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All Welcome
All Welcome
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 menuBreakfast is served from 8am to 11.45am on weekdays and from 9am to 11.45am on weekends.
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
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
Twice the bacon. More power to you. 9.90
Named for Koolar & Co.’s wrestler-sized portions. Smoked streaky bacon, peppery pork sausages and runny-yolked egg. Grapple with it. 10.90
9.20
9.20
Two fried Cornish free-range eggs with saffron-orange, runny yolks. Warm and most gratifying. (V) 7.20
Shropshire pork sausages, warmly spiced with cracked black pepper. Each sausage is finished by hand in the old-fashioned way. 8.20
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
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
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
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
(V) 3.50
3.90
4.50
3.90
(V) 2.90
Inexpensively agreeable lunch, or perhaps part of a feast to share at supper-time.
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
Tender ‘makhani’ chicken, green peppers and red onion wrapped with mint chutney in soft wholewheat paratha. 7.90
Tempting ‘makhani’ paneer, green peppers and red onion wrapped with mint chutney in soft wholewheat paratha. (V) 7.90
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
Gujarati filo (not Punjabi shortcrust) stuffed with minced lamb, onions and spices. 6.20
Fine filo pastry, pea and potato filling warmly spiced with cinnamon, and coriander-mint chutney for dipping. (V) 5.90
A bowl of mashed vegetables with hot, buttered, home-made buns, Chowpatty style. No food is more Bombay. (V) (S) 6.20
A classic of Irani cafés: spiced minced lamb and peas with toasted, buttered, home-made buns. (S) 7.50
Cold and crunchy, light and lovely. Puffed rice, peanuts and Bombay Mix tossed with fresh pomegranate, tomato, onion, lime, tamarind, mint. (V) 5.90
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
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.
A family recipe, using a marinade of sweet vinegar, not yoghurt. Laced with ginger, turmeric, garlic and green chilli. (S) 10.90
Paneer is vegetarian first-class fare and a subtle cheese to make. Marinated then gently charred with unexpected pineapple. (V) 9.20
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
Minced lamb is marinated with green chilli, coriander and cumin, then grilled. (S) 10.90
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. 12.90
Sturdy, savoury jackfruit and delicately saffron’d rice, potted and cooked with fresh herbs, barberries and sultanas. (V) 12.90
Grilled broccoli and snow peas tumbled with chilli and lime. (V) 5.20
Delicate minty yoghurt, cool as a cucumber. (V) 3.50
A kachumber with shredded carrot, green peppers, and raisins dressed up with mint and honey. Fresh, feisty, crunchy. (V) 4.20
A messy to-do of cucumber, onion and tomato. A little lime lifts the whole affair. (V) 4.20
A Dishoom signature dish – dark, rich, deeply flavoured. It is cooked over 24 hours for extra harmony. (V) 8.50
A steadfast, humble and delicious vegetarian curry, beloved of Bombay families. (V) 12.90
Tender chicken in a rich, silky makhani sauce. A good and proper curry redolent with spice and flavour. 13.90
Warming with masala spices, green chilli, red and yellow capsicums and pleasing quantities of blackpepper. (S) 14.90
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
Freshly baked in the tandoor. (V) 3.50
With minced garlic and coriander sprinkle. (V) 3.90
Cheddar is melted inside. (V) 4.90
It means “the fragrant one”. (V) 3.90
Sweet, cooling mess of fresh cream, crushed meringue and strawberries with rose syrup and gulkhand. (V) 6.90
Melting-in-the-middle chocolate pudding served with a scoop of Kashmiri chilli ice cream. You will not want to share. (V) 8.30
Satin-smooth, sweet real mango. (V) 4.90
Creamy, proper pistachio. (V) 4.90
The original with a hint of caramel. (V) 4.90
Cinnamon or Kashmiri chilli. (V) 4.90
Soft, light milk curds flavoured with almonds, in delicate saffron-cardamom cream, beneath a crumble of pistachio. (V) 6.20