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Breaking down barriers: a meal for a meal and knots of protection.
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Beaming through a tucked away corner of Brighton’s busy lanes, Permit Room is open and ready to welcome one and all. Not to be confused with the buzzy bars in our Dum cafés, this Permit Room is an outpost all of its own. Read on.
This is no ordinary biryani. It is an invitation — to pause, to savour, to celebrate the ritual of slow cooking. Each Dum biryani is layered with care, sealed with purpose, and cooked in traditional pots. Rice fragrant with spice. Proteins steeped in bold, unapologetic flavour.No shortcuts. No rush. Just quiet indulgence — ready to be shared and remembered.
Goat meat, slow-braised with warming spices and aged basmati rice. A house favourite — served with its own miniature accompaniment. The recipe draws from royal kitchens of Awadh, where time was the secret ingredient. 12.50
Lamb, marinated overnight, slow-cooked with caramelised onions, saffron, and fragrant rice. Each grain draws the richness of the broth; each bite lingers long after. 12.50
Tender cuts of chicken, layered with rose-scented basmati, crisped onions, and a gentle hand of cardamom. A biryani that comforts and captivates in equal measure. 11.90
Bold and unapologetic — beef, braised to softness, folded through spiced rice deepened with cloves and black pepper. A dish that invites a slower meal. 13.20
Slow-stirred, spice-deepened, and built on patience. Our curries begin with browned onions, house-ground masalas, and a flame that is never hurried. Each one carries its own character — some bold, some soft, all meant for the kind of meal where time is allowed to linger.
Deep-braised goat, cooked slow and dark with black cardamom, browned onions, and warming garam masala. A broth-rich curry meant for unhurried meals. 9.50
Chicken simmered in a base of ripe tomatoes, roasted cumin, and house-ground spices. Balanced heat, layered flavour, a quiet richness. 8.90
Marbled lamb cooked long in its own stock, with fenugreek, coriander, and aged black pepper. A curry of depth and silk. 9.90
Seasonal vegetables caught in a slow-stirred masala of browned onions, ginger, and a whisper of clove. Soft, spiced, and gently sweet. 7.90
Soft-boiled eggs set in a tomato-chilli base scented with cinnamon and bay. A simple curry made memorable by its masala. 7.90
“Sweet endings, quiet pauses. Our puddings are built on nostalgia and comfort — slow-stirred, spice-touched, and served without rush. A fitting close to a feast.”
Silken cream layered with ripe mango. Bright, cool, and lush. (V) 6.90
A whisper of coconut — light, airy, and gently sweet. (V) (Ve) 6.90
Delicate custard apple folded through softly whipped cream. (V) 7.50
Rice, milk, and saffron — slow-stirred and warmly spiced. (V) 6.90
A rotation of seasonal Naturals flavours — served simply. (V) 12.50
Traditional matka kulfi — choose pistachio or almond. (V) 7.90
Vanilla or chocolate — soft-serve simplicity. (V) 4.90
Semolina slow-cooked in saffron and ghee — golden and rich. (V) 6.50
Our chef’s pannacotta — dressed with a seasonal topping. (V) 7.50
A dense cream of cashews — rich, nutty, and indulgent. (V) 7.90
A playful pot of chai-infused ice cream. Spice meets sweet. (V) 7.70
Prawns, flash-cooked to tenderness, folded through rice steeped in smoky ghee and tempered spices. A biryani that carries both sea and flame. 13.90
Soft-centred eggs, layered with spiced rice, crisped shallots, and the warmth of mace and nutmeg. Humble in appearance; elegant in flavour. (V) 12.50
Jackfruit, hand-pulled and slow-braised with a deep house masala. Its fibres catch the perfume of the rice, making for an unexpected richness. 11.90
Golden-seared paneer set between layers of saffron rice and slow-cooked aromatics. A dish of gentle indulgence and quiet depth. 11.90
Carrots, beans, peas and cauliflower — each cooked to its own perfection, then brought together in spiced basmati. A garden in every bite. (V) 10.90
For those who linger between bites, for those who build their own plate. Salads that cool, breads that cradle, bites that surprise — and a little extra rice, always. These are the quiet companions to your feast.
A cooling crunch of mint, onion, cucumber and lemon — fresh, bright, and quietly sharp. 5.20
Tender chickpeas tossed with herbs, lemon, and a whisper of green chilli. Light enough to refresh; bold enough to stand alone. 5.20
Steamed basmati rice, simple and soft — a quiet companion to deeper flavours. (Ve) 4.90
Aromatic rice kissed with ghee and saffron, layered with warmth from whole spices. (Ve) 5.90
A light, fragrant pulao — spiced with subtle notes of cardamom and bay. (V) (Ve) 6.20
Fold, cradle, scoop, soak — bread is the bridge between hand and plate. Our breads are made soft, warm, and ready to meet curry or biryani, bite for bite.
Soft, pillowy bread with a tender bite — made for the art of scooping. (V) 4.90
The city’s beloved bread roll — warm, buttered, and built for comfort. (V) 4.50
Small plates with a bold spirit. Crisp, spiced, and built for sharing — or not. These are bites to start the meal, spark conversation, or linger with a drink.
Golden-crisp chicken bites — tender within, spiced to linger.(S) 8.50
Lamb morsels, slow-cooked and seared with house-ground masala. Bold and rich. (S) 8.90
A crisp medley of vegetables, tossed in spice and fried to a crunch. (V) (Ve) 7.50
Cheese cubes, crumbed and golden — soft inside, indulgent all through. (V) 7.90
(S) Spicy (V) Suitable for vegetarians (Ve) Suitable for vegans.
Some dishes marked (V) or (Ve) may contain traces of allergens. While we take great care, we cannot guarantee a completely allergen-free kitchen.
If you have any allergies or dietary needs, please speak to us. Vegan, gluten-free, and dairy-free menus are available.
“Goat, slow-braised with caramelised onions, cardamom and long-grain basmati. The kind of richness that deepens with each spoon.”
“Each one sealed beneath a heavy lid, each one given time. Our biryanis hold depth within the grain — layered with meats, vegetables, or eggs, slow-cooked in the traditional dum style. A meal built on patience and quiet indulgence.”
Lamb marinated in yoghurt and spice, layered with saffron rice and crisped onions. A biryani of quiet power. (Price TBD)
Chicken in a gentle marinade of green chilli, ginger, garlic and lemon — folded through rose-scented basmati. (Price TBD)
Seared paneer set between layers of aged basmati and soft aromatics — gentle, indulgent, balanced.
Jackfruit slow-braised with house-ground masala — its fibres catching the perfume of the rice. Richer than you expect.
A garden of textures — potatoes, carrots, beans, peas — spiced and folded through saffron rice. (V) 8.70
Eggs simmered in spice and folded through golden rice — humble, precise, deeply satisfying.
Beef braised with warming spices — cloves, black cardamom, pepper — layered into rice that holds its depth. (Price TBD)
Prawns cooked till tender, set between saffron rice and tempered with smoky ghee. The sea’s bright contrast to the grain.
“Deep-braised goat, cooked slow and dark with black cardamom, browned onions, and warming garam masala. A broth-rich curry meant for unhurried meals.”
