Restaurant Dishoom

Dishoom Cookery Book

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And also highly subjective guide to Bombay with map. Read it, and find yourself replete with stories and recipes to share with all who come to your table.

Slip-Disc Vinyl LP

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A playful celebration of the mutual fascination between London and Bombay that began in the ‘60s — and the awesome music that came out of it!

Slip-Disc CD

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A playful celebration of the mutual fascination between London and Bombay that began in the ‘60s — and the awesome music that came out of it! Includes bonus track.

Mango Lassi (330ml)

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First-class yoghurt blended with fresh mango pulp.

Limca (330ml)

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Fizzy Bombay lemon drink.

Thums Up (330ml)

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The cola of Bombay, most thirst-quenching.

Ras Malai (V)

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Soft, light milk curds flavoured with almonds, in delicate saffron-cardamom cream, beneath a crumble of pistachio.

Basmati Kheer (Ve)

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Silky basmati rice pudding cooked nicely with vanilla-infused coconut milk, cardamom and cashews. Cooled and layered with blueberry compote. (Vegan).

Plain Naan (V)

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Freshly baked in the tandoor. (Vegetarian)

Garlic Naan (V)

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With minced garlic and coriander sprinkle. (Vegetarian)

Steamed Basmati Rice (Ve)

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It means “the fragrant one”. (Vegan)

Chilli Broccoli Salad - Full Plate (Ve, S)

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The perfect light lunch for one. Toasted pistachios and shredded mint leaves with finest, greenest broccoli, fresh red chillies, pumpkin and sunflower seeds and dates. All is dressed up in lime and chilli. (Vegan, Spicy)

Chilli Broccoli Salad - Half Plate (Ve, S)

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Toasted pistachios and shredded mint leaves with finest, greenest broccoli, fresh red chillies, pumpkin and sunflower seeds and dates. All is dressed up in lime and chilli. (Vegan, Spicy)

A Bowl of Greens (Ve)

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Grilled broccoli, snow peas and kale tumbled with chilli and lime. (Vegan)

Raita

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Delicate minty yoghurt, cool as the cucumber. (Vegetarian)

Extra Pau

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Chicken Berry Britannia

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Tempting and flavourful pot of chicken, ginger, garlic, mint, coriander and rice cooked together in the Kacchi style. An homage to Britannia’s Chicken Berry Pulao, with cranberries.

Jackfruit Biryani (V)

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Delicious, savoury jackfruit and delicately saffron’d rice, potted and cooked with mint, coriander and sultanas. (Vegetarian)

Chicken Ruby

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Tender chicken in a rich silky ‘makhani’ sauce. A good and proper curry redolent with spice and flavour. Sent with a little garnish to add at home.

Pepper Lamb Curry (S)

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Tender lamb with much black pepper, green chilli, garlic and ginger. Cooked with red and yellow capsicums in top-notch masala sauce. (Spicy)

Mattar Paneer (V)

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A steadfast and humble vegetarian curry, the sort that can be found in any good Indian roadside restaurant. Sent with a little garnish to add at home. (Vegetarian)

Khichia & Chundo (Ve)

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A fine, crispy snack, not unlike papad. Dip happily in the spiced chutney made to an old family recipe, from dependable apple, not fickle mango. (Vegan)

Vegetable Samosas (Ve)

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Fine filo pastry, pea and potato filling warmly spiced with cinnamon and cloves. Served with tamarind chutney. (Vegan)

Pau Bhaji (V)

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A bowl of mashed vegetables with hot, buttered, home-made bun, Chowpatty Beach style. No food is more Bombay. Sent with buns and garnish to finish at home. (Vegetarian)