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      Chicken Berry Britannia Biryani Recipe

      Our homage to Britannia’s chicken berry pulao, prepared in the kacchi style, in which marinated raw meat goes into the pot, to be cooked at the same time as the rice. Read on.

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      Dishoom Canary Wharf is now open

      With greatest delight, we are beyond excited to share that our brand-new, most fine and gorgeous Dishoom Canary Wharf is officially open! Read on here.

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Outdoor Dining

Breakfast All Day Drinks Delivery Vegan For Children Dairy Intolerance Gluten Intolerance Group Feasts Collection

Our terraces in Shoreditch, Carnaby and Birmingham are now open, bringing you a slightly reduced, but ample menu. We're welcoming walk-ins for outside tables (no reservations). Kindly note, Carnaby opens at 12pm daily and therefore currently is not serving breakfast.

View PDF menu

Breakfast

Breakfast is served from 8am to 11.45am on weekdays and from 9am to 11.45am on weekends.

Bacon Naan Roll

Ramsay of Carluke’s smoked streaky bacon is matured in the traditional Ayrshire way and then smoked over applewood and beechwood chips. A Dishoom signature dish, and deserving of all its accolades. 7.90

Vegan Sausage Naan Roll

A delicious sausage developed with Chef Neil Rankin. Cleverly fermented vegetables and best sausage spices to enhance the umami. *cooked in the same tandoor as naans made with eggs and dairy (V) 9.50

Double Bacon Naan Roll

Twice the bacon. More power to you. 9.90

Wrestler's Naan Roll

Named for Koolar & Co.’s wrestler-sized portions. Smoked streaky bacon, peppery pork sausages and runny-yolked egg. Grapple with it. 10.90

Sausage & Egg Naan Roll

9.20

Bacon & Egg Naan Roll

9.20

Egg Naan Roll

Two fried Cornish free-range eggs with saffron-orange, runny yolks. Warm and most gratifying. (V) 7.20

Sausage Naan Roll

Shropshire pork sausages, warmly spiced with cracked black pepper. Each sausage is finished by hand in the old-fashioned way. 8.20

Bun Maska

The Irani café classic. Soft bun with butter inside, to be dipped happily into the hot chai. The simplest thing, eaten everywhere in Bombay. (V) 3.90

Date & Banana Porridge

Organic porridge oats cooked with oat milk, banana and sweet Medjool dates. If you wish for more, you need only ask – this is a bottomless portion. (V) 6.90

Fruit & Yoghurt

Fresh seasonal fruits topped with creamy yoghurt infused with fresh vanilla pod. Choose from dairy yoghurt drizzled with starflower honey, or coconut yoghurt. (V) 7.50

House Granola

A Dishoom recipe, handmade with toasted oats, seeds, cashews, almonds, pistachios and cinnamon. Served with fresh seasonal fruits and dairy vanilla yoghurt with starflower honey, or creamy coconut yoghurt. (V) 7.90

Masala Beans

(V) 3.50

Two pork sausages

3.90

Two vegan sausages

4.50

Four Rashers of Bacon

3.90

Fire Toast, butter & jam

(V) 2.90

At lunch and later...

Inexpensively agreeable lunch, or perhaps part of a feast to share at supper-time.

Chilli Broccoli Salad

Toasted pistachios and shredded mint leaves with finest, greenest broccoli, fresh red chillies, pumpkin and sunflower seeds and dates. All is dressed up in lime and chilli. (V) (S) Full plate / Half plate: 9.70 / 4.90

Chicken Kathi Roll

Tender ‘makhani’ chicken, green peppers and red onion wrapped with mint chutney in soft wholewheat paratha. 7.90

Paneer Kathi Roll

Tempting ‘makhani’ paneer, green peppers and red onion wrapped with mint chutney in soft wholewheat paratha. (V) 7.90

