सभी का स्वागत
All Welcome
All Welcome
The following dishes are naturally suited to guests intolerant to dairy. Dishes marked with (*) are modified to be
made suitable, and an explanation is given beneath the dish description. We make every effort to avoid cross-contamination, but sadly can’t guarantee dishes and drinks are allergen-free.
Begin 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. *prepared without cheese (V) 8.30
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 home-made buns. Too good. *served with vegan buns. 13.90
Bountiful vegan repast. Tofu akuri, vegan sausages, vegan black pudding, grilled field mushrooms, masala beans, grilled tomato and home-made vegan buns. 13.90
An Irani café staple. Three eggs, spiced, scrambled and piled up richly alongside grilled tomato and served with home-made buns. *served with vegan buns. (V) (S) 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) 6.50
Fresh seasonal fruits topped with creamy coconut yoghurt infused with fresh vanilla pod, and served with toasted seeds. (V) 6.90
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
(V) 3.20
(V) 3.00
3.70
4.20
3.70
3.20
(V) 2.50
Warming comfort and satisfying spice. Made with oat milk. 3.50
Assam is the most well-liked tea-leaf in India. Malty, brisk and bright. 3.00
Grown organically on the lush Dooars garden plains between Assam and the Himalayas. Gentle, fresh and sweet. 3.00
A spearmint steeper to cleanse the palate. 3.00
Consult your server about our guest filter coffees – hot or iced. 2.90
Made with feisty Mary-mix of Dishoom, pickled nicely with Finlandia Vodka. The crown of breakfast tipples. 9.90
Feistiness abounds, but there is no swearing. 5.50
An elegant sparkling from organic vines of Trebbiano and Garganega, grown at a trifling distance from Prosecco. Clean, crisp, balanced. 125ml / 750ml (Ve) 7.90 / 39.00
A refreshingly discreet breakfast cocktail, named for the notorious Assistant Commissioner of Police of Bombay. Fresh orange and lemon juice conceal vodka, jaggery and a dash of orange bitters, served over cubed ice. 9.20
Arabica beans from a single estate in Sunticoppa, Karnataka, are bared on wood to the monsoon winds, then blended with Brazilian Catuai. A rich, aromatic coffee with soft acidity and pleasant spicy notes. Roasted by Union Hand-Roasted Coffee.
2.80 / 3.20
3.50
3.50
No poppycock.
4.00
4.50
Satisfyingly agreeable dishes for lunch, or perhaps part of a feast to share at supper-time.
Puffed puris lie next to hearty bowl of spiced chickpea curry, with sweet halwa alongside. Eat altogether. *made without butter (V) (S) 13.50
Hearty black chickpeas, shredded kale, crunchy capsicums dressed up with lime and chilli. Toasted almonds scattered on top. (V) 9.90
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: 10.20 / 5.10
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
Gujarati filo (not Punjabi shortcrust) stuffed with minced lamb, onions and spices. 5.90
Fine filo pastry, pea and potato filling warmly spiced with cinnamon, and coriander-mint chutney for dipping. (V) 5.50
Fine lady's fingers for the fingers. (V) 5.70
Cold and crunchy, light and lovely. Puffed rice, peanuts and Bombay Mix tossed with fresh pomegranate, tomato, onion, lime, tamarind, mint. (V) 5.50
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
Bombay's Koli (fishermen) Wada (district) recipe: a bowl of delicate, crispy morsels – perfect for chutney-dipping. (S) 8.50
Warm-cold, sweet-tangy, moreish. Golden fried sweet potato covered with pomegranate, beetroot, radish and carrot. Tamarind drizzle and green chutney lift it nicely. *served without yoghurt (V) 6.90
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, turmeric, garlic and green chilli. (S) 10.50
The seduction is in the tumble. New potatoes are smoky-grilled, broken apart, tossed with crushed aromatic seeds and green herbs. *prepared without butter (V) 6.90
Minced lamb is marinated with green chilli, coriander and cumin, then grilled. *prepared without butter (S) 10.50
Each one charred slightly at the edges, succulent and simple, nothing to bamboozle. *prepared without butter 13.50
Finest mutton marinated in red chilli, ginger and garlic, then cooked with black peppercorns and whole spices. Robust, spicy and tender. (S) 15.50
It means “the fragrant one”. (V) 3.70
First-class greens and other delectables.
