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Dishoom Covent Garden
12 Upper St Martin's Ln, London, WC2H 9FB, United Kingdom
Nutrition Facts & Calorie Information
Chole Puri Halwa
Where to start? Chole (chickpeas), halwa (sweet semolina), pickles (which are pickles) and one giant, crackled, puffy puri. Satisfying morning, noon or night. (V)
New Keema Pau
Perked-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. Buy this now and convince yourself. (S)
Awadhi Jackfruit Biryani
Sturdy, savoury jackfruit and delicately flavoured rice, potted, sealed and cooked the traditional way. Adorned with barberries and sultanas. (V)
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Perked-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. Buy this now and convince yourself. (S)
Makhmali Paneer
Such simplicity. Pillows of paneer, marinated, charred and spiced gently. A flourish of fried cashews and pomegranate. Makhmali means velvety. (V)
Chicken Berry Britannia
Tempting 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.
Chicken Kathi Roll
Flaky 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.
Tandoori Lamb Chops
Two chops of generous proportions. They lie overnight in raw papaya, yoghurt and a plenitude of seeds and spices. Blackened on the grill and finished with a chamak of lime, butter and masala.
Dishoom Fancy House Salad
Your choice of Grilled Murgh Malai or Roasted Butternut Squash atop pleasingly light and leafy greens, sprouted mixed beans, bulgur wheat, bright broccoli, carrot, radish and beetroot with fresh red chilli and spring onions. Toasty masala coconut flakes give crunch. Toss-toss with tarty-tangy curry-leaf dressing. (Ve, V)
Bun Maska Chai
The Irani café classic. Soft bun with butter inside, to be dipped happily into the hot chai. (V)
Chilli Chicken
Some Irani cafés now aim to please with Indo-Chinese fare. A plate of crispy garlic-ginger-soy-chilli-chicken is a modern café staple. (S)
Mutton Pepper Fry
Finest mutton marinated in red chilli, ginger and garlic, then cooked with black peppercorns and whole spices. Robust, spicy and tender. (S)
Goan Monkfish Curry
Choicest monkfish simmered in creamy coconut, tamarind, tomatoes and kokum. Strewn with fragrant curry leaves. Most popular for its sublime balance of aromas. Think quality!
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View macro tracking must haves →Eid Biryani
A festive biryani made with flavorful spices and marinated meat, layered with fragrant rice.
Chicken & Mango Salad
Spiced malai chicken, ripe mango, broccoli, seeds and fresh green leaves, dressed with mango, lime and chilli. Exceedingly gratifying.
Dishoom House Chaat
Warm-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. (V)
Lamb Samosas
Gujarati filo (not Punjabi shortcrust) stuffed with minced lamb, onions and spices.
Dishoom Chicken Tikka
A family recipe, using a marinade of sweet vinegar, not yoghurt. Laced with ginger, turmeric, garlic and green chilli. (S)
Patrani Macchi
Flavourful celebratory dish of Persian and Indian qualities. A fillet of bream is generously marinated in coconut, green herbs, chillies and other aromatics, then wrapped between banana leaves and softly steamed. Much zing with red onion salad and a squeeze of lemon.
Paneer Roomali Roll
Delicate handkerchief roll crisped and filled with grilled paneer, onion, peppers and green leaves. Mint chutney on the side. (V)
Chilli Cheese Toast
A nostalgia for Bombayites. Green chillies, capsicum and garlic in Cheddar melt on white sliced loaf. (V, S)
Dishoom Fancy House Salad
Your choice of Grilled Murgh Malai or Roasted Butternut Squash atop pleasingly light and leafy greens, sprouted mixed beans, bulgur wheat, bright broccoli, carrot, radish and beetroot with fresh red chilli and spring onions.
Chicken Ruby
Tender chicken in a rich, silky makhani sauce. A good and proper curry redolent with spice and flavour.
Chilli Broccoli Salad
Toasted pistachios and shredded mint leaves with finest, greenest broccoli, fresh red chillies, pumpkin and sunflower seeds, dates and lime.
Mattar Paneer
A steadfast, humble and delicious vegetarian curry, beloved of Bombay families. (V)
Chilli Cheese Toast
A nostalgia for Bombayites. Green chillies, capsicum and garlic in Cheddar melt on white sliced loaf.
Bun Maska Chai
The Irani café classic. Soft bun with butter inside, to be dipped happily into the hot chai.
Pumpkin & Chickpea Curry
A hearty curry with spiced pumpkin and chickpeas, slow-cooked with coconut milk and topped with fresh coriander.
Chilli Broccoli Salad
Toasted pistachios and shredded mint leaves with finest, greenest broccoli, fresh red chillies, pumpkin and sunflower seeds, dates and lime. (Ve, V)
Up-To-Date Pau Bhaji
An old-time favourite with lovely new 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. (V)
Cheese Naan
Cheddar is melted inside. (V)
Fish Amritsari
Strips of fish in deliciously crispy batter, herbed with carom seeds. Dip happily in the fresh green chutney.
