Find It Fit
Immaġni ta’ referenzaDishoom
Restaurant · Edinburgh
VeganuVeġetarjanB’saħħtu
- Veganu: skont OpenStreetMap, ivverifikat 15 ta’ Ġunju 2026
- Veġetarjan: skont OpenStreetMap, ivverifikat 15 ta’ Ġunju 2026
Aħna npoġġu dawn it-tikketti abbażi tal-informazzjoni pubblika tal-post. Mhumiex ċertifikat uffiċjali: jekk għandek il-marda coeliac jew allerġija, dejjem staqsi fil-post qabel tordna.
Indirizz
St Andrew Square, 3A, Edinburgh
Prezz
€€
Ħinijiet
Tne-Erb: 08:00-23:00
Ħam-Ġim: 08:00-00:00
Sib: 09:00-00:00
Ħad: 09:00-23:00
Telefon
Web
Ristorant ta’ firxa medja f’Edinburgh b’għażliet vegani u veġetarjani. Jservi Salli Boti, Chole Puri Halwa u Vegetable Samosas, kif ukoll Paneer Roomali Roll, Okra Fries u Awadhi Jackfruit Biryani.
Il-folja ġiet aġġornata fil-22 ta’ Settembru 2026. Deskrizzjoni miktuba skont il-menu tagħha. Xi ħaġa ma taqbilx? Kif nivverifikaw id-data.
Il-menu
L-allerġeni jinqraw awtomatikament mill-menu tal-post u dejjem ikunu mhux kompluti: staqsi fil-post qabel tordna.
All Day
| Platt | Prezz |
|---|---|
| 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
| Platt | Prezz |
|---|---|
| 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
| Platt | Prezz |
|---|---|
| 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
| Platt | Prezz |
|---|---|
| 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
| Platt | Prezz |
|---|---|
| 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
| Platt | Prezz |
|---|---|
| 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
| Platt | Prezz |
|---|---|
| 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
| Platt | Prezz |
|---|---|
| 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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