The Parsi bodybuilders famously consumed several eggs a day to attain their muscular physiques. These breakfasts would satisfy any candidate for the coveted ‘Mr. Zoroastrian’ crown.
A glorious sight. Richly spiced specially-made Dishoom pork haggis atop hot, buttered buns. Served with a couple of fried eggs, crisp Carluke’s bacon rashers, honeyed chilli chutney, cream cheese and fresh coriander leaves. Much intercontinental fulfilment.
A Parsi power breakfast: 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. (S)
A crazy-paving three-egg omelette of chopped tomato, onion, coriander, green chilli and a little cheese. Served with grilled tomato and Fire Toast. (V)
An Irani café staple. Three eggs, spiced, scrambled and piled up richly alongside plump, home-made buns and served with grilled tomato. (V, S)
Two fried eggs on chilli cheese toast. A modern favourite of the Willingdon Club in Tardeo, reputedly named for the member who kept asking for the dish, since he was not allowed eggs at home. (Not to be confused with Arvind Kejriwal, leader of India’s Aam Aadmi – common man’s – political party.) (V)
Where to start? Chef’s favourite breakfast: chole (chickpeas), halwa (sweet semolina), pickles (which are pickles) and one giant, crackled, puffy puri. Satisfying morning, noon or night. (V)
Your plate will be laden with abundant akuri, char-striped smoked streaky bacon from Ramsay of Carluke, peppery Shropshire pork sausages, masala beans, grilled field mushrooms, grilled tomato and buttered, home-made buns. Too good.
Bountiful vegan repast. Tofu akuri, vegan sausages, vegan black pudding, grilled field mushrooms, masala beans, grilled tomato and home-made vegan buns. (Ve, V)
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. (Ve, V)
Thrice stacked, lightly frilled. Not unlike a pancake. Topped with creamy shrikhand (sweet yoghurt), fresh berries, toasted coconut flakes and jaggery syrup. (V)
Fresh seasonal fruits topped with creamy yoghurt infused with fresh vanilla pod. Choose from dairy yoghurt drizzled with starflower honey, or coconut yoghurt. (V)
A Dishoom recipe, handmade with toasted oats, seeds, cashews, almonds, pistachios and cinnamon. Served with fresh seasonal fruits and dairy vanilla yoghurt with starflower honey, or creamy coconut yoghurt. (V)
The Irani café classic. Soft bun with butter inside, to be dipped happily into the hot chai. (V)
Each naan is freshly baked – by hand, and to order – in the tandoor. It is then graced with a little cream cheese, tomato-chilli jam and fresh coriander leaves, and wrapped around one of these first-rate fillings. (Request a little chopped green chilli on the side for more zing in your roll.)
Ramsay of Carluke’s smoked streaky bacon is matured in the traditional Ayrshire way and then smoked over applewood and beechwood chips. A Dishoom signature dish, and deserving of all its accolades.
Twice the bacon. More power to you.
Shropshire pork sausages, warmly spiced with cracked black pepper. Each sausage is finished by hand in the old-fashioned way.
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 (Ve, V)
Two fried Cornish free-range eggs with saffron-orange, runny yolks. Warm and most gratifying. (V)
Named for Koolar & Co.’s wrestler-sized portions. Smoked streaky bacon, peppery pork sausages and runny-yolked egg. Grapple with it.
Insist on having a ‘beautiful history’ (bella storia)! Old-established family co-operative grows organic Garganega grapes to make this refreshing aperitivo akin to Prosecco. Extra dry. 125ml / 750ml (Ve, V)
Tomato juice, Finlandia Vodka, savoury makhani sauce, warming spices and array of comely edibles. Outlandishly served in a rocks glass – which looks like less, but isn’t. Nothing cursory here. (V)
Feistiness abounds, but there is no swearing. (V)
A discreet cocktail, named for the notorious Assistant Commissioner of Police of Bombay. Fresh orange and lemon juice conceal vodka, jaggery and a furtive dash of orange bitters, on ice. (V)
Baba’s espresso meets Finlandia Vodka, with molasses bitters, chai syrup, white sesame tincture and a smattering of black sesame. (Ve, V)
An elegant glass of Baba’s espresso with complex black cardamom, cinnamon syrup and a warm, gingery kick. Enhances sobriety. (V)
No poppycock.
Fiery tonic. Put pep in your step. (Ve, V)
Harmonising, healing, mind and body pleasing. (Ve, V)
A concoction of yoghurt, banana, mango and oats. Keep regular. (V)
All things nice: warming comfort and satisfying spice. Made the traditional way, or with oat milk. All who have tried it, swear by it. (V)
A charming couplet of dark chocolate and spicy chai. (V)
Assam is the most well-liked tea-leaf in India. Malty, brisk and bright. (Ve, V)
The finest tea grown organically on the rolling hills of the Darjeeling region. Gentle in fragrance, unmatched in prestige. (Ve, V)
A spearmint steeper to cleanse the palate. (Ve, V)
Fresh vigour and increased joie-de-vivre. (V)
Turmeric, black pepper and jaggery frothed milk. Nani’s golden remedy. (V)
Silky sips of clean, green feel-goodness, pure like Kohinoor. (V)
Arabica beans from a single forest estate on the misty hilltops of Chikmagalur in Karnataka – where Sufi mystic, Baba Budan, sowed the smuggled seeds of India’s first coffee in 1670. Mingled with Brazilian Minas. Smooth notes of milk chocolate, orange and jaggery.
Kindly ask your server for oat milk if desired. (Ve, V)
Consult your server about our finest grade guest filter coffees – hot or iced. (Ve, V)
Our bacon is supplied by Ramsay of Carluke. Our pork sausages are from Maynard’s Farm and our vegan sausages are from Symplicity. All egg dishes are made with St Ewe Free Range Eggs.
Food will be dishoomed to your table as it is prepared.
(S) Spicy (V) Suitable for vegetarians (Ve) Suitable for vegans.
Dishes marked (V) may contain eggs. We make every effort to avoid cross-contamination, but sadly can't guarantee dishes and drinks are allergen-free.
If you have any food allergies or dietary requirements please let us know. Dishes suitable for vegan diets and gluten and dairy-intolerances are available.
An optional service charge of 12.5% will be added to your bill. Every penny of this goes to the team. (Service charge is entirely optional. If you feel the service is in any way lacking, you need only ask, and the charge will be removed.)
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