KHICHIA & CHUNDO
£3.20
A fine, crispy snack, not unlike papad. Dip happily in the spiced chutney, made to an old family recipe with dependable apple, not fickle mango. (V)
KHICHIA & CHUNDO
A fine, crispy snack, not unlike papad. Dip happily in the spiced chutney, made to an old family recipe with dependable apple, not fickle mango. (V)
LAMB SAMOSAS
Gujarati filo (not Punjabi shortcrust) stuffed with minced lamb, onions and spices.
VEGETABLE SAMOSAS
Fine filo pastry, pea and potato filling warmly spiced with cinnamon, and coriander-mint chutney for dipping. (V)
OKRA FRIES
Fine lady's fingers for fingers. (V)
PAU BHAJI
A bowl of mashed vegetables with hot, buttered, home-made buns, Chowpatty style. No food is more Bombay. (V) (S)
KEEMA PAU
A classic of Irani cafés: spiced minced lamb and peas with toasted, buttered, home-made buns. (S)
VADA PAU
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. (V) (S)
DISHOOM HOUSE CHAAT
Warm-cold, sweet-tangy, moreish. Golden-fried sweet potato covered with cool yoghurt, pomegranate, beetroot, radish and carrot. Tamarind drizzle and green chutney lift it nicely. (V)
BHEL
Cold and crunchy, light and lovely. Puffed rice, peanuts and Bombay Mix tossed with fresh pomegranate, tomato, onion, lime, tamarind, mint. (V)
CHILLI CHICKEN
Some Irani cafés now aim to please with Indo-Chinese fare. A plate of crispy garlic-ginger-soy-chilli-chicken is a modern café staple. (S)
PRAWN KOLIWADA
Bombay's Koli (fishermen) Wada (district) recipe: a bowl of delicate, crispy morsels – perfect for chutney-dipping. (S)
CHICKEN BERRY BRITANNIA
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.
JACKFRUIT BIRYANI
Sturdy, savoury jackfruit and delicately saffron’d rice, potted and cooked with fresh herbs, barberries and sultanas. (V)
CHILLI BROCCOLI SALAD
A bowl of toasted pistachios and shredded mint leaves with finest, greenest broccoli, fresh red chillies, pumpkin and sunflower seeds, dates, lime and honey. (V) (S)
KALA CHANA SALAD
Hearty black chickpeas, shredded kale, crunchy capsicums dressed up with lime and chilli. Toasted almonds scattered on top. (V)
A BOWL OF GREENS
Grilled broccoli and snow peas tumbled with chilli and lime. (V)
CHILLI BROCCOLI SALAD
A bowl of toasted pistachios and shredded mint leaves with finest, greenest broccoli, fresh red chillies, pumpkin and sunflower seeds, dates, lime and honey. (V) (S)
CHILLI BUTTER-BHUTTA
Corn-on-the-cob, brushed with butter and grilled over charcoal fire. Finished with chilli, salt and lime, Chowpatty style. (V)
KACHUMBER
A messy to-do of cucumber, onion and tomato. A little lime lifts the whole affair. (V)
RAITA
Delicate minty yoghurt, cool as a cucumber. (V)
MURGH MALAI
Chicken thigh meat is steeped overnight in garlic, ginger, coriander stems and a little cream. Still slightly pink when fully cooked.
DISHOOM CHICKEN TIKKA
A family recipe, using a marinade of sweet vinegar, not yoghurt. Laced with ginger, turmeric, garlic and green chilli. (S)
PANEER TIKKA
A cheese with a soft and forgiving nature that picks up flavours wonderfully. Marinated with green herbs then gently charred with peppers. (V)
GUNPOWDER POTATOES
The seduction is in the tumble. New potatoes are smoky-grilled, broken apart, tossed with butter, crushed aromatic seeds and green herbs. (V)
SHEEKH KABAB
Minced lamb is marinated with green chilli, coriander and cumin, then grilled. (S)
SPICY LAMB CHOPS
Two chops of generous proportions. They lie overnight in a special marinade of lime juice, warm dark spices, ginger and garlic. Served pink, for juiciness, and blackened by the grill. (S)
MASALA PRAWNS
Each one charred slightly at the edges, succulent and simple, nothing to bamboozle.
