Dishoom Permit Room

Peanuts, cashews, coconut and curry leaves roasted in a chilli and mustard seed masala

Cheddar stuffed and green-chilli smacked, straight out the Tandoor

Crispy-fried babyleaf spinach with yoghurt, chutneys, spices and fresh pomegranate

Crunchy smashed potato patties with rich'n'spicy chickpeas, sweet yoghurt, lively green chutney, sweet-sour tamarind and crispy papdi

Three crunchy short-crust pastry parcels of potato, onion, green pea, carrot, cinnamon and clove stuffing

Golden Gujarati filo stuffed with minced lamb, onions and spices

Crisp golden bites tossed in podi masala

Onions sliced, spiced and crisped in airiest gram batter

Crispy-fried prawns with sticky soy-oyster sauce, serious black pepper, garlic and chilli

Fresh broccoli, toasted pistachios, seeds of pumpkin and sunflower, shredded mint, chilli

Marinated morsels of black pepper chicken in creamy yoghurt dressing with salad leaves, kale, red chilli and spiced wholesome seeds

Eight chicken wings, a half chicken tandoori, three lamb kababs, two lamb chops

Marinated spatchcock grilled and served with fresh kachumber, tangy green chutney and charred lemon

Marinated spatchcock grilled and served with fresh kachumber, tangy green chutney and charred lemon

Eight wings, sticky and blackened with buttery tamarind-honey marinade, sparked with chilli

A trio of juicy chops, charred hard after an all-nighter in raw papaya, ginger, cumin, carrom and black pepper

Punjabi-spiced, silly-soft, tawa-seared lamb keema patties

Coconut milk curry, golden with turmeric, curry leaves, fresh ginger, garlic and spices with juicy prawns or vegan with cauliflower

Tender chicken in a rich-and-silky makhani sauce

Chickpeas with roasted cumin, black tea and dried mango

Fall-apart lamb in seductive South-Indian coconut sauce

Perky peas, pillowy paneer in a delicious tomato gravy

Full-on tasty pot of chicken, ginger, garlic, mint, coriander and rice cooked together in the Kacchi biryani style with cranberries

Luscious jackfruit with onion, tomato, jaggery and whole spices, under a heap of saffron pulao rice studded with barberries and sultanas

Buttery saffron rice rich with spice, dig deep for fall-apart leg of lamb and caramelised onions

Rich, dark, deep, cooked over 24 hours for extra harmony

Shakarkandi mellow yellow Indian sweet potato grilled and dashed with tangy chilli-lime masala

Hari phool gobhi steamed and grilled, then tumbled with chilli and lime

Minty yoghurt, cool as a cucumber