For those who are more comfortable at home, we are very glad to offer hot food (and other sundries) for local delivery... Find out more
IT HAS BEEN an annual December habit of mine, these past ten years since we embarked upon this restaurant business, to sit alone, with myself, and reflect on the year gone by. Continue reading
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 and Fire Toast served without butter.
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.
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.
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.
Fresh seasonal fruits topped with coconut yoghurt infused with fresh vanilla pod, and served with toasted seeds.
A Dishoom recipe, handmade with oats, seeds, cashews, almonds, pistachios and cinnamon, roasted in coconut oil. Served with fresh seasonal fruits and coconut yoghurt.
Warming comfort and satisfying spice. Made with oat milk.
Assam is the most well-liked tea-leaf in India. Malty, brisk and bright.
Grown on the lush garden plains between Assam and the Himalayas. Gentle, fresh and sweet.
A spearmint steeper to cleanse the palate.
Consult your server kindly about our guest filter coffees. Hot or iced.
Made with feisty Mary-mix of Dishoom, pickled nicely with Luksusowa Vodka. The crown of breakfast tipples.
Feistiness abounds, but there is no swearing.
An elegant sparkling from organic vines of Trebbiano and Garganega, grown at a trifling distance from Prosecco. Clean, crisp, balanced. Charitable giving also. 150ml/750ml
7.70 / 37.00
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.
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 your server for oat milk.
2.70 / 2.90
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.
Gujarati filo (not Punjabi shortcrust) stuffed with minced lamb, onions and spices.
Fine filo pastry, pea and potato filling warmly spiced with cinnamon and cloves.
Fine lady's fingers for fingers.
Cold and crunchy, light and lovely. Puffed rice, peanuts, Bombay Mix and nylon sev tossed with fresh pomegranate, tomato, onion, lime, tamarind, mint.
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.
Bombay's Koli (fishermen) Wada (district) recipe: a bowl of delicate, crispy morsels – perfect for chutney-dipping.
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.
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.
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
Minced lamb is marinated with pipli pepper and green chillies, then grilled. *prepared without butter
Each one charred slightly at the edges, succulent and simple, nothing to bamboozle. *prepared without butter
Puffed puris lay next to hearty bowl of spiced chickpea curry, with sweet halwa alongside. Eat altogether. *made without butter
Finest mutton marinated in red chilli, ginger and garlic, and then cooked with black peppercorns and whole spices. Robust, spicy and tender.
It means “the fragrant one”.
Grilled broccoli, snow peas and kale tumbled with chilli and lime.
Shredded lettuce and kale, red and yellow capsicums, black chickpeas and a little red chilli.
Corn-on-the-cob, grilled over charcoal fire, then finished with chilli, salt and lime, Chowpatty beach style. *with olive oil instead of butter
The name refers to beating someone up nicely — a messy to-do of cucumber, onion and tomato.
Toasted pistachios and shredded mint leaves with finest, greenest broccoli, fresh red chillies, pumpkin and sunflower seeds, dates and honey. All is dressed up in lime and chilli.
Silky caramelised basmati rice pudding cooked nicely with vanilla-infused coconut milk, cardamom and cashews. Cooled and layered with blueberry compôte.
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.
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
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.
The old-established drink devised for sailors to evade scurvy. London dry gin with Rose’s lime and a touch of celery bitters.
Raspberries, lychees, rose and cardamom with first-class sparkling wine. A very pretty missy.
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.
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.
The cola of Bombay, in botals nicely worn from recycling. Mostly available.
Fizzy Bombay lemon drink. “Contains no fruit” — guaranteed. Mostly available.
‘Parsi is raspberry and raspberry is Parsi!’ according to the effervescent Mr. Kohinoor. 300ml.
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.
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 oat milk.