Dishoom Edinburgh

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

Bacon and egg naan roll.

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

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

Twice the bacon.

Sausage and egg naan roll.

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

Shropshire pork sausages, warmly spiced with cracked black pepper.

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

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

Two fried eggs on chilli cheese toast.

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

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

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

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

Fine lady's fingers.

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

Gujarati filo stuffed with minced lamb, onions and spices.

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.

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

Crispy garlic-ginger-soy-chilli-chicken.

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

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

Sparkling grapefruit, lime and salt water kefir.

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

Still elderflower-peach water with magnesium.

Dark chocolate and spicy chai.

Malty, brisk and bright tea.

Organic Darjeeling green tea.

Warming chai, made traditionally or with oat milk.

Spearmint tea.

Ginger lemon honey tea.

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

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

Sparkling wine with mango and guava syrup, kokum.

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

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

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.

Fizzy lemon drink, Indian import.

Bombay's favourite cola, Indian import.

Parsi raspberry soda.

Devon spring water bottled in recycled glass by Frank Water.

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

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

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.

Cider from best cider apples, Herefordshire.

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

Mild and malty easy-drinking lager.

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

Delectable IPA with fruity citrus notes.

Alcohol-free lager.

Bitter marmalade on toast with mango and citrus notes.

Tropical hazy pale ale with Mosaic and Simcoe hops.

Notes of chocolate, coffee, tobacco and leather.

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.

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

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

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

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

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

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

Matcha, lime and moringa with kefir-yoghurt top.

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

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

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

Grilled mangetout and Tenderstem broccoli with mustard dressing.

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

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

Delicate minty yoghurt, cool as a cucumber.

Cucumber, onion and tomato with lime.

Sweet and sour and spice embellishment.

Fried lentils, spices, nuts and sev.

Sprinkled with magic masala and served with lime.

Creamy yoghurt, salted and gently spiced with crushed cumin.

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

Sweet and subtle lassi.

Yoghurt-drink with mango and fennel seeds.

Yoghurt, banana, mango, oats and plant protein.

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

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

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

Charred prawns, succulent and simple.

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

Soft, buttery magnificence with warm masala tingles.

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

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

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

Lemon juice, salt, sugar and soda.

Passion fruit, lime and coriander, with soda.

Watermelon muddled with spearmint and lime.

Kokum fruit juice, chilli, citrus and salt.

Off-dry white wine, organic, from Rioja.

Green apple and lime sherbet, low alcohol white wine.

Classic and refreshing white wine from Veneto.

Vermentino and Colombard grapes.

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

White Rioja Viura grape, light refreshing.

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.

Tender chicken in a rich, silky makhani sauce.

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

A steadfast, humble and delicious vegetarian curry.

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

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

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

Organic extra-dry Prosecco, no added sulphites.

Extra dry sparkling wine, Garganega grapes.

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

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

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

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

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

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

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

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

Freshly baked in the tandoor.

Wholewheat bread, delicately charred from the tandoor.

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

Cheddar is melted inside.

With minced garlic and coriander sprinkle.

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

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

The fragrant one.

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.

Toast served with butter and jam.

Side order.

Side order.

Side order.

Side order.

Side order.

Pale peachy rosé, Languedoc-Roussillon.

Organic rosé from Provence.

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

Hedgerow fruit, plum and cocoa red wine.

Rich Vino Passito with Primitivo and Negroamaro grapes.

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

Brambles and dusty incense, soft and light red wine.

Cucumber elixir.

Fiery ginger-apple tonic.

Turmeric, ginger and apple blend.

Fresh orange juice.

Fresh grapefruit juice.

Chilli-powered mango shot.

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

Coffee with milk, oat milk available on request.

Single or double espresso.

Guest filter coffee, hot or iced.

Diplomático Rum, pineapple syrup and bitters.

Turmeric, black pepper and jaggery frothed milk.