Dishoom Menu

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

Gujarati filo not Punjabi shortcrust stuffed with minced lamb, onions and spices.

Fine filo pastry, pea and potato filling warmly spiced with cinnamon, and coriandermint chutney for dipping. V

Fine ladys fingers for fingers. V

A bowl of mashed vegetables with hot, buttered, homemade buns, Chowpatty style. No food is more Bombay. V S

A classic of Irani cafes spiced minced lamb and peas with toasted, buttered, homemade buns. S

Much loved, humble and unifying Bombay street staple. Hot potato vada, crunchy titbits and chutneys, tucked inside a soft homemade bun. Sprinkle the red spicy masala to taste. V S

Warmcold, sweettangy, moreish. Goldenfried sweet potato covered with cool yoghurt, pomegranate, beetroot, radish and carrot. Tamarind drizzle and green chutney lift it nicely. V

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

Some Irani cafes now aim to please with IndoChinese fare. A plate of crispy garlicgingersoychillichicken is a modern cafe staple. S

Bombays Koli fishermen Wada district recipe a bowl of delicate, crispy morsels perfect for chutneydipping. S

Tempting and flavourful pot of chicken, ginger, garlic, mint, coriander and rice cooked together in the Kacchi style. An homage to Britannias Chicken Berry Pulao, with cranberries.

Sturdy, savoury jackfruit and delicately saffrond rice, potted and cooked with fresh herbs, barberries and sultanas. V

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

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

Grilled broccoli and snow peas tumbled with chilli and lime. V

Cornonthecob, brushed with butter and grilled over charcoal fire. Finished with chilli, salt and lime, Chowpatty style. V

A messy todo of cucumber, onion and tomato. A little lime lifts the whole affair. V

Delicate minty yoghurt, cool as a cucumber. V

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

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

A cheese with a soft and forgiving nature that picks up flavours wonderfully. Marinated with green herbs then gently charred with peppers. V

The seduction is in the tumble. New potatoes are smokygrilled, broken apart, tossed with butter, crushed aromatic seeds and green herbs. V

Minced lamb is marinated with green chilli, coriander and cumin, then grilled. S

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

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

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

A steadfast, humble and delicious vegetarian curry, beloved of Bombay families. V

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

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

Chickpeas sing with high spice and surprise black tea, with puffed puris and sweet halwa alongside. Much drama but absolute harmony. V S

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

Freshly baked in the tandoor. V

With minced garlic and coriander sprinkle. V

Cheddar is melted inside. V

Soft handkerchiefthin bread, thrown, stretched and griddled to order on an upturned tawa. V

Delicately charred from the tandoor. V

It means the fragrant one. V

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

Spicy charred chicken, lavish salad and tomatochilli jam. S

Made to Kashikakis muchloved recipe. Chestnutbrown dumpling, served warm with citrus fruit ice cream, topped with pistachio. V

Silky caramelised basmati rice pudding cooked nicely with vanillainfused coconut milk, cardamom and cashews. Cooled and layered with blueberry compote. V

Meltinginthemiddle chocolate pudding served with a scoop of Kashmiri chilli ice cream. You will not want to share. V

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

Cinnamon or Kashmiri chilli. V

Satinsmooth, sweet real mango. V

Creamy, proper pistachio.

The original with a hint of caramel. V

Warming comfort and satisfying spice. Made with oat milk.

Bountiful vegan repast. Tofu akuri, vegan sausages, vegan black pudding, grilled field mushrooms, masala beans, grilled tomato and homemade vegan buns.

A vegan version of the Irani cafe spicedscrambled egg special. Piled up richly alongside plump, homemade vegan buns and grilled tomato. S

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

A Dishoom recipe, handmade with toasted oats, seeds, cashews, almonds, pistachios and cinnamon. Served with fresh seasonal fruits and creamy coconut yoghurt. V

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

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

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 with dependable apple, not fickle mango. V

Fine filo pastry, pea and potato filling warmly spiced with cinnamon, and coriandermint chutney for dipping. V

Fine ladys fingers for the fingers. V

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

Warmcold, sweettangy, moreish. Golden fried sweet potato covered with cool oat yoghurt, pomegranate, beetroot, radish and carrot. Tamarind drizzle and green chutney lift it nicely. V

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

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

Much loved, humble and unifying Bombay street staple. Hot potato vada, crunchy titbits and chutneys, tucked inside a soft homemade bun. Sprinkle the red spicy masala to taste. with vegan buns V S

The seduction is in the tumble. New potatoes are smokygrilled, broken apart, tossed with crushed aromatic seeds and green herbs. served without butter or raita V

Spiced soy kabab marinated and grilled with pineapple. A top vegetarian couplet prepared to a family recipe. made without butter V S

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

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

Grilled broccoli and snow peas tumbled with chilli and lime. V

A messy todo of cucumber, onion and tomato. A little lime lifts the whole affair. V

It means the fragrant one. V

Cornonthecob, grilled over charcoal fire, then finished with chilli, salt and lime, Chowpatty style. with olive oil instead of butter V

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

Silky caramelised basmati rice pudding cooked nicely with vanillainfused coconut milk, cardamom and cashews. Cooled and layered with blueberry compote. V