From Friday 19th January to Thursday 15th February, Dishoom is serving a limited-edition breakfast special across all cafés and Permit Room locations: the Haggis Pau, a bold and brilliant meeting of Bombay and Scotland. 

Created in honour of Burns Night, Scotland’s most iconic dish gets the full Dishoom treatment. Think specially made, richly spiced Dishoom pork haggis, piled into hot, buttered pau and layered with fried eggs, crisp Carluke’s bacon rashers, honeyed chilli chutney, cream cheese and topped off with fresh coriander. It’s indulgent, comforting and designed for mid-winter celebration. 

Available for breakfast only and priced at £12.90, the Haggis Pau is on menus for a strictly limited run.