All Day
Item
Allergens
Dietary Info
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.(384kcal per serving)
CHILLI BROCCOLI SALAD
A large bowl of toasted pistachios and shredded mint leaves with finest, greenest broccoli, fresh red chillies, pumpkin and sunflower seeds, dates, lime and honey.(486kcal per serving)
KALA CHANA SALAD
Hearty black chickpeas, shredded kale, crunchy capsicums dressed up with lime and chilli. Toasted almonds scattered on top.(700kcal per serving)
CHOLE PURI
Chickpeas sing with high spice and surprise black tea, with puffed puris and sweet halwa alongside. Much drama but absolute harmony.(1178kcal per serving)
HOUSE BLACK DAAL
A Dishoom signature dish – dark, rich, deeply flavoured. It is cooked over 24 hours for extra harmony.(455kcal per serving)
GALAWAT KEBAB
Created in the 18th century kitchens of Nawab Asad-ud-Daula, who commissioned a
melt-in-the-mouth alternative to traditional kebabs. Finest lamb is softened with papaya,
delicately minced with mace and cardamom, then finished with the ancient dhungar
technique for that essential smoky caress. Served alongside buttery-flaky saffron paratha,
onions and refreshing mint chutney
BAIDA ROTI
NALLI NIHARI
Mawa Jalebi
Looks like a jalebi, tastes like a gulab jamun. Made with milky mawa for a darker-hued,
extra-indulgent variation on the usual day-glo orange delicacy. Sold by numerous vendors
along Mohammed Ali Road – delight your sweet tooth.
Vaisakhi- Sarson Ka saag
A north-Indian winter staple. Mustard leaves and
spinach are slow-cooked, stirred frequently, tempered
with ghee, cumin, green chillies, garlic and onions.
Finished with a dollop of butter and served beside
makki (maize) ki rotis, tamarind-onion chutney and
sweet jaggery. A labour of love, sure to delight.
Eid- Lamb Raan Biryani
A celebratory centrepiece – whole leg of lamb,
prepared in the traditional Indian raan style until
meltingly tender, is bedded with fragrant layers of rice
under puff pastry casing. Served alongside a rich raan
gravy, pomegranate raita and fresh onion salad.
PANEER ROLL
Grilled paneer tucked inside a crisped roll with onion, peppers and green leaves. Mint chutney on the side.(684kcal per serving)
DISHOOM CHICKEN TIKKA ROLL
Spicy charred chicken, lavish salad and tomato-chilli jam.(682kcal per serving)
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.(393kcal per serving)
LAMB SAMOSAS
Gujarati filo (not Punjabi shortcrust) stuffed with minced lamb, onions and spices.(337kcal per serving)
VEGETABLE SAMOSAS
Crunchy Punjabi-style shortcrust pastry, pea and potato filling warmly spiced with cinnamon. Tamarind chutney for dipping(415kcal per serving)
OKRA FRIES
Fine lady’s fingers for the fingers.(172kcal per serving)
CHILLI CHEESE TOAST
A nostalgia for Bombayites. Green chillies, capsicum and garlic in cheddar melt on white sliced loaf.(442kcal per serving)
PAU BHAJI
A bowl of mashed vegetables with hot, buttered, home-made buns, Chowpatty style. No food is more Bombay.(453kcal per serving)
BHEL
Cold and crunchy, light and lovely. Puffed rice, peanuts and Bombay Mix tossed with fresh pomegranate, tomato, onion, lime, tamarind, mint.(371kcal per serving)
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.(625kcal per serving)
KEEMA PAU
A classic of Irani cafés: spiced minced lamb and peas with toasted, buttered, home-made buns.(601kcal per serving)
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.(698kcal per serving)
PRAWN KOLIWADA
Bombay’s Koli (fishermen) Wada (district) recipe: a bowl of delicate, crispy morsels – perfect for chutney-dipping.(344kcal per serving)
MURGH MALAI
Chicken thigh meat is steeped overnight in garlic, ginger, coriander stems and a little cream. Slightly pink when fully cooked.(332kcal per serving)
DISHOOM CHICKEN TIKKA
A family recipe, using a marinade of sweet vinegar, not yoghurt. Laced with ginger, turmeric, garlic and green chilli.(344kcal per serving)
PANEER TIKKA
A cheese with a soft and forgiving nature that picks up flavours wonderfully. Marinated with green herbs then gently charred with peppers.(536kcal per serving)
GUNPOWDER POTATOES
The seduction is in the tumble. New potatoes are smoky-grilled, broken apart, tossed with butter, crushed aromatic seeds and green herbs.(377kcal per serving)
GRILLED MALAI MUSHROOMS
King oyster and chestnut mushrooms with malai marination, char-grilled for bite and finished with butter, lime and masala.(738kcal per serving)
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.(742kcal per serving)
SHEEKH KABAB
Minced lamb is marinated with green chilli, coriander and cumin, then grilled.(476kcal per serving)
MASALA PRAWNS
Each one charred slightly at the edges, succulent and simple, nothing to bamboozle.(393kcal per serving)
