Dishoom Restaurant

In Edinburgh, Shoreditch, King’s Cross, Carnaby, Covent Garden

2017 News

Well, it’s nearly over. 2016 has been a real piece of work, and as the year draws to a close, we’ve had a chance to think a little about what it all meant and how it felt. In the meantime, we wish you and your families the best for the new year. Take good care, with much love from all of us at Dishoom. http://www.dishoom.com/goodbye-2016-hello-2017/

We are beyond ecstatic to share that, since Ramadan last year, we have donated OVER 1.5 MILLION MEALS to children who need them in England and India. This is without doubt one of the best things that we have ever done and we are so unbelievably proud of this huge achievement. Thanks so much to you, dear guests, for supporting us in this. And thanks to our team for their hard work and dedication. Merry Christmas to all at Magic Breakfast and The Akshaya Patra Foundation UK and to all our friends and family.

COOKED BREAKFAST

The Parsi bodybuilders — whose portraits still hang from the walls of Yazdani café — famously consumed several eggs a day to attain their muscular physiques. These breakfasts would satisfy any candidate for the coveted ‘Mr. Zoroastrian’ crown.

KEJRIWAL

Two fried eggs on chilli cheese toast. A favourite of the well-to-do Willingdon Club, the first such Bombay institution to admit natives; the dish is reputedly named for the member who kept asking for it. (Not to be confused with Arvind Kejriwal, leader of India’s Aam Aadmi – common man’s – political party.) (V)5.50
BOMBAY OMELETTE

A crazy-paving three-egg omelette of chopped tomato, onion, coriander and green chilli. Served with grilled tomato and Fire Toast. (V)6.90
AKURI

An Irani café staple. Three spicy scrambled eggs piled up richly alongside plump pau buns and served with grilled tomato. (V)(S)6.90
KEEMA PER EEDU

A Parsi power breakfast: spicy chicken keema studded with delicate morsels of chicken liver, topped with two runny-yolked fried eggs and sali crisp-chips. Served with pau. (S)8.50
THE BIG BOMBAY

Your plate will be laden with abundant Akuri, char-striped smoked streaky bacon from The Ginger Pig, peppery Shropshire pork sausages, masala baked beans, grilled field mushroom, grilled tomato and buttered pau buns. Too good. 11.50

HOUSE PORRIDGE

Organic porridge oats cooked with milk, banana and sweet Medjool dates. A never-ending portion: if you wish for more, you need only ask. (V)3.90
FRUIT & YOGHURT

Fresh mango, grapes, strawberries, blueberries and honeydew melon, topped with creamy yoghurt infused with Keralan vanilla pod, and the London Honey Co’s excellent Oxfordshire Field Bean Honey. (V)4.70
HOUSE GRANOLA

A Dishoom recipe, handmade with oats, seeds, cashews, almonds, pistachios and cinnamon, toasted in butter and honey. Served with fresh fruits, Kerala-vanilla yoghurt and Buckinghamshire honey. (V)(N)5.20
BUN MASKA

The Irani café classic. The bun is toasted hot on the outside, with a slice of butter inside, to be dipped into your spicy chai. The simplest thing, eaten everywhere in Bombay. (V)2.70
FIRE TOAST

Thick slices of bloomer bread are buttered and thrown onto the grill where they become char-striped. Served with home-made preserves: pineapple-pink-peppercorn jam, and tangy orange marmalade with star anise. (V)2.70

BACON NAAN ROLL

The Ginger Pig’s smoked streaky bacon is dry-cured for five days with rock salt and Demerara sugar then cold-smoked over oak chips. A Dishoom signature dish, and deserving of all its accolades. 5.50
SAUSAGE NAAN ROLL

Award-winning Shropshire pork sausages, warmly spiced with cracked black pepper. Each sausage is made by hand in the old-fashioned way. 5.50
EGG NAAN ROLL

Two fried free-range eggs with saffron-yellow, runny yolks. Warm and most gratifying. (V)4.90
BACON & EGG NAAN ROLL

6.90
SAUSAGE & EGG NAAN ROLL

6.90

BREAKFAST LASSI

A concoction of yoghurt, banana, mango and oats. Keep regular. 3.90
BLOODY MARY

Made with the feisty Mary-mix of Dishoom. 7.50
VIRGIN MARY

Feistiness abounds, but there is no swearing. 3.70
PIERRE PAILLARD, NV, GRAND CRU CHAMPAGNE

Prize-givers go doolally about this refined and most palatable blend of Pinot Noir and Chardonnay grapes. Intense, yeasty brioche and toasted almond, with citrus finish. 150ml / 750ml 10.90 / 49.50
THE DHOBLE

A refreshing breakfast cocktail, named for the notorious party-pooping Assistant Commissioner of Police of Bombay, Vasant Dhoble. Fresh orange juice, Colombo gin, maraschino liqueur and a squeeze of lemon, served over cubed ice. 7.50

KEJRIWAL

BOMBAY OMELETTE

AKURI

KEEMA PER EEDU

THE BIG BOMBAY

HOUSE PORRIDGE

FRUIT & YOGHURT

HOUSE GRANOLA

BUN MASKA

FIRE TOAST

BACON NAAN ROLL

SAUSAGE NAAN ROLL

EGG NAAN ROLL

BACON & EGG NAAN ROLL

SAUSAGE & EGG NAAN ROLL

MASALA BEANS

GRILLED TOMATO

GRILLED MUSHROOMS

FRIED CHICKEN LIVERS

ONE SAUSAGE

THREE RASHERS OF BACON

BREAKFAST LASSI

BLOODY MARY

VIRGIN MARY

PIERRE PAILLARD, NV, GRAND CRU CHAMPAGNE

THE DHOBLE

ORANGE

RUBY-RED GRAPEFRUIT

APPLE, CARROT & GINGER

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