Dishoom
Menu with Prices in the UK

Smoked streaky bacon from Frank Godfrey, cream cheese, chilli tomato jam, and fresh coriander in warm tandoor naan.

Double portion of crispy smoked streaky bacon with cream cheese, tomato chilli jam, and coriander in tandoori naan.

Succulent pork bangers with cracked black pepper, cream cheese, coriander, and tomato chilli jam in fresh naan.

Fermented plant-based sausage patties, vegan cream cheese alternative, tomato chilli jam, and coriander in vegan naan.

Two fried Clarence Court eggs with runny saffron yolks, cream cheese, tomato chilli jam, and fresh coriander in hot naan.

Crispy smoked bacon and fried runny egg combined with cream cheese, spicy jam, and herbs in baked naan.

Peppery pork sausage and fried runny egg with cream cheese and chilli tomato jam in tandoor naan.

Akuri scrambled eggs, smoked streaky bacon, Shropshire pork bangers, grilled field mushrooms, masala beans, and buttered pau bun.

Vegan sausages, spicy scrambled tofu, masala beans, grilled field mushrooms, roasted tomato, and vegan sourdough bread.

Irani café specialty of spiced scrambled eggs cooked with tomato, onion, turmeric, and green chilli, with warm buttered pau buns.

Three-egg omelette folded with chopped coriander, green chillies, tomato, and onion, served with grilled tomato and pau.

Two fried eggs perched atop toasted brioche with melted cheddar cheese and chopped green chillies. Named after Devi Prasad Kejriwal.

Toasted oats, cashews, almonds, and pumpkin seeds with creamy Greek yoghurt and fresh berry compote.

Organic Scottish oats cooked with sweet dates, banana slices, and coconut milk (Complimentary refills offered).

Fresh lady's fingers (okra) cut into fine matchsticks, coated in spiced chickpea batter and flash fried crisp.

Crisp spiced batter-fried tender squid tossed with fresh lime, coriander, and sweet-sour dipping chutney.

Flaky hand-crimped pastry filled with spiced potatoes, green peas, and pomegranate seeds, with mint chutney.

Crispy golden pastry triangles stuffed with spiced minced Halal lamb, onions, and ground spices.

A bowl of mashed spiced vegetables swimming in melted butter, served with two hot butter-toasted pau buns.

Rich, spicy minced Halal lamb cooked with peas, ginger, and cumin, served with two soft butter-griddled pau buns.

Puffed rice, sev crisps, diced potatoes, red onion, pomegranate seeds, and tangy tamarind mint chutneys.

Crisp-fried bite-size Halal chicken breast pieces tossed in Indo-Chinese sweet soy, garlic, and sliced red chillies.

Deep-fried spiced mashed potato patty in a soft bun smeared with coriander chutney and dry garlic chilli powder.

Warm crispy sweet potato wafers, chickpeas, pomegranate, yoghurt drizzle, tamarind, and sev crisp.

Succulent Halal chicken thigh chunks marinated in cream, garlic, ginger, and green chillies, charred in tandoor.

Boneless chicken marinated with Kashmiri chilli, crushed garlic, and yoghurt, charred over flaming coals.

Three prime French-trimmed Halal lamb chops marinated in ginger, garlic, crushed black pepper, and lime, seared over coals.

Minced Halal lamb mixed with sweet red onion, mint, coriander, and spices, skewered and tandoor-roasted.

Sustainable white fish fillet marinated with turmeric, dill, mustard seeds, and yoghurt, flame-charred in tandoor.

Cubed Indian cottage cheese marinated with crushed spices and grilled on skewers with bell peppers and onions.

Baby potatoes roasted in their skins, crushed and tossed with butter, spring onions, fresh coriander, and southern spices.

Jumbo king prawns marinated with carom seeds, ginger, and chilli butter, charred over high heat.

Dark, rich lentils cooked gently over a slow fire for 24 hours with butter, cream, garlic, and tomato.

Tender pieces of Halal chicken steeped in a velvet makhani sauce of ripe tomatoes, butter, cream, and dried fenugreek.

Soft Indian paneer cheese and sweet garden peas in a spiced onion, tomato, and garam masala gravy.