Vegetable Biryani
A fragrant rice dish cooked with seasonal vegetables, spices and saffron.
Vada Pau
Much loved, humble, unifying Bombay street staple. Hot potato vada, crunchy titbits and chutneys, tucked inside a soft home-made bun.
Masala Paratha
Wholewheat flaky-buttery bread. Fresh from the tandoor, with chaat masala and dried mint. (V)
Vegetable Samosas
Crunchy Punjabi-style shortcrust pastry, pea and potato filling warmly spiced with cinnamon. Tamarind chutney for dipping. (Ve, V)
Plain Naan
Freshly baked in the tandoor. (V)
Lamb Samosas
Gujarati filo (not Punjabi shortcrust) stuffed with minced lamb, onions and spices.
Fish Amritsari
Strips of fish in deliciously crispy batter, herbed with carom seeds. Dip happily in the fresh green chutney. This Punjabi delight goes swimmingly with a drink!
Bhel
Cold and crunchy, light and lovely. Puffed rice, peanuts and Bombay Mix tossed with fresh pomegranate, tomato, onion, lime, tamarind, mint. (Ve, V)
Sheekh Kabab
Minced lamb is marinated with green chilli, coriander and cumin, then grilled. (S)
Tandoori Chaat
Ignite your senses! A tangy tumble of pineapple, sweet potato and Padrón peppers, charred and spiced with bright vigour. Tossed in Jaadu Masala and lime. Insist on having. (V)
Okra Fries
Fine lady's fingers for the fingers. (Ve, V)
Dishoom House Chaat
Warm-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. (V)
House Black Daal
A Dishoom signature dish – dark, rich, deeply flavoured. It is cooked over 24 hours for extra harmony. (V)
Vada Pau
Much 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. (V, S)
Vegetable Samosas
Crunchy Punjabi-style shortcrust pastry, pea and potato filling warmly spiced with cinnamon. Tamarind chutney for dipping. (Ve, V)
Okra Fries
Fine lady's fingers for the fingers. (Ve, V)
Murgh Malai
Chicken thigh meat is steeped overnight in garlic, ginger, coriander stems and a little cream. Slightly pink when fully cooked.
Blackened Butterflied Prawns
Chargrilled prawns in fresh green marinade. Inspirited by the raucous fish market of South Bombay. Prise the succulence from the shell.
Gunpowder Potatoes
The seduction is in the tumble. New potatoes are smoky-grilled, broken apart, tossed with butter, crushed aromatic seeds and green herbs. (V)
Garlic Naan
With minced garlic and coriander sprinkle. (V)
Aloo Gobi
Aromatic Indian dish made with fresh cauliflower and potatoes, seasoned with spices and garnished with coriander.
Steamed Basmati Rice
It means “the fragrant one”. (Ve, V)
Tandoori Roti
Wholewheat bread, delicately charred from the tandoor. (V)
Bhel
Cold and crunchy, light and lovely. Puffed rice, peanuts and Bombay Mix tossed with fresh pomegranate, tomato, onion, lime, tamarind, mint. (Ve, V)
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. (Ve, V)
Chilli Butter-Bhutta
Corn-on-the-cob, brushed with butter and grilled over charcoal fire. Finished with chilli, salt and lime, Chowpatty style. (V)
Grilled Greens
Grilled mangetout and Tenderstem broccoli with lively Bengali mustard dressing. Greens for choosing – not refusing! (Ve, V)
Roomali Roti
Soft handkerchief-thin bread, thrown, stretched and griddled to order on an upturned tawa. (Ve, V)
Raita
Delicate minty yoghurt, cool as a cucumber. (V)
Warm Aubergine Chutney
A rare embellishment of sweet and sour and spice. “Very chatpata” (or lip-smacking), says Chef, “not ordinary.” A little goes a long way. (Ve, V)
Kachumber
A messy to-do of cucumber, onion and tomato. A little lime lifts the whole affair. (V)
Mango Chutney
Sweet and tangy chutney made with ripe mangoes.
Chota Papad (Six-Sided, 3D) With Mango Chutney
A plate of freshly puffed poppadom puffs (hexagonal) sprinkled with masala magic. Dip into home-made chutney rich with two kinds of mango. Beloved of young and old alike. (Ve, V)
Pickles
Homemade Indian pickles to add zing to your meal.
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About Dishoom Covent Garden Nutrition Information
Discover the nutritional content of menu items at Dishoom Covent Garden. Our comprehensive nutrition database provides detailed calorie counts and macronutrient breakdowns (protein, carbohydrates, and fat) for each menu item.
Whether you're tracking macros, counting calories, or simply making healthier dining choices, our nutrition facts help you make informed decisions when eating out. All nutritional values are estimates based on typical ingredients and preparation methods.
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