Dishoom has introduced a brand-new menu to all cafés – the first update since the restaurant group's inception some fifteen years ago.

The team spent "countless days eating, drinking and exploring the streets of Bombay, sampling over 650 dishes, meeting new people and visiting new places that have left a lasting impression", before finalising the new additions.

Shamil and Kavi Thakrar, founders of Dishoom, explain: “Making significant changes to the Dishoom menu feels like a really big deal to us. Our recipes are a true labour of love – they take months – sometimes years – to get to somewhere where we’re really happy with them. It’s hard to say goodbye to any of them! Bombay, however, is a real melting pot of a city that is constantly bubbling and evolving. "There are new ideas and influences each time we return. We went on a research trip to Bombay with Executive Chef Arun Tilak at the start of this year, and tried literally hundreds of dishes across the city. We returned brimming with ideas, and it feels like the right time to mix things up. We’re really proud of these new dishes on our menu, and hope you enjoy them too.”

Alongside the much-loved hits (which are here to stay) guests will be able to opt for new dishes from small plates, rolls and salads, to grills and curries. Regional additions include a seafood staple, Goan Monkfish Curry, influenced by Bombay’s vibrant Goan community. This new curry consists of tender chunks of monkfish in a hot and sour sauce; a contrast to the creamier Dishoom signatures of Chicken Ruby and Black Daal.Crispy and a little spicy, the golden fried Fish Amritsari pairs with a refreshing green chutney and originates from Amritsar in the Majha region of Punjab. Each café will continue to feature its own special dish and seasonal delights – think the Methi Lamb Gosht and Paratha at Carnaby, and the Rara Gosht and Roomali Roti at the Shoreditch and Birmingham sites.