Permit Room Brighton Menu

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.

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.

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.

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

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

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.

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

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

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

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

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.

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

+£4.90

+£5.20

+£4.70

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.

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.

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.

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.

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.

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.

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.

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.