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Dishoom Menu

$$$Indian
32 Bridge St, Manchester, M3 3BT

  • Small Plates

    • KHICHIA & CHUNDO

      A 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 SAMOSAS

      Gujarati filo (not Punjabi shortcrust) stuffed with minced lamb, onions and spices.
      £5.90

    • VEGETABLE SAMOSAS

      Fine filo pastry, pea and potato filling warmly spiced with cinnamon, and coriander-mint chutney for dipping. (V)
      £5.50

    • OKRA FRIES

      Fine lady's fingers for fingers. (V)
      £5.70

    • PAU BHAJI

      A bowl of mashed vegetables with hot, buttered, home-made buns, Chowpatty style. No food is more Bombay. (V) (S)
      £5.90

    • KEEMA PAU

      A classic of Irani cafés: spiced minced lamb and peas with toasted, buttered, home-made buns. (S)
      £6.90

    • VADA PAU

      Much 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 CHAAT

      Warm-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

    • BHEL

      Cold and crunchy, light and lovely. Puffed rice, peanuts and Bombay Mix tossed with fresh pomegranate, tomato, onion, lime, tamarind, mint. (V)
      £5.50

    • CHILLI CHICKEN

      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)
      £7.90

    • PRAWN KOLIWADA

      Bombay's Koli (fishermen) Wada (district) recipe: a bowl of delicate, crispy morsels – perfect for chutney-dipping. (S)
      £8.50

  • Biryani

    • CHICKEN BERRY BRITANNIA

      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.
      £13.50

    • JACKFRUIT BIRYANI

      Sturdy, savoury jackfruit and delicately saffron’d rice, potted and cooked with fresh herbs, barberries and sultanas. (V)
      £13.50

  • Salad Plates

    • CHILLI BROCCOLI SALAD

      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)
      £10.20

    • KALA CHANA SALAD

      Hearty 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 GREENS

      Grilled broccoli and snow peas tumbled with chilli and lime. (V)
      £4.70

    • CHILLI BROCCOLI SALAD

      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)
      £5.10

    • CHILLI BUTTER-BHUTTA

      Corn-on-the-cob, brushed with butter and grilled over charcoal fire. Finished with chilli, salt and lime, Chowpatty style. (V)
      £4.40

    • KACHUMBER

      A messy to-do of cucumber, onion and tomato. A little lime lifts the whole affair. (V)
      £4.20

    • RAITA

      Delicate minty yoghurt, cool as a cucumber. (V)
      £3.70

  • Grills

    • MURGH MALAI

      Chicken thigh meat is steeped overnight in garlic, ginger, coriander stems and a little cream. Still slightly pink when fully cooked.
      £10.50

    • DISHOOM CHICKEN TIKKA

      A family recipe, using a marinade of sweet vinegar, not yoghurt. Laced with ginger, turmeric, garlic and green chilli. (S)
      £10.50

    • PANEER TIKKA

      A 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 POTATOES

      The 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 KABAB

      Minced lamb is marinated with green chilli, coriander and cumin, then grilled. (S)
      £10.50

    • SPICY LAMB CHOPS

      Two 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 PRAWNS

      Each one charred slightly at the edges, succulent and simple, nothing to bamboozle.
      £13.50

    • CHAAP PINEAPPLE TIKKA

      Spiced soy kabab marinated and grilled with pineapple. A top vegetarian couplet prepared to a family recipe. (V) (S)
      £9.70

  • RUBY MURRAY

    • MATTAR PANEER

      A steadfast, humble and delicious vegetarian curry, beloved of Bombay families. (V)
      £12.50

    • CHICKEN RUBY

      Tender chicken in a rich silky ‘makhani’ sauce. A good and proper curry redolent with spice and flavour.
      £12.50

    • MUTTON PEPPER FRY

      Finest mutton marinated in red chilli, ginger and garlic, then cooked with black peppercorns and whole spices. Robust, spicy and tender. (S)
      £15.50

    • CHOLE PURI

      Chickpeas 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 DAAL

      A Dishoom signature dish — dark, rich, deeply flavoured. It is cooked over 24 hours for extra harmony. (V)
      £7.50

  • Bread and Rice

    • PLAIN NAAN

      Freshly baked in the tandoor. (V)
      £3.50

    • GARLIC NAAN

      With minced garlic and coriander sprinkle. (V)
      £3.90

    • CHEESE NAAN

      Cheddar is melted inside. (V)
      £4.50

    • ROOMALI ROTI

      Soft handkerchief-thin bread, thrown, stretched and griddled to order on an upturned tawa. (V)
      £3.50

