Small Plates
- KHICHIA & CHUNDOA 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)£3.20
- LAMB SAMOSASGujarati filo (not Punjabi shortcrust) stuffed with minced lamb, onions and spices.£5.90
- VEGETABLE SAMOSASFine filo pastry, pea and potato filling warmly spiced with cinnamon, and coriander-mint chutney for dipping. (V)£5.50
- OKRA FRIESFine lady's fingers for fingers. (V)£5.70
- PAU BHAJIA bowl of mashed vegetables with hot, buttered, home-made buns, Chowpatty style. No food is more Bombay. (V) (S)£5.90
- KEEMA PAUA classic of Irani cafés: spiced minced lamb and peas with toasted, buttered, home-made buns. (S)£6.90
- VADA PAUMuch loved, humble and unifying Bombay street staple. Hot potato vada, crunchy titbits and chutneys, tucked inside a soft home-made bun. Sprinkle the red spicy masala to taste. (V) (S)£4.90
- DISHOOM HOUSE CHAATWarm-cold, sweet-tangy, moreish. Golden-fried sweet potato covered with cool yoghurt, pomegranate, beetroot, radish and carrot. Tamarind drizzle and green chutney lift it nicely. (V)£6.90
- BHELCold and crunchy, light and lovely. Puffed rice, peanuts and Bombay Mix tossed with fresh pomegranate, tomato, onion, lime, tamarind, mint. (V)£5.50
- CHILLI CHICKENSome 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
- PRAWN KOLIWADABombay's Koli (fishermen) Wada (district) recipe: a bowl of delicate, crispy morsels – perfect for chutney-dipping. (S)£8.50
Biryani
- CHICKEN BERRY BRITANNIATempting 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.£13.50
- JACKFRUIT BIRYANISturdy, savoury jackfruit and delicately saffron’d rice, potted and cooked with fresh herbs, barberries and sultanas. (V)£13.50
Salad Plates
- CHILLI BROCCOLI SALADA 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)£10.20
- KALA CHANA SALADHearty black chickpeas, shredded kale, crunchy capsicums dressed up with lime and chilli. Toasted almonds scattered on top. (V)£9.90
Veg Side Dishes
- A BOWL OF GREENSGrilled broccoli and snow peas tumbled with chilli and lime. (V)£4.70
- CHILLI BROCCOLI SALADA 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)£5.10
- CHILLI BUTTER-BHUTTACorn-on-the-cob, brushed with butter and grilled over charcoal fire. Finished with chilli, salt and lime, Chowpatty style. (V)£4.40
- KACHUMBERA messy to-do of cucumber, onion and tomato. A little lime lifts the whole affair. (V)£4.20
- RAITADelicate minty yoghurt, cool as a cucumber. (V)£3.70
Grills
- MURGH MALAIChicken thigh meat is steeped overnight in garlic, ginger, coriander stems and a little cream. Still slightly pink when fully cooked.£10.50
- DISHOOM CHICKEN TIKKAA family recipe, using a marinade of sweet vinegar, not yoghurt. Laced with ginger, turmeric, garlic and green chilli. (S)£10.50
- PANEER TIKKAA cheese with a soft and forgiving nature that picks up flavours wonderfully. Marinated with green herbs then gently charred with peppers. (V)£9.90
- GUNPOWDER POTATOESThe seduction is in the tumble. New potatoes are smoky-grilled, broken apart, tossed with butter, crushed aromatic seeds and green herbs. (V)£6.90
- SHEEKH KABABMinced lamb is marinated with green chilli, coriander and cumin, then grilled. (S)£10.50
- SPICY LAMB CHOPSTwo chops of generous proportions. They lie overnight in a special marinade of lime juice, warm dark spices, ginger and garlic. Served pink, for juiciness, and blackened by the grill. (S)£15.90
- MASALA PRAWNSEach one charred slightly at the edges, succulent and simple, nothing to bamboozle.£13.50