“There is no rush in these pots. Each curry begins with onions browned low and slow, masalas built by hand, and stocks deep with flavour. Our curries are made for bread to tear and rice to cradle — for meals where time is allowed to linger.”
Chicken simmered in a base of ripe tomatoes, roasted cumin, and house-ground spices. Balanced heat, layered flavour, a quiet richness.
Marbled lamb cooked long in its own stock, with fenugreek, coriander, and aged black pepper. A curry of depth and silk.
Seasonal vegetables caught in a slow-stirred masala of browned onions, ginger, and a whisper of clove. Soft, spiced, and gently sweet.
Soft-boiled eggs set in a tomato-chilli base scented with cinnamon and bay. A simple curry made memorable by its masala.
“Sweet endings, quiet pauses. Our puddings are built on nostalgia and comfort — slow-stirred, spice-touched, and served without rush. A fitting close to a feast.”
“Spices meet sweetness. Here the meal softens and slows — comfort made with cream, grains, fruit, and a little patience.”
Silken cream layered with ripe mango.
A whisper of coconut — light, airy, and gently sweet.
Delicate custard apple folded through softly whipped cream.
Rice, milk, and saffron — slow-stirred and warmly spiced.
A rotation of seasonal Naturals flavours — served simply.
Traditional matka kulfi — choose pistachio or almond.
Vanilla or chocolate — soft-serve simplicity.
Semolina slow-cooked saffron and ghee — golden and rich.
Our chef’s pannacotta — dressed with a seasonal topping.
A dense cream of cashews — rich, nutty, and indulgent.
A playful pot of chai-infused ice cream. Spice meets sweet.
“For those who linger between bites, for those who build their own plate. Salads that cool, breads that cradle, bites that surprise — and a little extra rice, always. These are the quiet companions to your feast.”
A cooling crunch of mint, onion, cucumber and lemon — fresh, bright, and quietly sharp.
Tender chickpeas tossed with herbs, lemon, and a whisper of green chilli.
Steamed basmati rice, simple and soft — a quiet companion to deeper flavours.
Aromatic rice kissed with ghee and saffron, layered with warmth from whole spices.
A light, fragrant pulao — spiced with subtle notes of cardamom and bay.
“Fold, cradle, soak — bread is the bridge between hand and plate. Our breads are warm, soft, and made to meet curry or biryani, bite for bite.”
Soft, pillowy bread with a tender bite — made for the art of scooping.
The city’s beloved bread roll — warm, buttered, and built for comfort. (V) 8.70
Small plates with bold spirit. Crisp, spiced, and built for sharing — or not. Bites to start the meal, to spark conversation, or to linger with a drink.
Golden-crisp chicken bites — tender within, spiced to linger.
Lamb morsels, slow-cooked and seared with house-ground masala.
A crisp medley of vegetables, tossed in spice and fried to a crunch.
Cheese cubes, crumbed and golden — soft inside, indulgent all through.
“To sip, to slow the meal, to seal the conversation. Our drinks range from the familiar to the festive — each poured with care, each chosen to complement the feast before it.”
A table set for many, a meal built for lingering. Our pre-order feasts are crafted for the shared rhythm of gathering — where biryani holds the centre, curries cradle the side, and small bites and sweets invite conversation to linger. Choose, combine, and feast in good company.
Chicken Bites ~ Lamb Bites ~ Cheese Bites
The Chicken ~ The Lamb ~ The Prawn
Dum Chicken Curry ~ Dum Lamb Curry ~ Dum Egg Curry
Mint, Onion & Cucumber Salad ~ Chickpea Salad ~ Fluffy Bread (Kulcha) ~ Bombay Bread Roll (Pau)
White Rice ~ Biryani Rice ~ Pulao Rice ~ Raita
Mango Cream Pots ~ Tender Coconut Cream Pots ~ Matka Kulfi
Chicken Bites ~ Lamb Bites ~ Cheese Bites
The Goat ~ The Chicken ~ The Lamb ~ The Beef
Dum Goat Curry ~ Dum Chicken Curry ~ Dum Lamb Curry ~ Dum Egg Curry
Mint, Onion & Cucumber Salad ~ Chickpea Salad ~ Fluffy Bread (Kulcha) ~ Bombay Bread Roll (Pau)
White Rice ~ Biryani Rice ~ Pulao Rice ~ Raita
Mango Cream Pots ~ Tender Coconut Cream Pots ~ Matka Kulfi
Chicken Bites ~ Lamb Bites ~ Cheese Bites ~ Veggie Bites
The Goat ~ The Chicken ~ The Lamb ~ The Prawn ~ The Beef ~ Mandi
Dum Goat Curry ~ Dum Chicken Curry ~ Dum Lamb Curry ~ Dum Veggie Curry
Mint, Onion & Cucumber Salad ~ Chickpea Salad ~ Fluffy Bread (Kulcha) ~ Bombay Bread Roll (Pau) ~ Pulao Rice ~ Raita
White Rice ~ Biryani Rice ~ Pulao Rice ~ Raita
Mango Cream Pots ~ Tender Coconut Cream Pots ~ Matka Kulfi ~ Chai-Scream Pot
“A feast built from the garden and the grain. These vegetarian feasts bring together layered biryanis, spiced vegetables, crisp bites and sweet endings — all crafted with the same slow patience and quiet luxury as the rest of our table. For gatherings where flavour speaks louder than labels.”
Veggie Bites ~ Cheese Bites ~ Okra Fries
The Jackfruit ~ The Cheese (Paneer) ~ The Veggie
Dum Veggie Curry ~ Dum Egg Curry
Mint, Onion & Cucumber Salad ~ Chickpea Salad ~ Fluffy Bread (Kulcha) ~ Bombay Bread Roll (Pau)
White Rice ~ Biryani Rice ~ Pulao Rice ~ Raita
Mango Cream Pots ~ Tender Coconut Cream Pots ~ Matka Kulfi
Veggie Bites ~ Cheese Bites ~ Okra Fries
The Jackfruit ~ The Cheese (Paneer) ~ The Veggie ~ Mandi
Dum Veggie Curry ~ Dum Egg Curry
Mint, Onion & Cucumber Salad ~ Chickpea Salad ~ Fluffy Bread (Kulcha) ~ Bombay Bread Roll (Pau)
White Rice ~ Biryani Rice ~ Pulao Rice ~ Raita
Mango Cream Pots ~ Tender Coconut Cream Pots ~ Matka Kulfi
Veggie Bites ~ Cheese Bites ~ Okra Fries ~ Bhel
The Jackfruit ~ The Cheese (Paneer) ~ The Veggie ~ Mandi
Dum Veggie Curry ~ Dum Egg Curry
Mint, Onion & Cucumber Salad ~ Chickpea Salad ~ Fluffy Bread (Kulcha) ~ Bombay Bread Roll (Pau) ~ Pulao Rice ~ Raita
White Rice ~ Biryani Rice ~ Pulao Rice ~ Raita
Mango Cream Pots ~ Tender Coconut Cream Pots ~ Matka Kulfi ~ Chai-Scream Pot
Since the earliest feasts, no table at Dum has been complete without something to sip. Here you’ll find pours both playful and precise — spiced, stirred, or slow-steeped. Some to refresh. Some to surprise. All built to linger long after the last bite.
