Dishoom

Sultry tropicality of citrus and pineapple meets Solera Sherry in a transcontinental crossing.

Beefeater Dry Gin shaken with Rose's lime and celery bitters, finished with fresh dill.

Tequila El Jimador and lime juice shaken with clarified tamarind and subtle spice.

Sincerely dry sour of Amrut and Nikka Days whiskies, with Dishoom Plum Liqueur and eggless (aquafaba) foam.

Baba's espresso meets Finlandia Vodka, with molasses bitters, chai syrup, white sesame tincture and a smattering of black sesame.

Sparkling wine atop fresh passion fruit liqueur, lashed with vanilla bitters and laced with Finlandia Vodka.

Beneath deep foam is sparkling wine with juicy mango and guava syrup.

Tanqueray's Rangpur Lime Distilled Gin on ice with sparkling wine, shiso cordial, white balsamic syrup, soda and a ruffle of shiso leaf.

Classic ice-crush of coconut cream and pineapple juice dances with dragon fruit and pawpaw.

Crystal-clear muddle of Takamaka Seychelles Rum Blanc, dry white vermouth, soda and house-made mojito cordial.

Heady holiday of Beefeater Dry Gin, Campari, sweet vermouth, Manzanilla dry sherry, apricot liqueur and Calvados.

Clarified yet creamy, cooling blend of Diplomático Reserva Exclusiva Rum, almond milk, black pepper and cardamom bitters.

With coconut-washed Woodford Reserve Bourbon, Pedro Ximénez Sherry and Medjool-date liqueur.

Delicate green with oat cream, pistachio butter and aromatic gin from Stranger & Sons' Third Eye Distillery in Goa.

For a bold new nation, a jubilant libation: H by Hine VSOP Cognac, Earl Grey, lime, cinnamon and black cardamom.

Spicy chicken keema studded with delicate morsels of chicken liver, topped with two runny-yolked fried eggs and salli crisp-chips. Served with home-made buns.

A crazy-paving three-egg omelette of chopped tomato, onion, coriander, green chilli and a little cheese. Served with grilled tomato and Fire Toast.

An Irani café staple. Three eggs, spiced, scrambled and piled up richly alongside plump, home-made buns and served with grilled tomato.

Two fried eggs on chilli cheese toast.

Chole (chickpeas), halwa (sweet semolina), pickles and one giant, crackled, puffy puri.

Akuri, char-striped smoked streaky bacon from Ramsay of Carluke, peppery Shropshire pork sausages, masala beans, grilled field mushrooms, grilled tomato and buttered, home-made buns.

Tofu akuri, crispy-smashed vegan sausages, vegan black pudding, grilled field mushrooms, masala beans, grilled tomato and home-made vegan buns.

Organic porridge oats cooked with oat milk, banana and sweet Medjool dates. Bottomless portion.

Fluffy with toppings of soft vanilla cream, mixed berries and jaggery syrup spiced with chai-like warmth.

Fresh seasonal fruits topped with creamy yoghurt infused with fresh vanilla pod.

Handmade with toasted oats, seeds, cashews, almonds, pistachios and cinnamon. Served with fresh seasonal fruits and dairy vanilla yoghurt with starflower honey, or creamy coconut yoghurt.

Soft bun with butter inside, to be dipped happily into the hot chai.