सभी का स्वागत
All Welcome
All Welcome
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. (V) 3.20
Fine filo pastry, pea and potato filling warmly spiced with cinnamon, and coriander-mint chutney for dipping. (V) 5.50
Gujarati filo (not Punjabi shortcrust) stuffed with minced lamb, onions and spices. 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) 7.90
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. (V) 6.50
A bowl of mashed vegetables with hot, buttered, home-made buns, Chowpatty style. No food is more Bombay. (V) (S) 5.90
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. 9.90
Tempting ‘makhani’ paneer, green peppers and red onion wrapped with mint chutney in soft wholewheat paratha. Served with lime-dressed Chilli Broccoli Salad. (V) 9.90
Juicy prawns mingle with aromatic curry leaves, mustard seeds and coconut in this south-Indian-style curry. Mix for treasure. 14.90
Tender chicken in a rich, silky makhani sauce. A good and proper curry redolent with spice and flavour. 13.50
Warming with masala spices, green chilli, red and yellow capsicums and pleasing quantities of blackpepper. (S) 14.50
A steadfast, humble and delicious vegetarian curry, beloved of Bombay families. (V) 12.50
A Dishoom signature dish – dark, rich, deeply flavoured. It is cooked over 24 hours for extra harmony. (V) 7.50
A hearty bowl of spiced chickpea curry sent with a little garnish to add at home. An abiding favourite of Indian families everywhere, originally hailing from the Punjab. (V) (S) 9.50
A festivity of slow-cooked tender turkey leg, cranberry-studded rice and browned crispy onions, all cooked together in the Dum style. Cardamom and cinnamon warm up nicely. 12.90
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. 13.50
Sturdy, savoury jackfruit and delicately saffron’d rice, potted and cooked with fresh herbs, barberries and sultanas. (V) 12.90
First class greens and other delectables.
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
Hearty black chickpeas, shredded kale, crunchy capsicums dressed up with lime and chilli. Toasted almonds scattered on top. (V) 9.90
Delicate minty yoghurt, cool as a cucumber. (V) 3.50
Freshly baked in the tandoor. (V) 2.90
With minced garlic and coriander sprinkle. (V) 3.50
It means “the fragrant one”. (V) 3.70
First-class yoghurt blended with fresh mango pulp. (V) 3.70
Silky caramelised basmati rice pudding cooked nicely with vanilla-infused coconut milk, cardamom and cashews. Cooled and layered with blueberry compôte. (V) 4.50
Soft, light milk curds flavoured with almonds, in delicate saffron-cardamom cream, beneath a crumble of pistachio. (V) 6.20
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. 26.00
A playful celebration of the mutual fascination between London and Bombay that began in the ‘60s – and the awesome music that came out of it! 18.00
A playful celebration of the mutual fascination between London and Bombay that began in the ‘60s – and the awesome music that came out of it! 10.00