At Dishoom, we serve much-loved Bombay comfort food – hearty breakfasts to street food staples. Biryani to the curries of Mohammed Ali Road, and the famed grills of Colaba, along with first-class Small Plates, Breads and Rice.
ABOVE: A first-class spread of much menu newness
Jostling harmoniously with our beloved Dishoom favourites are plentiful delectable all-new dishes. Come, savour pillowy Makhmali Paneer with Tandoori Chaat and Goan Monkfish Curry. Certainly with Vada Pau, Chicken Ruby and House Black Daal.
After a recent trip to Bombay, we scoured the streets for yet more deliciousness (and scraped every single crumb off our plate). Brimming with ideas, our Chefs came home with much inspiration and invigoration! This menu newness is certainly notable in both quantity and quality. We are delighted to share the tastiest, the most thrilling bites of them all.
Every dish is lovingly prepared by our big-hearted Chef-wallas and served from Bombay with love.
Our menus
All day, every day
Begin the day with a bowl of Date & Banana Porridge or a Bacon Naan Roll. Savour the fragrance of freshly-baked pau, the rich salty taste of butter melting on a bun dipped in hot chai, the warm indulgence of Akuri, the wistfulness of a moment.
ABOVE: House Black Daal among all-new small plates
ABOVE: Chicken Tikka Grill
ABOVE: Sunny Star Martini and New Permit Room Old Fashioned
ABOVE: House Black Daal among all-new small plates
ABOVE: Chicken Tikka Grill
ABOVE: Sunny Star Martini and New Permit Room Old Fashioned
ABOVE: House Black Daal among all-new small plates
ABOVE: Chicken Tikka Grill
ABOVE: Sunny Star Martini and New Permit Room Old Fashioned
ABOVE: House Black Daal among all-new small plates
ABOVE: Chicken Tikka Grill
ABOVE: Sunny Star Martini and New Permit Room Old Fashioned
At lunch, waiters find joy in delivering trays of abundant food to your table. Roomali Roti Rolls, baked and filled to order, delicious Goan Fish Curry, or fresh and fancy salads. Refresh your afternoon with a drop of Chai and a small plate or two, while a thin coil of sandalwood smoke rises from gently burning incense.
And as evening falls, the café fills with calls of old friends meeting, chatting – a lovely and lively hubbub. To the table come smoky, melt-in-the-mouth grills, slow-cooked and aromatic biryanis, robust and spicy curries. Plates are passed around, shared, enjoyed.
Then, retreat to the Permit Room — the bar within our cafés, ease yourself into a chair and order an India Gimlet, a Permit Room Old-fashioned, or our very good Dishoom IPA. Take a long draught. Exhale contentedly.
Dawn ’til dusk, until 24th December
Festive Feasts and Christmas Specials
Bacon & Brie Naan Rolls, stuffed with cranberry-chilli chutney, warm insides nicely on crisp mornings. Sip Chai Eggnog or a Marmalade Mimosa for added spirit.
Come lunch and dinner, prepare to marvel at the splendour of a whole turkey leg prepared in the traditional Indian raan style – cooked slowly over a day until meltingly tender. Decked with triumphant trimmings. Roasted Winter Vegetables glisten with honey, chilli and hazelnuts.
Finish sweetly with a Mince Pie Kulfi. Linger into the night with a festive tipple, or two. Mulled Brambles and glasses of Liberty Punch promise nights of wild abandon and excitement.
Available as part of our Christmas Feast set menu (for groups of four or more), or as festive specials alongside the All-Day menu.
A note from Chef Arun
On indulgent trips and new menu creation
Dear readers,
I am thrilled to share exciting, delicious and abundant changes to our Dishoom menu. It's been a long time in the making (and a long time eating and drinking!), but we've shaken things up a bit with new recipes, fresh takes on beloved classics and a brand-new drinks list.
Earlier this year, Kavi, Chef Rishi and I embarked on a food research trip to Bombay. For me, it's a place of endless inspiration. Over eight (very filling) mad-dash days, we devoured the city, sampling over 100 dishes a day (really!). By the time we left, we were slightly heavier, yes, but full with excitement. On our return, we pored over our notes. We sketched recipes, tasted, tweaked, and perfected until we had something we were truly proud of.
ABOVE: Chef Rishi, Chowpatty Beach
ABOVE: Chef Arun and co-founder Kavi Thakrar, Olympia Café
ABOVE: Chef Rishi, Chowpatty Beach
ABOVE: Chef Arun and co-founder Kavi Thakrar, Olympia Café
ABOVE: Chef Rishi, Chowpatty Beach
ABOVE: Chef Arun and co-founder Kavi Thakrar, Olympia Café
ABOVE: Chef Rishi, Chowpatty Beach
ABOVE: Chef Arun and co-founder Kavi Thakrar, Olympia Café
The result is one of our finest (and maybe most ambitious) menu updates since Dishoom first opened in 2010 – a true labour of love. The Goan Monkfish Curry is unlike anything we’ve done before, and the New Keema Pau is amazing-amazing! Now, new dishes and drinks are available at every Dishoom. So, do come and indulge. I'll leave you with the promise of delight ahead.
Yours always,
Arun, Executive Chef
A note on dietaries
We cater for many dietary requirements including gluten-free, dairy-free, vegan and more. Our all-day menu is Halal, with our lamb, chicken and turkey coming from certified suppliers, and the animals are humanely stunned before slaughter. For further information just ask your server.
Dishoom Presents
A first-class zine was created to mark the launch of our new menu. In it you'll find insider guides to Bombay, exclusive recipes and much more on our new menu. Download your copy here.
Cookingessentials
The story continues