- CHAAP PINEAPPLE TIKKASpiced soy kabab marinated and grilled with pineapple. A top vegetarian couplet prepared to a family recipe. (V) (S)£9.70
RUBY MURRAY
- MATTAR PANEERA steadfast, humble and delicious vegetarian curry, beloved of Bombay families. (V)£12.50
- CHICKEN RUBYTender chicken in a rich silky ‘makhani’ sauce. A good and proper curry redolent with spice and flavour.£12.50
- MUTTON PEPPER FRYFinest mutton marinated in red chilli, ginger and garlic, then cooked with black peppercorns and whole spices. Robust, spicy and tender. (S)£15.50
- CHOLE PURIChickpeas sing with high spice and surprise black tea, with puffed puris and sweet halwa alongside. Much drama but absolute harmony. (V) (S)£13.50
- HOUSE BLACK DAALA Dishoom signature dish — dark, rich, deeply flavoured. It is cooked over 24 hours for extra harmony. (V)£7.50
Bread and Rice
- PLAIN NAANFreshly baked in the tandoor. (V)£3.50
- GARLIC NAANWith minced garlic and coriander sprinkle. (V)£3.90
- CHEESE NAANCheddar is melted inside. (V)£4.50
- ROOMALI ROTISoft handkerchief-thin bread, thrown, stretched and griddled to order on an upturned tawa. (V)£3.50
- TANDOORI ROTIDelicately charred from the tandoor. (V)£3.50
- STEAMED BASMATI RICEIt means “the fragrant one”. (V)£3.70
ROOMALI ROLLS
- PANEER ROLLGrilled paneer tucked inside a crisped roll with onion, peppers and green leaves. Mint chutney on the side. (V)£8.20
- DISHOOM CHICKEN TIKKA ROLLSpicy charred chicken, lavish salad and tomato-chilli jam. (S)£8.20
PUDDINGS
- GULAB JAMUNMade to Kashi-kaki's much-loved recipe. Chestnut-brown dumpling, served warm with citrus fruit ice cream, topped with pistachio. (V)£6.90
- BASMATI KHEERSilky caramelised basmati rice pudding cooked nicely with vanilla-infused coconut milk, cardamom and cashews. Cooled and layered with blueberry compôte. (V)£6.50
- DISHOOM CHOCOLATE PUDDINGMelting-in-the-middle chocolate pudding served with a scoop of Kashmiri chilli ice cream. You will not want to share. (V)£7.90
- KALA KHATTA GOLA ICEFluffy ice flakes steeped in kokum fruit syrup, blueberries, chilli, lime and black salt. To the uninitiated, the first spoonful may surprise. The second is captivating. (V)£3.90
- A BOWL OF ICE CREAMCinnamon or Kashmiri chilli. (V)£4.50
KULFI
- MANGO KULFISatin-smooth, sweet real mango. (V)£4.50
- PISTACHIO KULFICreamy, proper pistachio.£4.50
- MALAI KULFIThe original with a hint of caramel. (V)£4.50
Cooked breakfast
- KEJRIWALTwo fried eggs on chilli cheese toast. A modern favourite of the Willingdon Club in Tardeo, reputedly named for the member who kept asking for the dish, since he was not allowed eggs at home. (Not to be confused with Arvind Kejriwal, leader of Ind...£8.50
- PARSI OMELETTEA crazy-paving three-egg omelette of chopped tomato, onion, coriander, green chilli and a little cheese. Served with grilled tomato and Fire Toast. (V)£8.30
- AKURIAn Irani café staple. Three eggs, spiced, scrambled and piled up richly alongside plump, home-made buns and served with grilled tomato. (V) (S)£7.50
- KEEMA PER EEDUA Parsi power breakfast: spicy chicken keema studded with delicate morsels of chicken liver, topped with two runny-yolked fried eggs and sali crisp-chips. Served with home-made buns. (S)£12.50
- THE BIG BOMBAYYour plate will be laden with abundant akuri, char-striped smoked streaky bacon from Ramsay of Carluke, peppery Shropshire pork sausages, masala beans, grilled field mushrooms, grilled tomato and buttered, home-made buns. Too good.£13.90
