Dishoom Edinburgh

Guest filter coffee, hot or iced.

Single or double espresso.

Coffee with milk, oat milk available on request.

Twice the bacon.

Ramsay of Carluke's smoked streaky bacon in a naan roll.

Shropshire pork sausages, warmly spiced with cracked black pepper.

Two fried Cornish free-range eggs with saffron-orange, runny yolks.

Smoked streaky bacon, peppery pork sausages and runny-yolked egg.

Sausage and egg naan roll.

Bacon and egg naan roll.

Fermented crispy-smashed veggie sausage with runny-yolked eggs. Vegan option available.

Lemon juice, salt, sugar and soda.

Watermelon muddled with spearmint and lime.

Passion fruit, lime and coriander, with soda.

Kokum fruit juice, chilli, citrus and salt.

Extra dry sparkling wine, Garganega grapes.

Organic extra-dry Prosecco, no added sulphites.

Hand-harvested Pinot Meunier, Chardonnay and Pinot Noir grapes.

Alcohol-free organic sparkling wine, Muscat Blanc and Rivaner grapes.

Tender lamb braised in a rich gravy finished with crunchy salli crisp-chips, served with buttered Roomali Roti.

Chickpeas, sweet semolina halwa, pickles and a giant puffy puri.

Toasted pistachios and shredded mint leaves with broccoli, fresh red chillies, pumpkin and sunflower seeds, dates and lime.

Creamy charred chicken, leafy greens, sprouted beans, bulgur wheat, vegetable fiddlesticks, toasty coconut and curry-leaf dressing.

Handkerchief roll crisped and filled with grilled paneer, onion, peppers and green leaves, mint chutney on the side.

Flaky paratha with omelette layer, chicken tikka, kachumber and green chutney.

Soft bun with butter inside, to be dipped into hot chai.

Hot potato vada, crunchy titbits and chutneys, tucked inside a soft home-made bun.

Minced lamb with peas, dill and lindi pepper, with toasted buttered pau.

Crispy garlic-ginger-soy-chilli-chicken.

Gujarati filo stuffed with minced lamb, onions and spices.

Fine lady's fingers.

Green chillies, capsicum and garlic in Cheddar melt on white sliced loaf.

Delicate, crispy prawn morsels for chutney-dipping.

Golden-fried sweet potato covered with cool yoghurt, pomegranate, beetroot, radish and carrot, tamarind drizzle and green chutney.

Puffed rice, peanuts and Bombay Mix tossed with fresh pomegranate, tomato, onion, lime, tamarind, mint.

Crunchy Punjabi-style shortcrust pastry, pea and potato filling spiced with cinnamon, tamarind chutney.

Buttery-spicy, mashed vegetables and home-made buns.

Chicken thigh steeped overnight in garlic, ginger, coriander stems and a little cream.

Lamb chops marinated in raw papaya, yoghurt and spices, blackened on the grill, Kashmiri chilli sauce.

Marinade of sweet vinegar, ginger, turmeric, garlic and green chilli.

Charred prawns, succulent and simple.

Pillows of paneer, marinated, charred and spiced gently, with fried cashews and pomegranate.

New potatoes smoky-grilled, tossed with butter, crushed aromatic seeds and green herbs.

Soft, buttery magnificence with warm masala tingles.

Minced lamb marinated with green chilli, coriander and cumin, then grilled.

Tender chicken in a rich, silky makhani sauce.

Monkfish simmered in creamy coconut, tamarind, tomatoes and kokum, with curry leaves.

Mutton marinated in red chilli, ginger and garlic, cooked with black peppercorns and whole spices.

A steadfast, humble and delicious vegetarian curry.

Dark, rich, deeply flavoured daal cooked over 24 hours.

Fall-apart leg of lamb bedded in buttery saffron rice, caramelised onions, rich stock and warming spices.

Chicken, ginger, garlic, mint, coriander and rice cooked in the Kacchi style with cranberries.

Savoury jackfruit and delicately flavoured rice, adorned with barberries and sultanas.

The fragrant one.

Toasted pistachios and shredded mint leaves with broccoli, fresh red chillies, pumpkin and sunflower seeds, dates and lime.

Corn-on-the-cob, brushed with butter and grilled over charcoal fire, finished with chilli, salt and lime.

Cucumber, onion and tomato with lime.

Sweet and sour and spice embellishment.

Delicate minty yoghurt, cool as a cucumber.

Grilled mangetout and Tenderstem broccoli with mustard dressing.

Freshly baked in the tandoor.

With minced garlic and coriander sprinkle.

Cheddar is melted inside.

Wholewheat flaky-buttery bread with chaat masala and dried mint.

Soft handkerchief-thin bread, thrown, stretched and griddled to order.

Wholewheat bread, delicately charred from the tandoor.

Spicy chicken keema with chicken liver, topped with two fried eggs and salli crisp-chips, served with home-made buns.

Three-egg omelette of chopped tomato, onion, coriander, green chilli and a little cheese, with grilled tomato and Fire Toast.

Three eggs, spiced, scrambled and piled up richly alongside home-made buns and grilled tomato.

Two fried eggs on chilli cheese toast.

Akuri, smoked streaky bacon, pork sausages, masala beans, grilled field mushrooms, grilled tomato and buttered home-made buns.

Tofu akuri, crispy-smashed vegan sausages, vegan black pudding, grilled field mushrooms, masala beans, grilled tomato and home-made vegan buns.

