Find It Fit
Pavyzdinis vaizdasDishoom
Restoranas · Edinburgh
VeganiškasVegetariškasSveikas
- Veganiškas: pagal OpenStreetMap, patikrinta 2026 m. birželio 15 d.
- Vegetariškas: pagal OpenStreetMap, patikrinta 2026 m. birželio 15 d.
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Adresas
St Andrew Square, 3A, Edinburgh
Kaina
€€
Darbo laikas
pr-tr: 08:00-23:00
kt-pn: 08:00-00:00
št: 09:00-00:00
sk: 09:00-23:00
Telefonas
Interneto svetainė
Vidutinės kainos restoranas Edinburghe, siūlantis veganiškų ir vegetariškų patiekalų. Patiekiami Salli Boti, Chole Puri Halwa ir Vegetable Samosas, taip pat Paneer Roomali Roll, Okra Fries ir Awadhi Jackfruit Biryani.
Kortelė atnaujinta 2026 m. rugsėjo 22 d.. Aprašymas parašytas pagal jo meniu. Kas nors ne taip? Kaip tikriname duomenis.
Meniu
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All Day
| Patiekalas | Kaina |
|---|---|
| Salli BotiTender lamb is braised in a rich and flavoursome gravy then finished with crunchy salli crisp-chips. Served with buttered Roomali Roti. | 19,90 £ |
| 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. | 15,90 £ |
| Chilli Broccoli SaladToasted pistachios and shredded mint leaves with finest, greenest broccoli, fresh red chillies, pumpkin and sunflower seeds, dates and lime. | 15,20 £ |
| Malai Chicken SaladCreamy charred chicken, leafy greens, sprouted beans, bulgur wheat, vegetable fiddlesticks, toasty coconut and tarty curry-leaf dressing. Brimming with zing. | 15,20 £ |
| Paneer Roomali RollDelicate handkerchief roll crisped and filled with grilled paneer, onion, peppers and green leaves. Mint chutney on the side. | 12,90 £ |
| 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. | 13,10 £ |
| 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. | 5,90 £ |
| 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. Marries nicely with drinks. | 5,20 £ |
| 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. | 7,90 £ |
| Lamb SamosasGujarati filo (not Punjabi shortcrust) stuffed with minced lamb, onions and spices. | 8,70 £ |
| Okra FriesFine lady's fingers for the fingers. | 7,90 £ |
| Chilli Cheese ToastA nostalgia for Bombayites. Green chillies, capsicum and garlic in Cheddar melt on white sliced loaf. | 7,70 £ |
| Prawn KoliwadaBombay's Koli (fishermen) Wada (district) recipe: a bowl of delicate, crispy morsels – perfect for chutney-dipping. | 10,90 £ |
| 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. | 8,70 £ |
| 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. | 10,70 £ |
| BhelCold and crunchy, light and lovely. Puffed rice, peanuts and Bombay Mix tossed with fresh pomegranate, tomato, onion, lime, tamarind, mint. | 8,50 £ |
Grills
| Patiekalas | Kaina |
|---|---|
| Murgh MalaiChicken thigh meat is steeped overnight in garlic, ginger, coriander stems and a little cream. Slightly pink when fully cooked. | 14,90 £ |
| 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. | 14,90 £ |
| Masala PrawnsEach one charred slightly at the edges, succulent and simple, nothing to bamboozle. | 18,90 £ |
| Sheekh KababMinced lamb is marinated with green chilli, coriander and cumin, then grilled. | 14,90 £ |
| Makhmali PaneerSuch simplicity. Pillows of paneer, marinated, charred and spiced gently. A flourish of fried cashews and pomegranate. Makhmali means velvety. | 14,50 £ |
| 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. | 11,20 £ |
Biryani and Rice
| Patiekalas | Kaina |
|---|---|
| Lamb BiryaniFall-apart leg of lamb bedded in a pot with buttery saffron rice, caramelised onions, rich stock and warming spices. Best with raita. | 21,50 £ |
| 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. | 18,20 £ |
Veg. side dishes
| Patiekalas | Kaina |
|---|---|
| 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. | 8,70 £ |
| Grilled GreensGrilled mangetout and Tenderstem broccoli with lively Bengali mustard dressing. Greens for choosing – not refusing! | 7,70 £ |
| 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. | 6,50 £ |
| 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
| Patiekalas | Kaina |
|---|---|
| Plain NaanFreshly baked in the tandoor. | 5,50 £ |
| Garlic NaanWith minced garlic and coriander sprinkle. | 5,60 £ |
| Cheese NaanCheddar is melted inside. | 6,70 £ |
| Masala ParathaWholewheat flaky-buttery bread. Fresh from the tandoor, with chaat masala and dried mint. | 5,90 £ |
| Roomali RotiSoft handkerchief-thin bread, thrown, stretched and griddled to order on an upturned tawa. | 5,50 £ |
| Tandoori RotiWholewheat bread, delicately charred from the tandoor. | 5,50 £ |
Snacks
| Patiekalas | Kaina |
|---|---|
| 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. | 7,90 £ |
| Lamb SamosasGujarati filo (not Punjabi shortcrust) stuffed with minced lamb, onions and spices. | 8,70 £ |
| Okra FriesFine lady's fingers for the fingers. | 7,90 £ |
| Chilli Cheese ToastA nostalgia for Bombayites. Green chillies, capsicum and garlic in Cheddar melt on white sliced loaf. | 7,70 £ |
| Prawn KoliwadaBombay's Koli (fishermen) Wada (district) recipe: a bowl of delicate, crispy morsels – perfect for chutney-dipping. | 10,90 £ |
| 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. | 8,70 £ |
| 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. | 10,70 £ |
| BhelCold and crunchy, light and lovely. Puffed rice, peanuts and Bombay Mix tossed with fresh pomegranate, tomato, onion, lime, tamarind, mint. | 8,50 £ |
Main Courses
| Patiekalas | Kaina |
|---|---|
| Murgh MalaiChicken thigh meat is steeped overnight in garlic, ginger, coriander stems and a little cream. Slightly pink when fully cooked. | 14,90 £ |
| 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. | 14,90 £ |
| Masala PrawnsEach one charred slightly at the edges, succulent and simple, nothing to bamboozle. | 18,90 £ |
| Sheekh KababMinced lamb is marinated with green chilli, coriander and cumin, then grilled. | 14,90 £ |
| Makhmali PaneerSuch simplicity. Pillows of paneer, marinated, charred and spiced gently. A flourish of fried cashews and pomegranate. Makhmali means velvety. | 14,50 £ |
| 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. | 11,20 £ |
Desserts
| Patiekalas | Kaina |
|---|---|
| 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 £ |
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