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.
How does one create a space where people can truly connect over food? We recently discussed them with Creative Director, Kirthanaa Naidu when we invited her to create a first-class tablescape in our Canary Wharf café. Read on.
We are pleased to offer a specially curated menu for delivery, to ensure all food travels well, via our friends at Deliveroo.
Kindly place your order here
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.
Fine filo pastry, pea and potato filling warmly spiced with cinnamon, and coriander-mint chutney for dipping.
Gujarati filo (not Punjabi shortcrust) stuffed with minced lamb, onions and spices.
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.
Spicy and tangy yet also refreshing. Dahi (yoghurt) Bhalla (lentil dumplings) Chaat served with papdi, fresh yoghurt, green and tamarind chutney, and pomegranate seeds. Served nicely chilled.
A bowl of mashed vegetables with hot, buttered, home-made buns, Chowpatty style. No food is more Bombay.
Available weekday lunchtimes
Tender ‘makhani’ chicken, green peppers and red onion wrapped with mint chutney in soft wholewheat paratha. Served with lime-dressed Chilli Broccoli Salad.
Tempting ‘makhani’ paneer, green peppers and red onion wrapped with mint chutney in soft wholewheat paratha. Served with lime-dressed Chilli Broccoli Salad.
Juicy prawns mingle with aromatic curry leaves, mustard seeds and coconut in this south-Indian-style curry. Mix for treasure.
Tender chicken in a rich, silky makhani sauce. A good and proper curry redolent with spice and flavour.
A steadfast, humble and delicious vegetarian curry, beloved of Bombay families.
A Dishoom signature dish – dark, rich, deeply flavoured. It is cooked over 24 hours for extra harmony.
Mushrooms with red chilli, ginger-garlic, whole spices and black peppercorns. Feisty spice, smooth sauciness.
Home style comfort of tender lamb in rich masala sauce with dependable comfort of ginger, garlic, turmeric, red chilli and whole black peppercorns.
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.
Sturdy, savoury jackfruit and delicately saffron’d rice, potted and cooked with fresh herbs, barberries and sultanas.
First class greens and other delectables.
A bowl of toasted pistachios and shredded mint leaves with finest, greenest broccoli, fresh red chillies, pumpkin and sunflower seeds, dates, lime and honey.
11.50 / 5.90
Hearty black chickpeas, shredded kale, crunchy capsicums dressed up with lime and chilli. Toasted almonds scattered on top.
Delicate minty yoghurt, cool as a cucumber.
Addictive home-style pickle. Piquant carrots pickled with green chillies and turmeric.
Freshly baked in the tandoor.
With minced garlic and coriander sprinkle.
It means “the fragrant one”.
First-class yoghurt-drink with mango and a sprinkling of fennel seeds.
Soft, light milk curds flavoured with almonds, in delicate saffron-cardamom cream, beneath a crumble of pistachio.
Silky caramelised basmati rice pudding cooked nicely with vanilla-infused coconut milk, cardamom and cashews. Cooled and layered with blueberry compôte.
Tender chicken in a rich silky ‘makhani’ sauce. A good and proper curry redolent with spice and flavour served with basmati rice.
Mushrooms with red chilli, ginger-garlic, whole spices and black peppercorns. Feisty spice, smooth sauciness. A seasonal vegan special served with basmati rice.
Humble and delicious marriage of mild paneer and sweet peas served with basmati rice. Beloved of Bombay families.
Hearty, home-style curry, the type our chefs cook for their families, served with basmati rice.