Permit Room Portobello Menu

With oat milk and bananas. Cheeky monkey.

Juicy fruit, nutty crunch and creamy yoghurt. Choose from vanilla dairy yoghurt and honey, or coconut yoghurt.

Fresh fruit and cool yoghurt. Choose from vanilla dairy yoghurt and honey, or coconut yoghurt.

Scrambled eggs, best beans, toasted bread and a side of tomato sauce.

Grilled chicken thigh. Mild, not wild.

A splash of lime, a speck of spice. Dunk right in Raita.

Soft grilled paneer with a little garlic and ginger. For picky fingers.

Warm square of dark fudgy pleasure covered with cool milky malai. Jaggery sprinkles and soft chilli tingles. Blows hot and cold.

Parsi Parisian pud of egg custard, set to wobble, caramelised with jaggery, and a sprinkle of brittle hammer-smashed coconut chikki.

A warm dark ball with pistachio pieces and inner creaminess. This modest milk-based dumpling requires a permit, as it’s soaked in Old Monk rum.

An ice cream slab is wedged between two wafers, which might take you back to K. Rustom & Company (Bombay). Mango Dream: vanilla and rippling mango. Rose Ripple: rose syrup and vanilla. Tutti Frutti: with pieces of dried papaya. Chocolate & Butterscotch: explains itself.

The first thing you order in a Permit Room. Peanuts, cashews, coconut and curry leaves roasted in a chilli and mustard seed masala.

Cheddar stuffed and green-chilli smacked, straight out the Tandoor. Every hot mouthful melts – your drink’s plus-one.

So much greenery! Fresh broccoli, toasted pistachios, seeds of pumpkin and sunflower, shredded mint, chilli, and so on.

Marinated morsels of black pepper chicken (like Murgh Malai) flung about in creamy yoghurt dressing with salad leaves, kale, red chilli and spiced wholesome seeds.

Hard work to make this chaat, but a holiday to eat. Crispy-fried babyleaf spinach with yoghurt, chutneys, spices and fresh pomegranate. So light, so zesty, you’d eat twenty.

A roadside hottie. Crunchy smashed potato patties, dolled up with rich’n’spicy chickpeas, sweet yoghurt, lively green chutney, sweet-sour tamarind and crispy papdi. Warning: vendors will whistle.

Three crunchy short-crust (Punjabi style) pastry parcels of potato, onion, green pea, carrot, cinnamon and clove stuffing. God loves a triangle.

Golden Gujarati filo (not Punjabi shortcrust) stuffed with minced lamb, onions and spices. Lime for tang.

It’s in the name. Crisp golden bites tossed in podi masala. Dunk in spicy chilli chutney. Smack lips.

Onions: sliced, spiced and crisped in airiest gram batter. Fresh green chutney. Inhale!

Indo-Chinese bar snack. Crispy-fried prawns. Sticky soy-oyster sauce, serious black pepper, garlic and chilli. Lift with lime.

Full-on tasty pot of chicken, ginger, garlic, mint, coriander and rice cooked together in the Kacchi biryani style. Think Britannia’s Chicken Berry Pulao, with cranberries.

Luscious jackfruit – unexpected – with onion, tomato, jaggery and whole spices, under a heap of saffron pulao rice studded with barberries and sultanas. Could be a group thing.

Pop off the lid and spoon into buttery saffron rice rich with spice. Dig deep. Find fall-apart leg of lamb and caramelised onions. Ask for raita – it’s nice.

Here come the grills. Eight chicken wings, a half chicken tandoori, three lamb kababs, two lamb chops. Green chutney, pickled onions, kachumber. Life’s for sharing.

Something special is going on here: marinated spatchcock is not coloured red. It is grilled and served with fresh kachumber, tangy green chutney and charred lemon to squeeze.

Eight wings, sticky and blackened. Buttery tamarind-honey marinade, sparked with chilli. Dip in red chutney. Lick your fingers.

A trio of juicy chops, charred hard after an all-nighter in raw papaya, ginger, cumin, carrom and black pepper. Top with punchy Kashmiri chilli sauce – get messy.

Textural sorcery! Punjabi-spiced, silly-soft, tawa-seared lamb keema patties. Fresh green chutney and kachumber on the side.

Rich, dark, deep, the answer to all questions. Cooked over 24 hours for extra harmony.

Shakarkandi is mellow yellow Indian sweet potato grilled and dashed with tangy chilli-lime masala, just as the street-vendor would make it.

The Hindi name is hari phool gobhi (green flower cauli), here steamed and grilled, then tumbled with chilli and lime. Fools, and angels, rush in.

Minty yoghurt, cool as a cucumber. Always on standby.

Very peaceful curry of coconut milk, golden with turmeric, curry leaves, fresh ginger, garlic and spices. A South Indian recipe with juicy prawns (or vegan with cauliflower).

Tender chicken in a rich-and-silky makhani sauce. A good and proper curry full of spice and flavour.

Chickpeas bob to saucy beats. Roasted cumin, black tea and dried mango cut loose over waves of heat. Hearty for your party.

Fall-apart lamb in seductive South-Indian coconut sauce. Spiced with ‘black gold’ (aka pepper), chilli, earthy stone flower and curry leaf. Made for spooning.

Perky peas, pillowy paneer in a delicious tomato gravy. Simple comfort.

A fry-up. Nicely-spiced akuri with smoky-streaky Ramsay’s bacon, Shropshire pork sausages, masala beans, grilled field mushrooms and home-made buttered buns for mopping.

Spiced minced chicken topped with a fried egg for yolky-richness. Mop it up with freshly baked plump pau.