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.(854kcal per serving)
AWADHI JACKFRUIT BIRYANI
Sturdy, savoury jackfruit and delicately saffron’d rice, potted and cooked with fresh herbs, barberries and sultanas.(570kcal per serving)
MATTAR PANEER
A steadfast, humble and delicious vegetarian curry, beloved of Bombay families.(729kcal per serving)
CHICKEN RUBY
Tender chicken in a rich, silky makhani sauce. A good and proper curry redolent with spice and flavour.(728kcal per serving)
MUTTON PEPPER FRY
Finest mutton marinated in red chilli, ginger and garlic, then cooked with black peppercorns and whole spices. Robust, spicy and tender.(834kcal per serving)
A BOWL OF GREENS
Grilled tenderstem broccoli and snow peas tumbled with chilli and lime.(157kcal per serving)
CHILLI BUTTER-BHUTTA
Corn-on-the-cob, brushed with butter and grilled over charcoal fire. Finished with chilli, salt and lime, Chowpatty style.(112kcal per serving)
CHILLI BROCCOLI SALAD (Half portion)
Toasted pistachios and shredded mint leaves with finest, greenest broccoli, fresh red chillies, pumpkin and sunflower seeds, dates, lime and honey.(232kcal per serving)
KACHUMBER
A messy to-do of cucumber, onion and tomato. A little lime lifts the whole affair.(31kcal per serving)
PLAIN NAAN
Freshly baked in the tandoor.(305kcal per serving)
GARLIC NAAN
With minced garlic and coriander sprinkle.(306kcal per serving)
CHEESE NAAN
Cheddar is melted inside.(488kcal per serving)
ROOMALI ROTI
Soft handkerchief-thin bread, thrown, stretched and griddled to order on an upturned tawa.(236kcal per serving)
TANDOORI ROTI
Wholewheat bread, delicately charred from the tandoor.(236kcal per serving)
STEAMED BASMATI RICE
It means “the fragrant one”.(248kcal per serving)
CHEF'S COVENT GARDEN SPECIAL – TILA-FOI'S VERY BEST MASALA FISH
Aunty-ji’s recipe, refined over decades with love. Two fillets of sea bream marinated in Tila-foi’s masala with ginger-garlic, black pepper, lime juice, carrom seeds and red chilli. Griddled within a banana leaf and served to share. Eat with companionable Coconut Chaas.(608kcal per serving)
CHEF'S SHOREDITCH & BIRMINGHAM SPECIAL – PRAWN PATHIA
Most celebratory dish, befitting for auspicious occasions. Succulent prawns are marinated overnight in ginger, garlic and lime juice, lightly charred by the grill then nestled in a fiery-sweet-tangy tomato masala. All is accompanied with an onion salad for freshness and Roomali Roti for mopping. Best when shared.(1150kcal per serving)
CHEF'S KX GODOWN'S SPECIAL – PHALDARI KOFTA
Delicious dumplings stuffed with vegetables, paneer, nuts and raisins in a rich home-style sauce topped with pomegranate and julienned ginger. A flaky buttery naan sits beside, for mopping.(932kcal per serving)
CHEF'S CARNABY SPECIAL – SALLI BOTI
This is a first-rate Parsi classic, a notable example of which is served in the inimitable Britannia & Co. Tender lamb is braised in a rich and flavoursome gravy then finished with crunchy salli crisp-chips. Served with buttered Roomali Roti. (Half plate: 797kcal / Full plate: 1372kcal)
CHEF'S EDINBURGH SPECIAL – SALLI BOTI
This is a first-rate Parsi classic, a notable example of which is served in the inimitable Britannia & Co. Tender lamb is braised in a rich and flavoursome gravy then finished with crunchy salli crisp-chips. Served with buttered Roomali Roti. (Half plate: 797kcal / Full plate: 1372kcal)
CHEF'S KENSINGTON SPECIAL - NALLI NIHARI BIRYANI
Nihari – a famously hearty and robust dish – is synonymous with celebration. Made into a biryani, it is doubly so. Tender shank of lamb is layered with rice and caramelised onions then sealed beneath a pastry blanket. Enriched further with kaleji (chicken liver) raita and nihari gravy. Best when shared.(1123kcal per serving)
CHEF'S MANCHESTER SPECIAL - NALLI NIHARI BIRYANI
Nihari – a famously hearty and robust dish – is synonymous with celebration. Made into a biryani, it is doubly so. Tender shank of lamb is layered with rice and caramelised onions then sealed beneath a pastry blanket. Enriched further with kaleji (chicken liver) raita and nihari gravy. Best when shared.(1123kcal per serving)
CHEF'S CANARY WHARF SPECIAL - TANDOORI FISH
The city by the sea – Bombay has a sweetness for seafood. A whole bream is twice-marinated. First, in a spiced tangy-chilli marinade before being left overnight. Then, in a classic tandoori marinade of ginger, garlic, spices, yoghurt and lime. Finally, it is grilled, finished with a generous pat-down of butter and served with lemon on the side.(1600kcal per serving)
Lobster Roll - Lunch Break Lobster
Lobster claw meat is marinated in butter, garlic, lime and chilli
dressing, piled into a roll alongside green chutney mayo, fried
onions and fresh herbs. Painstaking to make but swift to enjoy. Café
crisps add crunch to your plate.
