Holi drink, but with fresh shredded mint in place of happy-go-lucky hemp. (N) 4.50
The charming couplet goes a little madcap with Bourbon. 7.20
A spearmint steeper to cleanse the palate. 2.90
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. 12.90
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. 12.90
Finest mutton marinated in red chilli, ginger and garlic, then cooked with black peppercorns and whole spices. Robust, spicy and tender. (S) 14.90
A steadfast, humble and delicious vegetarian curry, beloved of Bombay families. (V) 11.90
A Dishoom signature dish — dark, rich, deeply flavoured. It is cooked over 24 hours for extra harmony. (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) 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) 6.70
A bowl of mashed vegetables with hot, buttered, home-made buns, Chowpatty style. No food is more Bombay. (V) (S) 5.90
A messy to-do of cucumber, onion and tomato. A little lime lifts the whole affair. (V) 4.20
Delicate minty yoghurt, cool as a cucumber. (V) 3.50
Freshly baked in the tandoor. (V) 3.50
With minced garlic and coriander sprinkle. (V) 3.70
Wholewheat bread, delicately charred from the tandoor. (V) 3.50
It means “the fragrant one”. (V) 3.50
First-class yoghurt-drink with mango and a sprinkling of fennel seeds. 4.20
Sweet and subtle as a perfumed love-letter. 4.20
Creamy yoghurt, salted and gently spiced with crushed cumin. 4.20
All things nice: warming comfort and satisfying spice. Made the traditional way, or with oat milk. All who have tried it, swear by it. 3.20
2.90
3.50
Consult your server about our guest filter coffees — hot or iced. 2.90