- THE VEGAN BOMBAYBountiful vegan repast. Tofu akuri, vegan sausages, vegan black pudding, grilled field mushrooms, masala beans, grilled tomato and home-made vegan buns. (V)£13.90
Dishoom Naan Rolls
- BACON NAAN ROLLRamsay of Carluke’s smoked streaky bacon is matured in the traditional Ayrshire way and then smoked over applewood and beechwood chips. A Dishoom signature dish, and deserving of all its accolades.£7.50
- DOUBLE BACON NAAN ROLLTwice the bacon. More power to you.£9.70
- WRESTLER'S NAAN ROLLNamed for Koolar & Co.’s wrestler-sized portions. Smoked streaky bacon, peppery pork sausages and runny-yolked egg. Grapple with it.£10.90
- SAUSAGE NAAN ROLLShropshire pork sausages, warmly spiced with cracked black pepper. Each sausage is finished by hand in the old-fashioned way.£7.90
- EGG NAAN ROLLTwo fried free-range eggs with saffron-yellow, runny yolks. Warm and most gratifying. (V)£6.50
- BACON & EGG NAAN ROLL£8.60
- SAUSAGE & EGG NAAN ROLL£8.60
- VEGAN SAUSAGE NAAN ROLLA delicious sausage developed with Chef Neil Rankin. Cleverly fermented vegetables and best sausage spices to enhance the umami. (V)£8.90
Side Orders
- MASALA BEANS (V)£3.20
- GRILLED MUSHROOMS (V)£3.00
- TWO PORK SAUSAGES£3.70
- TWO VEGAN SAUSAGES (V)£4.20
- FOUR RASHERS OF BACON£3.70
- FIRE TOAST, BUTTER & JAM (V)£2.50
- VEGAN BLACK PUDDING (V)£3.20
FRUITS, GRAINS & BREADS
- DATE & BANANA PORRIDGEOrganic porridge oats cooked with oat milk, banana and sweet Medjool dates. If you wish for more, you need only ask – this is a bottomless portion. (V)£6.50
- FRUIT & YOGHURTFresh seasonal fruits topped with creamy yoghurt infused with fresh vanilla pod. Choose from dairy yoghurt drizzled with starflower honey, or coconut yoghurt. (V)£6.90
- FRUIT & VEGAN YOGHURTFresh seasonal fruits topped with coconut yoghurt infused with fresh vanilla pod, and starflower honey. (VE)£6.70
- HOUSE GRANOLAA Dishoom recipe, handmade with toasted oats, seeds, cashews, almonds, pistachios and cinnamon. Served with fresh seasonal fruits and dairy vanilla yoghurt with starflower honey, or creamy coconut yoghurt. (V)£7.50
- VEGAN HOUSE GRANOLAA Dishoom recipe, handmade with oats, seeds, cashews, almonds, pistachios and cinnamon, toasted in butter. Served with fresh seasonal fruits, coconut yoghurt and starflower honey. (VE)£7.50
- BUN MASKAThe Irani café classic. Soft bun with butter inside, to be dipped happily into the hot chai. The simplest thing, eaten everywhere in Bombay. (V)£3.70
- SWEET UTTAPAM STACKThrice stacked, lightly frilled. Not unlike a pancake. Topped with creamy shrikhand (sweet yoghurt), fresh berries, toasted coconut flakes and jaggery syrup. (V)£9.20
BREAKFAST
- OAT CHAIWarming comfort and satisfying spice. Made with oat milk.£3.50
- THE VEGAN BOMBAYBountiful vegan repast. Tofu akuri, vegan sausages, vegan black pudding, grilled field mushrooms, masala beans, grilled tomato and home-made vegan buns.£13.90
- VEGAN AKURIA vegan version of the Irani café spiced-scrambled egg special. Piled up richly alongside plump, home-made vegan buns and grilled tomato. (S)£7.50
- VEGAN SAUSAGE NAAN ROLLA delicious sausage developed with Chef Neil Rankin. Cleverly fermented vegetables and best sausage spices to enhance the umami. *cooked in same tandoor as naans made with eggs and dairy (V)£8.90
- HOUSE GRANOLAA Dishoom recipe, handmade with toasted oats, seeds, cashews, almonds, pistachios and cinnamon. Served with fresh seasonal fruits and creamy coconut yoghurt. (V)£7.50
