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All Welcome
Served from 12.00pm every day. If you wish to see the calories, please click HERE.
View PDF menuNihari – 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. 24.00
A fine, crispy snack, not unlike papad. Dip happily in the spiced chutney, made to an old family recipe with dependable apple, not fickle mango. (V) 3.90
Gujarati filo (not Punjabi shortcrust) stuffed with minced lamb, onions and spices. 7.20
Crunchy Punjabi-style shortcrust pastry, pea and potato filling warmly spiced with cinnamon. Tamarind chutney for dipping. (V) 6.20
Fine lady's fingers for the fingers. (V) 6.70
A nostalgia for Bombayites. Green chillies, capsicum and garlic in cheddar melt on white sliced loaf. (V) (S) 6.50
A bowl of mashed vegetables with hot, buttered, home-made buns, Chowpatty style. No food is more Bombay. (V) (S) 7.20
A classic of Irani cafés: spiced minced lamb and peas with toasted, buttered, home-made buns. (S) 8.50
Much loved, humble and unifying Bombay street staple. Hot potato vada, crunchy titbits and chutneys, tucked inside a soft home-made bun. Sprinkle the red spicy masala to taste. (V) (S) 6.20
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) 8.50
Cold and crunchy, light and lovely. Puffed rice, peanuts and Bombay Mix tossed with fresh pomegranate, tomato, onion, lime, tamarind, mint. (V) 6.70
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) 9.20
Bombay's Koli (fishermen) Wada (district) recipe: a bowl of delicate, crispy morsels – perfect for chutney-dipping. (S) 9.70
The Irani café classic. Soft bun with butter inside, to be dipped happily into the hot chai. (V) 4.70
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. Slightly pink when fully cooked. 12.50
A family recipe, using a marinade of sweet vinegar, not yoghurt. Laced with ginger, turmeric, garlic and green chilli. (S) 12.20
A cheese with a soft and forgiving nature that picks up flavours wonderfully. Marinated with pickling spices and yoghurt then gently charred with peppers. (V) 12.20
King Oyster and Chestnut mushrooms with malai marination, char-grilled for bite and finished with butter, lime and masala. (V) 9.50
The seduction is in the tumble. New potatoes are smoky-grilled, broken apart, tossed with butter, crushed aromatic seeds and green herbs. (V) 9.50
Minced lamb is marinated with green chilli, coriander and cumin, then grilled. (S) 12.20
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) 17.90
Each one charred slightly at the edges, succulent and simple, nothing to bamboozle. 15.90
A steadfast, humble and delicious vegetarian curry, beloved of Bombay families. (V) 14.90
Tender chicken in a rich, silky makhani sauce. A good and proper curry redolent with spice and flavour. 15.50
Finest mutton marinated in red chilli, ginger and garlic, then cooked with black peppercorns and whole spices. Robust, spicy and tender. (S) 17.90
Chickpeas sing with high spice and surprise black tea, with puffed puris and sweet halwa alongside. Much drama but absolute harmony. (V) (S) 15.90
A Dishoom signature dish – dark, rich, deeply flavoured. It is cooked over 24 hours for extra harmony. (V) 9.20
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. 16.20
Sturdy, savoury jackfruit and delicately flavoured rice, potted, sealed and cooked the traditional way. Adorned with barberries and sultanas. (V) 16.20
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: 12.20 / 6.70
Hearty black chickpeas, shredded kale, crunchy capsicums dressed up with lime and chilli. Toasted almonds scattered on top. (V) 11.50
All breads are made by hand and baked to order.
Freshly baked in the tandoor. (V) 4.20
With minced garlic and coriander sprinkle. (V) 4.50
Cheddar is melted inside. (V) 5.50
Soft handkerchief-thin bread, thrown, stretched and griddled to order on an upturned tawa. (V) 4.50
Wholewheat bread, delicately charred from the tandoor. (V) 4.50
It means “the fragrant one”. (V) 4.50
First-class greens and other delectables.
Grilled tenderstem broccoli and snow peas tumbled with chilli and lime. (V) 5.90
Corn-on-the-cob, brushed with butter and grilled over charcoal fire. Finished with chilli, salt and lime, Chowpatty style. (V) 5.20
A messy to-do of cucumber, onion and tomato. A little lime lifts the whole affair. (V) 5.20
Delicate minty yoghurt, cool as a cucumber. (V) 4.50
Made with delicate ‘handkerchief’ bread, baked and filled to order from midday until late at night. Best eaten with the hands.
Grilled paneer tucked inside a crisped roll with onion, peppers and green leaves. Mint chutney on the side. (V) 10.50
Spicy charred chicken, lavish salad and tomato-chilli jam. (S) 10.50
Within a spongy-rich mawa cake lies black poppy seeds. Alongside it, zesty Yuzu ice cream and warm-sweet jaggery syrup. Flavour and texture come together in harmony. (V) 8.20
Silky caramelised basmati rice pudding cooked nicely with vanilla-infused coconut milk, cardamom and cashews. Cooled and layered with blueberry compôte. (V) 8.50
Melting-in-the-middle chocolate pudding served with a scoop of Kashmiri chilli ice cream. You will not want to share. (V) 8.90
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) 4.20
Cinnamon or Kashmiri chilli. (V) 5.90
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) 5.90
Creamy, proper pistachio. (V) 5.90
The original with a hint of caramel. (V) 5.90
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. Allergens may be found here.
An optional service charge of 12.5% will be added to your bill. Every penny of this goes to the restaurant 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.)