Several of Dishoom’s new menu items, which are launching next week. (Picture: @dishoom/instagram)
National Curry Week is almost upon us, and London’s most popular curry spot is celebrating the occasion in style.
Dishoom will be making some major changes to its iconic menu from Monday, October 7, introducing new dishes and axing a few existing items.
The Bombay-inspired restaurant group, which has locations across the capital, as well as in Brighton, Cambridge, Oxford, Birmingham, Edinburgh, and Manchester, has shared a look at some of its brand new treats including a dessert made with Terry’s Chocolate Orange. Yum!
More than 650 dishes were tested and sampled by the group’s chefs in order to pick the best for the launch, with highlights including a Goan Monkfish Curry (£17.90).
To make it, monkfish is simmered in coconut, tamarind, tomatoes and kokum to create a hot and sour sauce — which Dishoom claims will make for a nice contrast to their creamer signature dishes like the Black Daal and Chicken Ruby.
The new Goan Monkfish Curry is a standout on the new menu. (Picture: @dishoom/instagram)
There’s also going to be a ‘gratifying’ new Chicken and Mango Salad (£13.90) made with spiced malai chicken, ripe mango, broccoli, seeds, and fresh green leaves, dressed with mango, lime, and chilli.
Plus ‘velvety’ Makhmali Paneer from the grill, served with fried cashews and pomegranate.
A new ‘Irani classic’ is also making its way on to the small plates menu — Keema Pau (£9.50). This is an aromatic minced lamb dish, with peas, dill and lindi pepper, served with slices of toasted, buttered pau.
Dishoom is also launching a dessert with Terry’s Chocolate Orange. (Picture: @dishoom/instagram)
And for those with a sweet tooth, you’ll soon be able to order a coconutty fruit crumble, which features layers of coconut, jaggery (a sweetener popularly used in Southeast Asia), stewed apple, toasted nuts, and crumble topped with a scoop of coconut ice cream, as well as a new Orange Caramel Custard — a Parsi Persian orange-flavoured egg custard served with Terry Chocolate Orange.
In addition to these new launches, a few classics have had recipe upgrades as part of the menu overhaul.
The Pau Bhaji (£7.70), made using leftover vegetables, has been given an update to give it ‘lovely new qualities’ and is now made with chunkier veg, to give it more bite.
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All the new and improved items being added to the Dishoom menu:
Goan Monkfish Curry – Moorish chunks of Monkfish cooked with onions, tomatoes and creamy coconut, and flavoured with spices, curry leaves and Kokum tamarind. Expect sweet, spicy, tangy, and creamy flavours all at once.
Fish Amritsari – Flaky white fish marinated in spices then deep-fried to perfection. Enjoy it with a refreshing …read more
Source:: Metro
