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22 Kingly St, Carnaby, London, W1B 5QP, United Kingdom
Nutrition Facts & Calorie Information
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.
Tender chicken in a rich, silky makhani sauce. A good and proper curry redolent with spice and flavour.
Your choice of Grilled Murgh Malai or Roasted Butternut Squash atop pleasingly light and leafy greens, sprouted mixed beans, bulgur wheat, bright broccoli, carrot, radish and beetroot with fresh red chilli and spring onions. Toasty masala coconut flakes give crunch. Toss-toss with tarty-tangy curry-leaf dressing. (Ve, V)
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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.
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)
Sturdy, savoury jackfruit and delicately flavoured rice, potted, sealed and cooked the traditional way. Adorned with barberries and sultanas. (V)
Two chops of generous proportions. They lie overnight in raw papaya, yoghurt and a plenitude of seeds and spices. Blackened on the grill and finished with a chamak of lime, butter and masala.
Where to start? Chole (chickpeas), halwa (sweet semolina), pickles (which are pickles) and one giant, crackled, puffy puri. Satisfying morning, noon or night. (V)
Spiced malai chicken, ripe mango, broccoli, seeds and fresh green leaves, dressed with mango, lime and chilli. Exceedingly gratifying.
An old-time favourite with lovely new 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)
Chicken thigh meat is steeped overnight in garlic, ginger, coriander stems and a little cream. Slightly pink when fully cooked.
A nostalgia for Bombayites. Green chillies, capsicum and garlic in Cheddar melt on white sliced loaf. (V, S)
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Download MacrosMap →Such simplicity. Pillows of paneer, marinated, charred and spiced gently. A flourish of fried cashews and pomegranate. Makhmali means velvety. (V)
Finest mutton marinated in red chilli, ginger and garlic, then cooked with black peppercorns and whole spices. Robust, spicy and tender. (S)
Cheddar is melted inside. (V)
A steadfast, humble and delicious vegetarian curry, beloved of Bombay families. (V)
Delicate handkerchief roll crisped and filled with grilled paneer, onion, peppers and green leaves. Mint chutney on the side. (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)
Flavourful celebratory dish of Persian and Indian qualities. A fillet of bream is generously marinated in coconut, green herbs, chillies and other aromatics, then wrapped between banana leaves and softly steamed. Much zing with red onion salad and a squeeze of lemon.
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)
Fine lady's fingers for the fingers. (Ve, V)
A Dishoom signature dish – dark, rich, deeply flavoured. It is cooked over 24 hours for extra harmony. (V)
Toasted pistachios and shredded mint leaves with finest, greenest broccoli, fresh red chillies, pumpkin and sunflower seeds, dates and lime. (Ve, V)
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.
Strips of fish in deliciously crispy batter, herbed with carom seeds. Dip happily in the fresh green chutney. This Punjabi delight goes swimmingly with a drink!
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!
With minced garlic and coriander sprinkle. (V)
Wholewheat flaky-buttery bread. Fresh from the tandoor, with chaat masala and dried mint. (V)
Minced lamb is marinated with green chilli, coriander and cumin, then grilled. (S)
Corn-on-the-cob, brushed with butter and grilled over charcoal fire. Finished with chilli, salt and lime, Chowpatty style. (V)
Cold and crunchy, light and lovely. Puffed rice, peanuts and Bombay Mix tossed with fresh pomegranate, tomato, onion, lime, tamarind, mint. (Ve, V)
A family recipe, using a marinade of sweet vinegar, not yoghurt. Laced with ginger, turmeric, garlic and green chilli. (S)
Chargrilled prawns in fresh green marinade. Inspirited by the raucous fish market of South Bombay. Prise the succulence from the shell.
Freshly baked in the tandoor. (V)
The seduction is in the tumble. New potatoes are smoky-grilled, broken apart, tossed with butter, crushed aromatic seeds and green herbs. (V)
It means “the fragrant one”. (Ve, V)
A plate of freshly puffed poppadom puffs (hexagonal) sprinkled with masala magic. Dip into home-made chutney rich with two kinds of mango. Beloved of young and old alike. (Ve, V)
Ignite your senses! A tangy tumble of pineapple, sweet potato and Padrón peppers, charred and spiced with bright vigour. Tossed in Jaadu Masala and lime. Insist on having. (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)
Soft handkerchief-thin bread, thrown, stretched and griddled to order on an upturned tawa. (Ve, V)
Wholewheat bread, delicately charred from the tandoor. (V)
Delicate minty yoghurt, cool as a cucumber. (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)
Discover the nutritional content of menu items at Dishoom Carnaby. Our comprehensive nutrition database provides detailed calorie counts and macronutrient breakdowns (protein, carbohydrates, and fat) for each menu item.
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