A selection of various small dishes to share.

Small Plates

A vibrant blend of sweet pineapple and zesty pink peppercorn, creating a unique jam perfect for spreading on toast or pairing with cheese.

Pineapple & Pink Peppercorn Jam

Dishoom House Chai

A classic chicken curry with a robust flavor.

Chicken Ruby

A tangy and spicy blend of tart cranberries and zesty chili, perfect for adding a punch to your favorite dishes.

Cranberry-Chilli Chutney

Dishoom House Chai Refill

Chai Gift Set

Experience a classic twist with our Premier Padmini Negroni, blending the rich flavors of gin, vermouth, and Campari for a perfectly balanced cocktail.

Premier Padmini Negroni

A selection of sweet treats to end your meal.

Puddings

Dishoom Masala Dabba

The Dishoom Chutney Gift Set features a delightful assortment of flavorful chutneys, perfect for adding a burst of taste to your meals and snacks.

Dishoom Chutney Gift Set

Choose from a variety of hearty breakfast dishes.

Cooked Breakfast Option

A hearty selection of traditional Bombay breakfast items.

Breakfast Feast

A tangy and sweet chutney made with rich tamarind and succulent dates, perfect for enhancing your favorite dishes.

Tamarind & Date Chutney

A spicy and tangy chutney made with fresh chilies, perfect for adding a kick to your favorite dishes.

Chilli Chutney

A full-on feast served daily for groups of 10 or more, priced at £35.00 per person.

Lunch Feast

Experience the vibrant flavors of Dishoom with our Culinary Hamper, featuring a selection of authentic spices, sauces, and snacks that bring the essence of Bombay right to your kitchen.

Dishoom Culinary Hamper

A full-on feast served daily for groups of 10 or more.

Lunchtime Feast

Warm insides with a smoky and rich Bacon & Brie Naan Roll.

Festive Naan

Jeera Biscuits

Indulge in a hearty winter meal inspired by the flavors of Bombay.

Winter Feast

A hearty breakfast inspired by Parsi bodybuilders.

Parsi Breakfast

Tomato-Chilli Jam

Mango Chutney

Dice the Roma tomatoes and mix with chopped basil, minced garlic, olive oil, salt, and pepper.

Prepare the Topping

Slice the baguette into small pieces and toast until golden brown.

Toast the Baguette

Top the toasted baguette slices with the tomato mixture and serve.

Assemble

Preheat Oven

In a bowl, mix cream cheese, garlic powder, grated Parmesan, and chopped parsley.

Prepare Filling

Remove stems from mushrooms and fill caps with the cream cheese mixture.

Stuff Mushrooms

Drizzle with olive oil and bake for 20 minutes or until golden.

Bake

In a bowl, combine ground beef, bread crumbs, egg, garlic powder, Italian seasoning, salt, and pepper.

Mix Ingredients

Shape the mixture into small meatballs and place on a baking sheet.

Form Meatballs

Bake for 15-20 minutes until cooked through.

On each skewer, thread cherry tomatoes, mozzarella balls, and basil leaves.

Skewer Ingredients

Drizzle with balsamic glaze before serving.

Drizzle with Balsamic

Baguette

Roma tomatoes

Fresh basil

Garlic

Olive oil

Salt

Pepper

Large mushrooms

Cream cheese

Garlic powder

Parmesan cheese

Fresh parsley

Ground beef

Bread crumbs

Italian seasoning

Cherry tomatoes

Fresh mozzarella balls

Fresh basil leaves

Balsamic glaze

Cut the pineapple into 1/2-inch pieces. You should yield about 6 cups packed. Reserve any juice released.

Prep pineapple

Lightly crush the pink peppercorns with the back of a spoon or in a mortar and pestle; leave some whole for texture and visual interest.

Crush peppercorns

Wash jars, lids, and rings in hot soapy water. Rinse well. Place jars in a large pot, cover with water, bring to a simmer for 10 minutes to sterilize. Keep jars hot until ready to fill. Place lids in hot (not boiling) water to soften sealant.

Sterilize jars

In a wide, heavy-bottomed saucepan or jam pot, combine the chopped pineapple, reserved pineapple juice (if any), and 120 ml water. Bring to a gentle simmer over medium heat to begin softening the fruit, about 5–7 minutes.

Combine pineapple and liquid

Add the granulated sugar, lemon juice, and salt to the pot. Stir until the sugar is dissolved. Increase heat to medium-high and bring the mixture to a steady boil.

Macerate with sugar and lemon

Once boiling, sprinkle the powdered pectin evenly into the jam while whisking vigorously to avoid lumps. Add the crushed pink peppercorns, vanilla seeds (or extract), and grated ginger if using. Continue to stir.

Add pectin and aromatics

Return to a rolling boil (a boil that cannot be stirred down) and maintain for 1–2 minutes while stirring constantly. Skim any foam from the surface with a spoon. To test for set, place 1 teaspoon of jam on a chilled plate: after 1 minute it should wrinkle when pushed with your finger. If it hasn't reached set, boil another 30–60 seconds and retest.

Boil to set

If the jam is too loose after cooling a few minutes on a plate, you can dissolve an additional 5–10 g (about 1–2 tsp) pectin in 1 tbsp cold water, stir it in, and boil 30–60 seconds more. If too firm, stir in 1–2 tbsp warm water and heat briefly.

Adjust texture

Using a ladle and a wide funnel, fill the hot sterilized jars, leaving about 1/4 inch (6 mm) headspace. Wipe rims clean with a damp cloth, place lids on top and screw rings fingertip-tight.