JAMUN COLLINS
Black jamun shrub, lime juice, and a splash of soda. Bright, tart, and layered with earthy depth. A monsoon favourite. 8.90
CHAAT MASALA SPRITZ
A citrusy fizz of lime, chaat masala, and jaggery syrup. Sweet, salty, spiky — not unlike the best street-side sips. 9.20
SAFFRON ESPRESSO MARTINI
Monsooned espresso with saffron, jaggery, and a touch of cardamom. Bold, warm, and quietly indulgent. 8.90
CUMIN & PEAR NEGRONI
Home-infused cumin vermouth, bitter orange, and fresh pear. Fire in the throat, spice in the belly. 9.20
NIMBU & COCONUT COLADA
Tender coconut water, nimbu, a little coriander, and jaggery syrup. Garnished with coconut flakes. Sweet and sharp. 6.90
CITRUS MINT MOJITO
Mint clapped in the hands, churned with gondhoraj lime, jaggery, and soda. A bright sip to cut through any feast. 7.70
JASMINE BELLINI
Fresh jasmine syrup, gondhoraj lime, and first-class sparkling wine. Light, floral, and quietly indulgent. 11.20
THE DUM FIZZ
House gooseberry and jaggery syrup with London Dry Gin, a touch of Aperol, and sparkling wine. Slips down easy, complements every dish. 11.70
MALABAR COLADA
Pineapple and tender coconut blended with kokum and white rum. A tropical cooler with a bright, spiced finish. 11.20
MINT & CORIANDER MOJITO
White rum with fresh mint and coriander leaves, jaggery syrup, and lime — charged with soda. Crisp and layered. 11.70
An elegant sparkling layered with our house-made rose (gulab) syrup and a whisper of lime. Delicate, floral, and quietly refreshing. 125ml / 750ml (Ve)
10.20 / 49.00
DUM HOUSE SPARKLING, NV, INDIA
Delicate bubbles with notes of lime blossom, tender mango, and green apple. An inviting sparkle to open any feast. 125ml / 750ml (Ve) 10.50 / 50.00
DUM ROSÉ SPARKLING, NV, INDIA
Blush-hued fizz layered with rose, pomegranate, and ripe berry. Light, aromatic, and built for joyful toasts. 125ml / 750ml (Ve) 10.50 / 50.00
RASA GRANDE CUVÉE BRUT, NV, CHAMPAGNE
A dry blend of Chardonnay and Pinot Noir, offering notes of baked apple, saffron, and toasted almond. Chosen for the most regal of tables. 750ml (Ve) 110.00
DUM ZERO SPARKLING, NV, INDIA
A house-crafted, alcohol-removed sparkling built for celebration. Clean, crisp, with whispers of lime leaf, ginger, and Himalayan salt. <0.5% 750ml 32.00
175ml glass / 500ml carafe / 750ml bottle
All wines can be served in 125ml measures
DHARWAD: ORGANIC CHENIN BLANC, 2022, MAHARASHTRA
Top-note stone fruit with vibrant citrus, hints of almond and balanced acidity. 9.90 / 27.90 / 42.00
GOAN COAST GRILLO, 2021, GOA
Bright tropical fruit and lemon blossom. Hand-picked coastal Grillo grapes with a saline whisper. A crisp sip for warm nights. (Ve) 8.20 / 22.90 / 33.50
PINOT GRIGIO RISERVA, 2022, VENETO
Fresh pear, white blossom and light minerality. Clear and refreshing — perfect with seafood or spice. (Ve) 10.70 / 28.90 / 46.00
FRENCH AMBUSH: VIOGNIER, 2022, LANGUEDOC-ROUSSILLON
Apricot, white peach, and almond blossom. A Viognier with length and quiet elegance. 11.70 / 30.90 / 46.00
DUM HOUSE BLEND WHITE, 2022, INDIA
Muscat Ottonel, Sauvignon Blanc, and Chenin Blanc — ripe citrus, floral lift, and crisp finish. A Dum signature pairing. (Ve) 13.90 / 32.90 / 56.00
SAUVIGNON BLANC, 2022, MARLBOROUGH
Crisp, clean, with elderflower, gooseberry, and a herbal snap. A zesty partner to our boldest dishes. (Ve) 14.20 / 39.90 / 58.00
DUM NATURAL BLANC, PINOT GRIS + SAUVIGNON, 2021, INDIA
Handpicked blend with soft tropical fruit, fresh herbs, and a light spice note. Unfiltered and proudly natural. (Ve) 15.50 / 43.90 / 60.00
MOSCATO DUM ASTI, 2022, PIEDMONT
A muscat-based sparkling built with Dum’s twist — citrus and garden herbs. Light, bright, and just sweet enough. 5.90 / 40.00
KESAR & SAFFRON LASSI
The classic yoghurt drink, slow-stirred with saffron threads, cardamom, and a touch of honey. Comfort in a glass. 8.90
MANGO & GINGER LASSI
Ripe Alphonso mango blended with yoghurt and a subtle whisper of fresh ginger. Bright and lush. 5.90
ROSE PETAL & BASIL LASSI
Soft rose syrup meets yoghurt, layered with fresh basil. A fragrant sip for warm afternoons. 5.90
SALTED JEERA LASSI
Buttermilk lightly salted and infused with toasted cumin — built to refresh and reset the palate. 5.90
NIMBU & MINT SODA
Fresh lemon and mint, lifted with salt and soda. The crispest way to cool down. 4.70
WATERMELON & TULSI SHARBAT
Watermelon muddled with tulsi (holy basil) and lime, poured over ice. A simple, bright cooler. 5.50
PASSIONFRUIT & KOKUM SHARBAT
Tart passionfruit meets kokum and lime. Light, layered, and served long with soda. 5.50
KALA KHATTA MASALA SHARBAT
House-made kala khatta with black salt, lime, and chilli — stirred and poured over crushed ice. Spicy, tangy, and entirely moreish. 5.50
THUMS UP
Bold, bracing cola — no feast in India is truly complete without it. Indian import, mostly available. 300ml 5.70
LIMCA
Cloudy lemon fizz with a loyal cult following. Indian import, mostly available. 300ml 5.70
PALLONJI’S GINGER SODA
‘Parsi is ginger and ginger is Parsi,’ as some might say. Spicy, sweet, and entirely refreshing. 300ml 5.50
HOUSE KOMBUCHA
Fermented tea fizz, brewed with lemongrass and mint. A Dum kitchen favourite. 330ml 6.50
STILL OR SPARKLING WATER
Served simply — choose still or sparkling. No frills, no fuss. 4.50
HOUSE MASALA CHAI
The Dum kitchen staple — black tea simmered slow with fresh ginger, cardamom, cinnamon, and cloves. 4.20
DARJEELING FIRST FLUSH (POT)
Gentle, fragrant tea from the misted hills of Darjeeling. A refined pour, perfect post-feast. 3.70
ASSAM BREAKFAST CHAI
Bold Assam tea brewed strong. Full-bodied and malty — for those who like their chai with character. 3.70
FRESH MINT & TULSI TEA
A refreshing steep of mint and holy basil. Light, aromatic, and quietly cleansing. 3.70
GINGER, LEMON & HONEY TEA
A restorative brew of ginger root, fresh lemon, and wild honey. Sip slow. 3.70
ROSE & SAFFRON CHAI
Black tea layered with rose petals and saffron strands. A Dum indulgence for reflective moments. 4.20
Conjured from house-blended rose, saffron, and cardamom — with a bright lift of lime. A sip that bridges old market spice lanes with modern indulgence. 9.90
