A choice selection of dishes that are vegan or can be made vegan for you to enjoy.
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.
Bountiful vegan repast. Tofu akuri, vegan sausages, vegan black pudding, grilled field mushrooms, masala beans, grilled tomato and home-made vegan buns. (Ve, V)
A vegan version of the Irani café special. Spiced scrambled tofu piled up richly alongside plump, home-made vegan buns and grilled tomato. (Ve, V, S)
Where to start? Chef’s favourite breakfast: chole (chickpeas), pickles (which are pickles) and one giant, crackled, puffy puri. Satisfying morning, noon or night. *made without butter (Ve, V)
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)
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)
A Dishoom recipe, handmade with toasted oats, seeds, cashews, almonds, pistachios and cinnamon. Served with fresh seasonal fruits and creamy coconut yoghurt. (Ve, V)
Fresh seasonal fruits topped with creamy coconut yoghurt infused with fresh vanilla pod, and served with toasted seeds. (Ve, V)
Kindly ask your server for details of our vegan lassis. (Ve, V)
Warming comfort and satisfying spice. Made with oat milk. (Ve, V)
Fiery tonic. Put pep in your step. (Ve, V)
Harmonising, healing, mind and body pleasing. (Ve, 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)
A plate of freshly puffed poppadom puffs (hexagonal) sprinkled with masala magic. Dip into home-made chutney rich with two kinds of mango. Beloved of young and old alike. (Ve, V)
Crunchy Punjabi-style shortcrust pastry, pea and potato filling warmly spiced with cinnamon. Tamarind chutney for dipping. (Ve, V)
Fine lady's fingers for the fingers. (Ve, V)
Cold and crunchy, light and lovely. Puffed rice, peanuts and Bombay Mix tossed with fresh pomegranate, tomato, onion, lime, tamarind, mint. (Ve, V)
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 (Ve, V, S)
Where to start? Chole (chickpeas), pickles (which are pickles) and one giant, crackled, puffy puri. Satisfying morning, noon or night. *made without butter (Ve, V)
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 (Ve, V)
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. (Ve, V)
An old-time favourite with lovely new qualities, pre-eminently nicer than any you have sampled before. Spicy, mashed vegetables and home-made vegan buns on a Chowpatty tray. No food is more Bombay. *made without butter (Ve, V)
The seduction is in the tumble. New potatoes are smoky-grilled, broken apart, tossed with crushed aromatic seeds and green herbs. *served without butter or raita (Ve, V)
Grilled mangetout and Tenderstem broccoli with lively Bengali mustard dressing. Greens for choosing – not refusing! (Ve, V)
Ignite your senses! A tangy tumble of pineapple, sweet potato and Padrón peppers, charred and spiced with bright vigour. Tossed in Jaadu Masala and lime. Insist on having. *made without butter (Ve, V)
Toasted pistachios and shredded mint leaves with finest, greenest broccoli, fresh red chillies, pumpkin and sunflower seeds, dates and lime. (Ve, V)
Toasted pistachios and shredded mint leaves with finest, greenest broccoli, fresh red chillies, pumpkin and sunflower seeds, dates and lime. (Ve, V)
Corn-on-the-cob, grilled over charcoal fire, then finished with chilli, salt and lime, Chowpatty style. *with olive oil instead of butter (Ve, V)
A messy to-do of cucumber, onion and tomato. (Ve, 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)
It means “the fragrant one”. (Ve, V)
Soft handkerchief-thin bread, thrown, stretched and griddled to order on an upturned tawa. (Ve, V)
Wholewheat bread, delicately charred from the tandoor. *cooked in the same tandoor as naans made with eggs and dairy (Ve, V)
Silky caramelised basmati rice pudding cooked nicely with vanilla-infused coconut milk, cardamom and cashews. Cooled and layered with blueberry compôte. (Ve, V)
Fluffy ice-flakes steeped in kokum and jamun fruit syrup, blueberries, chilli, lime and black salt. To the uninitiated, the first spoonful may surprise. The second is captivating. (Ve, V)
Food will be dishoomed to your table as it is prepared.
(S) Spicy (Ve) Suitable for vegans.
Only unwaxed limes are used in our vegan recipes.
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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