Find It Fit
Stock photoDishoom
Restaurant · Manchester
VeganVegetarianHealthy
- Vegan: according to OpenStreetMap, checked on 15 June 2026
- Vegetarian: according to its menu, checked on 17 July 2026
We add these labels from the venue’s public information. They are not an official certification: if you have coeliac disease or an allergy, always ask at the venue before ordering.
Manchester restaurant with vegan and vegetarian options. The menu brings together Vegetable Samosas, Pau Bhaji, Dishoom House Chaat and Makhmali Paneer, plus Gunpowder Potatoes, Saffron Cauliflower and Chicken Kathi Roll.
Listing updated on 22 September 2026. Description written from its menu. Something off? How we check the data.
Menu
Allergens read automatically from the venue’s menu and always incomplete: ask at the venue before ordering.
All Day
| Dish | Price |
|---|---|
| Nalli Nihari BiryaniTender shank of lamb is layered with rice and caramelised onions then sealed beneath a pastry blanket. Enriched further with kaleji (chicken liver) raita and nihari gravy. Best when shared. | 27.50 £ |
| Chole Puri HalwaWhere to start? Chole (chickpeas), halwa (sweet semolina), pickles (which are pickles) and one giant, crackled, puffy puri. Satisfying morning, noon or night. | 15.70 £ |
| Chilli Broccoli SaladToasted pistachios and shredded mint leaves with finest, greenest broccoli, fresh red chillies, pumpkin and sunflower seeds, dates and lime. | 14.90 £ |
| Malai Chicken SaladCreamy charred chicken, leafy greens, sprouted beans, bulgur wheat, vegetable fiddlesticks, toasty coconut and tarty curry-leaf dressing. Brimming with zing. | 14.90 £ |
| Paneer Roomali RollDelicate handkerchief roll crisped and filled with grilled paneer, onion, peppers and green leaves. Mint chutney on the side. | 12.60 £ |
| Chicken Kathi RollFlaky 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. | 12.80 £ |
| Vada PauMuch 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. | 7.20 £ |
| Bun Maska ChaiThe Irani café classic. Soft bun with butter inside, to be dipped happily into the hot chai. | 5.70 £ |
| Chote Papad With Mango ChutneyPoppadoms torn, then fried ’til crisp. Flecked with green chilli. Best dipped into home-made chutney, rich with two kinds of mango. | 5.10 £ |
| Keema PauPerked-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. | 11.20 £ |
| Chilli ChickenSome Irani cafés now aim to please with Indo-Chinese fare. A plate of crispy garlic-ginger-soy-chilli-chicken is a modern café staple. | 11.20 £ |
| Vegetable SamosasCrunchy Punjabi-style shortcrust pastry, pea and potato filling warmly spiced with cinnamon. Tamarind chutney for dipping. | 7.70 £ |
| Lamb SamosasGujarati filo (not Punjabi shortcrust) stuffed with minced lamb, onions and spices. | 8.20 £ |
| Okra FriesFine lady's fingers for the fingers. | 7.70 £ |
| Chilli Cheese ToastA nostalgia for Bombayites. Green chillies, capsicum and garlic in Cheddar melt on white sliced loaf. | 7.50 £ |
| Prawn KoliwadaBombay's Koli (fishermen) Wada (district) recipe: a bowl of delicate, crispy morsels – perfect for chutney-dipping. | 10.50 £ |
| Pau BhajiAn old-time favourite with lovely 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. | 8.50 £ |
| Dishoom House ChaatWarm-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. | 10.50 £ |
| BhelCold and crunchy, light and lovely. Puffed rice, peanuts and Bombay Mix tossed with fresh pomegranate, tomato, onion, lime, tamarind, mint. | 8.20 £ |
Grills
| Dish | Price |
|---|---|
| Murgh MalaiChicken thigh meat is steeped overnight in garlic, ginger, coriander stems and a little cream. Slightly pink when fully cooked. | 14.70 £ |
| Charred Lamb ChopsTwo chops of generous proportions lie overnight in raw papaya, yoghurt and humble spices. Blackened on the grill and finished with a thrilling Kashmiri chilli sauce. A speciality of new standing. | 19.90 £ |