SAFFRON SOUR
Saffron steeped in lime and jaggery syrup, brightened with citrus and a whisper of black salt. A sip built on patience — and pure indulgence. 10.90
CALCUTTA COLLINS
Dry gin shaken with gondhoraj lime, house-made coriander cordial, and topped with soda. Herbaceous, bright, and quietly bold. 11.50
SPICED TAMARIND SOUR
Aged rum meets tamarind pulp, jaggery syrup, and fresh lime — finished with Kashmiri chilli salt. A sour that warms as it refreshes. 11.50
DUM MASALA MARTINI
House spice blend steeped in vodka, shaken with lime, jaggery syrup, and a dash of bitters. Bold, fragrant, and unapologetic. 11.50
DUM ROOM OLD-FASHIONED
Wood-aged Indian whisky muddled with jaggery syrup and house spice bitters. Served over ice with a twist of orange — built to sip slow. 13.70
KESAR NEGRONI
A saffron-infused gin and bitter orange blend, rested with Campari and vermouth. Deep, layered, and lingering — with a fragrant edge. 13.90
MASALA CHAI PUNCH
House-brewed chai meets dark rum, jaggery, and ginger liqueur. A spiced punch that stirs warmth and nostalgia in equal measure. 13.70
KOKUM & COCONUT PUNCH
Kokum, coconut milk, and white rum — with a touch of vanilla and lime. Bright, creamy, and lightly tart — perfect for feasting. 13.70
175ml glass / 500ml carafe / 750ml bottle
All wines can be served in 125ml measures
KARWAN: SHIRAZ-CABERNET, 2022, NASHIK
Blackberry, ripe plum, and a dusting of cocoa. Rounded tannins, soft spice — made for leisurely pours and long conversations. 8.20 / 21.90 / 30.50
ANJIR: ORGANIC BIODYNAMIC SYRAH, 2021, MAHARASHTRA
No mistaking the deep, spiced core here — yet there is softness beneath the structure. Dark fruit, black pepper, and patience in every sip. 10.50 / 29.20 / 41.00
GULMOHAR: ORGANIC NEGRA, 2022, GOA
Bright with crimson fruit and gentle tannins. A splash of coastal air brings notes of grilled plum and black cardamom. Happy with spice or rich curries. 12.20 / 34.90 / 48.00
RESERVE MALBEC, 2022, MENDOZA
Enticing rose-garden bouquet. Liquorice, cocoa, and lush red fruit. Mellowness and refreshment in perfect measure — built for indulgent meals. (Ve) 15.00 / 36.20 / 51.00
HAJSZAN NEUMANN: BIODYNAMIC NATURAL ZWEIGELT, 2020, VIENNA
Zweigelt of distinction. Dark cherry, hazelnut, and spice, lifted with fine acidity. Pure and most wholesome: no fining, filtering, or sulphurising. (Ve) 73.50
All wines can be served in 125ml measure
Crafted for slow feasts — pale pink, softly spiced, with notes of wild berries and rose petal. A glass to carry through the meal. (Ve) 9.70 / 28.20 / 39.50
Sun-warmed vineyards and cool breeze lend this blush rosé its brightness. Ripe red fruit, subtle herbs, and a crisp dry finish. (Ve) 13.50 / 36.20 / 51.00
175ml glass / 500ml carafe / 750ml bottle
All wines can be served in 125ml measure
Sauvignon Blanc and Chenin Blanc with sun-kissed amber hue. Tangerine peel, gentle tannin, and spiced citrus finish. A companion for bold flavours. (Ve) 12.20 / 31.50 / 45.00
Mahua flower and tropical fruit co-ferment, yielding a bright, aromatic orange pour. Notes of dried apricot and nutmeg linger. Never sip without a smile. 73.50
KINGFISHER
The crisp, cold classic — a table companion at every feast. Light, malty, and refreshing. 4.8%
330ml / 650ml 5.90 / 8.90
DUM MASALA PALE ALE
Aromatic pale ale with subtle hints of coriander seed and orange peel. Bright, spiced, and clean on the finish. 6.70
BOMBAY MARKET IPA
Juicy IPA with notes of mango, passionfruit, and lime leaf. A bold brew built to balance rich flavours. 6.50
CARDAMOM CITRA PALE ALE
Citra hops meet cardamom and lemon zest. Crisp and fragrant — perfect with biryani or bites. 6.50
MANGO & KOKUM SOUR (CAN)
Tropical mango and kokum pair in this tart, fruity sour. A playful pour for adventurous palates. 4.5%
440ml 8.90
FREESTAR IPA (CAN)
Zero-alcohol IPA with bright citrus and hop notes. Full of flavour, none of the fuzz. 0.5%
330ml 6.20
PORT OF GOA PORTER
A robust porter with layers of cocoa, roasted coffee, and subtle spice. Inspired by coastal spice trade routes. 6.0%
330ml 7.70
PEACOCK APPLE CIDER
Fresh-pressed apples with floral undertones and a dry, crisp finish. A cider for sipping slowly. 7.90
GUEST BEERS & CIDERS
Ask your server for the latest bottles and cans.
ESTRELLA FREE DAMM
Alcohol-free lager with a clean malt backbone and bright, balanced finish. 330ml / 0.0% 6.50
Arabica beans from Coorg, Karnataka — slow-roasted and blended with cardamom, mace, and a touch of jaggery. A fragrant cup with warmth and depth.
ESPRESSO, SINGLE OR DOUBLE
3.70 / 4.20
MASALA CAPPUCCINO, CAFFELATTE OR FLAT WHITE
Our house blend, finished with gentle masala spice. 4.20
GUEST BREW
Ask your server for our rotating guest coffees — hot, iced, or spiced. 3.70
FRESH JUICE
No fuss. Only fruit.
FRESH MOSAMBI (SWEET LIME)
4.70
KOKUM & POMEGRANATE
5.50
A fine, crispy snack, not unlike papad. Dip happily in the spiced chutney, made to an old family recipe with dependable apple, not fickle mango. (V) 3.90
Crunchy Punjabi-style shortcrust pastry, pea and potato filling warmly spiced with cinnamon. Tamarind chutney for dipping. (V) 6.50
LAMB SAMOSASGujarati filo (not Punjabi shortcrust) stuffed with minced lamb, onions and spices. 7.20
Some Irani cafés now aim to please with Indo-Chinese fare. A plate of crispy garlic-ginger-soy-chilli-chicken is a modern café staple. (S) 9.20
Spicy and tangy yet also refreshing. Dahi (yoghurt) Bhalla (lentil dumplings) Chaat served with papdi, fresh yoghurt, green and tamarind chutney, and pomegranate seeds. Served nicely chilled. (V) 7.90
A bowl of mashed vegetables with hot, buttered, home-made buns, Chowpatty style. No food is more Bombay. (V) (S) 7.20
Tempting and flavourful pot of chicken, ginger, garlic, mint, coriander and rice cooked together in the Kacchi style. An homage to Britannia’s Chicken Berry Pulao, with cranberries. 16.20
Sturdy, savoury jackfruit and delicately flavoured rice, potted, sealed and cooked the traditional way. Adorned with barberries and sultanas. (V) 16.20
First class greens and other delectables.
