After countless days eating, drinking and exploring the streets of Bombay, sampling over 650 dishes, meeting new people and visiting new places that have left a lasting impression, the founders of Dishoom are delighted to introduce a brand-new menu to all cafés this September.
Shamil and Kavi Thakrar, Founders of Dishoom, explain: “Making significant changes to the Dishoom menu feels like a really big deal to us. Our recipes are a true labour of love – they take months – sometimes years – to get to somewhere where we’re really happy with them. It’s hard to say goodbye to any of them! Bombay, however, is a real melting pot of a city that is constantly bubbling and evolving. There are new ideas and influences each time we return. We went on a research trip to Bombay with Executive Chef Arun Tilak at the start of this year, and tried literally hundreds of dishes across the city. We returned brimming with ideas, and it feels like the right time to mix things up. We’re really proud of these new dishes on our menu, and hope you enjoy them too.”
FOOD
Alongside the much-loved hits, which are here to stay, guests will be able to opt for new dishes from small plates, rolls and salads, to grills and curries.
Regional additions include a seafood staple, Goan Monkfish Curry, influenced by Bombay’s vibrant Goan community. This new curry consists of tender chunks of monkfish in a hot and sour sauce; a contrast to the creamier Dishoom signatures of Chicken Ruby and Black Daal. Crispy and a little spicy, the golden fried Fish Amritsari is delicious when paired with a refreshing green chutney, and originates from Amritsar in the Majha region of Punjab.
Each café will continue to feature its own special dish. This September, new specials are also being introduced: the Methi Lamb Gosht and Paratha at Carnaby, and the Rara Gosht & Roomali Roti at the Shoreditch and Birmingham sites. Whilst the former is a fenugreek dish with tender meat and a stew-like texture, decadent and rich; Rara Gosht is a favourite of Chef Arun’s and a celebratory one pot dish of lamb shank cooked in a rich gravy of lamb mince, onions, tomatoes and spices, accompanied with pickled onions for extra vibrancy and balance.
A full list of menu updates is listed below.
Some of the beloved Dishoom classics are also evolving with the passage of time. The Up-to-date Pau Bhaji will have a chunkier texture for more bite, using odds and ends of leftover vegetables. The New Keema Pau, inspired by the Olympia Cafe, will be more fragrant and spicy. The Punjabi dish Chole Puri Halwa will use overnight-soaked chickpeas served with a giant puri (and feature on the breakfast menu for the first time… a typical Desi start to the day!).
DRINKS
A completely-new drinks menu will pack a punch while weaving rich and vibrant tales of Bombay’s history, with over 23 new cocktails. Dishoom’s resident daru-wallas have been curating a selection of perfectly crafted cocktails from Sours & Fancies, Slings Coolers & Fizzes, Pegs, Punches, Wine and Teetotal options (tipples) to perfectly accompany your meal at Dishoom. Standouts include the Bombay Bellini (sparkling wine with juicy mango and guava syrup) and the Dhoble (a discreet cocktail with fresh orange and lemon juice that conceal vodka, jaggery and a furtive dash of orange bitters, on ice) – more highlights can be found below.
