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View PDF menuA 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) 3.90
Crunchy Punjabi-style shortcrust pastry, pea and potato filling warmly spiced with cinnamon. Tamarind chutney for dipping. (V) 6.20
A bowl of mashed vegetables with hot, buttered, home-made buns, Chowpatty style. No food is more Bombay. (V) (S) 7.20
Gujarati filo (not Punjabi shortcrust) stuffed with minced lamb, onions and spices. 7.20
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) 9.20
Tender chicken in a rich, silky makhani sauce. A good and proper curry redolent with spice and flavour. 15.50
A steadfast, humble and delicious vegetarian curry, beloved of Bombay families. (V) 14.50
Finest mutton marinated in red chilli, ginger and garlic, then cooked with black peppercorns and whole spices. Robust, spicy and tender. (S) 15.50
A Dishoom signature dish – dark, rich, deeply flavoured. It is cooked over 24 hours for extra harmony. (V) 9.20
An abiding favourite of Indian families everywhere, originally hailing from the Punjab. A hearty bowl of spiced chickpea curry served with basmati rice. (V)(S) 10.90
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. 16.20
Sturdy, savoury jackfruit and delicately flavoured rice, potted, sealed and cooked the traditional way. Adorned with barberries and sultanas. (V) 15.90
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. (V) (S) 12.20 / 6.50
Hearty black chickpeas, shredded kale, crunchy capsicums dressed up with lime and chilli. Toasted almonds scattered on top. (V) 11.50
Delicate minty yoghurt, cool as a cucumber. (V) 3.90
Addictive home-style pickle. Piquant carrots pickled with green chillies and turmeric. 2.70
Freshly baked in the tandoor. (V) 3.90
With minced garlic and coriander sprinkle. (V) 4.50
It means “the fragrant one”. (V) 4.20
First-class yoghurt blended with fresh mango pulp (330ml). 5.20
Soft, light milk curds flavoured with almonds, in delicate saffron-cardamom cream, beneath a crumble of pistachio. (V) 7.50
Bombay's favourite cola, in bottles nicely worn from recycling. Indian import, mostly available. 300ml 5.70
Fizzy lemon drink. “Contains no fruit”. Indian import, mostly available. 300ml 5.70
Silky caramelised basmati rice pudding cooked nicely with vanilla-infused coconut milk, cardamom and cashews. Cooled and layered with blueberry compôte. (V) 5.50
‘Parsi is raspberry and raspberry is Parsi!’ according to Mr. Kohinoor. 300ml 4.50
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