Khichia & Chundo (Ve)
A fine, crispy snack, not unlike papad. Dip happily in the spiced chutney made to an old family recipe, from dependable apple, not fickle mango. (Vegan)
Vegetable Samosas (Ve)
Fine filo pastry, pea and potato filling warmly spiced with cinnamon, and coriander-mint chutney for dipping. (Vegan)
Gujarati filo (not Punjabi shortcrust) stuffed with minced lamb, onions and spices. Served with coriander-mint chutney for dipping
Pau Bhaji (V)
A bowl of mashed vegetables with hot, buttered, home-made bun, Chowpatty Beach style. No food is more Bombay. Sent with buns and garnish to finish at home. (Vegetarian)
Chilli Chicken (S)
A plate of crispy garlic-ginger-soy-chilli-chicken is now an Irani café staple. (Spicy).
Dahi Bhalla Chaat
Spicy and tangy yet also refreshing. Dahi (yoghurt) Bhalla (lentil dumplings) Chaat served with papdi, fresh yoghurt, green and tamarind chutney, and pomegranate seeds. Served nicely chilled.
Paneer Kathi Roll with Broccoli Salad (V, S)
Currently sold out
Chicken Kathi Roll with Broccoli Salad (S)
Currently sold out
Juicy prawns mingle with aromatic curry leaves, mustard seeds and coconut in this south-Indian-style curry. Mix for treasure.
Tender chicken in a rich silky ‘makhani’ sauce. A good and proper curry redolent with spice and flavour. Sent with a little garnish to add at home.
Pepper Lamb Curry (S)
Tender lamb with much black pepper, green chilli, garlic and ginger. Cooked with red and yellow capsicums in top-notch masala sauce. (Spicy)
Mattar Paneer (V)
A steadfast and humble vegetarian curry, the sort that can be found in any good Indian roadside restaurant. Sent with a little garnish to add at home. (Vegetarian)
Chole (Ve, S)
A hearty bowl of spiced chickpea curry sent with a little garnish to add at home. An abiding favourite of Indian families everywhere, originally hailing from the Punjab. (Vegan, Spicy)
House Black Daal (V)
A Dishoom signature dish — dark, rich, deeply flavoured. It is cooked over 24 hours for extra harmony. (Vegetarian)
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.
Jackfruit Biryani (V)
Delicious, savoury jackfruit and delicately saffron’d rice, potted and cooked with mint, coriander and sultanas. (Vegetarian)
Chilli Broccoli Salad - Full Plate (Ve, S)
The perfect light lunch for one. Toasted pistachios and shredded mint leaves with finest, greenest broccoli, fresh red chillies, pumpkin and sunflower seeds and dates. All is dressed up in lime and chilli. (Vegan, Spicy)
Chilli Broccoli Salad - Half Plate (Ve, S)
Toasted pistachios and shredded mint leaves with finest, greenest broccoli, fresh red chillies, pumpkin and sunflower seeds and dates. All is dressed up in lime and chilli. (Vegan, Spicy)
Delicate minty yoghurt, cool as the cucumber. (Vegetarian)
Kala Chana Salad (V)
Hearty black chickpeas, shredded kale, crunchy capsicums dressed up with lime and chilli. (Vegetarian)
Plain Naan (V)
Freshly baked in the tandoor. (Vegetarian)
Garlic Naan (V)
With minced garlic and coriander sprinkle. (Vegetarian)
Steamed Basmati Rice (Ve)
It means “the fragrant one”. (Vegan)
Tamarind & Date Chutney (Ve)
A tangy-sweet date and tamarind chutney with jaggery and a little spice. Delicious with fried snacks, chaats or even a morsel of cheese.
Chilli Chutney (Ve)
Fiery red chilli chutney with garlic, citrus and spices. Unmissable for fans of chilli sauce!
Apple Chundo (Ve)
Golden tangy apple conserve infused with sweet spices. If you relish a mango chutney then this family recipe is for you.
Tomato-chilli Jam (Ve)
This esteemed tomato-chilli house jam has graced the Dishoom menu since the beginning. Most agreeable with fried snacks and breakfast rolls, naan or otherwise.
Orange & Star Anise Marmalade
For marmalade lovers, an aromatic, loose-set orange and star anise preserve. Enjoy loaded generously on top of toast.
Pineapple & Pink Peppercorn Jam
A rich sweet fruit and delicate pink peppercorn jam, reminiscent of warmer climes. Spread upon toast or similar.
Soft, light milk curds flavoured with almonds, in delicate saffron-cardamom cream, beneath a crumble of pistachio.
Basmati Kheer (Ve)
Silky basmati rice pudding cooked nicely with vanilla-infused coconut milk, cardamom and cashews. Cooled and layered with blueberry compote. (Vegan).
Mango Lassi (330ml)
First-class yoghurt blended with fresh mango pulp.
Fizzy Bombay lemon drink.
Thums Up (300ml)
The cola of Bombay, most thirst-quenching.
Dishoom IPA (440ml, 5%)
Delectable IPA with citrus notes, specially crafted for Dishoom by Mondo Brewing Company.
Kingfisher lager (330ml, 4.5%)
This mild and malty easydrink lager is India’s choicest favourite.
Gehoon Witbier (330ml, 4.5%)
A remarkable white beer with citrus, black pepper and chamomile, produced in collaboration with Mondo Brewing Company.
India Gimlet (200ml, serves 2)
London dry gin infused with fresh dill then bottled with Rose's lime and a touch of celery bitters. Very easy drinking. 21.1%.
Sonia's Negroni (200ml, serves 2)
A version of the classic drink with a Bombay twist. Dry citrus gin and bitter Campari sweetened with Dishoom Chai vermouth. 23.2%.
Permit Room Old Fashioned (200ml, serves 2)
A bottle-aged muddle of Woodford Reserve softened with bay leaf and green tea reduction. 28.8%.
Dishoom Cookery Book
And also highly subjective guide to Bombay with map. Read it, and find yourself replete with stories and recipes to share with all who come to your table.
Slip-Disc Vinyl LP
A playful celebration of the mutual fascination between London and Bombay that began in the ‘60s — and the awesome music that came out of it!
A playful celebration of the mutual fascination between London and Bombay that began in the ‘60s — and the awesome music that came out of it! Includes bonus track.
Dishoom Tea Towel
Finest quality organic cotton, with a pleasing "Dishoom Textiles" design.