- DATE & BANANA PORRIDGEOrganic porridge oats cooked with oat milk, banana and sweet Medjool dates. If you wish for more, you need only ask – this is a bottomless portion. (V)£6.50
- FRESH FRUIT & COCONUT YOGHURTFresh seasonal fruits topped with creamy coconut yoghurt infused with fresh vanilla pod, and served with toasted seeds. (V)£6.90
- VEGAN LASSISKindly ask your server for details of our vegan lassis.£4.70
SMALL PLATES
- KHICHIA & CHUNDOA 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)£3.20
- VEGETABLE SAMOSASFine filo pastry, pea and potato filling warmly spiced with cinnamon, and coriander-mint chutney for dipping. (V)£5.50
- OKRA FRIESFine lady's fingers for the fingers. (V)£5.70
- BHELCold and crunchy, light and lovely. Puffed rice, peanuts and Bombay Mix tossed with fresh pomegranate, tomato, onion, lime, tamarind, mint. (V)£5.50
- DISHOOM HOUSE CHAATWarm-cold, sweet-tangy, moreish. Golden fried sweet potato covered with cool oat yoghurt, pomegranate, beetroot, radish and carrot. Tamarind drizzle and green chutney lift it nicely. (V)£6.90
- CHOLE PURIChickpeas sing with high spice and surprise black tea, with puffed puris and sweet halwa alongside. Much drama but absolute harmony. *made without butter (V) (S)£13.50
- CHOLE-CHAWALAn abiding favourite of Indian families everywhere, originally hailing from the Punjab. A hearty bowl of spiced chickpea curry served with basmati rice. *made without butter (V)£11.50
- VADA PAUMuch loved, humble and unifying Bombay street staple. Hot potato vada, crunchy titbits and chutneys, tucked inside a soft home-made bun. Sprinkle the red spicy masala to taste. *with vegan buns (V) (S£4.90
GRILLS
- GUNPOWDER POTATOESThe seduction is in the tumble. New potatoes are smoky-grilled, broken apart, tossed with crushed aromatic seeds and green herbs. *served without butter or raita (V)£6.90
- CHAAP PINEAPPLE TIKKASpiced soy kabab marinated and grilled with pineapple. A top vegetarian couplet prepared to a family recipe. *made without butter (V) (S)£9.70
SALAD PLATES
- CHILLI BROCCOLI SALADToasted pistachios and shredded mint leaves with finest, greenest broccoli, fresh red chillies, pumpkin and sunflower seeds, dates and lime. (V) (S)£10.20
- KALA CHANA SALADHearty black chickpeas, shredded kale, crunchy capsicums dressed up with lime and chilli. Toasted almonds scattered on top. (V)£9.90
SIDE DISHES
- BOWL OF GREENSGrilled broccoli and snow peas tumbled with chilli and lime. (V)£4.70
- CHILLI BROCCOLI SALADToasted pistachios and shredded mint leaves with finest, greenest broccoli, fresh red chillies, pumpkin and sunflower seeds, dates and lime. (V) (S)£5.10
- KACHUMBERA messy to-do of cucumber, onion and tomato. A little lime lifts the whole affair. (V)£4.20
- STEAMED BASMATI RICEIt means “the fragrant one”. (V)£3.70
- CHILLI NO-BUTTER-BHUTTACorn-on-the-cob, grilled over charcoal fire, then finished with chilli, salt and lime, Chowpatty style. *with olive oil instead of butter (V)£4.40
PUDDING
- KALA KHATTA GOLA ICEFluffy ice flakes steeped in kokum fruit syrup, blueberries, chilli, lime and black salt. To the uninitiated, the first spoonful may surprise. The second is captivating. (V)£3.90
- BASMATI KHEERSilky caramelised basmati rice pudding cooked nicely with vanilla-infused coconut milk, cardamom and cashews. Cooled and layered with blueberry compôte. (V)£6.50
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