सभी का स्वागत
All Welcome
All Welcome
Some of these dishes do not contain dairy and some can be made without dairy on request. When you're ordering, please do let your server know about any allergies and we'll make sure you're looked after.
View PDF menuBegin the day with ample and wholesome dishes, or perhaps just a drop of fresh juice. You might like to linger with a Monsooned Catuai coffee and a newspaper, of just come and go in a jiffy. Breakfast is served until 11.45am every day.
A crazy-paving three-egg omelette of chopped tomato, onion, coriander and green chilli. Served with grilled tomato and Fire Toast. *Fire Toast served without butter. (V) 7.20
Your plate will be laden with abundant Akuri, char-striped smoked streaky bacon, peppery pork sausages, masala beans, grilled field mushrooms, and grilled tomato. Too good. *Served with vegan buns. 12.50
An Irani café staple. Three eggs, spiced, scrambled and piled up richly alongside home-made buns and grilled tomato. *Served with vegan buns. (V) (S) 7.20
Behold: a vegetarian breakfast of fortitude. Spiced soy keema with runny-yolked fried eggs, sali crisp-chips and home-made, toasted buns. *Served with vegan buns. (V) (S) 10.50
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) 5.50
Fresh mango, grapes, strawberries, blueberries and honeydew melon, topped with coconut yoghurt infused with fresh vanilla pod and starflower honey. (V) 6.50
A Dishoom recipe, handmade with oats, seeds, cashews, almonds, pistachios and cinnamon, roasted in coconut oil. Served with fresh fruits and coconut yoghurt. (N) 7.20
(V) 2.00
(V) 2.50
3.00
3.00
2.00
(V) 2.00
Grown on the Bengali plains beneath the Himalayas. Gentle, fresh and sweet. 2.90
Assam is the most well-liked tea-leaf in India. Malty, brisk and bright. 2.90
A spearmint steeper to cleanse the palate. 2.90
Consult your server kindly about our guest filter coffees. Hot or iced. 2.70
Made with feisty Mary-mix of Dishoom, pickled nicely with Luksusowa Vodka. The crown of breakfast tipples. 8.50
Feistiness abounds, but there is no swearing. 4.50
Classic delicate spumante from organic vines of Garganega and Trebbiano. Pleasantly pale yellow with fine bubbles, fresh stone fruit and soft dry finish. 150ml / 750ml 7.50 / 35.00
A refreshing cocktail, named for the notorious party-pooping Assistant Commissioner of Police of Bombay, Vasant Dhoble. Fresh orange and lemon juice, Luksusowa vodka, jaggery, and a dash of orange bitters, served over cubed ice. 8.50
Arabica beans from a single estate in Sunticoppa, Karnataka, are bared on wood to the monsoon winds. A rich, aromatic coffee with very low acidity and pleasant spicy notes. Roasted by Union Hand-Roasted Coffee. Kindly ask for soy milk.
2.50 / 2.70
2.90
2.90
No Poppycock
3.90
4.20
A fine, crispy snack, not unlike papad. Dip happily in the spiced chutney made to an old family recipe. Made from dependable apple, not fickle mango. (V) 2.90
Gujarati filo (not Punjabi shortcrust) stuffed with minced lamb, onions and spices. 5.20
Fine filo pastry, pea and potato filling warmly spiced with cinnamon and cloves. (V) 4.20
Fine lady's fingers for fingers. (V) 4.70
Cold and crunchy, light and lovely. Puffed rice, Bombay Mix and nylon sev tossed with fresh pomegranate, tomato, onion, lime, tamarind, mint. (V) (N) 4.50
Some Irani cafés now aim to please with Indo-Chinese fare. A plate of crispy garlic-ginger-soy-chilli-chicken is now a café staple. (S) 6.20
Bombay's Koli (fishermen) Wada (district) recipe: a bowl of delicate, crispy morsels – perfect for chutney-dipping. (S) 6.70
First comes the marinade, then the open-air grill. Picture Bademiya in Colaba, a Bombay institution since 1942. A balmy night, with newspapers laid out on old car bonnets. You eat. Savour. Spill.
