Dishoom are an Indian-inspired restaurant serving up delicious vegan options. You can even try the Beyond Sausage from Official Veganuary Sponsor, Beyond Meat!
BREAKFAST
Begin the day with ample and wholesome dishes, or perhaps just a drop of fresh juice. You might like to linger with a coffee and a newspaper, or just come and go in a jiffy. Breakfast is served until 11.45am every day.
- THE VEGAN BOMBAY – Bountiful vegan repast. Beyond Meat sausages, vegan black pudding, abundant tofu akuri, grilled field mushrooms, masala beans, grilled tomato and home-made vegan buns.
- VEGAN AKURI – A vegan version of the Irani café spiced-scrambled egg special. Piled up richly alongside plump, home-made vegan buns and grilled tomato.
- VEGAN SAUSAGE NAAN ROLL* – A delicious sausage developed with Chef Neil Rankin. Cleverly fermented vegetables and best sausage spices to enhance the umami. *cooked in same tandoor as naans made with eggs and dairy
- HOUSE GRANOLA – A Dishoom recipe, handmade with toasted oats, seeds, cashews, almonds, pistachios and cinnamon. Served with fresh seasonal fruits and creamy coconut yoghurt.
- DATE & BANANA PORRIDGE – Organic porridge oats cooked with oat milk, banana and sweet Medjool dates. If you wish for more, you need only ask – this is a bottomless portion.
- FRUIT & COCONUT YOGHURT – Fresh seasonal fruits topped with creamy coconut yoghurt infused with fresh vanilla pod, and served with toasted seeds.
SMALL PLATES
- KHICHIA & CHUNDO – A fine, crispy snack, not unlike papad. Dip happily in the spiced chutney, made to an old family recipe with dependable apple, not fickle mango.
- VEGETABLE SAMOSAS – Fine filo pastry, pea and potato filling warmly spiced with cinnamon, and coriander-mint chutney for dipping.
- OKRA FRIES – Fine lady’s fingers for the fingers.
- BHEL – Cold and crunchy, light and lovely. Puffed rice, peanuts and Bombay Mix tossed with fresh pomegranate, tomato, onion, lime, tamarind, mint.
- DISHOOM HOUSE CHAAT* – Warm-cold, sweet-tangy, moreish. Golden fried sweet potato covered with cool oat yoghurt, pomegranate, beetroot, radish and carrot. Tamarind drizzle and green chutney lift it nicely.
- CHOLE PURI* – Chickpeas sing with high spice and surprise black tea, with puffed puris and sweet halwa alongside. *made without butter
- CHOLE CHAWAL* – An abiding favourite of Indian families everywhere, originally hailing from the Punjab. A hearty bowl of spiced chickpea curry served with basmati rice. *made without butter
- VADA PAU* – Much loved, humble and unifying Bombay street staple. Hot potato vada, crunchy titbits and chutneys, tucked inside a soft home-made bun. Sprinkle the red spicy masala to taste. *with vegan buns
- PAU BHAJI* – A bowl of mashed vegetables with hot, home-made vegan buns, Chowpatty style. No food is more Bombay.
GRILLS & SPECIALS
- VEGAN RAAN WITH ALL THE TRIMMINGS – All delightfully vegan, savoury and nicely spiced soy pieces are served alongside chilli sprouts, tenderstem broccoli and fresh onion salad. Heartily comforting.
- GUNPOWDER POTATOES* – The seduction is in the tumble. Potatoes with brown skins, smoky-grilled, broken apart, tossed with crushed aromatic seeds and green herbs. *served without butter or raita
- CHAAP PINEAPPLE TIKKA* – Spiced soy kabab marinated and grilled with pineapple. A top vegetarian couplet prepared to a family recipe. *prepared without butter
SALADS
- CHILLI BROCCOLI SALAD – Toasted pistachios and shredded mint leaves with finest, greenest broccoli, fresh red chillies, pumpkin and sunflower seeds, dates and lime.
- KALA CHANA SALAD – Hearty black chickpeas, shredded kale, crunchy capsicums dressed up with lime and chilli. Toasted almonds scattered on top.
SIDE DISHES
- BOWL OF GREENS* – Grilled broccoli, snow peas and kale tumbled with chilli and lime. *with olive oil instead of butter
- KACHUMBER – The name refers to beating someone up nicely — a messy to-do of cucumber, onion and tomato.
- STEAMED BASMATI RICE – It means “the fragrant one”.
- CHILLI NO-BUTTER-BHUTTA* – Corn-on-the-cob, grilled over charcoal fire, then finished with chilli, salt and lime, Chowpatty style. *with olive oil instead of butter
- TANDOORI ROTI* – Wholewheat bread, delicately charred from the tandoor. * cooked in the same tandoor as naans made with eggs and dairy
- ROOMALI ROTI* – Soft handkerchief-thin bread, thrown, stretched and griddled to order on an upturned tawa.
PUDDING
- KALA KHATTA GOLA ICE – Fluffy ice flakes steeped in kokum fruit syrup, blueberries, chilli, lime, white and black salt. The first spoonful tastes bizarre. The second spoonful is captivating.
- BASMATI KHEER – Silky caramelised basmati rice pudding cooked nicely with vanilla-infused coconut milk, cardamom and cashews. Cooled and layered with blueberry compôte.
This information is accurate on 22/12/2022.
