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      Chicken Berry Britannia Biryani Recipe

      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.

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      Dishoom Canary Wharf is now open

      With greatest delight, we are beyond excited to share that our brand-new, most fine and gorgeous Dishoom Canary Wharf is officially open! Read on here.

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Delivery

Breakfast All Day Drinks Delivery Vegan For Children Dairy Intolerance Gluten Intolerance Group Feasts Collection

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

Small plates

Khichia & Chundo

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) 3.50

Vegetable Samosas

Fine filo pastry, pea and potato filling warmly spiced with cinnamon, and coriander-mint chutney for dipping. (V) 5.50

Lamb Samosas

Gujarati filo (not Punjabi shortcrust) stuffed with minced lamb, onions and spices. 6.70

Chilli Chicken

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

Dahi Bhalla Chaat

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) 6.70

Pau Bhaji

A bowl of mashed vegetables with hot, buttered, home-made buns, Chowpatty style. No food is more Bombay. (V) (S) 6.20

Lunch plates

Available weekday lunchtimes

Chicken Kathi Roll & Chilli Broccoli Salad

Tender ‘makhani’ chicken, green peppers and red onion wrapped with mint chutney in soft wholewheat paratha. Served with lime-dressed Chilli Broccoli Salad.  10.20

Paneer Kathi Roll & 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.  (V) 10.20

Ruby Murray and Daal

Prawn Moilee

Juicy prawns mingle with aromatic curry leaves, mustard seeds and coconut in this south-Indian-style curry. Mix for treasure. 15.50

Chicken Ruby

Tender chicken in a rich, silky makhani sauce. A good and proper curry redolent with spice and flavour. 13.90

Mattar Paneer

A steadfast, humble and delicious vegetarian curry, beloved of Bombay families. (V) 12.90

House Black Daal

A Dishoom signature dish – dark, rich, deeply flavoured. It is cooked over 24 hours for extra harmony. (V) 7.90

Mushroom Pepper Fry

Mushrooms with red chilli, ginger-garlic, whole spices and black peppercorns. Feisty spice, smooth sauciness. (Ve) 12.90

Chefs' Lamb Curry

Home style comfort of tender lamb in rich masala sauce with dependable comfort of ginger, garlic, turmeric, red chilli and whole black peppercorns. 14.50

Biryani

Chicken Berry Britannia

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. 13.90

Jackfruit Biryani

Sturdy, savoury jackfruit and delicately saffron’d rice, potted and cooked with fresh herbs, barberries and sultanas. (V) 13.90

Veg Side Dishes

First class greens and other delectables.

Chilli Broccoli Salad

A bowl of toasted pistachios and shredded mint leaves with finest, greenest broccoli, fresh red chillies, pumpkin and sunflower seeds, dates, lime and honey. (V) (S) 10.50 / 5.20

Kala Chana Salad

Hearty black chickpeas, shredded kale, crunchy capsicums dressed up with lime and chilli. Toasted almonds scattered on top. (V) 10.20

Raita

Delicate minty yoghurt, cool as a cucumber. (V) 3.50

Carrot & Chilli Pickle

Addictive home-style pickle. Piquant carrots pickled with green chillies and turmeric. 2.50

Bread & Rice

Plain Naan

Freshly baked in the tandoor. (V) 3.20

Garlic Naan

With minced garlic and coriander sprinkle. (V) 3.70

Steamed Basmati Rice

It means “the fragrant one”. (V) 3.70

Lassi & pudding

Mango & Fennel Lassi

First-class yoghurt-drink with mango and a sprinkling of fennel seeds. 4.00

Rasmalai

Soft, light milk curds flavoured with almonds, in delicate saffron-cardamom cream, beneath a crumble of pistachio. (V) 6.50

Basmati Kheer

Silky caramelised basmati rice pudding cooked nicely with vanilla-infused coconut milk, cardamom and cashews. Cooled and layered with blueberry compôte. (V) 4.50

Lunch Pots

Chicken Ruby Lunch Pot

Tender chicken in a rich silky ‘makhani’ sauce. A good and proper curry redolent with spice and flavour served with basmati rice. 10.00

Mushroom Pepper Fry Lunch Pot

Mushrooms with red chilli, ginger-garlic, whole spices and black peppercorns. Feisty spice, smooth sauciness. A seasonal vegan special served with basmati rice. 10.00

Mattar Paneer Lunch Pot

Humble and delicious marriage of mild paneer and sweet peas served with basmati rice. Beloved of Bombay families. 10.00

Chefs’ Lamb Curry Lunch Pot

Hearty, home-style curry, the type our chefs cook for their families, served with basmati rice. 12.50