A bowl of toasted pistachios and shredded mint leaves with finest, greenest broccoli, fresh red chillies, pumpkin and sunflower seeds, dates, lime and honey. (V) (S) 12.20 / 6.50
Hearty black chickpeas, shredded kale, crunchy capsicums dressed up with lime and chilli. Toasted almonds scattered on top. (V) 11.50
Delicate minty yoghurt, cool as a cucumber. (V) 3.90
Addictive home-style pickle. Piquant carrots pickled with green chillies and turmeric. 2.70
First-class yoghurt blended with fresh mango pulp (330ml). 5.20
Soft, light milk curds flavoured with almonds, in delicate saffron-cardamom cream, beneath a crumble of pistachio. (V) 7.50
Silky caramelised basmati rice pudding cooked nicely with vanilla-infused coconut milk, cardamom and cashews. Cooled and layered with blueberry compôte. (V) 5.50
We are pleased to offer a specially curated menu for delivery, to ensure all food travels well, via our friends at Deliveroo.
Kindly place your order
Available weekday lunchtimes
Tender ‘makhani’ chicken, green peppers and red onion wrapped with mint chutney in soft wholewheat paratha. Served with lavish lime-dressed Chilli Broccoli Salad. Available at lunchtime only. (S) 11.50
Tempting ‘makhani’ paneer, green peppers and red onion wrapped with mint chutney in soft wholewheat paratha. Served with lavish lime-dressed Chilli Broccoli Salad. Available at lunchtime only. (V)(S) 11.50
Juicy prawns mingle with aromatic curry leaves, mustard seeds and coconut in this south-Indian-style curry. Mix for treasure. 17.50
Tender chicken in a rich, silky makhani sauce. A good and proper curry redolent with spice and flavour. 15.50
A steadfast, humble and delicious vegetarian curry, beloved of Bombay families. (V) 14.50
A Dum signature dish – dark, rich, deeply flavoured. It is cooked over 24 hours for extra harmony. (V) 9.20
An abiding favourite of Indian families everywhere, originally hailing from the Punjab. A hearty bowl of spiced chickpea curry served with basmati rice. (V)(S) 10.90
Home style comfort of tender lamb in rich masala sauce with dependable comfort of ginger, garlic, turmeric, red chilli and whole black peppercorns. 16.50
Freshly baked in the tandoor. (V) 3.90
With minced garlic and coriander sprinkle. (V) 4.50
It means “the fragrant one”. (V) 4.20
Available 12pm-4pm
Tender chicken in a rich silky ‘makhani’ sauce. A good and proper curry redolent with spice and flavour served with basmati rice. 10.00
Chickpeas sing with high spice and surprise black tea. Served on a bed of basmati rice. Much drama but absolute harmony. (Ve) 10.00
Humble and delicious marriage of mild paneer and sweet peas served with basmati rice. Beloved of Bombay families. 10.00
Hearty, home-style curry, the type our chefs cook for their families, served with basmati rice. 12.50
Where patience meets the grain. Our vegan biryanis are layered with vegetables, slow-cooked masalas, and fragrant rice — sealed beneath a heavy lid, then revealed as a feast of flavour and depth.
THE JACKFRUIT
Hand-pulled jackfruit slow-braised with house masala. Rich, layered, and indulgently vegan.
12.50
THE VEGGIE
Carrots, beans, peas and cauliflower — each cooked to perfection, layered with spiced basmati. A garden in every bite. (Ve)
10.90
Simmered slow. Stirred with care. These plant-based curries draw their soul from browned onions, house-ground masalas, and timeless kitchen rituals — built for meals that linger.
DUM VEGGIE CURRY
Seasonal vegetables in a slow-stirred masala of browned onions, ginger, and a whisper of clove. Soft, spiced, gently sweet. (Ve)
11.90
The quiet companions to your feast. Cool salads, warm grains, and small plates that surprise. Meant for mixing, matching, and building your perfect plate.
MINT, ONION & CUCUMBER SALAD
A cooling crunch of mint, onion, cucumber and lemon. (Ve) 5.50
CHICKPEA SALAD
Tender chickpeas tossed with herbs, lemon, and green chilli. (Ve) 5.50
WHITE RICE
Steamed basmati rice, simple and soft. (Ve) 5.50
BIRYANI RICE
Aromatic rice kissed with ghee* and saffron. (Ve — confirm if vegan ghee used) 6.50
PULAO RICE
Fragrant pulao with subtle notes of cardamom and bay. (Ve) 12.50
Toasted pistachios and shredded mint leaves with finest, greenest broccoli, fresh red chillies, pumpkin and sunflower seeds, dates and lime. (V) (S) Full plate / Half plate: 12.50 / 6.90
Hearty black chickpeas, shredded kale, crunchy capsicums dressed up with lime and chilli. Toasted almonds scattered on top. (V) 11.70
Fold, cradle, scoop, soak — our breads bring the feast to your fingertips. Where possible, prepared vegan and warm from the kitchen.
BOMBAY BREAD ROLL (PAU)
The city’s beloved roll — warm, soft.
Small plates with a bold spirit. Crisp, spiced, and built for sharing — or not. Vegan bites that spark conversation and awaken appetite.
VEGGIE BITES
Crisp medley of vegetables tossed in spice and fried to a crunch. (Ve) 6.50
Sweet endings, quiet pauses. Vegan puddings built on nostalgia and comfort — spice-touched, slow-stirred, and served without rush.
NATURALS SCOOPS
Rotation of vegan Naturals flavours. (Ve — please check selection) 12.50
CHAI-SCREAM POT
Chai-infused vegan ice cream. Spiced, sweet, and dairy-free. (Ve) 7.70
Bright, refreshing, and plant-based — these coolers and sharbats honour the Indian art of balancing sweet, sour, and spice. Slow sips for warm days.
FRESH NIMBU SODA
Fresh lemon, salt, soda. (Ve) 4.70
WATERMELON & TULSI SHARBAT
Watermelon muddled with tulsi and lime. (Ve) 5.50
PASSIONFRUIT & KOKUM SHARBAT
Passionfruit, kokum, lime, soda. (Ve) 5.50
KALA KHATTA MASALA SHARBAT
Kala khatta with black salt, lime, chilli. (Ve) 5.50
Infusions and brews steeped with story. Our teas and chais can be made vegan — just ask your server. Best sipped slowly, between bites and moments.
DARJEELING FIRST FLUSH
Fragrant Darjeeling tea. (Ve) 3.70
ASSAM BREAKFAST CHAI
Bold Assam — ask for plant-based milk to make vegan. (Ve option) 3.70
FRESH MINT & TULSI TEA
Mint and holy basil infusion. (Ve) 3.70
GINGER, LEMON & “HONEY” TEA
Can be prepared vegan with maple or jaggery instead of honey. (Ve option) 3.70
ROSE & SAFFRON CHAI
Rose petals and saffron — ask for plant-based milk. (Ve option) 4.20
Simple pleasures. Fizzy, fun, and fruit-forward — a line-up of vegan-friendly favourites to refresh the palate.