A family recipe, using a marinade of sweet vinegar, not yoghurt. Laced with ginger juice, turmeric, garlic and green chilli. (S) 8.90
The seduction is in the tumble. Potatoes with brown skins, smoky-grilled, broken apart, tossed with crushed aromatic seeds and green herbs. *prepared without butter (V) (M) 6.90
Minced lamb is marinated with pipli pepper and green chillies, then grilled. *prepared without butter (S) 8.90
Each one charred slightly at the edges, succulent and simple, nothing to bamboozle. *prepared without butter 12.50
Puffed puris lay next to hearty bowl of spiced chickpea curry, with sweet halwa alongside. Eat altogether. *made without butter (V) (S) 10.50
It means “the fragrant one”. (V) 3.20
Do not confuse with lady’s fingers. Some may be fiery hot, some not. (S) (V) 4.20
Grilled broccoli, snow peas and kale tumbled with chilli and lime. (V) 3.90
Corn-on-the-cob, grilled over charcoal fire, rubbed with chilli, salt and lime, Chowpatty beach style. (V) 3.90
The name refers to beating someone up nicely — a messy to-do of cucumber, onion and tomato. (V) 3.50
A kachumber with shredded carrot, green peppers, and raisins dressed up with mint and honey. Fresh, feisty, crunchy. (V) 3.70
Toasted pistachios and shredded mint leaves with finest, greenest broccoli, fresh red chillies, pumpkin seeds, dates and honey. All is dressed up in lime and chilli. (S) (N) (V) 9.50
A tumble of chickpeas, couscous and baby sprouts studded with fresh pomegranate and pumpkin seeds. *served without bun toast (V) (M) 8.90
Silky caramelised basmati rice pudding cooked nicely with vanilla-infused coconut milk, cardamom and cashews. Cooled and layered with blueberry compôte. (V) (N) 5.90
Fluffy ice flakes steeped in kokum fruit syrup, blueberries, chilli, lime, white and black salt. The first spoonful tastes bizarre. The second spoonful is captivating. (V) 3.70
Please ask your server for information as to which wines, beers and ciders do not contain dairy. Food will be dishoomed to your table as it is prepared.
(S) Spicy (M) Mild (V) Suitable for vegetarians (N) Contains nut ingredients
Other dishes are made without nuts, but may contain traces. Dishes marked (V) may contain eggs. We make every effort to avoid cross-contamination, but sadly can’t guarantee dishes and drinks are allergen-free.
If you have any food allergies or dietary requirements please let us know. Vegan and gluten-allergy menus are available.
An optional service charge of 12.5% will be added to your bill. Every penny of this is shared between the team in this restaurant. (Service charge is entirely optional. If you feel the service is in any way lacking, you need only ask, and the charge will be removed.)
Pineapple and coconut-cream classic with a Bombay twist: a little coriander, chai syrup, lime juice and two rums. (N) 8.50
The old-established drink devised for sailors to evade scurvy. London dry gin with Rose’s lime and a touch of celery bitters. 8.50
Raspberries, lychees, rose and cardamom with first-class sparkling wine. A very pretty missy. 7.90
Self-governance against the British? Volatile combination of Indian and Japanese whiskies, very dry, with dashes of plum bitters and egg-white foam. Controversial alliances and conspiracies will abound. 8.90
The sort of drink in which Mountbatten may have found welcome repose. A bottle-aged muddle of Woodford Reserve Bourbon, bayleaf reduction, green tea and so on. 9.90
The cola of Bombay, in botals nicely worn from recycling. Mostly available. 3.90
Fizzy Bombay lemon drink. “Contains no fruit” — guaranteed. Mostly available. 3.90
‘Parsi is raspberry and raspberry is Parsi!’ according to the effervescent Mr. Kohinoor. 300ml. 3.90
Pure water that bubbles naturally to the surface from artesian springs in Devon. Botalled and supplied by FRANK, a charity that donates all profits to sustainable water projects in India and other developing countries. 3.70 750ml
Arabica beans from a single estate in Sunticoppa, Karnataka, are bared on wood to the monsoon winds. A rich, aromatic coffee with very low acidity. Kindly ask for soy milk.
2.50 / 2.70
2.90
2.90
Grown on the Bengali plains beneath the Himalayas. Gentle, fresh and sweet. 2.90
Assam is the most well-liked tea-leaf in India. Malty, brisk and bright. 2.90
A spearmint steeper to cleanse the palate. 2.90