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. *prepared without cheese and Fire Toast served without butter. (V) 9.70
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 home-made buns. Too good. *Served with vegan buns. 14.90
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) 9.70
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
Fresh seasonal fruits topped with creamy coconut yoghurt infused with fresh vanilla pod, and served with toasted seeds. (V) 8.20
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) 8.50
(V) 3.90
(V) 3.90
3.50
4.70
4.20
3.50
(V) 3.50
Warming comfort and satisfying spice. Made with oat milk. 3.90
Assam is the most well-liked tea-leaf in India. Malty, brisk and bright. 3.50
The finest tea grown organically on the rolling hills of the Darjeeling region. Gentle in fragrance, unmatched in prestige. 3.50
A spearmint steeper to cleanse the palate. 3.50
Consult your server about our finest grade guest filter coffees – hot or iced. 3.50
Made with feisty Mary-mix of Dishoom, pickled nicely with Finlandia Vodka. The crown of breakfast tipples. 11.20
Feistiness abounds, but there is no swearing. 6.50
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
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. 10.90
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 let us know if you prefer oat milk.
3.50 / 3.90
3.90
No Poppycock
4.50
5.20
Sprinkled with magic masala and served with lime. (V) 2.00
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) 3.90
Fine filo pastry, pea and potato filling warmly spiced with cinnamon, and coriander-mint chutney for dipping. (V) 5.90
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) 7.90
Fine lady's fingers for the fingers. (V) 6.50
Cold and crunchy, light and lovely. Puffed rice, peanuts and Bombay Mix tossed with fresh pomegranate, tomato, onion, lime, tamarind, mint. (V) 6.20
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) 8.70
Bombay's Koli (fishermen) Wada (district) recipe: a bowl of delicate, crispy morsels – perfect for chutney-dipping. (S) 9.50
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) 11.90
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) 6.90
Minced lamb is marinated with pipli pepper and green chillies, then grilled. *prepared without butter (S) 9.90
Each one charred slightly at the edges, succulent and simple, nothing to bamboozle. *prepared without butter 15.50
Finest mutton marinated in red chilli, ginger and garlic, then cooked with black peppercorns and whole spices. Robust, spicy and tender. (S) 16.90
Puffed puris lay next to hearty bowl of spiced chickpea curry, with sweet halwa alongside. Eat altogether. *made without butter (V) (S) 14.90
It means “the fragrant one”. (V) 4.20
Grilled tenderstem broccoli and snow peas tumbled with chilli and lime. (V) 5.70
Hearty black chickpeas, shredded kale, crunchy capsicums dressed up with lime and chilli. Toasted almonds scattered on top. (V) 10.90
Corn-on-the-cob, grilled over charcoal fire, then finished with chilli, salt and lime, Chowpatty beach style. *with olive oil instead of butter (V) 4.20
A messy to-do of cucumber, onion and tomato. A little lime lifts the whole affair. (V) 4.20
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: 11.90 / 6.50
Silky caramelised basmati rice pudding cooked nicely with vanilla-infused coconut milk, cardamom and cashews. Cooled and layered with blueberry compôte. (V) 7.50
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 (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.)
Refreshing pineapple-coconut classic jazzed up with a little coriander, chai syrup, lime juice and two rums. A balmy delight. 10.90
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. 10.90
Raspberries, lychees, rose and cardamom syrup with first-class sparkling wine. Pink and pretty. 10.90
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 Dishoom plum liqueur and egg-white foam. 10.90
A muddle of Woodford Reserve Bourbon with bay leaf and green tea reduction, bottle-aged for three months. Take the peg, drape the liquid over the ice and swirl briefly for strong mellow taste. 13.50
Bombay's favourite cola, in bottles nicely worn from recycling. Indian import, mostly available. 300ml 5.20
Fizzy lemon drink. “Contains no fruit”. Indian import, mostly available. 300ml 5.20
‘Parsi is raspberry and raspberry is Parsi!’ according to the effervescent Mr. Kohinoor. 300ml. 4.20
Shropshire spring water bottled in recycled glass by One Water, a company that funds clean water projects globally. 750ml 4.20
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.
3.50 / 3.90
3.90
The finest tea grown organically on the rolling hills of the Darjeeling region. Gentle in fragrance, unmatched in prestige. 3.50
Assam is the most well-liked tea-leaf in India. Malty, brisk and bright. 3.50
A spearmint steeper to cleanse the palate. 3.50