Fill jars

Place filled jars on a rack in the canner or a large pot. Cover jars with at least 1 inch (2.5 cm) of boiling water. Bring to a rolling boil and process pint (8 oz / 240 ml) jars for 10 minutes (adjust for altitude if necessary). After processing, turn off heat, remove lid, and let jars sit in the water for 5 minutes.

Water-bath process

Carefully lift jars out and place upright on a towel to cool undisturbed for 12–24 hours. Check seals (lids should not flex when pressed). Label jars with date. Refrigerate any jars that did not seal and use within 3 weeks. Properly sealed jars will keep in a cool, dark place for up to 12 months.

Cool and store

Yield: This recipe makes approximately 5–6 (8 oz / 240 ml) jars of jam depending on exact fruit yield. The 28 g of powdered pectin is suitable for this volume of fruit and sugar; if using liquid pectin or a different brand, follow manufacturer guidelines. If you prefer a less textured jam, briefly purée with an immersion blender before adding pectin. Pink peppercorns provide a floral, slightly peppery note — adjust amount to taste (1–2 tbsp).

fresh pineapple, peeled and cored

granulated sugar

fresh lemon juice

water

pectin (powdered, low-methoxyl or Certo-style)

salt

pink peppercorns (lightly crushed)

vanilla bean (seeds scraped) OR pure vanilla extract

grated ginger (optional, for brightness)

sterilized jars (8 oz / 240 ml jars)

lids and rings

hot water for processing

In a medium saucepan, combine the water, grated ginger, crushed cardamom pods, and cinnamon stick. Bring to a boil over medium heat.

Prepare the Spice Infusion

Once boiling, add the loose black tea leaves. Reduce the heat and simmer for 5-7 minutes to allow the flavors to infuse.

Brew the Tea

Stir in the milk and sugar. Increase the heat and bring the mixture back to a boil. Once it reaches a boil, reduce the heat to low and let it simmer for another 2-3 minutes.

Add Milk and Sugar

Remove from heat and strain the chai into cups using a fine mesh strainer. Serve hot and enjoy!

Strain and Serve

Water

Milk

Loose black tea leaves

Sugar

Fresh ginger, grated

Cardamom pods, crushed

Cinnamon stick

Cut the chicken thighs into bite-sized pieces. Season with salt and pepper.

Prepare the Chicken

In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent.

Cook the Base

Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.

Add Garlic and Ginger

Add the seasoned chicken to the pot, cooking until browned on all sides.

Cook the Chicken

Pour in the tomato puree and stir well to combine with the chicken and onion mixture.

Add Tomato Puree

Add the coconut milk, stir well, and bring to a simmer. Reduce heat and let it cook for 20 minutes, stirring occasionally.

Simmer with Coconut Milk

Taste and adjust seasoning with more salt and pepper if needed.

Final Seasoning

Serve the Chicken Ruby hot with rice or naan.

Serve

Chicken thighs, boneless and skinless

Onion, finely chopped

Garlic, minced

Ginger, grated

Tomato puree

Coconut milk

Vegetable oil

Black pepper

Rinse the fresh cranberries and remove any stems or damaged berries. Finely chop the onion and mince the garlic. Remove the seeds from the red chili peppers if you prefer less heat, and chop them finely.

Prepare Ingredients

In a medium saucepan, combine the cranberries, chopped onion, minced garlic, grated ginger, chopped chili peppers, sugar, apple cider vinegar, salt, black pepper, and water. Stir well to combine.

Cook the Chutney

Bring the mixture to a boil over medium heat. Once boiling, reduce the heat to low and let it simmer uncovered for about 20-25 minutes, or until the cranberries have burst and the mixture has thickened.

Simmer

Remove the saucepan from heat and allow the chutney to cool completely. Once cooled, transfer it to a clean jar or container and refrigerate. Serve chilled or at room temperature as a condiment.

Cool and Serve

Fresh cranberries

Red chili peppers

Apple cider vinegar

Garlic cloves, minced

In a large saucepan, bring the water to a boil. Add the grated ginger, crushed cardamom pods, and the cinnamon stick. Let it boil for about 5 minutes to infuse the flavors.

Boil Water and Spices

Stir in the loose black tea leaves and let the mixture simmer for another 5 minutes.

Add Tea Leaves

Pour in the whole milk and add the sugar. Stir well and bring the mixture back to a gentle boil.

Add Milk and Sweeten

Once it reaches a boil, remove the saucepan from heat. Strain the chai into cups to remove the tea leaves and spices.

Strain the Chai

Serve the hot chai immediately, and enjoy the warm, spiced flavors.

Serve Hot

Whole milk

In a saucepan, bring 2 cups of water to a boil.

Boil Water

Add the ground ginger, ground cardamom, cinnamon stick, cloves, and star anise to the boiling water. Let it simmer for about 5 minutes.

Add Spices

Stir in the black tea leaves and let it boil for an additional 3-5 minutes depending on desired strength.

Pour in the milk and add sugar to taste. Stir well and let it simmer for another 2 minutes.

Strain the chai into cups and enjoy. Optionally, garnish with a sprinkle of ground cinnamon or a whole clove.

Black tea leaves

Ground ginger

Ground cardamom

Cloves

Star anise

In a mixing glass, combine 1 oz of gin, 1 oz of Campari, and 1 oz of sweet vermouth.

Step 1: Mix the Ingredients

Add ice cubes to the mixing glass and stir the mixture well for about 30 seconds until chilled.

Step 2: Stir

Strain the mixture into a chilled rocks glass filled with ice.

Step 3: Strain

Twist a piece of orange peel over the drink to release the oils, then drop it in as a garnish.