Dollop on chilli garlic butter, squeeze your lemon, then tie your
napkin around your neck, lest the zesty juices ruin your office-wear.
BHATTI CHICKEN13.50/24.50
A full-flavoured lesser-known version of Tandoori Chicken (bhatti referring to the fire it is roasted over.) Succuelnt chicken, still on the bone, marinated with fragrant fennel and whole lindi peppers, tempered with earthy stone flower for a smoky-tipped aroma and distinctive black hue, Served beside vibrant heaps of green chutney and onion salad.
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.(393kcal per serving)
VEGETABLE SAMOSAS
Fine filo pastry, pea and potato filling warmly spiced with cinnamon, and coriander-mint chutney for dipping.(218kcal per serving)
OKRA FRIES
Fine lady’s fingers for the fingers.(172kcal per serving)
BHEL
Cold and crunchy, light and lovely. Puffed rice, peanuts and Bombay Mix tossed with fresh pomegranate, tomato, onion, lime, tamarind, mint.(371kcal per serving)
VEGAN 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(386kcal per serving)
VEGAN 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(1068kcal per serving)
VEGAN 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.(992kcal per serving)
VEGAN 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.(645kcal per serving)
VEGAN PAU BHAJI
A bowl of mashed vegetables with hot, home-made vegan buns, Chowpatty style. No food is more Bombay.(444kcal per serving)
VEGAN 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(348kcal per serving)
VEGAN CHILLI BROCOLLI SALAD
Toasted pistachios and shredded mint leaves with finest, greenest broccoli, fresh red chillies, pumpkin and sunflower seeds, dates and lime.(457kcal per serving)
A BOWL OF GREENS
Grilled tenderstem broccoli and snow peas tumbled with chilli and lime.(157kcal per serving)
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(77kcal per serving)
VEGAN KACHUMBER
A messy to-do of cucumber, onion and tomato.(31kcal per serving)
STEAMED BASMATI RICE
It means “the fragrant one”.(248kcal per serving)
ROOMALI ROTI
Soft handkerchief-thin bread, thrown, stretched and griddled to order on an upturned tawa.(236kcal per serving)
VEGAN TANDORI ROTI
Wholewheat bread, delicately charred from the tandoor. *cooked in the same tandoor as naans made with eggs and dairy(210kcal per serving)
COCONUT BASMATI KHEER
Silky caramelised basmati rice pudding cooked nicely with vanilla-infused coconut milk, cardamom and cashews. Cooled and layered with blueberry compôte.(280kcal per serving)
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.(51kcal per serving)
MINT & CORIANDER CHUTNEY
TAMARIND CHUTNEY
VADA CHUTNEY
FAR FAR
DIWALI SPECIAL -BEETROOT HALWA
RICH HALWA, MADE WITH BEETROOT,
CARROTS, PISTACHIOS AND SUGAR.
SERVED WITH DELICIOUS VANILLA
ICECREAM.
COCONUT BASMATI KHEER
Silky caramelised basmati rice pudding cooked nicely with vanilla-infused coconut milk, cardamom and cashews. Cooled and layered with blueberry compôte.(280kcal per serving)
DISHOOM CHOCOLATE PUDDING (NO ICE CREAM)
Melting-in-the-middle chocolate pudding. You will not want to share.(412kcal per serving)
DISHOOM CHOCOLATE PUDDING WITH CHILLI ICE CREAM
Melting-in-the-middle chocolate pudding served with a scoop of Kashmiri Chilli ice cream. You will not want to share.(562kcal per serving)
MAWA CAKE WITH YUZU ICE CREAM
Within a spongy-rich mawa cake lies black poppy seeds. Alongside it, zesty Yuzu ice cream and warm-sweet jaggery syrup. Flavour and texture come together in harmony.(680kcal per serving)
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.(51kcal per serving)
MANGO KULFI
Satin-smooth, sweet real mango.(151kcal per serving)
PISTACHIO KULFI
Creamy, proper pistachio.(153kcal per serving)
MALAI KULFI
The original with a hint of caramel.(139kcal per serving)
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This menu was created by Rishi A for Dishoom on Mon 08 Apr 2024.
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Important Information from Dishoom
Welcome to our allergen guide where we provide a comprehensive list of the 14 allergens that may be present in our restaurant menus, delivery service, and meal kits. To help you navigate this information, we have included an allergen icon which you can click to see any highlighted recipes that contain allergens.
We recommend checking our website regularly as our menus and recipes may change from time to time. To ensure your safety, please inform your server of any allergies when you place your order in the restaurant. We also provide paper copies of our menus for those who require vegan, gluten-intolerant, and dairy-intolerant options. Please feel free to ask for these menus at any of our restaurants.
We make every effort to avoid cross-contamination but sadly cannot guarantee dishes and drinks are allergen-free.
Use of this menu implies acceptance of the Customer Terms of Use.
Important: If in any doubt, ask a member of staff.
