Some of these dishes do not contain gluten and some can be made without gluten 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 menu
Begin the day with ample and wholesome dishes, or perhaps just a drop of Chai. 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. *Served without Fire Toast (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 without home-made buns and sausages 12.50
An Irani café staple. Three eggs, spiced, scrambled and piled up richly alongside home-made buns and grilled tomato. *Served without home-made buns (V) (S) 7.20
Fresh mango, grapes, strawberries, blueberries and honeydew melon, topped with creamy yoghurt infused with fresh vanilla pod, and starflower honey. Dairy or Coconut yoghurt. (V) 5.50/6.50
Thrice-stacked, lightly-frilled pancakes. Topped with creamy shrikhand, fresh berries, toasted coconut flakes and jaggery syrup. (V) 7.90
A Parsi power breakfast: spicy chicken keema studded with delicate morsels of chicken liver, topped with two runny-yolked fried eggs and sali crisp-chips. *Served without home-made buns. (S) 10.90
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
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.
2.50 / 2.70
Consult your server kindly about our guest filter coffees. Hot or iced. 2.70
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
With Dishoom’s totally teetotal secret spirit essence. Nobody will know that your monsoon is dry. 6.50
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 juice, turmeric, garlic and green chilli. (S) 8.90
Paneer is vegetarian first-class fare and a subtle cheese to make. Marinated then gently charred with unexpected pineapple. (V) 8.70
They lie overnight in a special marinade of lime juice, warm dark spices, ginger and garlic. Blackened by the grill. Untrimmed for juiciness. (S) 4.30 (per chop)
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) 8.90
Pieces of tender lamb marinated with red chilli, garlic and ginger. A top-notch Bademiya-style classic. 10.20
Each one charred slightly at the edges, succulent and simple, nothing to bamboozle. 12.50
Sustainable wild hake fillet in a subtle yoghurty marinade. 11.50
A Dishoom signature dish — dark, rich, deeply flavoured. It is cooked over 24 hours for extra harmony. (V) 6.50
Grilled broccoli, snow peas and kale tumbled with chilli and lime. (V) 3.90
Grilled over charcoal fire, then finished with butter, 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
Delicate minty yoghurt, cool as the cucumber. (V) 3.20
A steadfast and humble vegetarian curry, the sort that can be found in any good Indian roadside restaurant. (V) 9.90
Tender chicken in a rich silky ‘makhani’ sauce. A good and proper curry redolent with spice and flavour. 10.90
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
An abiding favourite of Indian families everywhere, originally hailing from the Punjab. A hearty bowl of spiced chickpea curry served with basmati rice. 10.50
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
It means “the fragrant one”. (V) 3.20
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
Melting-in-the-middle chocolate pudding served with a scoop of Kashmiri chilli ice cream. You will not want to share. (V) 6.90
A sweet creamy treat. To say “kulfi jam gai” is to say “I’m feeling very cold!”
Satin-smooth, sweet real mango. (V) 3.70
Creamy, proper pistachio. (V) (N) 3.70
The original with a hint of caramel. (V) 3.70
Cinnamon or Kashmiri Chilli. (V) 3.90
All drinks are suitable for people intolerant to gluten, except beer.
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 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.)