THUMS UP (Ve)
5.70
LIMCA (Ve)
5.70
HOUSE KOMBUCHA (Ve)
6.50
STILL / SPARKLING WATER (Ve)
4.50
For smaller appetites, big on comfort. These biryanis are layered with care and gentle spice — and can be served mild for younger palates.
THE EGG
Soft-centred eggs layered with spiced rice, crisp shallots, and the warmth of mace and nutmeg. Mild on request. 12.50
THE VEGGIE
Carrots, beans, peas and cauliflower — each cooked to perfection, layered with gentle masala and fragrant rice. 10.90
Slow-cooked curries, offered mild — served with soft white rice. A comforting option for little hands and palates.
MILD CHICKEN CURRY & RICE (on request)
Tender chicken in a light tomato-based curry, served with white rice. Mild and soothing. 11.50
Soft, warm, and made for little hands — these breads can be served plain or with a little plant-based butter.
BOMBAY BREAD ROLL (PAU)
The city’s beloved roll — warm, buttered or plain. 5.50
Small plates with big joy — perfect to share, dip, and savour slowly.
VEGGIE BITES
Crisp veggie bites. For dipping, scooping, and sharing. 6.50
CHEESE BITES
Cheese cubes, crumbed and golden — soft inside, indulgent all through. 7.90
CHICKEN BITES
Golden-crisp chicken bites — tender within, spiced to linger. (Can be served mild on request.) 8.50
Sweet endings, soft and simple — built to delight little guests.
NATURALS SCOOPS
Single scoop of Naturals seasonal vegan ice cream. 5.50
MANGO CREAM POTS
Silken cream layered with ripe mango. Bright, cool, and lush. 6.90
TENDER COCONUT CREAM POTS
A whisper of coconut — light, airy, and gently sweet. 6.90
CUSTARD APPLE CREAM POTS
Delicate custard apple folded through softly whipped cream. 7.50
RICE CUSTARD (KHEER)
Rice, milk, and saffron — slow-stirred and warmly spiced. 6.90
SOFTIES (OPTIONAL)
Vanilla or chocolate — soft-serve simplicity. A classic kids favourite. 4.90
Refreshing sips to pair with every small feast.
FRESH NIMBU SODA
Fresh lemon, salt and soda. Crisp and bright. 4.70
WATERMELON & TULSI SHARBAT
Watermelon muddled with tulsi and lime. Naturally sweet, fresh and fun. 5.50
PASSIONFRUIT & KOKUM SHARBAT
Passionfruit, kokum, lime and soda. Tart and refreshing. 5.50
KALA KHATTA MASALA SHARBAT
Kala khatta with black salt, lime and chilli. For adventurous young palates. 5.50
THUMS UP
Classic Indian cola — served chilled. 5.70
LIMCA
Lemon fizz — lightly sweet and bright. 5.70
STILL OR SPARKLING WATER
Served simply — chilled. 4.50
Our biryanis are layered with aged basmati rice and house-ground spices. Many can be prepared without ghee or butter — please request when ordering.
THE GOAT
Goat meat, slow-braised with warming spices and aged basmati rice. (Request dairy-free — omit ghee if used) 12.50
THE LAMB
Lamb, marinated overnight, slow-cooked with caramelised onions, saffron, and fragrant rice. (Request dairy-free — omit ghee if used) 12.50
THE CHICKEN
Tender cuts of chicken, layered with rose-scented basmati, crisped onions, and cardamom. (Request dairy-free — omit ghee if used) 11.90
THE BEEF
Braised beef folded through spiced rice with cloves and black pepper. (Request dairy-free — omit ghee if used) 13.20
THE PRAWN
Prawns, flash-cooked with smoky ghee and tempered spices. (Can be prepared without ghee — request dairy-free) 13.90
THE EGG
Soft-centred eggs layered with spiced rice, crisped shallots, and warm spices. (Request dairy-free — omit ghee if used) 12.50
THE JACKFRUIT
Hand-pulled jackfruit slow-braised with deep house masala. (Request dairy-free — omit ghee if used) 12.50
THE CHEESE (PANEER)
Avoid — paneer is dairy-based.
THE VEGGIE
Carrots, beans, peas and cauliflower, layered with spiced basmati rice. (Request dairy-free — omit ghee if used) 10.90
Our curries are built on browned onions and house-ground masalas — no cream or dairy unless added to finish. Please request dairy-free when ordering.
DUM GOAT CURRY
Goat slow-cooked with black cardamom, browned onions, and warming garam masala. (Request dairy-free — confirm no butter used) 9.50
DUM CHICKEN CURRY
Chicken simmered with ripe tomatoes, roasted cumin, and house-ground spices. (Request dairy-free — confirm no butter used) 8.90
DUM LAMB CURRY
Marbled lamb cooked long in its own stock, with fenugreek, coriander, and black pepper. (Request dairy-free — confirm no butter used) 9.20
DUM VEGGIE CURRY
Seasonal vegetables in a browned onion masala with clove and ginger. (Request dairy-free — confirm no butter used) 7.90
DUM EGG CURRY
Soft-boiled eggs in a tomato-chilli base scented with cinnamon and bay. (Request dairy-free — confirm no butter used)
7.90
All rice and salads are naturally dairy-free. Avoid raita and dairy-based accompaniments.
MINT, ONION & CUCUMBER SALAD
Cooling crunch of mint, onion, cucumber, and lemon. 5.20
CHICKPEA SALAD
Chickpeas tossed with herbs, lemon, and green chilli. 5.20
WHITE RICE
Steamed basmati rice. 4.90
BIRYANI RICE
Rice kissed with ghee and saffron. (Request dairy-free — omit ghee) 5.90
PULAO RICE
Fragrant pulao with cardamom and bay. (Request dairy-free — omit ghee) 6.20
Many of our bites contain dairy (paneer, cheese) — but Veggie Bites and some others can often be adapted. Please confirm with kitchen.
VEGGIE BITES
Crisp medley of vegetables, tossed in spice and fried to a crunch. (Confirm dairy-free batter) 6.50
CHICKEN BITES
Golden-crisp chicken bites — tender within. (Confirm dairy-free batter — usually safe) 8.50
LAMB BITES
Lamb morsels, slow-cooked and seared with house-ground masala. (Confirm dairy-free) 8.90
CHEESE BITES → Avoid — contains cheese.
Most puddings contain cream or dairy — the following are your best options. Always confirm with kitchen.
NATURALS SCOOPS
Seasonal vegan ice cream — check selection. 12.50
CHAI-SCREAM POT
Chai-infused vegan ice cream — spice meets sweet. 7.70
TENDER COCONUT CREAM POTS
Light, airy coconut cream. (Confirm no dairy in base) 6.90
WATERMELON & TULSI SHARBAT (drink but a nice option for child-friendly sweet endings)
5.50
All juices, sharbats, sodas and teas are dairy-free.
