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We are very glad to be able to offer you the following dishes and drinks for takeaway collection.
All enjoyable at office or home from breakfast-time until 5pm, only on weekdays.
Kindly visit us or phone ahead to order.
Unfortunately we cannot serve any items not included in this list for takeaway, as they need to be eaten direct from the kitchen.
8am –– 11.45am weekdays
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.
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.
Vegan sausages. Extremely satisfying.
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.
12pm –– 5pm weekdays
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.
Delicious savoury jackfruit and delicately saffron'd rice, potted and cooked with mint, coriander and sultanas.
The lamb is prepared with stock and spices, then layered with rice and cooked in traditional ‘dum’ style.
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.
A Dishoom signature dish — dark, rich, deeply flavoured. It is cooked over 24 hours for extra harmony.
Roomali Roti Rolls are made with delicate handkerchief bread.
Spicy charred chicken, lavish salad and tomato chilli jam.
Grilled Indian cheese with green leaves and mint chutney on the side.
A classic of Irani cafés: spiced minced lamb and peas with a toasted, buttered home-made bun.
A bowl of mashed vegetables with hot, buttered, home-made bun, Chowpatty Beach style. No food is more Bombay.
A tumble of chickpeas, couscous and baby sprouts studded with fresh pomegranate and pumpkin seeds. With bun toast to the side.
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.
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”.
A concoction of yoghurt, banana, mango and oats. Keep regular.
First-class yoghurt with fresh mango pulp and fennel seeds.
Sweet and subtle as a perfumed love-letter.
Creamy yoghurt, salted and gently spiced with crushed cumin.
All things nice: warming comfort and satisfying spice. Made in the proper way. All who have tried it are swearing by it.
Consult your server kindly about our guest filter coffees. Hot or iced.