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In the past few days and weeks, coronavirus has blown our world apart. Last week already feels like a year ago, the present is unrecognisable, and the future is extremely uncertain. Find out more
All Dishooms are now closed, and so we are very glad to offer you the following dishes and drinks for collection or delivery, from morning 'til late.
Kindly place your order here.
8am –– 11.45am every day
Ramsay of Carluke’s smoked streaky bacon is matured for two weeks and smoked overnight in the traditional fashion. A Dishoom signature dish, and deserving of all its accolades.
Twice the bacon.
Award-winning Shropshire pork sausages, warmly spiced with cracked black pepper. Each sausage is made by hand in the old-fashioned way.
Two fried free-range eggs with saffron-yellow, runny yolks. Warm and most gratifying.
Named for Koolar & Co.’s wrestler-sized portions. Smoked streaky bacon, peppery pork sausages and runny-yolked egg. Grapple with it.
Organic porridge oats cooked with oat milk, banana and sweet Medjool dates. A never-ending portion: if you wish for more, you need only ask.
A Dishoom recipe, handmade with oats, seeds, cashews, almonds, pistachios and cinnamon, toasted in butter and honey. Served with fresh fruits, creamy vanilla yoghurt and starflower honey. Dairy or Coconut yoghurt.
5.50 / 6.50
Fresh mango, grapes, strawberries, blueberries and honeydew melon, topped with creamy yoghurt infused with fresh vanilla pod, and starflower honey. Dairy or Coconut yoghurt.
From 12pm every day
Fine filo pastry, pea and potato filling warmly spiced with cinnamon and cloves.
A bowl of mashed vegetables with hot, buttered, home-made bun, Chowpatty Beach style. No food is more Bombay.
Bombay's Koli (fishermen) Wada (district) recipe: a bowl of delicate, crispy morsels – perfect for chutney-dipping.
A classic of Irani cafés: spiced minced lamb and peas with a toasted, buttered home-made bun.
Bombay's version of London's Chip Butty. Sprinkle the red 'hillbilly' ghati masala to taste.
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.
Chicken thigh meat is steeped overnight in garlic, ginger, coriander stems and a little cream. Still slightly pink when fully cooked.
A family recipe, using a marinade of sweet vinegar, not yoghurt. Laced with ginger juice, turmeric, garlic and green chilli.
Paneer is vegetarian first-class fare and a subtle cheese to make. Marinated then gently charred with unexpected pineapple.
The seduction is in the tumble. Potatoes with brown skins, smoky-grilled, broken apart, tossed with butter, crushed aromatic seeds and green herbs.
Each one charred slightly at the edges, succulent and simple, nothing to bamboozle.
A Dishoom signature dish — dark, rich, deeply flavoured. It is cooked over 24 hours for extra harmony.
Tender chicken in a rich silky ‘makhani’ sauce. A good and proper curry redolent with spice and flavour.
A steadfast and humble vegetarian curry, the sort that can be found in any good Indian roadside restaurant.
An abiding favourite of Indian families everywhere, originally hailing from the Punjab. A hearty bowl of spiced chickpea curry served with basmati rice.
Slow-cooked, layered and aromatic. A pot is to be shared, or kept as spicy contentment all for oneself.
The Dishoom variation on the legendary Irani café special, with cranberries.
Delicious savoury jackfruit and delicately saffron'd rice, potted and cooked with mint, coriander and sultanas.
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)
First-class greens and other delectables.
The name refers to beating someone up nicely — a messy to-do of cucumber, onion and tomato.
A kachumber with shredded carrot, green peppers, and raisins dressed up with mint and honey. Fresh, feisty, crunchy.
Delicate minty yoghurt, cool as the cucumber.
Corn-on-the-cob, brushed with butter and grilled over charcoal fire. Finished with chilli, salt and lime, Chowpatty beach style.
All breads are made by hand and baked to order.
Freshly baked in the tandoor.
With minced garlic and coriander sprinkle.
It means “the fragrant one”.
The cola of Bombay, in botals nicely worn from recycling. Mostly available.
Fizzy Bombay lemon drink. “Contains no fruit” — guaranteed. Mostly available.
‘Parsi is raspberry and raspberry is Parsi!’ according to the effervescent Mr. Kohinoor. 300ml
Pure water that bubbles naturally to the surface from artesian springs in Devon. Botalled and supplied by FRANK, a charity that donates all profits to sustainable water projects in India and other developing countries.
Beer came to India in the 18th century. This mild and malty easydrink lager is India’s choicest favourite.
4.8% 330ml / 650ml 4.50 / 7.50
Delectable IPA with citrus notes, specially crafted for Dishoom by Mondo Brewing Company.
5.0% 330ml 5.30
Gregarious, sun-drenched Sicilian. The name means “the mad one”. Wild, but with elegant aromas of exotic blooms and tropical fruits. You may well develop special affections.
A refreshingly good Pinot Grigio with citrus fruit, pear and floral aromas.The balanced acidity marries well with spicy food.
A tip-top classic made by talented wine-walli Christie Brown. Vibrant and intense, with a fresh palate of ripe citrus and intriguing minerals.
Hedgerow fruit, plum and cocoa, with soft tannins. Charming and agreeable with or without food.
Light-hearted joy that slips down well on its own or with white meats. Admire perfumed cherry fruit, silky tannins and sustained finish.
A mouth-watering Argentine beauty of voluptuous, chocolatey, densely fruited character, with an enticing spice finish.
And also highly subjective guide to Bombay with map. Read it, and find yourself replete with stories and recipes to share with all who come to your table.