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We are pleased to offer a specially curated menu for delivery, to ensure all food travels well via our friends at Deliveroo.
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A fine, crispy snack, not unlike papad. Dip happily in the spiced chutney made to an old family recipe. Made from dependable apple, not fickle mango. (V) 2.90
Fine filo pastry, pea and potato filling warmly spiced with cinnamon and cloves. (V) 4.90
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. (S) 6.90
A bowl of mashed vegetables with hot, buttered, home-made bun, Chowpatty Beach style. No food is more Bombay. (V) (S) 5.70
A classic of Irani cafés: spiced minced lamb and peas with a toasted, buttered home-made bun. (S) 6.50
Tender ‘makhani’ chicken, green peppers and red onion wrapped with mint chutney in soft wholewheat paratha. Served with lime-dressed Chilli Broccoli Salad. 9.50
Tempting ‘makhani’ paneer, green peppers and red onion wrapped with mint chutney in soft wholewheat paratha. Served with lime-dressed Chilli Broccoli Salad. (V) 9.50
Tender chicken in a rich silky ‘makhani’ sauce. A good and proper curry redolent with spice and flavour. 12.50
A steadfast, humble and delicious vegetarian curry, beloved of Bombay families. (V) 11.50
A Dishoom signature dish — dark, rich, deeply flavoured. It is cooked over 24 hours for extra harmony. (V) 6.90
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. 9.50
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. 12.50
Delicious, savoury jackfruit and delicately saffron’d rice, potted and cooked with fresh herbs, barberries and sultanas. (V) 12.50
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) Full plate / Half plate: 9.70 / 4.90
Grilled broccoli, snow peas and kale tumbled with chilli and lime. (V) 4.50
A kachumber with shredded carrot, green peppers, and raisins dressed up with mint and honey. Fresh, feisty, crunchy. (V) 4.20
Delicate minty yoghurt, cool as the cucumber. (V) 3.50
Freshly baked in the tandoor. (V) 3.20
With minced garlic and coriander sprinkle. (V) 3.50
It means “the fragrant one”. (V) 3.50
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) (N) 5.90
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