Dishoom Manchester Menu

Bountiful vegan repast. Tofu akuri, crispy-smashed 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 crispy-smashed 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)

Fresh seasonal fruits topped with creamy coconut yoghurt infused with fresh vanilla pod, and served with toasted seeds. (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)

With oat milk and bananas. (Ve, V)

With cinnamon, nuts and fresh seasonal fruits. Choose from vanilla dairy yoghurt and honey, or coconut yoghurt. (Ve, V)

Fresh seasonal fruits served with vanilla dairy yoghurt and honey, or coconut yoghurt. (Ve, V)

Two fluffy pancakes topped with vanilla cream, fresh berries and spiced syrup. (V)

Scrambled eggs with toasted bread and baked beans. (V)

A Parsi power breakfast: spicy chicken keema studded with delicate morsels of chicken liver, topped with two runny-yolked fried eggs and salli crisp-chips. Served with home-made buns. (S)

A crazy-paving three-egg omelette of chopped tomato, onion, coriander, green chilli and a little cheese. Served with grilled tomato and Fire Toast. (V)

An Irani café staple. Three eggs, spiced, scrambled and piled up richly alongside plump, home-made buns and served with grilled tomato. (V, S)

Two fried eggs on chilli cheese toast. A modern favourite of the Willingdon Club in Tardeo, reputedly named for the member who kept asking for the dish, since he was not allowed eggs at home. (Not to be confused with Arvind Kejriwal, leader of India’s Aam Aadmi – common man’s – political party.) (V)

Where to start? Chef’s favourite breakfast: chole (chickpeas), halwa (sweet semolina), pickles (which are pickles) and one giant, crackled, puffy puri. Satisfying morning, noon or night. (V)

Your plate will be laden with abundant akuri, char-striped smoked streaky bacon from Ramsay of Carluke, peppery Shropshire pork sausages, masala beans, grilled field mushrooms, grilled tomato and buttered, home-made buns. Too good.

Most fluffy with toppings of soft vanilla cream, mixed berries and jaggery syrup spiced with chai-like warmth. Sticky, sweet, so good to eat. (V)

The Irani café classic. Soft bun with butter inside, to be dipped happily into the hot chai. (V)

Ramsay of Carluke’s smoked streaky bacon is matured in the traditional Ayrshire way and then smoked over applewood and beechwood chips. A Dishoom signature dish, and 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 in the old-fashioned way.

Cleverly fermented crispy-smashed veggie sausage with best umami spicing, developed with Chef Neil Rankin. Runny-yolked eggs, for good measure. *Vegan option available, cooked in the same tandoor as naans made with eggs and dairy (Ve, V)

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

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

(Ve, V)

(Ve, V)

(Ve, V)

(V)

Poppadoms torn, then fried ’til crisp. Flecked with green chilli. Best dipped into home-made chutney, rich with two kinds of mango. Marries nicely with drinks. (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 Bombay street staple, sized for sharing. Four hot potato vada, crunchy titbits and chutneys, tucked inside soft home-made buns. Sprinkle the red spicy masala to taste. *with vegan buns (Ve, V, S)

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)

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)

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)

Grilled mangetout and Tenderstem broccoli with lively Bengali mustard dressing. Greens for choosing – not refusing! (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. A little lime lifts the whole affair. (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)

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)

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)

An old-time favourite with lovely 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)

Mild, tender grilled chicken thigh.

Tasty cheese and peppers. (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)

Silky caramelised basmati rice pudding cooked nicely with vanilla-infused coconut milk, cardamom and cashews. Cooled and layered with blueberry compôte. (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)

A medley of pineapple, apple and raspberry, crowned with toasted coconut crumble and silken coconut ice cream. Flavour and texture come together in harmony. (V)

Melting-in-the-middle chocolate pudding served with a scoop of Kashmiri Chilli ice cream. You will not want to share. (V)

Satin-smooth, sweet real mango. (V)

Creamy, proper pistachio. (V)

The original with a hint of caramel. (V)

On a bed of almond mascarpone cream: 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. (V)

Cinnamon, Coconut or Kashmiri Chilli. (V)

Two scoops of Cinnamon or Coconut ice cream. (V)

A sweet frozen treat. Creamy Malai, proper Pistachio or sweet real Mango. (V)

Creamy charred chicken, leafy greens, sprouted beans, bulgur wheat, vegetable fiddlesticks, toasty coconut and tarty curry-leaf dressing. Brimming with zing.

