सभी का स्वागत
All Welcome
All Welcome
The following dishes are naturally suitable for guests intolerant to gluten. 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.
View PDF menuBegin 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, green chilli and a little cheese. Served with grilled tomato *served without Fire Toast (V) 8.30
Your plate will be laden with abundant akuri, char-striped smoked streaky bacon from Ramsay of Carluke, masala beans, grilled field mushrooms and grilled tomato. Too good. *served without home-made buns and sausages 13.90
An Irani café staple. Three eggs, spiced, scrambled and piled up richly alongside grilled tomato. *served without home-made buns (V) (S) 7.50
Thrice stacked, lightly frilled. Not unlike a pancake. Topped with creamy shrikhand (sweet yoghurt), fresh berries, toasted coconut flakes and jaggery syrup. (V) 9.20
Fresh seasonal fruits topped with creamy yoghurt infused with fresh vanilla pod. Choose from dairy yoghurt drizzled with starflower honey, or coconut yoghurt. (V) 6.90
(V) 3.20
(V) 3.00
3.70
All things nice: warming comfort and satisfying spice. Made the traditional way, or with oat milk. All who have tried it, swear by it. 3.20
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
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
Consult your server about our guest filter coffees – hot or iced. 2.90
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
Monsooned Catuai espresso with a touch of ginger. Nobody need know that your monsoon is dry. 7.20
No poppycock.
4.00
4.50
Satisfyingly agreeable dishes for lunch, or perhaps part of a feast to share at supper-time.
An abiding favourite of Indian families everywhere, originally hailing from the Punjab. A hearty bowl of spiced chickpea curry served with basmati rice. (V) 11.50
Cold and crunchy, light and lovely. Puffed rice, peanuts and Bombay Mix tossed with fresh pomegranate, tomato, onion, lime, tamarind, mint. (V) 5.50
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 Dishoom signature dish – dark, rich, deeply flavoured. It is cooked over 24 hours for extra harmony. (V) 7.50
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) 10.50
A cheese with a soft and forgiving nature that picks up flavours wonderfully. Marinated with green herbs then gently charred with peppers. (V) 9.90
Two chops of generous proportions. They lie overnight in a special marinade of lime juice, warm dark spices, ginger and garlic. Served pink, for juiciness, and blackened by the grill. (S) 15.90
The seduction is in the tumble. New potatoes are smoky-grilled, broken apart, tossed with butter, crushed aromatic seeds and green herbs. (V) 6.90
Minced lamb is marinated with green chilli, coriander and cumin, then grilled. (S) 10.50
Each one charred slightly at the edges, succulent and simple, nothing to bamboozle. 13.50
First-class greens and other delectables.
Grilled broccoli and snow peas tumbled with chilli and lime. (V) 4.70
Corn-on-the-cob, brushed with butter and grilled over charcoal fire. Finished with chilli, salt and lime, Chowpatty style. (V) 4.40
A messy to-do of cucumber, onion and tomato. A little lime lifts the whole affair. (V) 4.20
Delicate minty yoghurt, cool as a cucumber. (V) 3.70
A steadfast, humble and delicious vegetarian curry, beloved of Bombay families. (V) 12.50
Tender chicken in a rich, silky makhani sauce. A good and proper curry redolent with spice and flavour. 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
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
Melting-in-the-middle chocolate pudding served with a scoop of Kashmiri chilli ice cream. You will not want to share. (V) 7.90
Cinnamon or Kashmiri chilli. (V) 4.50
Sweet creamy treat with memories of golden Chowpatty sunsets. To say “kulfi jam gai” is to say “I’m feeling very cold!”
Satin-smooth, sweet real mango. (V) 4.50
Creamy, proper pistachio. (V) 4.50
The original with a hint of caramel. (V) 4.50
All drinks are suitable for people intolerant to gluten, except beer.
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 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.)