FRESH NIMBU SODA
Fresh lemon, salt and soda. 4.70
WATERMELON & TULSI SHARBAT
Watermelon muddled with tulsi and lime. 5.50
PASSIONFRUIT & KOKUM SHARBAT
Passionfruit, kokum, lime and soda. 5.50
KALA KHATTA MASALA SHARBAT
Kala khatta with black salt, lime and chilli. 5.50
THUMS UP
Classic Indian cola — chilled. 5.70
LIMCA
Lemon fizz — light and bright. 5.70
STILL / SPARKLING WATER
Served simply — chilled. 4.50
HOUSE MASALA CHAI
Can be made with plant-based milk — request. 4.20
DARJEELING FIRST FLUSH
Fragrant Darjeeling tea. 3.70
ASSAM BREAKFAST CHAI
Bold Assam — can be made with plant-based milk. 3.70
FRESH MINT & TULSI TEA
Mint and holy basil infusion. 3.70
GINGER, LEMON & “HONEY” TEA
Ginger root, lemon and wild honey. (Confirm if honey is okay — else serve without.) 3.70
ROSE & SAFFRON CHAI
Can be made with plant-based milk — request. 4.20
Our biryanis are slow-cooked under a sealed lid — layered with aged basmati rice, house-ground spices, and tender proteins or vegetables. Naturally gluten-free. Crisped onions can be omitted on request.
THE GOAT
Goat meat, slow-braised with warming spices and aged basmati rice. 12.50
THE LAMB
Lamb, marinated overnight, slow-cooked with caramelised onions, saffron, and fragrant rice. 12.50
THE CHICKEN
Tender cuts of chicken, layered with rose-scented basmati, crisped onions, and cardamom. 11.90
THE BEEF
Braised beef folded through spiced rice with cloves and black pepper. 13.20
THE PRAWN
Prawns, flash-cooked with smoky ghee and tempered spices, folded through rice. 13.90
THE EGG
Soft-centred eggs layered with spiced rice, crisped shallots, and warm spices. 12.50
THE JACKFRUIT
Hand-pulled jackfruit slow-braised with deep house masala. 12.50
THE CHEESE (PANEER)
Golden-seared paneer layered with saffron rice and aromatics. 11.90
THE VEGGIE
Carrots, beans, peas and cauliflower, layered with spiced basmati rice. 10.90
Simple, vibrant sides to complete your plate. All gluten-free.
MINT, ONION & CUCUMBER SALAD
Cooling crunch of mint, onion, cucumber, and lemon. 5.20
CHICKPEA SALAD
Chickpeas tossed with herbs, lemon, and green chilli. 5.20
WHITE RICE
Steamed basmati rice. 4.90
BIRYANI RICE
Rice kissed with ghee and saffron, layered with whole spices. 5.90
PULAO RICE
Fragrant pulao with cardamom and bay. 6.20
Sweet endings built for comfort — many naturally gluten-free.
MANGO CREAM POTS
Silken cream layered with ripe mango. 6.90
TENDER COCONUT CREAM POTS
Light and airy coconut cream. 6.90
CUSTARD APPLE CREAM POTS
Delicate custard apple with softly whipped cream. 7.50
RICE CUSTARD (KHEER)
Rice, milk, and saffron — slow-stirred and warmly spiced. 6.90
NATURALS SCOOPS
Seasonal vegan ice cream — check selection. 12.50
MATKA KULFIS
Traditional matka kulfi — pistachio or almond. 7.90
CASHEW CREAM POTS
Dense cashew cream — rich and nutty. 7.90
CHAI-SCREAM POT
Chai-infused ice cream — spice meets sweet. 7.70
Refreshing and gluten-free — all our juices, sharbats, and teas.
FRESH NIMBU SODA
Fresh lemon, salt and soda. 4.70
WATERMELON & TULSI SHARBAT
Watermelon muddled with tulsi and lime. 5.50
PASSIONFRUIT & KOKUM SHARBAT
Passionfruit, kokum, lime and soda. 5.50
KALA KHATTA MASALA SHARBAT
Kala khatta with black salt, lime and chilli. 5.50
THUMS UP
Classic Indian cola — chilled. 5.70
LIMCA
Lemon fizz — light and bright. 5.70
STILL / SPARKLING WATER
Served simply — chilled. 4.50
HOUSE MASALA CHAI
Black tea simmered with ginger, cardamom, cinnamon, cloves. 4.20
DARJEELING FIRST FLUSH
Fragrant Darjeeling tea. 3.70
ASSAM BREAKFAST CHAI
Bold Assam — can be made with plant-based milk. 3.70
FRESH MINT & TULSI TEA
Mint and holy basil infusion. 3.70
GINGER, LEMON & “HONEY” TEA
Ginger root, lemon and wild honey. 3.70
ROSE & SAFFRON CHAI
Black tea with rose petals and saffron. 4.20
In every great kitchen, the feast begins long before the first bite. At Dum, we believe food carries stories — of hands that craft it, of homes it warms, and of memories it creates.
Some occasions deserve more than a meal; they deserve a table that overflows. Our Pre-Order Feasts are built for such moments — whether a festive gathering, a celebration, or simply a reason to share.
Built on the principles of patience and pleasure, each dish arrives slow-cooked, layered, and worthy of the company it keeps.
When shared generously, the meal becomes more than the sum of its parts. It becomes a memory.
Our Pre-Order Feasts invite you to create your own table — a leisurely spread of Dum’s signature favourites.
Choose from Biryanis, Curries, Bites, Puddings and more — each built with care and quiet indulgence.
The experience is crafted to suit your gathering — whether for an intimate circle or a grand durbaar.
With the option to add Drinks Combos and Catering Services, the feast can travel from our kitchen to yours — served, celebrated, and savoured.
Bring together your own court of friends, family, or colleagues — and let the feast begin.
45.00 per person – Served from 6pm onwards
BIRYANIS
Choose 1:
The Goat
The Lamb
CURRIES
Choose 1:
Dum Goat Curry
Dum Lamb Curry
Bites
Choose 1:
Chicken Bites
Lamb Bites
PUDDINGS
Choose 1:
Mango Cream Pots (Ve)
Tender Coconut Cream Pots (Ve)
BIRYANIS
Choose 2:
The Goat
The Lamb
The Chicken
CURRIES
Choose 2:
Dum Goat Curry
Dum Lamb Curry
Dum Chicken Curry
Bites
Choose 2:
Chicken Bites
Lamb Bites
Veggie Bites
PUDDINGS
Choose 2:
Mango Cream Pots (Ve)
Tender Coconut Cream Pots (Ve)
Rice Custard (Kheer)
£35.00 per person – Served from 12pm – 5.45pm
BIRYANIS
Choose 3:
The Goat
The Lamb
The Chicken
The Egg
CURRIES
Choose 3:
Dum Goat Curry
Dum Lamb Curry
Dum Chicken Curry
Dum Egg Curry
Bites
Choose 3:
Chicken Bites
Lamb Bites
Veggie Bites
Cheese Bites
PUDDINGS
Choose 3:
Mango Cream Pots (Ve)
Tender Coconut Cream Pots (Ve)
Cashew Cream
Rice Custard (Kheer)
(S) Spicy (V) Suitable for vegetarians (Ve) Suitable for vegans.
Some dishes marked (V) or (Ve) may contain traces of allergens. While we take great care, we cannot guarantee a completely allergen-free kitchen.
