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All Welcome
All Welcome
Not long ago, a team of enterprising and energetic Dishoom chef-wallas sauntered into the kitchen and put their heads together. They were musing over how to make breakfast bigger, better, more exciting, more delicious for all.
They’d heard the sweet-breakfast-lovers cry: “where’s the sweetness?” And the non-meat-eaters calling out: “show me the vegan naans.”
After much puzzling, generous sprinklings of ideas turned into tastings which turned into conversations and finally, decisions. It was then we heard: “Arré – we’ve cracked it!” And with that, the first-rate chef team emerged from the kitchen with brand-new breakfast dishes, next-level naans, a veritable array of vegan repast, and our first-ever breakfast-time feasts. Peek below to be tempted.
Make big eyes at the newly-introduced Double Bacon Naan Roll – a mighty step-up from the classic with double the amount of first-rate smoked streaky bacon, crisped and piled high in freshly baked naan, with cream cheese, chilli tomato jam and fresh herbs. Twice the bacon, twice the joy.
Or perhaps you fancy your changes with the Wrestler's Naan Roll – named after Koolar & Co.'s wrestler-sized portoins. Smoked streaky bacon, peppery pork sausages and runny-yolked egg, strongarmed into a really rather large naan, cooked to order in the tandoor. Prepare to grapple with it.
Those sweeter-of-tooth will welcome the Sweet Appam Stack. Thrice-stacked, lightly-frilled appam pancakes topped with creamy shrikhand, fresh berries, toasted coconut flakes and jaggery syrup. A source of great breakfast happiness.
Newest, greenest dishes have also found a welcome home on the breakfast menu. Vegetarians must try Soy Keema Per Eedu: a vegetarian breakfast of fortitude, consisting of spiced soy keema with sali crisp-chips and homemade toasted pau (available with or without egg). Then there’s Vegan Akuri, an eggless version of the Irani café spicy breakfast scramble. And we defy all vegans to resist biting into a Vegan Sausage Naan Roll when the fragrance of freshly-baked naan wafts over them.
You may find yourself throwing a grateful glance towards the chefs when you try the bountiful weekend feasting menu. A delicious span of our most-loved breakfast dishes to make your stomachs sing.
Choose from first-class Sparkling Wine or a classic Bloody Mary (or their non-inebriating counterparts) served alongside generous bowls of fruit, yoghurt and homemade granola. To follow, a platter of sharing naans, Keema Per Eedu or bountiful Akuri, and plentiful helpings of toasted pau. (Please note:- there are also vegetarian and vegan options which include Vegan Sausage Naans, Soy Keema and eggless Akuri.)
Vaisakhi, a day marked across India by people of many faiths, is celebrated in the Punjab as the start of the new Harvest. It falls on the 13th or 14th April depending on the calendar for that year.
Spring has gently tiptoed in. As the days lengthen and the sun grows bolder, here’s a glimpse of what we eagerly await in April.
We’re turning page after page of Ayesha Erkin’s recipe book Date of the Day, featuring 30+ recipes for the modest date – timely for breaking fast and after. Our dear friend Ayesha has now kindly shared a recipe for you to make at home. Try it this Iftar or any time you need a salty-spiced sticky treat.
The holy month of Ramadan is upon us, when Muslims around the world fast daily from dawn till dusk. It is a time of private worship and spiritual discipline, but also of shared joy and abundant feasting. Families and communities come together at suhoor, the pre-dawn meal, and at iftar, the evening meal, to break their fasts with copious, delicious dishes. Join us on 7th April for our own Iftar celebration – for an evening of feasting and live music.