Served from 12.00pm every dayView PDF menu
A robust lamb-on-the-bone stew with generous spice, for strength and protection against faintness of heart. First relished by Nawabs who then employed its fortifying properties to fuel their labourers. Served with sesame-onion-seed naan. 18.50
Add Bheja (lamb brain) for more taste and more power. 22.50
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
Puffed puris lay next to a hearty bowl of spiced chickpea curry, with sweet halwa alongside. Eat altogether. (V) (S) 10.50
A Dishoom signature dish — dark, rich, deeply flavoured. It is cooked over 24 hours for extra harmony. (V) 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.
Chicken thigh meat is steeped overnight in garlic, ginger, coriander stems and a little cream. Still slightly pink when fully cooked. (M) 8.90
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
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
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)
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 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. 5.20
Fine filo pastry, pea and potato filling warmly spiced with cinnamon and cloves. (V) 4.20
A Bombay standard. Cheddar melt with green chillies and spring onions. (V) 4.20
Fine lady's fingers for fingers. (V) 4.70
A bowl of mashed vegetables with hot, buttered, home-made bun, Chowpatty Beach style. No food is more Bombay. (V) (S) 4.90
A classic of Irani cafés: spiced minced lamb and peas with a toasted, buttered home-made bun. (S) 5.90
Bombay's version of London's Chip Butty. Sprinkle the red 'hillbilly' ghati masala to taste. (V) (S) 4.20
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
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) 6.20
Bombay's Koli (fishermen) Wada (district) recipe: a bowl of delicate, crispy morsels – perfect for chutney-dipping. (S) 6.70
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. 10.90
Delicious savoury jackfruit and delicately saffron'd rice, potted and cooked with mint, coriander and sultanas. (V) 10.90
The lamb is prepared with stock and spices, then layered with rice and cooked in traditional ‘dum’ style. (S) 11.90
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
A tumble of chickpeas, couscous and baby sprouts studded with fresh pomegranate and pumpkin seeds. With bun toast to the side. (V) (M) 8.90
All breads are made by hand and baked to order.
Freshly baked in the tandoor. (V) 2.90
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
It means “the fragrant one”. (V) 3.20
First-class greens and other delectables.
Do not confuse with lady’s fingers. Some may be fiery hot, some not. (S) (V) 4.20
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
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 (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, 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.)