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The following dishes are vegan or can be made vegan for you to enjoy. Please don’t hesitate to ask your server for any advice.
Begin the day with ample and wholesome dishes, or perhaps just a drop of fresh juice. You might like to linger with a coffee and a newspaper, or just come and go in a jiffy. Breakfast is served until 11.45am every day.
Warming comfort and satisfying spice. Made with oat milk.
Bountiful vegan repast. Abundant tofu akuri, vegan sausages, vegan black pudding, grilled field mushrooms, masala beans, grilled tomato and home-made vegan buns.
A vegan version of the Irani café spiced-scrambled egg special. Piled up richly alongside plump, home-made vegan buns and grilled tomato.
Freshly baked vegan naan, graced with a little vegan cheese and ketchup, wrapped around vegan sausages. Satisfying beyond belief. *cooked in the same tandoor as naans made with dairy.
A Dishoom recipe, handmade with oats, seeds, cashews, almonds, pistachios and cinnamon, roasted in coconut oil. Served with fresh seasonal fruits and coconut yoghurt.
Organic porridge oats cooked with oat milk, banana and sweet Medjool dates. A never-ending portion: if you wish for more, you need only ask.
Fresh seasonal fruits topped with coconut yoghurt infused with fresh vanilla pod, and served with toasted seeds.
Kindly ask your server for details of our vegan lassis.
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.
Fine filo pastry, pea and potato filling warmly spiced with cinnamon and cloves.
Fine lady’s fingers for the fingers.
Cold and crunchy, light and lovely. Puffed rice, Bombay Mix and nylon sev tossed with fresh pomegranate, tomato, lime, onion, tamarind, mint.
Puffed puris lay next to hearty bowl of spiced chickpea curry, with sweet halwa alongside. Eat altogether. *curry made without butter. (S)
An abiding favourite of Indian families everywhere, originally hailing from the Punjab. A hearty bowl of spiced chickpea curry served with basmati rice. *curry made without butter
The seduction is in the tumble. Potatoes with brown skins, smoky-grilled, broken apart, tossed with butter, crushed aromatic seeds and green herbs. *Served without butter or raita
Bombay's version of London's chip butty. Sprinkle the red 'hillbilly' Ghati masala to taste *with vegan home-made buns
Toasted pistachios and shredded mint leaves with finest, greenest broccoli, fresh red chillies, pumpkin seeds, dates and honey. All is dressed up in lime and chilli.
Grilled broccoli, snow peas and kale tumbled with chilli and lime. *with olive oil instead of butter
The name refers to beating someone up nicely — a messy to-do of cucumber, onion and tomato.
It means “the fragrant one”.
Fluffy ice flakes steeped in kokum fruit syrup, blueberries, chilli, lime, white and black salt. The first spoonful tastes bizarre. The second spoonful is captivating.
Silky caramelised basmati rice pudding cooked nicely with vanilla-infused coconut milk, cardamom and cashews. Cooled and layered with blueberry compôte.
Food will be dishoomed to your table as it is prepared.
(S) Spicy (N) Contains nut ingredients
Other dishes are made without nuts, but may contain traces. Dishes marked (V) may contain eggs. We make every effort to avoid cross-contamination, but sadly can’t guarantee dishes and drinks are allergen-free.
If you have any food allergies or dietary requirements please let us know. Gluten and dairy-allergy menus are available.
An optional service charge of 12.5% will be added to your bill. Every penny of this is shared between the team in this restaurant. (Service charge is entirely optional. If you feel the service is in any way lacking, you need only ask, and the charge will be removed.)