Dishoom King's Cross
Menu with Prices in the UK

Smoked streaky bacon from Ramsay of Carluke, cream cheese, fresh coriander, and tomato-chilli jam wrapped in freshly charred tandoori naan bread.

Double the quantity of crispy smoked streaky bacon, cream cheese, coriander, and tomato chilli relish inside hot tandoor naan.

Peppery Cumberland sausage patties, cream cheese, and sweet-sharp chilli jam rolled inside freshly baked tandoori bread.

Two fried golden-yolked Clarence Court eggs with cream cheese, fresh coriander, and tomato-chilli jam in hot tandoori naan.

Plant-based Cumberland sausage patties, vegan cream cheese, coriander, and tomato chilli jam in handmade vegan naan.

Parsi akuri scrambled eggs, Cumberland sausages, smoked bacon, masala baked beans, grilled portobello mushroom, grilled tomatoes, and buttered pau buns.

Spiced tofu scramble, vegan sausages, masala baked beans, grilled mushrooms, slow-roasted vine tomatoes, and toasted vegan pau buns.

Traditional Irani café scrambled eggs cooked soft with fresh ginger, garlic, chopped red onion, green chillies, and coriander, served with warm pau buns.

Two runny fried eggs perched upon toasted bloomer bread with melting mature cheddar and fiery chopped green chillies.

Creamy rolled organic oats cooked with organic milk, crowned with sweet Medjool dates, banana slices, and toasted flaked almonds (endless refills).

Tender whole shank of British lamb layered with caramelised onions and fragrant basmati rice, baked under a golden puff-pastry lid, served with chicken liver raita and nihari gravy.

Whole black urad lentils slow-cooked for 24 continuous hours over gentle heat with butter, cream, ginger, garlic, and fresh plum tomatoes.

Crisp ladyfingers fine-sliced, coated in seasoned chickpea flour, and fried until crunchy, tossed with tangy chaat masala.

Crunchy puffed rice and chickpea sev tossed with diced potato, red onion, pomegranate seeds, fresh mint, and tamarind chutney.

Crisp, golden triangular pastry pockets stuffed with spiced minced Halal lamb, peas, cloves, and mint, accompanied by green chutney.

Crispy fried pastry triangles filled with spiced potatoes, green peas, toasted cumin seeds, and ginger, served with tamarind dip.

Rich, spiced minced Halal lamb cooked with onions, cloves, and ginger, topped with chopped red onion and served with buttered toasted pau buns.

Mashed spicy vegetable curry of tomatoes, potatoes, peas, and peppers, topped with a generous knob of butter and served with hot buttered buns.

Indo-Chinese style crispy fried Halal chicken thigh cubes tossed with sweet peppers, spring onions, garlic, and fiery green chilli sauce.

Boneless Halal chicken thigh fillets steeped overnight in garlic, ginger, green chillies, cream, cheese, and fresh coriander, grilled over open coals.

Tender Halal chicken breast pieces marinated in hot Kashmiri red chilli, ginger, garlic, and vinegar, charred with smoky tandoor edges.

Minced Halal lamb seasoned with fresh coriander, mint, green chilli, and cumin, threaded onto long metal skewers and grilled over charcoal.

Indian paneer cheese, sweet bell peppers, and red onions marinated in spiced mustard oil and yoghurt, charred over charcoal.

Baby potatoes roasted in skins, crushed and tossed with butter, spring onions, fresh coriander, lime juice, and South Indian gunpowder spices.

Jumbo Atlantic king prawns brushed with fiery garlic, chilli, and carom-seed butter, seared over smoking coals.

Succulent cubes of Halal lamb leg tenderised in raw papaya, marinated in black pepper, cardamom, and yoghurt, grilled over embers.

Tender grilled Halal chicken pieces folded into a rich, silky makhani sauce made with plum tomatoes, cream, butter, and dried fenugreek.

Soft Indian paneer cubes and sweet green peas simmered in a luscious tomato, cashew nut, and fenugreek makhani curry sauce.

Whole slow-cooked shank of Halal British lamb falling off the bone in a robust sauce of caramelised onions, star anise, and whole Kashmiri chillies.

Hearty Punjabi chickpea curry simmered with tea leaves, roasted cumin, and amchur mango powder, served with two golden puffed puris and pickles.

Fragrant basmati rice layered with spiced marinated Halal chicken, crowned with sweet-tart dried Persian barberries and golden fried onions.

Fragrant slow-cooked biryani layered with tender pulled jackfruit, saffron-infused basmati rice, mint, coriander, and crispy shallots.

Freshly baked tandoori naan flatbread brushed with melted butter, minced roasted garlic, and chopped coriander.

Soft, pillowy plain tandoor flatbread baked to order against the intense heat of the clay tandoor oven walls.

Tandoori naan flatbread stuffed with molten mature cheddar cheese and green chillies, brushed with herb butter.

Delicate, handkerchief-thin soft bread spun and cooked quickly on an inverted hot iron wok.

Fluffy, fragrant long-grain steamed basmati rice infused with gentle whole cloves and cardamom.

Fresh crunchy salad of diced cucumber, plum tomatoes, red onion, and radishes dressed with lime juice and chaat masala.

Cool, creamy churned yoghurt flavoured with diced cucumber, roasted ground cumin seeds, and fresh mint leaves.

Warm, molten dark chocolate pudding served with a scoop of artisan Kashmiri chilli and vanilla bean ice cream.

Chilled slow-cooked creamy basmati rice pudding infused with saffron, cardamom, and toasted pistachios.

Bombay beach classic: flaky shaved ice steeped in tart blackberry, kokum, lime juice, and rock salt syrup.

Traditional dense, creamy Indian milk ice cream made with sweet Alfonso mango pulp on a bamboo stick.

Caramelised slow-reduced milk kulfi packed with finely chopped roasted Iranian pistachios and green cardamom.

Dense, buttery spiced sponge cake baked with reduced milk solids (mawa) and nutmeg, served with clotted cream.

Exclusive to King's Cross: Hayman's Gently Rested gin, oak-aged mandarin shrub, fresh ginger, quinine, and aromatic Szechuan pepper.

Woodford Reserve bourbon aged in-house with bay leaf and smoked green tea, stirred with jaggery and orange bitters.

Portobello Road gin shaken with Rose's lime cordial and celery bitters, served ice-cold in a coupe.

Prosecco poured over sweet peach purée, lychee liqueur, and a fragrant splash of rosewater.

Rich black Assam tea slow-brewed with whole milk, ginger, green cardamom, cinnamon, and cloves (free endless refills).

Dishoom's signature spiced House Chai blended with rich melted Valrhona dark chocolate.

Smooth Indian yoghurt churned with Alfonso mango pulp, roasted fennel seeds, and crushed ice.

Cooling yoghurt drink scented with fragrant rose petal preserve and finely ground green cardamom.

Classic imported Indian spiced cola with intense effervescence and warm nutmeg and cinnamon notes.

Crisp cloudy Indian lemon and lime fizzy soda, refreshing and citrusy.

Authentic crisp Indian lager served chilled on draught, perfectly complementing spicy grills and curries.

Naturally pure still English mineral water from the chalk hills of Hampshire.

Naturally carbonated crisp English mineral water bottled at the source.