Grilled broccoli and snow peas tumbled with chilli and lime. (V) 4.70
Corn-on-the-cob, grilled over charcoal fire, then finished with chilli, salt and lime, Chowpatty style. *with olive oil instead of butter (V) 4.40
A messy to-do of cucumber, onion and tomato. A little lime lifts the whole affair. (V) 4.20
Silky caramelised basmati rice pudding cooked nicely with vanilla-infused coconut milk, cardamom and cashews. Cooled and layered with blueberry compôte. (V) 6.50
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
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 (V) Suitable for vegetarians
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.)
Refreshing pineapple-coconut classic jazzed up with a little coriander, chai syrup, lime juice and two rums. A balmy delight. 9.90
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
Raspberries, lychees, rose and cardamom syrup with first-class sparkling wine. Pink and pretty. 9.00
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
A muddle of Woodford Reserve Bourbon, bay leaf reduction, green tea and so on, bottle-aged for three months. Take the peg, drape the liquid over the ice and swirl briefly for strong mellow taste. 11.90
For a bold young nation: a celebratory concoction of H by Hine VSOP Cognac, Earl Grey, lime, cinnamon and cardamom. Served in a large decanter to be shared and poured – liberally – at your table. Wild abandon and excitement may ensue. As such, the Liberty Punch is only to be shared amongst a minimum of four people. 34.00
Organic Indian green tea, blended with Lapsang for a touch of smokiness. Topped off with Lucky Saint 0.5% lager-beer, lemon and maple. Refreshing, complex, yet not unlike a shandy. 7.20
An easy-breezy sunset tonic, lengthened with citrussy Crossip non-alcoholic spirit, Cabernet rosé grape juice and soda. Your spirits shall be lifted. 7.20
Light lemon drink to quench the thirst. Made with fresh juice, salt, sugar and soda. 3.50
For the blithe spirit of Parsi theatre. Pineapple and coconut-cream, a little coriander, chai syrup and lime juice. Garnished with coconut flakes. Sweet and frothy. 5.80
Watermelon is muddled with spearmint and lime, then thrown over cubes of ice. 4.10
Long and sparkling, with the fresh tang of passion fruit, lime and coriander, finished with a generous splash of soda. 4.10
Kokum fruit juice, chilli, citrus and salt, stirred all together for some time and left to rest before being strained over cubed ice. 4.10
Bombay's favourite cola, in bottles nicely worn from recycling. Indian import, mostly available. 300ml 4.50
Fizzy lemon drink. “Contains no fruit”. Indian import, mostly available. 300ml 4.50
‘Parsi is raspberry and raspberry is Parsi!’ according to Mr. Kohinoor. 300ml 4.50
Shropshire spring water bottled in recycled glass by One Water, a company that funds clean water projects globally. 750ml 3.90
First comes hops, then citrus tartness in this naturally fermented, fizzing tea-drink. Curiosity will be rewarded. 330ml 5.20
rabica beans from a single estate in Sunticoppa, Karnataka, are bared on wood to the monsoon winds, then blended with Brazilian Catuai. A rich, aromatic coffee with soft acidity and pleasant spicy notes. Roasted by Union Hand-Roasted Coffee. Kindly ask your server for oat milk.
2.80 / 3.20
3.50
3.50
Warming comfort and satisfying spice. Made with oat milk. 3.50
Assam is the most well-liked tea-leaf in India. Malty, brisk and bright. 3.00
Grown organically on the lush Dooars garden plains between Assam and the Himalayas. Gentle, fresh and sweet. 3.00
A spearmint steeper to cleanse the palate. 3.00
Fresh vigour and increased joie-de-vivre. 3.00