CHAAP PINEAPPLE TIKKA
Spiced soy kabab marinated and grilled with pineapple. A top vegetarian couplet prepared to a family recipe. (V) (S)
MATTAR PANEER
A steadfast, humble and delicious vegetarian curry, beloved of Bombay families. (V)
CHICKEN RUBY
Tender chicken in a rich silky ‘makhani’ sauce. A good and proper curry redolent with spice and flavour.
MUTTON PEPPER FRY
Finest mutton marinated in red chilli, ginger and garlic, then cooked with black peppercorns and whole spices. Robust, spicy and tender. (S)
CHOLE PURI
Chickpeas sing with high spice and surprise black tea, with puffed puris and sweet halwa alongside. Much drama but absolute harmony. (V) (S)
HOUSE BLACK DAAL
A Dishoom signature dish — dark, rich, deeply flavoured. It is cooked over 24 hours for extra harmony. (V)
PLAIN NAAN
Freshly baked in the tandoor. (V)
GARLIC NAAN
With minced garlic and coriander sprinkle. (V)
CHEESE NAAN
Cheddar is melted inside. (V)
ROOMALI ROTI
Soft handkerchief-thin bread, thrown, stretched and griddled to order on an upturned tawa. (V)
TANDOORI ROTI
Delicately charred from the tandoor. (V)
STEAMED BASMATI RICE
It means “the fragrant one”. (V)
PANEER ROLL
Grilled paneer tucked inside a crisped roll with onion, peppers and green leaves. Mint chutney on the side. (V)
DISHOOM CHICKEN TIKKA ROLL
Spicy charred chicken, lavish salad and tomato-chilli jam. (S)
GULAB JAMUN
Made to Kashi-kaki's much-loved recipe. Chestnut-brown dumpling, served warm with citrus fruit ice cream, topped with pistachio. (V)
BASMATI KHEER
Silky caramelised basmati rice pudding cooked nicely with vanilla-infused coconut milk, cardamom and cashews. Cooled and layered with blueberry compôte. (V)
DISHOOM CHOCOLATE PUDDING
Melting-in-the-middle chocolate pudding served with a scoop of Kashmiri chilli ice cream. You will not want to share. (V)
KALA KHATTA GOLA ICE
Fluffy ice flakes steeped in kokum fruit syrup, blueberries, chilli, lime and black salt. To the uninitiated, the first spoonful may surprise. The second is captivating. (V)
A BOWL OF ICE CREAM
Cinnamon or Kashmiri chilli. (V)
MANGO KULFI
Satin-smooth, sweet real mango. (V)
PISTACHIO KULFI
Creamy, proper pistachio.
MALAI KULFI
The original with a hint of caramel. (V)
Dishoom Covent Garden is a delightful destination for anyone seeking an authentic and modern twist on Indian cuisine in the heart of London. Located at 12 Upper St Martin's Ln, London WC2H 9FB, this restaurant captures the essence of Bombay’s vibrant dining scene with a warm, inviting atmosphere that transports diners to the bustling streets of India.
The Dishoom Covent Garden Menu offers a wide variety of flavorful dishes, from rich, aromatic curries to freshly made naans and perfectly grilled meats. Highlights include the House Black Daal, which is a must-try for its smooth, velvety texture, and the Grilled Lamb Chops, which are tender and bursting with smoky flavors. For those who enjoy seafood, the King Prawns cooked in a tangy masala are an absolute treat.
The restaurant's ambiance enhances the experience, with its eclectic design that evokes the charm of a Bombay canteen. It's the perfect setting for enjoying the Dishoom Covent Garden Menu, whether you're dining with friends, family, or on a romantic date. The staff is friendly and knowledgeable, always ready to recommend the best dishes based on your preferences.
In terms of service, Dishoom stands out for its efficient yet relaxed vibe. The staff ensures that you feel at home while providing timely service, making the dining experience both enjoyable and comfortable. Prices are reasonable for the quality and portion sizes, and the overall experience is well worth it.
If you're in London and looking to indulge in some of the best Indian food in the area, Dishoom Covent Garden is a top choice. With its impeccable food, charming atmosphere, and excellent service, it continues to be a favorite among locals and tourists alike.