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In every community, eating is a means to celebrate and to bring people together. We are particularly good at this in India. Every celebration has food in the middle of it, invariably leaving us all thoroughly sated, happy and burping (considered a courteous gesture).
When feasting, Bombay’s Bohra community traditionally gather around one very large plate, or Thaal. This old tradition comes from a strong belief that sharing food across a single Thaal reinforces the precious bonds of family and community.
Our version of this lovely tradition brings large groups together over a first-class feast, dining from Thaals laden with delicious food.
Small plates, Grills, Ruby Murrays, Biryanis, Daal, Kachumber, and freshly baked Naan and Roti are shared by everyone at the table, enhancing the warmth of the occasion that might bring a group of old friends, work colleagues or a family together for a meal.
Do please email us email@example.com to make a group booking for 10 or more.
37.00 per person
Keema Pau (S) ~ Okra (V) ~ Bhel (V) (N)
Chicken Tikka (S) ~ Lamb Boti Kabab
Jackfruit Biryani (V)
A Dishoom signature dish — dark, rich, deeply flavoured. It is cooked over 24 hours for extra harmony.
Naan (V) ~ Roomali Roti (V) ~ Kachumber (V) ~ Raita (V)
Kulfi (V) — A sweet frozen treat. Creamy Malai, proper Pistachio (N), or sweet real Mango.
Pau Bhaji (S) (V) ~ Okra (V) ~ Bhel (V) (N)
Paneer Pineapple Tikka (V) ~ Gunpowder Potatoes
£28.00 per person
Chicken Tikka (S)
Paneer Pineapple Tikka (V)
Everything is served in plentiful portions for guests to help themselves.
£15.00 per person
Warming comfort and satisfying spice.
Fresh seasonal fruits topped with creamy yoghurt
A Dishoom recipe, handmade with oats, seeds, cashews, almonds, pistachios and cinnamon, toasted in butter and honey
Spicy chicken keema studded with delicate morsels of chicken liver, topped with two runny-yolked fried egg and salli crisp-chips. Served with home-made buns.
Spiced-scrambled tofu piled up richly alongside plump, home-made buns and grilled tomato. Our version of the Irani café special.
Either Ramsay of Carluke’s smoked streaky bacon or award-winning Shropshire sausages wrapped in naan, freshly baked in the tandoor.
Behold: a vegetarian breakfast of fortitude. Spiced soy keema with runny-yolked fried eggs, salli crisp-chips and home-made, toasted buns.
Containing fried free-range eggs with saffron-yellow, runny yolks. Warm and most gratifying. (V)
Hot or iced.
Fresh seasonal fruits topped with coconut yoghurt infused infused with fresh vanilla pods, and starflower honey.
A Dishoom recipe, handmade with oats, seeds, cashews, almonds, pistachios and cinnamon, roasted in coconut oil. Served with fresh seasonal fruits, and coconut yoghurt.
Behold: a vegan breakfast of fortitude. Spiced soy keema with salli crisp-chips and home-made, vegan buns.
A vegan version of the Irani café spiced-scrambled-egg and piled up richly, served alongside plump, home-made vegan buns and grilled tomato.
Freshly baked vegan naan, graced with a little vegan cheese, and chilli tomato jam, wrapped around choicest vegan sausage. Extremely satisfying.
(S) Spicy (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.
An optional service charge of 12.5% will be added to your bill. Every penny of this is shared between the team in the restaurants. (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.)