Dishoom Covent Garden
Menu with Prices in the UK

Crisp dry-cured smoked streaky bacon from Frank Godfrey, cool cream cheese, house tomato-chilli jam, and fresh coriander wrapped in a warm tandoor-baked naan.

Succulent spiced Cumberland pork sausage patties, cream cheese, tomato-chilli jam, and fresh coriander enveloped in pillowy tandoor naan.

Two fried Clarence Court free-range eggs with runny yolks, cream cheese, tomato-chilli jam, and coriander inside blistered tandoor naan.

Specially developed vegan fermented sausage, vegan cream cheese, tomato-chilli jam, and fresh coriander in freshly baked vegan tandoor bread.

Akuri spiced scrambled eggs, smoky streaky bacon, Shropshire pork sausages, masala baked beans, grilled field mushrooms, charred tomatoes, and buttered pau buns.

Vegan sausage, spiced tofu scramble, masala baked beans, grilled tomato, field mushroom, avocado, and toasted homemade sourdough.

Irani café favourite of three free-range eggs softly scrambled with onions, fresh tomatoes, green chillies, and coriander, served with warm buttered pau buns.

Two fried Clarence Court eggs atop toasted white bread smothered in mature Cheddar cheese and fiery chopped green chillies.

Toasted rolled oats, cashews, and seeds with creamy Greek yoghurt and poached seasonal fruits spiced with vanilla, star anise, and cinnamon.

Tender squid tossed in seasoned gram flour batter, flash-fried crisp, and served with a zesty sweet and tangy lime coriander dipping drizzle.

Fine lady's fingers (okra) sliced into crisp matchsticks, dusted in fragrant chaat masala, and flash-fried to golden crunchy perfection.

Golden crisp pastry pyramids stuffed with spiced potatoes, sweet green peas, and warm garam masala, served with tamarind chutney.

A legendary Mumbai street food classic: slow-cooked mashed vegetables in a rich tomato and butter masala, served with warm buttered soft pau buns.

Puffed rice, crisp sev noodles, diced potatoes, onions, and pomegranate seeds tossed in tangy tamarind chutney and spicy mint coriander sauce.

Minced British lamb slow-simmered with onions, ginger, garlic, cloves, and cinnamon, served with toasted buttered pau buns.

Robust Punjabi chickpea curry slow-cooked with aromatic whole spices, served with a puffy, giant golden fried bhatura bread.

Dishoom Covent Garden's exclusive flagship special: succulent jumbo king prawns marinated overnight in lime juice, garlic, and ginger, seared over open-air coals, and served in a fiery, sweet, and tangy Parsi tomato masala with handkerchief Roomali Roti.

Dishoom's culinary crown jewel: whole black urad lentils slow-simmered over a gentle low flame for 24 continuous hours with butter, cream, garlic, ginger, and plum tomatoes.

Tender pieces of marinated Halal chicken breast steeped in a silky makhani tomato, butter, and fenugreek sauce with warming northern Indian spices.

Cubes of firm Indian cottage cheese and sweet green peas simmered in a spiced onion, tomato, and cashew nut gravy.

Slow-braised British lamb shank cooked on the bone for 12 hours in a rich, velvety spiced broth, garnished with ginger juliennes and fresh green chillies.

Fragrant basmati rice layered with marinated spiced chicken, caramelised onions, saffron milk, and fresh mint, sealed with pastry and steam-cooked (dum).

Aromatic layered basmati rice with tender spiced young jackfruit, saffron, cardamom, caramelised onions, and fresh mint.

Tender Halal chicken breast marinated in garlic, ginger, green chillies, cream, cheese, and coriander, charred over charcoal in the tandoor.

British lamb cutlets marinated in Kashmiri chilli, ginger, garlic, and vinegar, seared on the grill until crusted outside and pink within.

Minced Halal lamb skewers blended with red onions, fresh coriander, green chillies, and aromatic garam masala, grilled over hot coals.

Skewered Indian cottage cheese cubes, sweet bell peppers, and red onions marinated in yoghurt and spices, blistered in the tandoor.

Jumbo king prawns marinated in yoghurt, carom seeds (ajwain), lemon, and mild red chilli, cooked over glowing charcoal.

Crispy baby potatoes tossed with fragrant South Indian gunpowder spice mix, butter, lime juice, and fresh spring onions.

Pillowy tandoor-baked flatbread brushed with melted butter, minced garlic, and fresh coriander.

Classic soft, charred tandoor flatbread brushed with butter.

Hand-stretched tandoor naan stuffed with melted mature Cheddar cheese and coriander.

Delicate, paper-thin handkerchief bread tossed on an overturned wok and folded soft.

Fluffy long-grain Indian basmati rice steamed with fragrant whole cloves and cardamom pods.

Cooling spiced yoghurt dip with diced cucumber, mint, toasted cumin, and pomegranate seeds.

Diced crisp cucumber, ripe tomatoes, red onion, and fresh coriander dressed in fresh lime juice and chaat masala.

Traditional dense, creamy Indian milk ice cream infused with caramelised milk and cardamom, served on a wooden stick.

Rich Indian frozen kulfi infused with sweet Alphonso mango pulp and saffron.

Classic slow-churned Indian kulfi ice cream studded with roasted green pistachios.

Warm melted chocolate sponge pudding with an oozing molten centre, paired with house Kashmiri chilli vanilla ice cream.

Slow-simmered basmati rice pudding infused with whole milk, cardamom, saffron, and sliced almonds.

Crushed shaved ice steep-drizzled with tangy blackberry, black salt, cumin, and lime syrup.

Rich, comforting black tea brewed with whole milk, fresh ginger, green cardamom, cloves, and cinnamon. Served with complimentary refills.

Dishoom's warming spiced house chai blended with rich dark melted chocolate.

Chilled smooth yoghurt smoothie whipped with sweet Indian Alphonso mango pulp and a touch of cardamom.

Traditional savoury yoghurt drink blended with roasted cumin seeds, black rock salt, and mint.

Pineapple juice, coconut milk, coriander syrup, and fresh lime juice shaken over crushed ice.

Iconic fizzy, cloudy lemon and lime soda imported directly from India.

Legendary strong, spicy Indian cola with a bold fizz kick.

Refreshing floral infusion of Damascus rose water, crushed green cardamom pods, fresh lemon juice, and sparkling soda.