Kerala coastal curry of sweet king prawns in golden coconut milk infused with fresh curry leaves, mustard seeds, and green chillies.

Slow-braised tender Halal lamb shank in a rich, deeply spiced broth seasoned with star anise, ginger, and marrow.

Creamy mild chicken curry enriched with crushed cashews, white pepper, and green cardamom.

Dark spiced chickpeas cooked Punjabi-style with pomegranate seeds, served with two puffed fried puris and pickles.

Tender chunks of Halal lamb cooked in rich almond and saffron sauce with aromatic spices.

Yellow lentils simmered with coconut milk, tempered with mustard seeds, curry leaves, and dried red chillies.

Layered aromatic basmati rice and marinated chicken, garnished with tart barberries and crispy fried onions.

Tender jackfruit, saffron-scented basmati rice, mint, caramelized onions, sealed and baked under pastry seal.

Pot-roasted spiced Halal lamb pieces layered with aged basmati rice, green cardamom, and rose water.

Hand-stretched tandoor naan brushed with garlic butter and fresh coriander.

Freshly slapped against the clay tandoor wall, served hot and fluffy.

Tandoor naan stuffed with melting mature cheddar cheese and green chillies.

Ultra-thin, handkerchief-style soft flatbread cooked over an inverted tawa dome.

Wholewheat bread baked in the high heat of the tandoor.

Fragrant long-grain aged basmati rice steamed fluffy.

Basmati rice tossed with tart wild Iranian barberries and fried sweet onions.

Diced crisp cucumber, ripe tomatoes, red onions, fresh lime, and coriander leaves.

Cooling Greek yoghurt with cucumber, mint, toasted cumin, and pomegranate seeds.

Steamed broccoli, mangetout, and French beans tossed in ginger and mustard oil.

Roasted peanuts tossed with chopped red onion, green chillies, chaat masala, and lime juice.

Single soft Bombay-style roll brushed with dairy butter and toasted.

Fresh mint & coriander, sweet tamarind, and spicy tomato-chilli chutneys.

Slow-cooked creamy rice pudding infused with cardamom, saffron, and sliced pistachios.

Gooey chocolate fondant pudding paired with unique Kashmiri chilli ice cream.

Crisp meringue shells, fresh raspberries, pomegranate seeds, rose syrup, and clotted cream.

Caramelized pineapple with a hint of black pepper, golden oat crumble topping, and vanilla custard.

Dense, traditional Indian frozen dairy treat made with sweet Alphonso mango.

Caramelized slow-simmered whole milk kulfi with cardamom and cream.

Creamy kulfi infused with crushed green pistachios and saffron.

Shaved ice steeped in blueberry, rose, and lime syrups, a refreshing Bombay seaside treat.

Black tea brewed with milk, warming ginger, cardamom, cinnamon, and cloves (Unlimited free refills).

Rich dark cocoa melted into spiced House Chai for a velvety, aromatic treat.

Thick churned yoghurt blended with sweet Alphonso mango pulp and cardamom.

Traditional sweet churned yoghurt drink flavoured with rosewater.

Savory churned yoghurt with rock salt, toasted cumin, and fresh mint.

Silky yoghurt blended with fragrant Persian rose petals and crushed cardamom.

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

Fresh cold watermelon juice with mint, lime, and crushed ice.

Tart passionfruit pulp, lime juice, mint, and sparkling soda.

Authentic imported Indian spiced cola with a bolder, less sweet fizz.

Imported cloud-style Indian lemon-lime sparkling soft drink.

Fiery natural ginger beer made with three types of ginger.

British mineral still water supporting clean water charities.

Crisp sparkling British mineral spring water.

Woodford Reserve bourbon infused with bay leaf, black cardamom, and lapsang souchong tea syrup.

Portobello Road gin stirred with Rose's lime cordial and fresh celery bitters.

Bacardi Carta Blanca rum, sweet pineapple juice, coconut cream, and a splash of chai syrup.

Bottle-aged rum and single malt whisky blend infused with green tea and gentian.

Dry gin, Campari, and sweet vermouth aged for weeks in oak barrels for rich smoothness.

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

Crisp, clean Indian lager, perfectly pairing with spicy curries (4.8% ABV).