Dishoom Edinburgh
Menu with Prices in the UK

Crisp Ayrshire dry-cured smoked bacon from master butcher Ramsay of Carluke, cream cheese, chilli tomato jam, and coriander in tandoori naan.

Double portion of Ramsay of Carluke smoked streaky bacon with cream cheese, tomato-chilli jam, and fresh coriander in blistered naan.

Ramsay of Carluke traditional black pudding and crisp smoked bacon layered with cream cheese and spicy tomato jam in warm naan.

Two fried Clarence Court free-range eggs with runny saffron yolks, cream cheese, chilli tomato jam, and fresh coriander in freshly baked naan.

Succulent pork bangers spiced with cracked black pepper, cream cheese, tomato-chilli jam, and coriander in blistered tandoori naan.

Plant-based fermented sausage patties, vegan cream cheese alternative, tomato-chilli jam, and fresh coriander in freshly baked vegan naan.

Crumbled Scottish haggis spiced with cumin, caramelized onions, fresh green chillies, and ginger, served with two soft butter-griddled pau buns.

Akuri spiced scrambled eggs, Ramsay of Carluke smoked bacon, peppery pork sausages, masala baked beans, grilled mushrooms, roasted tomato, and buttered pau bun.

Spiced scrambled tofu, vegan sausages, masala beans, grilled field mushrooms, charred vine tomatoes, and toasted sourdough bread.

Two runny fried eggs perched upon toasted brioche with melted mature cheddar cheese, fiery green chillies, and black pepper.

Organic Scottish oats simmered with sweet Medjool dates, banana slices, and coconut milk with unlimited complimentary refills.

Fine ladyfingers (bhindi) sliced thin, dusted in seasoned chickpea gram flour, flash-fried crispy, and tossed with dry chaat masala.

Tender squid rings coated in light spiced gram flour batter, quick-fried and served with fresh lime wedge and tangy sweet-chilli dip.

Golden hand-crimped pastry triangles filled with spiced potatoes, sweet green peas, and pomegranate seeds, served with mint chutney.

Crispy golden pastry stuffed with spiced minced Halal lamb, onions, ginger, and ground garam masala.

Mashed spiced mixed vegetables swimming in melted butter, served with two warm butter-griddled Bombay pau buns.

Rich minced Halal lamb simmered with green peas, toasted cumin, garlic, and red chillies, served with two buttered pau buns.

Puffed rice, sev, diced raw mango, tomato, and red onion tossed with sweet tamarind chutney and zesty coriander dressing.

Succulent Halal chicken thigh fillets steeped in clotted cream, garlic, ginger, and mild green chillies, charred tender over charcoal.

Boneless chicken marinated with fiery Kashmiri red chilli, thick yoghurt, garlic, and fenugreek, flame-seared in the tandoor.

Prime French-trimmed Halal lamb cutlets marinated in crushed black peppercorns, ginger, garlic, and fresh lime, charred over coals.

Minced Halal lamb mixed with sweet red onions, fresh mint, green chillies, and coriander, skewered and tandoor-roasted.

Sustainable white fish fillet marinated with turmeric, fresh dill, mustard seeds, and yoghurt, blistered in the tandoor.

Chunks of Indian cottage cheese marinated with turmeric, carom seeds, and yoghurt, skewered with bell peppers and onions.

Scottish Highland wild venison slow-braised with star anise, cracked black cardamom, cinnamon, and rich spiced tomato gravy.

Tender braised Halal lamb stewed in sweet-tangy Parsi tomato gravy, topped with crunchy salli potato matchsticks and served with roomali roti.

Tender pieces of Halal chicken steeped in a silky makhani tomato, butter, and fenugreek gravy.

Fresh paneer cheese and sweet garden peas simmered in a rich tomato, onion, cumin, and garam masala sauce.

Layered aromatic basmati rice and tender marinated chicken, sealed in pastry pot and crowned with tart Iranian barberries and fried onions.

Meaty young jackfruit pieces slow-cooked with basmati rice, saffron, cardamom, mint, and fried onions in a sealed dum pot.

Whole black urad lentils slow-cooked over a gentle charcoal flame for 24 continuous hours with butter, cream, and fresh ginger.

Chopped crisp cucumbers, ripe plum tomatoes, red onions, and fresh coriander dressed with fresh lemon juice and sea salt.

Tenderstem broccoli, snap peas, and shredded savoy cabbage tossed in toasted mustard seeds and fresh grated coconut.

Creamy whisked yoghurt infused with cumin, fresh garden mint, and ruby pomegranate seeds.

Hand-stretched tandoor naan topped with minced fresh garlic, coriander leaves, and melted butter.

Tandoor naan stuffed with melted mature cheddar cheese and freshly chopped green chillies.

Classic soft Punjabi flatbread slapped onto the inner clay tandoor oven wall and brushed with butter.

Handkerchief-thin soft flatbread tossed high in the air and baked on an inverted domed griddle.

Fluffy, long-grain aged fragrant Himalayan basmati rice steamed with cardamom pods.

Warm caramelized pineapple with cracked black pepper, golden butter oat crumble, and creamy vanilla custard.

Dense, traditional Indian slow-simmered milk ice confection made with sweet Alphonso mango purée.

Artisan dairy ice cream infused with Dishoom House Chai spices, cardamom, and caramelized ginger.

Spiced black Assam tea simmered with fresh ginger, cracked green cardamom pods, cinnamon, and whole milk with free endless refills.

Thick creamy yoghurt blended with sweet Indian Alphonso mango pulp and cardamom.

Freshly squeezed lime juice, sparkling soda water, sugar syrup, and a pinch of black kala namak salt.

Brugal 1888 rum, smoked charred pineapple syrup, and aromatic bitters aged together in oak barrels.

Bespoke Indian pale ale brewed with citrus hops, coriander seed, and pine resin (5.0% ABV).