Name: Dishoom Indian Restaurants
Price range: ££

Bombay comfort food

Our Menus

At Dishoom, you’ll find the food of all Bombay – its cafés, grills, street stalls, homes and everything delicious in between. Come, eat your way through the city with us, for breakfast, lunch, afternoon chai, dinner or late-night tipples. Much awaits you.

Select a Café to explore their specials:

All Day

Served from 12pm daily.

View PDF.View allergens.

Eat your way through Bombay: delicious lunches and fancy salads, street-side bites, fine snackery or a full-on fiery feast.

Group bookings

Every year, Bombay celebrates Diwali with its whole heart.
This November, we’re thrilled to welcome our dear friend from New York, Michelin-starred chef and Bungalow restaurateur Vikas Khanna, to celebrate with us.
Available until Sunday 15th November, every day from 12pm
Bungalow Spice Roasted Pineapple 16.90
Chef Vikas’s resplendent jewel. Juiciest pineapple wheel marinated in roasted spices, poached in perfumed brine and caramelised ’til sticky-tender. All around: silkiest golden coconut and mustard seed curry sauce, tarty with tamarind. Spicy banana ketchup sparks celestial fires. (Ve, V)
Dishoom Makhani Kofta 17.20
Chef Arun’s creamy fried paneer koftas (stuffed with cashews and plumpest raisins) rest in our good and proper signature ruby sauce, redolent with spice. Pomegranate and fresh coriander adorn. Velvet splendour. (V)

Nalli Nihari Biryani 28.30
Nihari – a famously hearty and robust dish – is synonymous with celebration. Made into a biryani, it is doubly so. Tender shank of lamb is layered with rice and caramelised onions then sealed beneath a pastry blanket. Enriched further with kaleji (chicken liver) raita and nihari gravy. Best when shared.
Butter Pepper Crab 26.90
A glorious Indo-Chinese sharing affair. Delicate white crab meat in salty-sweet oyster sauce. Strewn with chilli and coriander. Scoop from its shell and pat onto toasted pau.

Papad Basket 4.90
Poppadoms torn, then fried ’til crisp. Some green-chilli-flecked, others are not. Best dipped into home-made chutneys. Marries nicely with drinks. (Ve, V)

Satisfyingly agreeable dishes for lunch, or perhaps part of a feast to share at supper-time.
Chole Puri Halwa 15.70
Where to start? Chole (chickpeas), halwa (sweet semolina), pickles (which are pickles) and one giant, crackled, puffy puri. Satisfying morning, noon or night. (V)
Chilli Broccoli Salad 14.90
Toasted pistachios and shredded mint leaves with finest, greenest broccoli, fresh red chillies, pumpkin and sunflower seeds, dates and lime. (Ve, V)
Keralan Chicken Salad 14.90
Spoonable freshness. Black pepper and curry leaf chicken, couscous, perky vegetables, curly kale, coconut masala and tarty tamarind dressing. Chopped and salli-crisp topped.
Pineapple Chaat Salad 14.90
Bright, juicy, soft chilli tingles! Pineapple jumbled with hearty sprouted beans and bulgur. Crisp leaves, veg and toasty pine nuts for crunch. Jazzed up with masala’d tamarind. (Ve, V)
Vada Pau 7.50
Much-loved Bombay street staple, sized for sharing. Two hot potato vada, crunchy titbits and chutneys, tucked inside soft home-made buns. Sprinkle the red spicy masala to taste. (V, S)
Paneer Roomali Roll 12.70
Delicate handkerchief roll crisped and filled with grilled paneer, onion, peppers and green leaves. Mint chutney on the side. (V)
Chicken Kathi Roll 12.70
Flaky paratha with a fine omelette layer, wrapped all-about an abundance of chicken tikka, fresh kachumber and zingy green chutney. A most-popular street food in Kolkata. Pleasingly sating.

