Dishoom is launching a series of new dishes and drinks across its cafés, drawing on the many communities and traditions that have shaped the way Bombay eats.

The Dishoom team has spent many months tasting, testing and refining each addition, ensuring every dish feels completely Dishoom at heart. The result is a menu with something for every kind of appetite, from crisp seafood and generous sharing dishes to comforting curries, lighter plates and playful puddings.

Arun Tilak, Executive Chef at Dishoom, says: “Tradition is always our starting point, but every dish goes through months of tasting, testing and refinement before it earns a place on the Dishoom menu. We wanted these new additions to offer something for every kind of appetite – whether you are in the mood for something light and fresh, a comforting curry, a generous dish to share or simply a really good pudding. We are extremely proud of where the dishes have landed and cannot wait for guests to try them.”

FOOD

As a coastal city with the Arabian Sea at its doorstep, Bombay has a particular fondness for seafood. The new menu celebrates this with the Mixed Seafood Fry, a crisp combination of soft-shell crab, squid, bream and prawns coated in a lively chilli-mustard masala. More abundant still is the Butter Pepper Crab, an Indo-Chinese sharing dish that reflects another important part of the city’s food culture. Sweet white crab meat is cooked in a salty-sweet oyster sauce with garlic, black pepper, chilli and coriander, with toasted pau served alongside to mop up the sauce.

The Homestyle Lamb Curry, joining the permanent menu in place of the Mutton Pepper Fry, is a simple and comforting dish of spiced lamb and potatoes cooked in an onion-rich gravy, reminiscent of home cooking. Bombay’s large Goan community informs the new Goan Vegetable Curry, a vegan combination of cauliflower, potato, fine beans and carrots in a velvety coconut sauce, sharpened with tamarind and kokum.

New on the breakfast menu, the Benne Dosa folds a melty, cheesy potato filling inside a crisp, buttery dosa, with coconut and tomato chutneys served alongside. It will be available at breakfast in every Dishoom café and until 5.00pm in select locations.

Other additions bring freshness and crunch into the mix. The Chilli Butter Bhutta coats charcoal-grilled corn ribs in Khatri Saab masala butter, while the Keralan Chicken Salad combines black pepper and curry leaf chicken with couscous, vegetables, kale, coconut masala and tamarind dressing. The Pineapple Chaat Salad balances sweetness and sharpness with sprouted beans, bulgur, pine nuts and masala’d tamarind.

A number of Dishoom favourites have also had a refresh. Vada Pau now arrives as two mini pau, while the Samosas are served with both Fresh Mint and Chilli chutneys. The much-loved Okra Fries gain a tamarind chutney pairing, making them even more delectable, and the bread and papad baskets have been made more varied. From the grills, Chicken Tikka and Masala Prawns now arrive on skewers, Makhmali Paneer is served with House Chilli Chutney, and the newly named Sheekh Kabab has been reworked in both recipe and presentation. The Saffron Cauliflower is now entirely vegan, using cashew-almond cream in place of butter.

Three new puddings provide ample reason to linger. The Pistachio Cream Cake layers a light sponge with pistachio cream, dried rose petals and crunchy chikki nut brittle. The Chocolate Mint Fudge is a demi-orb of velvety, peppermint-tinged fudge cloaked in dark chocolate. The most playful of all is the Chai-misu, in which vanilla sponge-fingers are soaked in coffee-spiked chai syrup and layered with mascarpone – perfect for sharing between two or three people.

DRINKS

Arriving on the drinks menu are two new cocktails. The Blood-Orange Lagerita is a tall, icy slushie combining crisp Kingfisher with sweet blood orange and sharp pomegranate, while fresh ginger and Tequila El Jimador add warmth.

The Chai Caffè Martini turns two Dishoom favourites – chai and coffee – into a late-night reviver. Baba’s espresso and chai spices meet banana-laced La Hechicera rum beneath a silky cushion of crema, replacing the Sesame Espresso Martini on the menu.

The new menu additions are complemented by a thoughtfully curated selection of 12 vibrant wines—including fresh additions like Marlborough Sauvignon Blanc and a rich Salento Primitivo – chosen specifically to pair with Bombay flavors.

The new dishes and drinks will be available at all Dishoom cafés nationwide from Monday 21st September. Availability and prices vary by café.