Dishoom Manchester is getting a fresh helping of Bombay-inspired favourites, with a new menu of dishes and drinks landing this month (21st September).
Drawing on the communities, cultures and traditions that have shaped the food of Bombay, the new additions have been months in the making. Expect plenty of comforting curries, punchy seafood, generous sharing plates and a few rather tempting reasons to save room for pudding.
For seafood fans, the Mixed Seafood Fry brings together soft-shell crab, squid, bream and prawns in a crisp chilli-mustard masala. The Butter Pepper Crab is even more of a centrepiece, with sweet white crab cooked in a salty-sweet oyster sauce with garlic, black pepper, chilli and coriander, served with toasted pau for soaking up every last bit.
The comforting Homestyle Lamb Curry pairs spiced lamb and potatoes with an onion-rich gravy. Meanwhile, the vegan Goan Vegetable Curry combines cauliflower, potato, fine beans and carrots in a creamy coconut sauce sharpened with tamarind and kokum.
The breakfast offerings have also received a much-welcomed upgrade too. The new Benne Dosa stuffs a crisp, buttery dosa with melty cheesy potato, served with coconut and tomato chutneys. It will be available at breakfast, with select Dishoom cafés serving it until 5 pm.
There are lighter options too, including the Keralan Chicken Salad, made with black pepper and curry leaf chicken, couscous, vegetables, kale, coconut masala and tamarind dressing. The Pineapple Chaat Salad brings sprouted beans, bulgur, pine nuts and masala’d tamarind together for a sweet, sharp and crunchy plate.
A few familiar favourites have also had a makeover. Vada Pau now comes as two mini pau, Samosas arrive with both fresh mint and chilli chutneys, and the much-loved Okra Fries get a tamarind chutney side. From the grills, Chicken Tikka and Masala Prawns are now served on skewers, while Makhmali Paneer comes with House Chilli Chutney. The Saffron Cauliflower has also gone fully vegan, swapping butter for cashew-almond cream.
Then the puddings. The Pistachio Cream Cake layers light sponge, pistachio cream, rose petals and crunchy chikki brittle. Chocolate Mint Fudge arrives as a dark chocolate-coated, peppermint-tinged treat, while the Chai-misu gives tiramisu a Dishoom twist, with vanilla sponge fingers soaked in coffee-spiked chai syrup and layered with mascarpone.
On the drinks side, two new cocktails will join the menu. The Blood-Orange Lagerita combines Kingfisher, blood orange and pomegranate with fresh ginger and Tequila El Jimador, while the Chai Caffè Martini brings together espresso, chai spices and banana-laced La Hechicera rum, topped with a silky layer of crema.
There’s also a refreshed wine selection, with 12 bottles chosen to work alongside the flavours of the new menu, including a fresh Marlborough Sauvignon Blanc and a rich Salento Primitivo.
The new dishes and drinks arrive at Dishoom Manchester from Monday 21st September, alongside Dishoom’s cafés nationwide.
Find out more here