Small Plates

Khichia & Chundo

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) 3.70

Lamb Samosas

Gujarati filo (not Punjabi shortcrust) stuffed with minced lamb, onions and spices. 6.20

Vegetable Samosas

Fine filo pastry, pea and potato filling warmly spiced with cinnamon, and coriander-mint chutney for dipping. (V) 5.90

Pau Bhaji

A bowl of mashed vegetables with hot, buttered, home-made buns, Chowpatty style. No food is more Bombay. (V) (S) 6.20

Keema Pau

A classic of Irani cafés: spiced minced lamb and peas with toasted, buttered, home-made buns. (S) 7.50

Bhel

Cold and crunchy, light and lovely. Puffed rice, peanuts and Bombay Mix tossed with fresh pomegranate, tomato, onion, lime, tamarind, mint. (V) 5.90

Chilli Chicken

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) 8.20

Grills

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.

Dishoom Chicken Tikka

A family recipe, using a marinade of sweet vinegar, not yoghurt. Laced with ginger, turmeric, garlic and green chilli. (S) 10.90

Paneer Pineapple Tikka

Paneer is vegetarian first-class fare and a subtle cheese to make. Marinated then gently charred with unexpected pineapple. (V) 9.20

Gunpowder Potatoes

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

Sheekh Kabab

Minced lamb is marinated with green chilli, coriander and cumin, then grilled. (S) 10.90

Biryani

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

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. 12.90

Jackfruit Biryani

Sturdy, savoury jackfruit and delicately saffron’d rice, potted and cooked with fresh herbs, barberries and sultanas. (V) 12.90

Veg. side dishes

A Bowl of Greens

Grilled broccoli and snow peas tumbled with chilli and lime. (V) 5.20

Raita

Delicate minty yoghurt, cool as a cucumber. (V) 3.50

Dishoom Slaw

A kachumber with shredded carrot, green peppers, and raisins dressed up with mint and honey. Fresh, feisty, crunchy. (V) 4.20

Kachumber

A messy to-do of cucumber, onion and tomato. A little lime lifts the whole affair. (V) 4.20

Ruby Murray

House Black Daal

A Dishoom signature dish – dark, rich, deeply flavoured. It is cooked over 24 hours for extra harmony. (V) 8.50

Mattar Paneer

A steadfast, humble and delicious vegetarian curry, beloved of Bombay families. (V) 12.90

Chicken Ruby

Tender chicken in a rich, silky makhani sauce. A good and proper curry redolent with spice and flavour. 13.90

Pepper Lamb Curry

Warming with masala spices, green chilli, red and yellow capsicums and pleasing quantities of blackpepper. (S) 14.90

Chole Chawal

An abiding favourite of Indian families everywhere, originally hailing from the Punjab. A hearty bowl of spiced chickpea curry served with basmati rice. (V) 12.00

Bread & Rice

Plain Naan

Freshly baked in the tandoor. (V) 3.50

Garlic Naan

With minced garlic and coriander sprinkle. (V) 3.90

Cheese Naan

Cheddar is melted inside. (V) 4.90

Steamed Basmati Rice

It means “the fragrant one”. (V) 3.90

Puddings

Gulkhand Mess

Sweet, cooling mess of fresh cream, crushed meringue and strawberries with rose syrup and gulkhand. (V) 6.90

Dishoom Chocolate Pudding

Melting-in-the-middle chocolate pudding served with a scoop of Kashmiri chilli ice cream. You will not want to share. (V) 8.30

Mango Kulfi

Satin-smooth, sweet real mango. (V) 4.90

Pistachio Kulfi

Creamy, proper pistachio.  (V) 4.90

Malai Kulfi

The original with a hint of caramel. (V) 4.90

A Bowl of Ice Cream

Cinnamon or Kashmiri chilli. (V) 4.90

Rasmalai

Soft, light milk curds flavoured with almonds, in delicate saffron-cardamom cream, beneath a crumble of pistachio. (V) 6.20