Keema Pau 11.20
Perked-up Irani café classic: earthy, aromatic minced lamb, studded with peas, distinguished with subtle dill and warming lindi pepper. Arrayed with slices of toasted, buttered pau. Buy this now and convince yourself. (S)
Chilli Chicken 11.20
Some Irani cafés now aim to please with Indo-Chinese fare. A plate of crispy garlic-ginger-soy-chilli-chicken is a modern café staple. (S)
Mixed Seafood Fry 12.20
Karnataka delight! Crispy golden morsels of soft-shell crab, squid, bream and prawns tossed in chilli-mustard masala. Squeeze lime with abandon.
Pau Bhaji 8.50
An old-time favourite with lovely qualities, pre-eminently nicer than any you have sampled before. Buttery-spicy, mashed vegetables and home-made buns on a Chowpatty tray. No food is more Bombay. (V)
Vegetable Samosas 7.70
Crunchy Punjabi-style shortcrust pastry, pea and potato filling warmly spiced with cinnamon. Chutneys to dip-dip. (Ve, V)
Lamb Samosas 8.10
Gujarati filo (not Punjabi shortcrust) stuffed with minced lamb, onions and spices. Dip corners into chutneys.
Okra Fries 7.90
Fine lady's fingers for the fingers. (Ve, V)
Chilli Cheese Toast 7.20
A nostalgia for Bombayites. Green chillies, capsicum and garlic in Cheddar melt on white sliced loaf. (V, S)
Dishoom House Chaat 10.20
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)
Bhel 7.90
Cold and crunchy, light and lovely. Puffed rice, peanuts and Bombay Mix tossed with fresh pomegranate, tomato, onion, lime, tamarind, mint. (Ve, V)

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.
Murgh Malai 14.70
Chicken thigh meat is steeped overnight in garlic, ginger, coriander stems and a little cream. Slightly pink when fully cooked.
Charred Lamb Chops 19.50
Two chops of generous proportions lie overnight in raw papaya, yoghurt and humble spices. Blackened on the grill and finished with a thrilling Kashmiri chilli sauce. A speciality of new standing.
Dishoom Chicken Tikka 14.70
A family recipe, using a marinade of sweet vinegar, not yoghurt. Laced with ginger, turmeric, garlic and green chilli. Butter-glossed. (S)
Masala Prawns 17.90
Skewered and charred slightly at the edges. Slip into green chutney. Succulent and simple, nothing to bamboozle.
Sheekh Kabab 14.70
Sorcery of softest smoky minced lamb, lively with black pepper and green chilli.
Makhmali Paneer 14.20
Pillows of paneer, marinated, charred and spiced gently. A flourish of fried cashews and pomegranate. Makhmali means velvety. (V)
Gunpowder Potatoes 10.50
The seduction is in the tumble. New potatoes are smoky-grilled, broken apart, tossed with butter, crushed aromatic seeds and green herbs. (V)
Saffron Cauliflower 10.90
Glowing golden, hot from the grill. Soft, buttery magnificence with warm masala tingles. (V)

Chicken Ruby 18.70
Tender chicken in a rich, silky makhani sauce. A good and proper curry redolent with spice and flavour.
Goan Monkfish Curry 19.70
Choicest monkfish simmered in creamy coconut, tamarind, tomato and kokum. Strewn with fragrant curry leaves. Most popular for its sublime balance of aromas. (Or vegan with tender veg.)
Homestyle Lamb Curry 19.90
Resourceful comfort. Deeply spiced lamb lingers over a low, tickling flame. Potatoes drink up onion-rich gravy and quietly become glorious.
Mattar Paneer 17.70
A steadfast, humble and delicious vegetarian curry, beloved of Bombay families. (V)
House Black Daal 10.90
A Dishoom signature dish – dark, rich, deeply flavoured. It is cooked over 24 hours for extra harmony. (V)

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.
Chicken Berry Britannia 18.70
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.
Awadhi Jackfruit Biryani 17.90
Sturdy, savoury jackfruit and delicately flavoured rice, potted, sealed and cooked the traditional way. Adorned with barberries and sultanas. (V)
Steamed Basmati Rice 5.00
It means “the fragrant one”. (Ve, V)

