Dishoom are an Indian-inspired restaurant serving up delicious vegan options. You can even try the Beyond Sausage from 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.
- Chole Puri – Chole (Chickpeas), pickles and one giant, crackled, puffy puri.
- 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.
- Vegan Lassis
SMALL PLATES
- 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.
- DIishoom 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 BhajiI* – A bowl of mashed vegetables with hot, home-made vegan buns, Chowpatty style. No food is more Bombay.
- Chota Papad with Mango Chutney – A plate of spiced, crisp poppadom puffs (hexagonal). Dip into home-made chutney rich with two kinds of mango. Beloved of young and old alike.
GRILLS & SPECIALS
- 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
SALADS
- Fancy House Salad – Surprisingly good combination of fresh leaves, broken wheat, fruits and pickled beetroot. This merry mix is sweet-sharp with Goan coconut toddy vinegar dressing. Trial solicited.
SIDE DISHES
- Grilled Greens* – Grilled tender-stem broccoli and mangetout with lively Bengali mustard dressing. Greens for choosing – not refusing! *made without 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 Chaat* – A tangy tumble of pineapple, sweet potato and padron peppers, charred and spiced with bright vigour. Tossed in Jaadu Masala and lime. Insist on having. *made without 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.
- Chef’s Choice Vegan Sorbet – Consult for Chef’s most up-to-date choice of dessert sorbet
This information is accurate on 06/01/2025.
