Chote Papad With Mango Chutney 5.20
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)
Vegetable Samosas 7.90
Crunchy Punjabi-style shortcrust pastry, pea and potato filling warmly spiced with cinnamon. Tamarind chutney for dipping. (Ve, V)
Okra Fries 7.90
Fine lady's fingers for the fingers. (Ve, V)
Bhel 8.50
Cold and crunchy, light and lovely. Puffed rice, peanuts and Bombay Mix tossed with fresh pomegranate, tomato, onion, lime, tamarind, mint. (Ve, V)
Vada Pau* 7.20
Much loved, humble and 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.
*with vegan buns (Ve, V, S)
Chole Puri* 15.90
Where to start? Chole (chickpeas), pickles (which are pickles) and one giant, crackled, puffy puri. Satisfying morning, noon or night.
*made without butter (Ve, V)
Chole Chawal* 15.90
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)
Vegan Pau Bhaji* 8.70
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)
Dishoom House Chaat 10.70
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)
Gunpowder Potatoes* 10.50
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)
Chilli Broccoli Salad 15.20
Toasted pistachios and shredded mint leaves with finest, greenest broccoli, fresh red chillies, pumpkin and sunflower seeds, dates and lime. (Ve, V)
Chilli Broccoli Salad (Half Portion) 8.70
Toasted pistachios and shredded mint leaves with finest, greenest broccoli, fresh red chillies, pumpkin and sunflower seeds, dates and lime. (Ve, V)
Grilled Greens 7.70
Grilled mangetout and Tenderstem broccoli with lively Bengali mustard dressing. Greens for choosing – not refusing! (Ve, V)
Chilli No-Butter-Bhutta* 6.50
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)
Kachumber 6.50
A messy to-do of cucumber, onion and tomato. A little lime lifts the whole affair. (Ve, V)
Steamed Basmati Rice 5.50
It means “the fragrant one”. (Ve, V)
Roomali Roti 5.50
Soft handkerchief-thin bread, thrown, stretched and griddled to order on an upturned tawa. (Ve, V)
Tandoori Roti* 5.50
Wholewheat bread, delicately charred from the tandoor.
*cooked in the same tandoor as naans made with eggs and dairy (Ve, V)
Warm Aubergine Chutney 3.90
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)
