Dishoom Delivery & Takeaway Menu

Spiced, crisp poppadom puffs (hexagonal). Dip into home-made chutney rich with two kinds of mango. Beloved of young and old alike. (Ve, V)

Gujarati filo (not Punjabi shortcrust) stuffed with minced lamb, onions and spices. Served with coriander-mint chutney for dipping.

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

An old-time favourite with lovely new qualities. Buttery-spicy, mashed vegetables and home-made buns on a Chowpatty tray. No food is more Bombay. (V)

A plate of crispy garlic-ginger-soy-chilli-chicken is now an Irani café staple. For top enjoyment – pour the accompanying dressing into the box. Seal the lid. Shake. Then savour! (S)

Spicy and tangy yet also refreshing. Dahi (yoghurt) Bhalla (lentil dumplings) Chaat served with papdi, fresh yoghurt, green and tamarind chutney, and pomegranate seeds. Served nicely chilled. (V)

Tempting and flavourful pot of chicken, ginger, garlic, mint, coriander and rice cooked together in the Kacchi style. An homage to Britannia's Chicken Berry Pulao, with cranberries.

Sturdy, savoury jackfruit and delicately flavoured rice, cooked the traditional way. Adorned with barberries and sultanas. (V)

A Dishoom signature dish – dark, rich, deeply flavoured. It is cooked over 24 hours for extra harmony. (V)

Favoured Tamil family classic. Lamb, tender with patient preparation, married well with rich coconut-tomato sauce. Handsomely spiced with black pepper, red chilli and earthy stoneflower.

Choicest monkfish and green beans simmered in creamy coconut, tamarind, tomatoes and kokum. Strewn with fragrant curry leaves. Most popular for its sublime balance of aromas. Think quality!

Juicy prawns mingle with aromatic curry leaves, mustard seeds and coconut in this south-Indian-style curry. Mix for treasure.

A steadfast and humble vegetarian curry, the sort that can be found in any good Indian roadside restaurant. (V)

An abiding favourite of Indian families everywhere, originally hailing from the Punjab. Chickpeas sing with high spice and surprise black tea. Much drama but absolute harmony. (Ve, V)

Perky lunchtime pickings. Your choice of murgh malai or roasted butternut squash atop leafy greens, sprouted mixed beans, bulgar wheat, nice vegetables and fresh red chillies. Toss-toss with a lip-dripping dressing and a final scattering of your say-so… (Ve, V)

The perfect light lunch for one. Toasted pistachios and shredded mint leaves with finest, greenest broccoli, fresh red chillies, pumpkin and sunflower seeds and dates. All is dressed up in lime and chilli. (Ve, V)

Toasted pistachios and shredded mint leaves with finest, greenest broccoli, fresh red chillies, pumpkin and sunflower seeds and dates. All is dressed up in lime and chilli. (Ve, V)

Delicate minty yoghurt, cool as a cucumber. (V)

A rare embellishment of sweet and sour and spice. “Very chatpata” (or lip-smacking), says Chef, “not ordinary.” A little goes a long way. (Ve, V)

Addictive home-style pickle. Piquant carrots pickled with green chillies and turmeric. (Ve, V, S)

Freshly baked in the tandoor. Please note: the pillowy goodness of this naan may be affected by its travel. For best results: a minute in a pre-heated overn, followed by immediate consumption. (V)

Freshly baked in the tandoor with minced garlic and coriander sprinkle. Please note: the pillowy goodness of this naan may be affected by its travel. For best results: a minute in a pre-heated oven, followed by immediate consumption. (V)

Wholewheat flaky-buttery bread. Fresh from the tandoor, with chaat masala and dried mint. (V)

It means "the fragrant one". (Ve, V)

Tender ‘makhani’ chicken, green peppers and red onion wrapped with mint chutney in soft wholewheat paratha. Served with lavish lime-dressed Chilli Broccoli Salad. Available at lunchtime only.

Tempting ‘makhani’ paneer, green peppers and red onion wrapped with mint chutney in soft wholewheat paratha. Served with lavish lime-dressed Chilli Broccoli Salad. Available at lunchtime only. (V)

Tender chicken in a rich silky ‘makhani’ sauce. A good and proper curry redolent with spice and flavour served with basmati rice.

Favoured Tamil family curry with a richly spiced coconut-tomato sauce atop steamed basmati rice.

Humble and delicious marriage of mild paneer and sweet peas served with basmati rice. Beloved of Bombay families. (V)

Chickpeas sing with high spice and surprise black tea. Served on a bed of basmati rice. Much drama but absolute harmony. (Ve, V)

First-class yoghurt blended with fresh mango pulp. (V)

Chestnut-brown milk-rich dumplings, served warm in sweet syrup. Made to Kashi kaki’s much-loved recipe, with a flourish of pistachio (auspicious and comforting). (V)

Pineapple, apple and raspberry, crowned with toasted coconut crumble. Enjoy with warm, silky custard. (V)