Toasted pistachios and shredded mint leaves with finest, greenest broccoli, fresh red chillies, pumpkin and sunflower seeds, dates and lime.

Chicken thigh meat is steeped overnight in garlic, ginger, coriander stems and a little cream. Slightly pink when fully cooked.

A family recipe, using a marinade of sweet vinegar, not yoghurt. Laced with ginger, turmeric, garlic and green chilli.

Sorcery of softest smoky minced lamb, lively with black pepper and green chilli.

Such simplicity. Pillows of paneer, marinated, charred and spiced gently. A flourish of fried cashews and pomegranate. Makhmali means velvety.

The seduction is in the tumble. New potatoes are smoky-grilled, broken apart, tossed with butter, crushed aromatic seeds and green herbs.

Glowing golden, hot from the grill. Soft, buttery magnificence with warm masala tingles.

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

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

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

Delightful deception. Fluffy mound of saffron rice jewelled with barberries, sultanas and crispy onions. Beneath waits fall-apart chicken in richly masala’d tomato sauce. Dig deep.

Warmly spiced jackfruit and jaggery-sweet tomato linger below fragrant saffron rice studded with barberries and sultanas. Few platters are so disarming.

Creamy charred chicken, leafy greens, sprouted beans, bulgur wheat, vegetable fiddlesticks, toasty coconut and tarty curry-leaf dressing. Brimming with zing.

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

Chicken thigh meat is steeped overnight in garlic, ginger, coriander stems and a little cream. Slightly pink when fully cooked.

A family recipe, using a marinade of sweet vinegar, not yoghurt. Laced with ginger, turmeric, garlic and green chilli. (S)

Sorcery of softest smoky minced lamb, lively with black pepper and green chilli. (S)

Such simplicity. Pillows of paneer, marinated, charred and spiced gently. A flourish of fried cashews and pomegranate. Makhmali means velvety. (V)

The seduction is in the tumble. New potatoes are smoky-grilled, broken apart, tossed with butter, crushed aromatic seeds and green herbs. (V)

Glowing golden, hot from the grill. Soft, buttery magnificence with warm masala tingles. (V)

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

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

A family recipe, using a marinade of sweet vinegar, not yoghurt. Laced with ginger, turmeric, garlic and green chilli. (S)

Such simplicity. Pillows of paneer, marinated, charred and spiced gently. A flourish of fried cashews and pomegranate. Makhmali means velvety. (V)

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

Warmly spiced jackfruit and jaggery-sweet tomato linger below fragrant saffron rice studded with barberries and sultanas. Few platters are so disarming. (Ve, V)

Nihari – a famously hearty and robust dish – is synonymous with celebration. Made into a biryani, it is doubly so. Tender shank of lamb is layered with rice and caramelised onions then sealed beneath a pastry blanket. Enriched further with kaleji (chicken liver) raita and nihari gravy. Best when shared.

Where to start? Chole (chickpeas), halwa (sweet semolina), pickles (which are pickles) and one giant, crackled, puffy puri. Satisfying morning, noon or night. (V)

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

Creamy charred chicken, leafy greens, sprouted beans, bulgur wheat, vegetable fiddlesticks, toasty coconut and tarty curry-leaf dressing. Brimming with zing.

Delicate handkerchief roll crisped and filled with grilled paneer, onion, peppers and green leaves. Mint chutney on the side. (V)

Flaky paratha with a fine omelette layer, wrapped all-about an abundance of chicken tikka, fresh kachumber and zingy green chutney. A most-popular street food in Kolkata. Pleasingly sating.

Much loved, humble, 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)

The Irani café classic. Soft bun with butter inside, to be dipped happily into the hot chai. (V)

Poppadoms torn, then fried ’til crisp. Flecked with green chilli. Best dipped into home-made chutney, rich with two kinds of mango. Marries nicely with drinks. (Ve, V)

Perked-up Irani café classic: earthy, aromatic minced lamb, studded with peas, distinguished with subtle dill and warming lindi pepper. Arrayed with slices of toasted, buttered pau. Buy this now and convince yourself. (S)

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)

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

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

Fine lady’s fingers for the fingers. (Ve, V)

A nostalgia for Bombayites. Green chillies, capsicum and garlic in Cheddar melt on white sliced loaf. (V, S)

Bombay’s Koli (fishermen) Wada (district) recipe: a bowl of delicate, crispy morsels – perfect for chutney-dipping. (S)

An old-time favourite with lovely qualities, pre-eminently nicer than any you have sampled before. Buttery-spicy, mashed vegetables and home-made buns on a Chowpatty tray. No food is more Bombay. (V)

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)

Cold and crunchy, light and lovely. Puffed rice, peanuts and Bombay Mix tossed with fresh pomegranate, tomato, onion, lime, tamarind, mint. (Ve, V)

Chicken thigh meat is steeped overnight in garlic, ginger, coriander stems and a little cream. Slightly pink when fully cooked.

