The founders of Dishoom have introduced a brand-new menu to all cafés this September.
Alongside the hits, guests will be able to opt for new dishes from small plates, rolls and salads, to grills and curries.
Regional additions include Goan Monkfish Curry consisting of tender chunks of monkfish in a hot and sour sauce and the golden fried Fish Amritsari, which originates from Amritsar in the Majha region of Punjab.
Each café will continue to feature its own special dish and this month, new specials are also being introduced: the Methi Lamb Gosht and Paratha at Carnaby, and the Rara Gosht and Roomali Roti at the Shoreditch and Birmingham sites.
Whilst the former is a fenugreek dish with tender meat and a stew-like texture, Rara Gosht is a favourite of Chef Arun’s and a celebratory one-pot dish of lamb shank cooked in a rich gravy of lamb mince, onions, tomatoes and spices, accompanied with pickled onions.
Some of the Dishoom classics are also evolving; the Up-to-date Pau Bhaji will have a chunkier texture for more bite, using odds and ends of leftover vegetables.
The new Keema Pau, inspired by the Olympia Cafe, will be more fragrant and spicy and the Punjabi dish Chole Puri Halwa will use overnight-soaked chickpeas served with a giant puri (and feature on the breakfast menu for the first time).
A new drinks menu features more than 23 new cocktails.
Dishoom’s resident daru-wallas have been curating a selection of perfectly crafted cocktails from Sours and Fancies, Slings Coolers and Fizzes, Pegs, Punches, Wine and Teetotal tipples.
Standouts include the Bombay Bellini (sparkling wine with juicy mango and guava syrup) and the Dhoble (a discreet cocktail with fresh orange and lemon juice that conceal vodka, jaggery and a furtive dash of orange bitters, on ice).
Shamil and Kavi Thakrar, said: “Making significant changes to the Dishoom menu feels like a really big deal to us. Our recipes are a true labour of love – they take months – sometimes years – to get to somewhere where we’re really happy with them. It’s hard to say goodbye to any of them! Bombay, however, is a real melting pot of a city that is constantly bubbling and evolving. There are new ideas and influences each time we return. We went on a research trip to Bombay with Executive Chef Arun Tilak at the start of this year, and tried literally hundreds of dishes across the city. We returned brimming with ideas, and it feels like the right time to mix things up. We’re really proud of these new dishes on our menu, and hope you enjoy them too.”