| Dishoom Chicken TikkaA family recipe, using a marinade of sweet vinegar, not yoghurt. Laced with ginger, turmeric, garlic and green chilli. | 14.70 £ |
| Masala PrawnsEach one charred slightly at the edges, succulent and simple, nothing to bamboozle. | 18.20 £ |
| Sheekh KababMinced lamb is marinated with green chilli, coriander and cumin, then grilled. | 14.70 £ |
| Makhmali PaneerSuch simplicity. Pillows of paneer, marinated, charred and spiced gently. A flourish of fried cashews and pomegranate. Makhmali means velvety. | 14.20 £ |
| Gunpowder PotatoesThe seduction is in the tumble. New potatoes are smoky-grilled, broken apart, tossed with butter, crushed aromatic seeds and green herbs. | 10.50 £ |
| Saffron CauliflowerGlowing golden, hot from the grill. Soft, buttery magnificence with warm masala tingles. | 10.90 £ |
| Ruby Murray ChickenTender chicken in a rich, silky makhani sauce. A good and proper curry redolent with spice and flavour. | 18.90 £ |
| Goan Monkfish CurryChoicest monkfish simmered in creamy coconut, tamarind, tomatoes and kokum. Strewn with fragrant curry leaves. Most popular for its sublime balance of aromas. Think quality! | 19.90 £ |
| Mutton Pepper FryFinest mutton marinated in red chilli, ginger and garlic, then cooked with black peppercorns and whole spices. Robust, spicy and tender. | 20.20 £ |
| Mattar PaneerA steadfast, humble and delicious vegetarian curry, beloved of Bombay families. | 17.50 £ |
| House Black DaalA Dishoom signature dish – dark, rich, deeply flavoured. It is cooked over 24 hours for extra harmony. | 11.20 £ |
Biryani and Rice
| Dish | Price |
|---|---|
| Chicken Berry BritanniaTempting 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. | 18.90 £ |
| Awadhi Jackfruit BiryaniSturdy, savoury jackfruit and delicately flavoured rice, potted, sealed and cooked the traditional way. Adorned with barberries and sultanas. | 17.90 £ |
| Steamed Basmati RiceIt means “the fragrant one.” | 5 £ |
Veg. side dishes
| Dish | Price |
|---|---|
| Chilli Broccoli Salad (Half Portion)Toasted pistachios and shredded mint leaves with finest, greenest broccoli, fresh red chillies, pumpkin and sunflower seeds, dates and lime. | 8.50 £ |
| Grilled GreensGrilled mangetout and Tenderstem broccoli with lively Bengali mustard dressing. Greens for choosing – not refusing! | 7.50 £ |
| Chilli Butter-BhuttaCorn-on-the-cob, brushed with butter and grilled over charcoal fire. Finished with chilli, salt and lime, Chowpatty style. | 6.50 £ |
| KachumberA messy to-do of cucumber, onion and tomato. A little lime lifts the whole affair. | 6.20 £ |
| Warm Aubergine ChutneyA rare embellishment of sweet and sour and spice. “Very chatpata” (or lip-smacking), says Chef, “not ordinary.” A little goes a long way. | 3.90 £ |
| RaitaDelicate minty yoghurt, cool as a cucumber. | 5.50 £ |
Bread
| Dish | Price |
|---|---|
| Plain NaanFreshly baked in the tandoor. | 5.20 £ |
| Garlic NaanWith minced garlic and coriander sprinkle. | 5.50 £ |
| Cheese NaanCheddar is melted inside. | 6.40 £ |
| Masala ParathaWholewheat flaky-buttery bread. Fresh from the tandoor, with chaat masala and dried mint. | 5.60 £ |
| Roomali RotiSoft handkerchief-thin bread, thrown, stretched and griddled to order on an upturned tawa. | 5.20 £ |
| Tandoori RotiWholewheat bread, delicately charred from the tandoor. | 5.20 £ |
Snacks
| Dish | Price |
|---|---|
| Chote Papad With Mango ChutneyPoppadoms torn, then fried ’til crisp. Flecked with green chilli. Best dipped into home-made chutney, rich with two kinds of mango. | 5.10 £ |
Specials
| Dish | Price |
|---|---|
| Lamb RackWhole lamb rack lies overnight in raw papaya, yoghurt and humble spices. Roasted until blushingly pink, adorned with pomegranate and finished with a thrilling Kashmiri chilli sauce. Crown the table. | 45 £ |
Menu read on 17 July 2026.
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