Two chops of generous proportions lie overnight in raw papaya, yoghurt and humble spices. Blackened on the grill and finished with a thrilling Kashmiri chilli sauce. A speciality of new standing.

A family recipe, using a marinade of sweet vinegar, not yoghurt. Laced with ginger, turmeric, garlic and green chilli. (S)

Tender chicken in a rich, silky makhani sauce. A good and proper curry redolent with spice and flavour.

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

Finest mutton marinated in red chilli, ginger and garlic, then cooked with black peppercorns and whole spices. Robust, spicy and tender. (S)

A steadfast, humble and delicious vegetarian curry, beloved of Bombay families. (V)

A Dishoom signature dish – dark, rich, deeply flavoured. It is cooked over 24 hours for extra harmony. (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, potted, sealed and cooked the traditional way. Adorned with barberries and sultanas. (V)

It means “the fragrant one”. (Ve, V)

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

Grilled mangetout and Tenderstem broccoli with lively Bengali mustard dressing. Greens for choosing – not refusing! (Ve, V)

Corn-on-the-cob, brushed with butter and grilled over charcoal fire. Finished with chilli, salt and lime, Chowpatty style. (V)

A messy to-do of cucumber, onion and tomato. A little lime lifts the whole affair. (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)

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

Freshly baked in the tandoor. (V)

With minced garlic and coriander sprinkle. (V)

Cheddar is melted inside. (V)

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

Soft handkerchief-thin bread, thrown, stretched and griddled to order on an upturned tawa. (Ve, V)

Wholewheat bread, delicately charred from the tandoor. (V)

Insist on having a ‘beautiful history’ (bella storia)! Old-established family co-operative grows organic Garganega grapes to make this refreshing aperitivo akin to Prosecco. Extra dry. 125ml / 750ml (Ve, V)

Tomato juice, Finlandia Vodka, savoury makhani sauce, warming spices and array of comely edibles. Outlandishly served in a rocks glass – which looks like less, but isn’t. Nothing cursory here. (V)

Feistiness abounds, but there is no swearing. (V)

A discreet cocktail, named for the notorious Assistant Commissioner of Police of Bombay. Fresh orange and lemon juice conceal vodka, jaggery and a furtive dash of orange bitters, on ice. (V)

Baba’s espresso meets Finlandia Vodka, with molasses bitters, chai syrup, white sesame tincture and a smattering of black sesame. (Ve, V)

An elegant glass of Baba’s espresso with complex black cardamom, cinnamon syrup and a warm, gingery kick. Enhances sobriety. (V)

(Ve, V)

(Ve, V)

Fiery ginger-apple tonic. Put pep in your step. (Ve, V)

Harmonising, healing, mind and body pleasing blend of turmeric, ginger and apple. (Ve, V)

A concoction of yoghurt, banana, mango and oats. Keep regular. (V)

All things nice: warming comfort and satisfying spice. Made the traditional way, or with oat milk. All who have tried it, swear by it. (V)

A charming couplet of dark chocolate and spicy chai. (Ve, V)

Assam is the most well-liked tea-leaf in India. Malty, brisk and bright. (Ve, V)

The finest tea grown organically on the rolling hills of the Darjeeling region. Gentle in fragrance, unmatched in prestige. (Ve, V)

A spearmint steeper to cleanse the palate. (Ve, V)

Fresh vigour and increased joie-de-vivre. (V)

Turmeric, black pepper and jaggery frothed milk. Nani’s golden remedy. (Ve, V)

(Ve, V)

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)

Baba’s espresso meets Finlandia Vodka, with molasses bitters, chai syrup, white sesame tincture and a smattering of black sesame. (Ve, V)

The charming couplet goes a little madcap with Slane Irish Whiskey. (V)

With coconut-washed Woodford Reserve Bourbon, Pedro Ximénez Sherry and Medjool-date liqueur, this newly-fashioned old hat is light, strong and smooth. “High-class Bombay in a glass” – so they say. (V)