First-class greens and other delectables.
Chilli Broccoli Salad (Half Portion) 8.70
Toasted pistachios and shredded mint leaves with finest, greenest broccoli, fresh red chillies, pumpkin and sunflower seeds, dates and lime. (Ve, V)
Pineapple Chaat Salad (Half Portion) 8.70
Bright, juicy, soft chilli tingles! Pineapple jumbled with hearty sprouted beans and bulgur. Crisp leaves, veg and toasty pine nuts for crunch. Jazzed up with masala’d tamarind. (Ve, V)
Grilled Greens 7.10
Grilled mangetout and Tenderstem broccoli with lively Bengali mustard dressing. Greens for choosing – not refusing! (Ve, V)
All-New Chilli Butter-Bhutta 6.10
Corn ribs grilled over charcoal fire and slicked with Khatri Saab masala butter. Decadent monsoon snackery. (V)
Kachumber 5.90
A messy to-do of cucumber, onion and tomato. A little lime lifts the whole affair. (V)
Raita 4.90
Delicate minty yoghurt, cool as a cucumber. (V)

All breads are made by hand and baked to order.
Plain Naan 4.90
Freshly baked in the tandoor. (V)
Garlic Naan 5.40
With minced garlic and coriander sprinkle. (V)
Cheese Naan 6.20
Cheddar is melted inside. (V)
Bread Basket 11.50
Ample breads for breaking. Plain and Garlic Naans with Roomali Roti. (V)
Roomali Roti 4.90
Soft handkerchief-thin bread, thrown, stretched and griddled to order on an upturned tawa. (Ve, V)
Masala Paratha 5.40
Wholewheat flaky-buttery bread. Fresh from the tandoor, with chaat masala and dried mint. (V)

Food will be dishoomed to your table as it is prepared.

(S) Spicy (V) Suitable for vegetarians (Ve) Suitable for vegans.

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. Dishes suitable for vegan diets and gluten and dairy-intolerances are available.

An optional service charge of 12.5% will be added to your bill. Every penny of this goes to the team. (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.)

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Issue XLV, November: Diwali Edition

Christmas Gifting Guide

The Dishoom Borough Story

Dishoom House Chai

Dishoom Masala Dabba

Market Bag: Lemon Cooler

Dishoom Manchester All Day Menu

Bombay comfort food

Our Menus

All Day

Dishoom x Bungalow Diwali Dishes

Bungalow Spice Roasted Pineapple 16.90

Dishoom Makhani Kofta 17.20

Café Specials

Nalli Nihari Biryani 28.30

Butter Pepper Crab 26.90

SNACK

Papad Basket 4.90

At lunch, and later

Chole Puri Halwa 15.70

Chilli Broccoli Salad 14.90

Keralan Chicken Salad 14.90

Pineapple Chaat Salad 14.90

Vada Pau 7.50

Paneer Roomali Roll 12.70

Chicken Kathi Roll 12.70

Small Plates

Keema Pau 11.20

Chilli Chicken 11.20

Mixed Seafood Fry 12.20

Pau Bhaji 8.50

Vegetable Samosas 7.70

Lamb Samosas 8.10

Okra Fries 7.90

Chilli Cheese Toast 7.20

Dishoom House Chaat 10.20

Bhel 7.90

Grills

Murgh Malai 14.70

Charred Lamb Chops 19.50

Dishoom Chicken Tikka 14.70

Masala Prawns 17.90

Sheekh Kabab 14.70

Makhmali Paneer 14.20

Gunpowder Potatoes 10.50

Saffron Cauliflower 10.90

Ruby Murray

Chicken Ruby 18.70

Goan Monkfish Curry 19.70

Homestyle Lamb Curry 19.90

Mattar Paneer 17.70

House Black Daal 10.90

Biryani & Rice

Chicken Berry Britannia 18.70

Awadhi Jackfruit Biryani 17.90

Steamed Basmati Rice 5.00

Veg. Side Dishes

Chilli Broccoli Salad (Half Portion) 8.70

Pineapple Chaat Salad (Half Portion) 8.70

Grilled Greens 7.10

All-New Chilli Butter-Bhutta 6.10

Kachumber 5.90

Raita 4.90

Bread

Plain Naan 4.90

Garlic Naan 5.40

Cheese Naan 6.20

Bread Basket 11.50

Roomali Roti 4.90

Masala Paratha 5.40

Issue XLV, November: Diwali Edition

Christmas Gifting Guide

The Dishoom Borough Story

Dishoom House Chai

Dishoom Masala Dabba

Market Bag: Lemon Cooler

Dishoom x Bungalow Diwali Dishes

Bungalow Spice Roasted Pineapple 16.90

Dishoom Makhani Kofta 17.20

Café Specials