सभी का स्वागत
All Welcome
All Welcome
Served from 12.00pm every day
View PDF menuThis 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 a buttered roomali roti. Half plate / full plate. 14.90 / 17.90
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. (V) 2.90
Gujarati filo (not Punjabi shortcrust) stuffed with minced lamb, onions and spices. 5.50
Fine filo pastry, pea and potato filling warmly spiced with cinnamon and cloves. (V) 4.90
Fine lady's fingers for fingers. (V) 4.90
A bowl of mashed vegetables with hot, buttered, home-made bun, Chowpatty Beach style. No food is more Bombay. (V) (S) 5.70
A classic of Irani cafés: spiced minced lamb and peas with a toasted, buttered home-made bun. (S) 6.50
Bombay's version of London's Chip Butty. Sprinkle the red spicy masala to taste. (V) (S) 4.70
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) 5.70
Cold and crunchy, light and lovely. Puffed rice, peanuts, Bombay Mix and nylon sev tossed with fresh pomegranate, tomato, onion, lime, tamarind, mint. (V) 4.90
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) 6.90
Bombay's Koli (fishermen) Wada (district) recipe: a bowl of delicate, crispy morsels – perfect for chutney-dipping. (S) 7.20
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.
Chicken thigh meat is steeped overnight in garlic, ginger, coriander stems and a little cream. Still slightly pink when fully cooked. (M) 9.70
A family recipe, using a marinade of sweet vinegar, not yoghurt. Laced with ginger juice, turmeric, garlic and green chilli. (S) 9.70
Paneer is vegetarian first-class fare and a subtle cheese to make. Marinated then gently charred with unexpected pineapple. (V) 9.20
The seduction is in the tumble. Potatoes with brown skins, smoky-grilled, broken apart, tossed with butter, crushed aromatic seeds and green herbs. (V) (M) 6.90
Minced lamb is marinated with green chilli, coriander and cumin, then grilled. (S) 9.90
Two chops lie overnight in a special marinade of lime juice, warm dark spices, ginger and garlic. Blackened by the grill. Untrimmed for juiciness. (S) 8.90
Each one charred slightly at the edges, succulent and simple, nothing to bamboozle. 12.90
A steadfast, humble and delicious vegetarian curry, beloved of Bombay families. (V) 11.50
Tender chicken in a rich silky ‘makhani’ sauce. A good and proper curry redolent with spice and flavour. 12.50
Finest mutton marinated in red chilli, ginger and garlic, and then cooked with black peppercorns and whole spices. Robust, spicy and tender. (S) 14.50
Puffed puris lie next to a hearty bowl of spiced chickpea curry, with sweet halwa alongside. Eat altogether. (V) (S) 11.50
A Dishoom signature dish — dark, rich, deeply flavoured. It is cooked over 24 hours for extra harmony. (V) 6.90
Slow-cooked, layered and aromatic, the Biryani traces its origins to Iran — as does the old Bombay Café. A pot is to be shared, or kept as spicy contentment all for oneself.
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. 12.50
Delicious, savoury jackfruit and delicately saffron’d rice, potted and cooked with fresh herbs, barberries and sultanas. (V) 12.50
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. (S) (V) 9.70
All breads are made by hand and baked to order.
Freshly baked in the tandoor. (V) 3.20
With minced garlic and coriander sprinkle. (V) 3.50
Cheddar is melted inside. (V) 3.90
Soft handkerchief-thin bread, thrown, stretched and griddled to order on an upturned tawa. (V) 3.20
Delicately charred from the tandoor. (V) 3.20
It means “the fragrant one”. (V) 3.50
First-class greens and other delectables.
Grilled broccoli, snow peas and kale tumbled with chilli and lime. (V) 4.50
Corn-on-the-cob, Grilled over charcoal fire, then finished with butter, chilli, salt and lime, Chowpatty beach style. (V) 4.20
The name refers to beating someone up nicely — a messy to-do of cucumber, onion and tomato. (V) 4.20
Shredded lettuce and kale, red and yellow capsicums, black chickpeas and a little red chilli. (V) 4.60
Delicate minty yoghurt, cool as the cucumber. (V) 3.50
Roomali Roti Rolls are made with delicate ‘handkerchief’ bread, baked and filled to order from late morning until late at night. Best eaten with the hands.
Grilled Indian cheese with green leaves and mint chutney on the side. (V) 7.90
Spicy charred chicken, lavish salad and tomato chilli jam. (S) 7.90
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, gluten and dairy-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.)