Dishoom

Sturdy, savoury jackfruit and delicately flavoured rice, potted, sealed and cooked the traditional way. Adorned with barberries and sultanas. Vegetarian.

Chicken, ginger, garlic, mint, coriander and rice cooked together in the Kacchi style with cranberries.

Vegan.

Cheddar is melted inside. Vegetarian.

With minced garlic and coriander sprinkle. Vegetarian.

Wholewheat flaky-buttery bread with chaat masala and dried mint. Vegetarian.

Freshly baked in the tandoor. Vegetarian.

Soft handkerchief-thin bread, thrown, stretched and griddled to order. Vegan.

Wholewheat bread, delicately charred from the tandoor. Vegetarian.

Three eggs, spiced, scrambled and piled up richly alongside plump, home-made buns and served with grilled tomato. Vegetarian, spicy.

Soft bun with butter inside, to be dipped happily into the hot chai. Vegetarian.

Spicy chicken keema studded with delicate morsels of chicken liver, topped with two runny-yolked fried eggs and salli crisp-chips. Served with home-made buns. Spicy.

Chole (chickpeas), halwa (sweet semolina), pickles and one giant, crackled, puffy puri. Vegetarian.

Fluffy pancakes with soft vanilla cream, mixed berries and jaggery syrup spiced with chai-like warmth. Vegetarian.

Fresh seasonal fruits topped with creamy yoghurt infused with fresh vanilla pod. Vegetarian.

A Dishoom recipe, handmade with toasted oats, seeds, cashews, almonds, pistachios and cinnamon. Served with fresh seasonal fruits and yoghurt. Vegetarian.

Two fried eggs on chilli cheese toast. Named for the Willingdon Club member who kept asking for the dish. Vegetarian.

Organic porridge oats cooked with oat milk, banana and sweet Medjool dates. Bottomless. Vegan.

A crazy-paving three-egg omelette of chopped tomato, onion, coriander, green chilli and a little cheese. Served with grilled tomato and Fire Toast. Vegetarian.

Abundant akuri, char-striped smoked streaky bacon, peppery Shropshire pork sausages, masala beans, grilled field mushrooms, grilled tomato and buttered home-made buns.

Tofu akuri, crispy-smashed vegan sausages, vegan black pudding, grilled field mushrooms, masala beans, grilled tomato and home-made vegan buns. Vegan.

Vegetarian.

Vegan.

Vegan.

Tender chicken in a rich, silky makhani sauce.

Choicest monkfish simmered in creamy coconut, tamarind, tomatoes and kokum. Strewn with fragrant curry leaves.

A Dishoom signature — dark, rich, deeply flavoured. Cooked over 24 hours for extra harmony. Vegetarian.

A steadfast, humble and delicious vegetarian curry, beloved of Bombay families. Vegetarian.

Finest mutton marinated in red chilli, ginger and garlic, cooked with black peppercorns and whole spices. Robust, spicy and tender.

Soft bun with butter inside, to be dipped happily into hot chai. Vegetarian.

Flaky paratha with a fine omelette layer, wrapped around an abundance of chicken tikka, fresh kachumber and zingy green chutney.

Toasted pistachios, shredded mint, broccoli, fresh red chillies, pumpkin and sunflower seeds, dates and lime. Vegan.

Creamy charred chicken, leafy greens, sprouted beans, bulgur wheat, vegetable fiddlesticks, toasty coconut and tarty curry-leaf dressing.

Delicate handkerchief roll crisped and filled with grilled paneer, onion, peppers and green leaves. Mint chutney on the side. Vegetarian.

Bombay street staple. Hot potato vada, crunchy titbits and chutneys in a soft home-made bun. Vegetarian.

Two chops lie overnight in raw papaya, yoghurt and humble spices. Blackened on the grill, finished with a thrilling Kashmiri chilli sauce.

Chicken thigh meat steeped overnight in garlic, ginger, coriander stems and a little cream.

Family recipe using a marinade of sweet vinegar, not yoghurt. Laced with ginger, turmeric, garlic and green chilli. Spicy.

New potatoes smoky-grilled, broken apart, tossed with butter, crushed aromatic seeds and green herbs. Vegetarian.

Pillows of paneer, marinated, charred and spiced gently. A flourish of fried cashews and pomegranate. Vegetarian.

Each one charred slightly at the edges, succulent and simple.

Glowing golden, hot from the grill. Soft, buttery magnificence with warm masala tingles. Vegetarian.

Minced lamb marinated with green chilli, coriander and cumin, then grilled. Spicy.

Smoked streaky bacon, cream cheese, chilli jam. A Dishoom signature dish.

Twice the bacon.

Two fried Cornish free-range eggs with saffron-orange, runny yolks. Vegetarian.

Shropshire pork sausages, warmly spiced with cracked black pepper.

Cleverly fermented crispy-smashed veggie sausage with umami spicing, runny-yolked eggs. Vegan option available.

Smoked streaky bacon, peppery pork sausages and runny-yolked egg.

Corn-on-the-cob, brushed with butter and grilled over charcoal fire. Finished with chilli, salt and lime. Vegetarian.

Grilled mangetout and Tenderstem broccoli with lively Bengali mustard dressing. Vegan.

Cucumber, onion and tomato with lime. Vegan.

Delicate minty yoghurt, cool as a cucumber. Vegetarian.

Sweet and sour and spice. Vegan.

Puffed rice, peanuts and Bombay Mix tossed with fresh pomegranate, tomato, onion, lime, tamarind, mint. Vegan.

Green chillies, capsicum and garlic in Cheddar melt on white sliced loaf. Vegetarian, spicy.

Crispy garlic-ginger-soy-chilli-chicken. Modern Indo-Chinese café staple. Spicy.

Poppadoms torn, then fried 'til crisp. Flecked with green chilli. With home-made mango chutney. Vegan.

Golden-fried sweet potato with cool yoghurt, pomegranate, beetroot, radish and carrot. Tamarind drizzle and green chutney. Vegetarian.

Earthy, aromatic minced lamb, studded with peas, with subtle dill and warming lindi pepper. Arrayed with slices of toasted, buttered pau. Spicy.

Gujarati filo stuffed with minced lamb, onions and spices.

Fine lady's fingers, fried. Vegan.

Buttery-spicy mashed vegetables and home-made buns. No food is more Bombay. Vegetarian.

Bombay's Koli Wada recipe: crispy morsels, perfect for chutney-dipping. Spicy.

Crunchy Punjabi-style shortcrust pastry with pea and potato filling, warmly spiced with cinnamon. Tamarind chutney for dipping. Vegan.

Whole lamb rack lies overnight in raw papaya, yoghurt and humble spices. Roasted until blushingly pink, adorned with pomegranate, finished with a thrilling Kashmiri chilli sauce.

Tender shank of lamb layered with rice and caramelised onions, sealed beneath a pastry blanket. Enriched with kaleji raita and nihari gravy.