Jackfruit Berry Pulao
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Jackfruit Berry Pulao
Half/Whole-Chicken Tandoori
Half/Whole-Chicken Tandoori - Served with fresh kachumber salad, tangy green chutney and charred lime to squeeze.
Cauliflower Moilee
A very peaceful curry of coconut milk, golden with turmeric, curry leaves, fresh ginger, garlic and spices. A South Indian recipe, but here it's a cauliflower.
Dishoom Chicken Ruby
Tender chicken in a rich-and-silky makhani sauce. A good and proper curry full of spice and flavour.
Dishoom Black Dhaal
Rich, dark, deep, the answer to all questions. Cooked over 24 hours for extra harmony.
Crispy Spinach Chaat
Crispy-fried babyleaf spinach with yoghurt, chutneys, spices, sev and fresh pomegranate. So light, so zesty, you'd eat twenty (+Ve option)
Kali Mirch Chicken Salad
Marinated morsels of black pepper chicken (like Murgh Malai) flung about in creamy yogurt dressing with salad leaves, kale, red chilli and spiced wholesome seeds.
Chilli Broccoli Salad
So much greenery! Fresh broccoli, toasted pistachios, seeds of pumpkin and sunflower, shredded mint, chilli, and so on (+Ve option).
Fish Chapali
Succulent grilled fish patty with coriander and carom seeds, cumin, onion and tomato. Fresh green chutney and kachumber salad bring zing to your tongue.
Spicy Chicken Puff
Irani bakery favourite. A pastry puff with hearty filling of Keralan pepper-fry chicken. Warm and spicy.
Chicken Pick-Me-Ups
An Indo-Chinese choice in permit rooms, this bundle of marinated and battered chicken is deep-fried, and ready to roll in red chilly chutney.
Crispy Chilli Chips
A favourite from Leopold's: twice-cooked potato chips steeped in sultry sauce of Indo-Chinese Heritage (via Kolkata).
Bacon Naan Roll
Ramsay of Carluke's smoked streaky bacon is matured in the traditional Ayrshire way and then smoked over applewood and beechwood chips. Dishoom's cult dish is deserving all its accolades.
Egg Naan Roll
Two fried Cornish free-range eggs with saffron-orange, runny yolks. Warm and most gratifying.
Vegan Sausage Naan Roll
A delicious sausage developed with Chef Neil Rankin. Cleverly fermented vegetables and best sausage spices to enhance the umami. (*cooked in the same tandoor as naans made with eggs and dairy)
Date & Banana Porridge
Organic porridge oats cooked with oat milk, banana and sweet Medjool dates. If you want more, ask. This is a bottomless portion.
Fruits & Yoghurt
Fresh seasonal fruits topped with creamy yoghurt infused with fresh vanilla pod. Choose from dairy yoghurt drizzled with starflower honey, or coconut yoghurt. (+Ve option)
House Granola
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. (+Ve option)
Bun Maska
The Irani café classic. Soft bun with butter inside, to be dunked in hot chai. The simplest thing, eaten everywhere in Bombay.
Spicy Guava Frosé
Frozen lipster: a tumbler of rosé ice-crush with guava fruit, and candied red chilli to play hot-and-cold.
Feni Martini
Short & boozy: a nod to old, dangerous Indian moonshine. A green olive rests in a cloudy-cold mix of dry gin. Axia Extra Dry Mastiha Spirit and cashew eau de view. Is it love? It is strong, balanced, pure.
Mango Lassi Punch
Old Monk rum (a Bombay favourite) with yoghurt and spicy mango syrup. In some legend there's a handsome monk in the forest...
Chai Caffé Martini
No sleeping on this pillow. Sip rich coffee, chai spices and banana rum through a silky cushion of crema. Nibble on the bit of banana.
Thumps Up Sazerac
Ice-cold, old-school classic of rye whiskey, cognac, bitters and absinthe, sweetened with a reduction of Thumps Up (Indian big-name cola rebell). Pony glass/Two sips
Dishoom Permit Room Brighton Menu Review
Address: 32 East St, Brighton and Hove, Brighton BN1 1HL, United Kingdom
Dishoom Permit Room Brighton offers an exceptional dining experience that transports diners straight to the heart of India. Located in the vibrant East Street area of Brighton, this restaurant is a delightful fusion of traditional Indian cuisine with modern flair, offering a varied and tantalizing menu that captures the essence of the Bombay-style dining scene.
The Dishoom Permit Room Brighton menu is a celebration of bold flavors and high-quality ingredients. From the moment you sit down, you are greeted with a warm and welcoming atmosphere, which perfectly complements the flavorful dishes. One standout offering is the Chicken Ruby, a rich, aromatic curry with a perfect balance of spices and tender chicken, which has been a favorite among regulars. The House Black Daal is another highlight, slow-cooked to perfection and brimming with deep, savory flavors that leave you craving more. For vegetarians, the Vegan Baida Roti provides a delicious, plant-based option that does not compromise on taste.
One of the reasons why the Dishoom Permit Room Brighton menu stands out from its competitors is its focus on freshness and authenticity. The restaurant carefully selects its spices and ingredients, ensuring each dish is made with care and precision. The side dishes, including the Pau Bhaji and Vada Pav, are also excellent, providing a wonderful contrast to the main courses.
However, it’s worth noting that while the food is exceptional, the prices may be a bit higher compared to other Indian eateries in the area. Despite this, the overall dining experience-service, atmosphere, and food quality-makes it well worth the price for those seeking a refined taste of India in Brighton.
For those looking to explore Indian flavors in a stylish yet casual setting, Dishoom Permit Room Brighton is undoubtedly a top choice in the city.