Dishoom

Crisp thick-cut smoked bacon, smoked tomato chili jam, cream cheese, and fresh cilantro wrapped in freshly baked naan.

Two fried eggs on toasted bloomer bread with melted cheddar, chopped green chilies, and fresh cilantro.

Baby potatoes roasted in their skins, tossed with butter, fresh crushed herbs, lime juice, and aromatic spices.

Crispy pastry filled with spiced potatoes, green peas, cilantro, and warm aromatic spices served with mint chutney.

Grilled marinated paneer cheese with sautéed peppers, red onion, and mint chutney wrapped in warm flatbread.

Tender chicken marinated in spiced yogurt, charred in the tandoor, served in a rich, silky tomato and butter sauce.

Dark, rich, deeply comforting lentils cooked slow and long over 24 hours with cream, butter, and gentle spices.

Chicken thigh marinated in cream cheese, coriander, garlic, and green cardamom, grilled gently in the tandoor.

Tender lamb braised in a rich, flavorsome curry gravy topped with crunchy salli crisp-chips. Served with buttered Roomali Roti.

Plentiful plate of smoked bacon, spiced pork sausage, creamy scrambled eggs, grilled mushrooms, roasted tomatoes, and masala beans.

Fragrant basmati rice layered with herbs, saffron, and aromatic spices, sealed and cooked gently in traditional dum style.

Muddle of best rum, house pineapple syrup, and bitters, named for the historic Bombay Chronicle editor.

Shaken with Indian Amrut single malt whisky, fresh lemon juice, simple syrup, and herbal bitters.

Spiced house punch crafted with black tea, dark rum, almond milk, citrus, and sweet chai spices.

Warm black tea brewed with whole milk, fresh ginger, cardamom, and aromatic spices.