If you have any allergies or dietary needs, please speak to us. Vegan, gluten-free, and dairy-free menus are available.
BIRYANIS
Choose 4:
The Goat
The Lamb
The Chicken
The Egg
The Beef
CURRIES
Choose 3:
Dum Goat Curry
Dum Lamb Curry
Dum Chicken Curry
Dum Egg Curry
Dum Beef Curry
Bites
Choose 4:
Chicken Bites
Lamb Bites
Veggie Bites
Cheese Bites
PUDDINGS
Choose 4:
Mango Cream Pots (Ve)
Tender Coconut Cream Pots (Ve)
Cashew Cream
Rice Custard (Kheer)
Sheera
Dum is mostly a walk-in café. All are welcome, any time, no reservations needed. However, if you’d like to make a reservation, we hold a handful of tables back for groups of all sizes every day until 5.45pm. After 6pm, a small number of tables are available to be reserved by parties of six or more, at specific times.
It is a hazy November morning. The roads are thronged with bullock carts, cycles and pedestrians and there is bustle and noise all along the pavement. Barbers deftly wield razors, while the chappal-seller unpacks neat baskets of shoes from the shoemaker. Women in saris sit on flower-shrouded mats preparing garlands of roses and carnations and men in white kurtas dash around on errands. Spice, jasmine and dust mix in the air.
Slightly away from the scene outside, a smartly dressed Englishman with pomaded black hair and a lantern jaw, sits on a bentwood chair in Café Excelsior, an Irani café on Ravellin Street. He takes a sip of his strong chai and studies the character of the Irani café and its patrons. Families enjoy their morning tea and talk. Students (chatting more loudly than they need to) tuck into their plates of omelettes. In a corner, a well-dressed businessman reads The Bombay Chronicle, while a ‘modern’ woman opposite coolly waits for her breakfast. As new customers enter, they exchange loud greetings with a wizened Irani sporting a prominent moustache and thick steel-rimmed glasses. He is perched behind a desk near the entrance, and appears to be the owner.
The man observing is Sexton Blake, the world-renowned detective known for his penetrating intellect and his taste for fine cigars. He arrived in Bombay that morning, summoned by the note from enemy-turned-ally, Beram. Its few but forceful words are etched into his memory: “You must come to Bombay. Meet me in the Irani café behind the Freemasons’ Hall – I will know when you are there. Your debt has been called.”
Continued…
Since their last meeting, Blake had believed that a truce had been declared between he and Beram. Indeed, the two men had been thrown against each other as opponents when Beram – a suave and mysterious mastermind with an intellect at least equal to Blake’s – sought reprisal for the desecration of a site sacred to his people. His duty to justice had made him Blake’s direct adversary.
Blake always recognised a good opponent. Beram was his match, and rivals as they were, there existed a bond of respect between them. Though Blake is now distracted from his musings by the old Irani who approaches his table. The two look at each other a brief moment before the Irani roughly jerks his head towards the back of the café, intimating that Blake should follow. He senses that something dangerous may be afoot but follows anyway.
They walk towards the kitchen at the back of the café and pass behind a wooden screen out of sight from the other patrons. Blake sees a plaque on the wall with the carved-out words: ‘Faith. Hope. Charity’ (which he remembers dimly as being words of Freemasonry). Immediately, he feels the Irani’s wiry hands push him forward, as he places the tips of three fingers onto the plaque and pushes. Instantly, the wall rotates, swallowing the two men. Blake has been ambushed.
They abruptly re-emerge in a large, opulently decorated and high-ceilinged room. Blake, momentarily dazed, looks around to get his bearings. The hall is filled with marble tables and bentwood chairs. Tinted light pours through enormous stained-glass windows. Well-dressed men of apparent Muslim, Parsi, Christian and Hindu descent sit smoking and chatting. It is plain that these are men of power and authority and that this is a secret masonry hall.
Blake was smarting from having been hoodwinked so easily. He spins around to lunge at the Irani. But Beram (for it was him, in heavy disguise) deftly eludes Blake, who loses his balance and falls to the floor, smarting again. Before Blake can recover and get to his feet, Beram pulls off his disguise. He stands over the Englishman, a smile hovering on his lips. “It was good of you to come so willingly, old friend,” he says.
Footnote:
We imagine this to be a continuation of The Tower of Silence, a novel written by Phiroshaw Jamsetjee Chevalier in 1927 and later recovered from a lost manuscript by historian Gyan Prakash. The British Museum had a copy of most of the manuscript except the nail-biting concluding pages which were found (after much scouring of libraries) in the Secretariat Library in the Asiatic Society’s building.
Dishoom is mostly a walk-in café. All are welcome, any time, no reservations needed. However, if you’d like to make a reservation, we hold a handful of tables back for groups of all sizes every day until 5.45pm. After 6pm, a small number of tables are available to be reserved by parties of six or more, at specific times.
BEGIN YOUR DAY AT DUM with breakfast, which might be a Bacon Naan Roll, a Kejriwal or a Big Bombay. Then lunch lightly on Roomali Rolls and Salad Plates, or linger with a feast. Refresh your afternoon with a drop of Chai and a small plate or two. Dine early or dine late. Or just join us for a tipple – perhaps an India Gimlet, a Permit Room Old-fashioned, or our very good Dum IPA
Brother Manockjee Cursetjee (1808–1887) is considered the father of freemasonry in Western India.
A well-known judge and social reformer, Cursetjee was initially refused admission to Lodge Perseverance in Bombay in 1828. Urbane and adamant, he proceeded to Europe, where he was initiated as a freemason in France. In Bombay he was instrumental in establishing the Lodge Rising Star of Western India, the first Indian Masonic Lodge.
Through the design and artwork of this café – itself built within a former Freemasons’ Hall – we hope to share a little of the story of Freemasonry in Bombay. With thanks to the District Grand Lodge of Bombay and Michael Holland (a Bombay and Manchester Mason) for their kind help.PICTURED: The father of Freemasonry in Western India.
PICTURED: The father of Freemasonry in Western India.
Since 1949, and to this very day Bombay has been under a state of prohibition. Set apart from a family room, there is a special place where only permit holders may consume liquor which has come to be known unofficially as a Permit Room. Our Permit Room – the bar within our Kensington café serves the most delicious and sincere old cocktails, recalling the days before Independence, such as Gimlets, Juleps and Sours; Fizzes and Old-Fashioneds, and a Bombay Presidency Punch.
Since 1949, and to this very day Bombay has been under a state of prohibition. Set apart from a family room, there is a special place where only permit holders may consume liquor which has come to be known unofficially as a Permit Room. Our Permit Room – the bar within our Kensington café serves the most delicious and sincere old cocktails, recalling the days before Independence, such as Gimlets, Juleps and Sours; Fizzes and Old-Fashioneds, and a Bombay Presidency Punch.
Dum Covent Garden
12 Upper St. Martin’s Lane
London
WC2H 9FB
Tel: 020 7420 9320
Now delivering across London.
From kitchen to castle, your biryani awaits.
Serving Kent’s finest tables.
Crafted slow, delivered hot.
Decadence, delivered. Surrey’s pre-orders are now live. From kitchen to castle, your biryani awaits.