Three eggs, scrambled creamy-slowly with tomato, onion and peppy green chilli. Served with buttered pau. All the Bombay breakfast feels.

Dishoom breakfast-star swaps toast for bouncier bottoms. Two fried eggs on mustardy buttered, chilli-cheese crumpets. With a crisp smoky couple of Ramsay’s bacon rashers (or vegetarian without).

Gold medal of breakfasts. Cinnamon spiced eggy brioche with a little soft pillowy cheese. Hot-chilli honey for heat. Fresh berries for tang. Crisp-smoky rashers of Ramsay of Carluke’s streaky bacon for all (or vegetarian without).

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.

Fresh seasonal fruits topped with creamy yoghurt infused with fresh vanilla pod. Choose from dairy yoghurt drizzled with starflower honey, or coconut yoghurt.

Organic porridge oats cooked with oat milk, banana and sweet Medjool dates. If you want more, ask. This is a bottomless portion.

The Irani café classic. Soft bun with butter inside, to be dunked in the hot chai. The simplest thing, eaten everywhere in Bombay.

Ramsay of Carluke’s smoked streaky bacon is matured in the traditional Ayrshire way and then smoked over applewood and beechwood chips. Dishoom’s cult dish is 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.

Cleverly fermented, crispy-smashed veggie sausage with runny-yolked fried eggs. Umami loaded. A real piece of work with Neil Rankin. Go vegan – ask your server. *cooked in the same tandoor as naans made with eggs and dairy

Two fried Cornish free-range eggs with saffron-orange, runny yolks. Warm and most gratifying.

Named for Koolar & Co.’s wrestler-sized portions. Smoked streaky bacon, peppery pork sausages and runny-yolked egg. Grapple with it.

A risky drink, as it’s obscenely good for your health. Orange wine and its syrup, almond bitters for nutty depth, a touch of citrus and Cazcabel Tequila Reposado. The classic margarita can retire.

Takamaka Seychelles Rum Blanc, mangosteen, fruit syrup and chamomile get mixed up. Let the nice person spray your pony with lime oil.

Don’t be fooled by the pretty pink, or the coconut-cardamom foam — there’s strength inside this velvet glove. House raspberry-and-lychee liqueur, Beefeater Dry gin and a dash of lemon oil. You will feel historical.

No sleeping on this pillow. Sip rich coffee, chai spices and banana-infused La Hechicera rum through a silky cushion of crema. Nibble on the bit of banana.

Kumquat super-juice, chilli-infused El Jimador Tequila Blanco, spice, pink salt, lime-oil sugar and a hint of The Lost Explorer Espadín mezcal. Smoky but no coughing.

Worth getting out of bed at any time for this tropical custard-apple sherry and Indian tonic. Low alcohol (3.8%), if you care.

Soda of orange bitters with cordial from pressed mandarin juice and a fresh segment to eat. Not to mention the lingering Redbreast 12-Year-Old Irish whiskey.

A tumbler of rosé ice-crush with guava fruit, and candied red chilli to play hot-and-cold.

Let this icy pineapple-coconut classic – laced with Takamaka Seychelles Rum Blanc, kiwi, lemongrass and ginger – shimmy down your drainpipe.

Old Monk rum (a Bombay favourite) with yoghurt and spicy mango syrup. In some legend there’s a handsome monk in the forest…

A boozy break to Northern India’s hilltop apples. Beefeater Dry gin, Campari, sweet vermouth with dashes of Manzanilla dry sherry, apricot liqueur and Calvados.

A newly-fashioned old hat. Coconut-washed Woodford Reserve bourbon, Pedro Ximénez sherry and Medjool-date liqueur. “High-class Bombay in a glass” – so they say.

A nod to old, dangerous Indian moonshine. A green olive rests in a cloudy-cold mix of Fords London Dry gin, Axia Extra Dry Mastiha spirit and cashew eau de vie. Is it love? It is strong, balanced, pure.

Ice-cold, old-school classic of Woodford Reserve rye whiskey, H by Hine VSOP cognac, Peychaud’s bitters and absinthe, sweetened with a reduction of Thums Up (Indian big-name cola rebel).

Fig liqueur, Woodford Reserve bourbon, sweet vermouth and bitters. Medicinal aroma (for your health).

Green apple and apricot, no-alcohol gin, no-alcohol vermouth, no-alcohol bitter. Dishoom hand-made them all, singing no, no, no.

Foam-capped sparkling green Darjeeling with gentle pineapple cordial and pink peppercorn tincture. Tingles on your tongue. Abstemious and glorious.

Frozen pineapple-coconut classic — with kiwi, lemongrass and ginger. Plenty of shimmy, but no rummy.

Juices of lemon and cabernet grape, with no-alcohol gin and lychee sparkling wine — all 100% prohibition-friendly. (No permit required.)

Three tall litres of India’s top golden goodness. On tap, chilled, at your table. Pour a few crisp ones and get your party’s party started. 4.5% (3L)

Staple of Indian drinking holes. Mild, malty and easy to drink. Neck it from a cold glass and pretend you’re respectable. 4.5% (PINT)

Seriously good IPA with citrus notes, specially crafted for Dishoom by Mondo Brewing Company. Good egg makes good beer. 5.0% (TWO-THIRDS PINT)

Slips down easy and makes life rosy. Dry and refreshing, with dessert apples and sharp-tart rhubarb from a Herefordshire farm. 3.4% (TWO-THIRDS PINT)

First-class yoghurt drink with the sweetness of mango.

Crushed cumin and salt gently flavour this creamy yoghurt drink.

The Holi drink. Ours is with ginger, shredded mint, hints of spice and happy dashes of CBD botanical bitters instead of the traditional half oz. from a good dealer.