Organic porridge oats cooked with oat milk, banana and sweet Medjool dates.

Fluffy pancakes with soft vanilla cream, mixed berries and jaggery syrup.

Fresh seasonal fruits topped with creamy yoghurt (dairy or coconut) with starflower honey.

Handmade with toasted oats, seeds, cashews, almonds, pistachios and cinnamon, served with fruits and yoghurt.

Side order.

Side order.

Side order.

Side order.

Side order.

Toast served with butter and jam.

Fried lentils, spices, nuts and sev.

Sprinkled with magic masala and served with lime.

Diplomático Rum, pineapple syrup and bitters.

Beefeater Dry Gin shaken with Rose's lime and celery bitters, finished with fresh dill.

Tequila El Jimador and lime juice shaken with clarified tamarind and subtle spice.

Amrut and Nikka Days whiskies, Dishoom Plum Liqueur and eggless (aquafaba) foam.

Sparkling wine, passion fruit liqueur, vanilla bitters, Finlandia Vodka.

Baba's espresso, Finlandia Vodka, molasses bitters, chai syrup, white sesame tincture, black sesame.

Sparkling wine with mango and guava syrup, kokum.

Tanqueray's Rangpur Lime Gin, sparkling wine, shiso cordial, white balsamic syrup, soda, shiso leaf.

Coconut cream and pineapple juice with dragon fruit, pawpaw and Takamaka Rum.

Takamaka Rum, dry white vermouth, soda and mojito cordial with mint.

Diplomático Rum, almond milk, black pepper and cardamom bitters, Thandai syrup.

Coconut-washed Woodford Reserve Bourbon, Pedro Ximénez Sherry and Medjool-date liqueur.

Oat cream, pistachio butter and aromatic gin from Stranger & Sons.

H by Hine VSOP Cognac, Earl Grey, lime, cinnamon and black cardamom.

Beefeater Dry Gin, Campari, sweet vermouth, Manzanilla dry sherry, apricot liqueur and Calvados.

Non-alcoholic gin, vermouth and bitter syrup with green apple and apricot.

Non-alcoholic spirit, Cabernet Rosé grape juice and soda.

Chai-charged cold brew, ginger beer and orange cordial, lion's mane, zinc and turmeric.

Darjeeling, jasmine and grapefruit-mango fizz laced with CBD.

Matcha, lime and moringa with kefir-yoghurt top.

Baba's espresso with black cardamom, cinnamon syrup and gingery kick.

Mojito cordial of mint, cardamom and lime, soda and non-alcoholic aperitivo.

Frozen pineapple-coconut with lime juice, dragon fruit syrup and papaya.

Pale peachy rosé, Languedoc-Roussillon.

Organic rosé from Provence.

Vermentino and Colombard grapes.

Classic and refreshing white wine from Veneto.

Green apple and lime sherbet, low alcohol white wine.

Off-dry white wine, organic, from Rioja.

Melon, citrus, white blossom notes, organic and vegan.

White Rioja Viura grape, light refreshing.

Brambles and dusty incense, soft and light red wine.

Hedgerow fruit, plum and cocoa red wine.

Full-bodied, rich red wine, organic and biodynamic.

Rose-garden bouquet, plum, liquorice, spice red wine.

Rich Vino Passito with Primitivo and Negroamaro grapes.

Mild and malty easy-drinking lager.

Delectable IPA with fruity citrus notes.

Tropical hazy pale ale with Mosaic and Simcoe hops.

Bitter marmalade on toast with mango and citrus notes.

Pineapple with black pepper and vanilla spice, buttery-biscuit crumble.

Alcohol-free lager.

Alcohol-low IPA with lion's mane mushroom and ashwagandha.

Cider from best cider apples, Herefordshire.

Notes of chocolate, coffee, tobacco and leather.

Yoghurt-drink with mango and fennel seeds.

Sweet and subtle lassi.

Creamy yoghurt, salted and gently spiced with crushed cumin.

Traditional Holi drink with ginger, mint and CBD botanical bitters.

Sweet-berry creamy concoction with tangy kefir, vitamins, tremella mushroom and aloe vera.

Yoghurt, banana, mango, oats and plant protein.

Bombay's favourite cola, Indian import.

Fizzy lemon drink, Indian import.

Parsi raspberry soda.

Devon spring water bottled in recycled glass by Frank Water.

Fresh orange juice.

Fresh grapefruit juice.

Pear, apple, lime, cucumber, leafy greens and chilli.

Chilli-powered mango shot.

Fiery ginger-apple tonic.

Turmeric, ginger and apple blend.

Cucumber elixir.

Warming chai, made traditionally or with oat milk.

Malty, brisk and bright tea.

Organic Darjeeling green tea.

Spearmint tea.

Dark chocolate and spicy chai.

Ginger lemon honey tea.

Turmeric, black pepper and jaggery frothed milk.

Lemon-elderflower fizzy drink with lion's mane and ginseng.

Sparkled apple-raspberry water with Sarawak pepper, wild mushrooms and B-vitamins.

Still elderflower-peach water with magnesium.

Sparkling grapefruit, lime and salt water kefir.

Poppadoms torn, fried til crisp, flecked with green chilli, served with mango chutney.

Sauvignon Blanc with skin-contact amber colour, organic biodynamic.