    • TANDOORI ROTI

      Delicately charred from the tandoor. (V)
      £3.50

    • STEAMED BASMATI RICE

      It means “the fragrant one”. (V)
      £3.70

  • ROOMALI ROLLS

    • PANEER ROLL

      Grilled paneer tucked inside a crisped roll with onion, peppers and green leaves. Mint chutney on the side. (V)
      £8.20

    • DISHOOM CHICKEN TIKKA ROLL

      Spicy charred chicken, lavish salad and tomato-chilli jam. (S)
      £8.20

  • PUDDINGS

    • GULAB JAMUN

      Made to Kashi-kaki's much-loved recipe. Chestnut-brown dumpling, served warm with citrus fruit ice cream, topped with pistachio. (V)
      £6.90

    • BASMATI KHEER

      Silky 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 PUDDING

      Melting-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 ICE

      Fluffy 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 CREAM

      Cinnamon or Kashmiri chilli. (V)
      £4.50

  • KULFI

    • MANGO KULFI

      Satin-smooth, sweet real mango. (V)
      £4.50

    • PISTACHIO KULFI

      Creamy, proper pistachio.
      £4.50

    • MALAI KULFI

      The original with a hint of caramel. (V)
      £4.50

  • Cooked breakfast

    • KEJRIWAL

      Two 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 OMELETTE

      A 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

    • AKURI

      An 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 EEDU

      A 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 BOMBAY

      Your 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 BOMBAY

      Bountiful 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 ROLL

      Ramsay 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 ROLL

      Twice the bacon. More power to you.
      £9.70

    • WRESTLER'S NAAN ROLL

      Named for Koolar & Co.’s wrestler-sized portions. Smoked streaky bacon, peppery pork sausages and runny-yolked egg. Grapple with it.
      £10.90

    • SAUSAGE NAAN ROLL

      Shropshire pork sausages, warmly spiced with cracked black pepper. Each sausage is finished by hand in the old-fashioned way.
      £7.90

    • EGG NAAN ROLL

      Two 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 ROLL

      A 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 PORRIDGE

      Organic 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 & YOGHURT

      Fresh 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 YOGHURT

      Fresh seasonal fruits topped with coconut yoghurt infused with fresh vanilla pod, and starflower honey. (VE)
      £6.70

    • HOUSE GRANOLA

      A 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 GRANOLA

      A 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 MASKA

      The 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 STACK

      Thrice 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 CHAI

      Warming comfort and satisfying spice. Made with oat milk.
      £3.50

    • THE VEGAN BOMBAY

      Bountiful vegan repast. Tofu akuri, vegan sausages, vegan black pudding, grilled field mushrooms, masala beans, grilled tomato and home-made vegan buns.
      £13.90

    • VEGAN AKURI

      A 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 ROLL

      A 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 GRANOLA

      A 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 PORRIDGE

      Organic 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 YOGHURT

      Fresh seasonal fruits topped with creamy coconut yoghurt infused with fresh vanilla pod, and served with toasted seeds. (V)
      £6.90

    • VEGAN LASSIS

      Kindly ask your server for details of our vegan lassis.
      £4.70

  • SMALL PLATES

    • KHICHIA & CHUNDO

      A 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 SAMOSAS

      Fine filo pastry, pea and potato filling warmly spiced with cinnamon, and coriander-mint chutney for dipping. (V)
      £5.50

    • OKRA FRIES

      Fine lady's fingers for the fingers. (V)
      £5.70

    • BHEL

      Cold 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 CHAAT

      Warm-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 PURI

      Chickpeas 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-CHAWAL

      An 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 PAU

      Much 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 POTATOES

      The 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 TIKKA

      Spiced 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 SALAD

      Toasted 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 SALAD

      Hearty black chickpeas, shredded kale, crunchy capsicums dressed up with lime and chilli. Toasted almonds scattered on top. (V)
      £9.90

  • SIDE DISHES

    • BOWL OF GREENS

      Grilled broccoli and snow peas tumbled with chilli and lime. (V)
      £4.70

    • CHILLI BROCCOLI SALAD

      Toasted pistachios and shredded mint leaves with finest, greenest broccoli, fresh red chillies, pumpkin and sunflower seeds, dates and lime. (V) (S)
      £5.10

    • KACHUMBER

      A messy to-do of cucumber, onion and tomato. A little lime lifts the whole affair. (V)
      £4.20

    • STEAMED BASMATI RICE

      It means “the fragrant one”. (V)
      £3.70

    • CHILLI NO-BUTTER-BHUTTA

      Corn-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 ICE

      Fluffy 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 KHEER

      Silky caramelised basmati rice pudding cooked nicely with vanilla-infused coconut milk, cardamom and cashews. Cooled and layered with blueberry compôte. (V)
      £6.50

Menu Gallery

  • Menu 1
  • Menu 2
  • Menu 3

Menu Gallery

  • Menu 1
  • Menu 2
  • Menu 3

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