Their varied clientele come for refuelling at all hours, and while classics like pau bhaji are available throughout the day, a Mumbai breakfast is a culinary experience in itself.
As London’s first Bombay café, Dishoom is the closest you’ll come to starting your day Mumbaikar style outside of the subcontinent.
Consider this duo of recipes your invitation to join the Bombay Breakfast Club.
Dishoom Bombay Omelette
2 large free range eggs
1 small tomato, deseeded and diced
Half of a small onion, diced
Few sprigs of fresh coriander, finely chopped
A small green chilli, finely chopped
A pinch of salt
A pinch of cracked pepper
1 tsp butter
1. Break the eggs into a clean bowl and whisk until the yolk and white are combined.
2. Mix in all the remaining ingredients ensuring an even consistency.
3. Heat butter in a non-stick pan until it bubbles. Do not let the butter burn.
4. Add the egg mixture and cook for a few minutes on each side until the egg is fully cooked and has a golden brown colour.
5. Roll up the omelette and serve with roasted cherry tomatoes and naan bread or toast.
1 cup of Greek yogurt
1 banana, peeled and cut into small pieces
Half a mango, cubed
2 tbsp coconut milk
1 tsp sugar
1 tbsp rolled oats
12-15 cumin seeds
A pinch of salt
1. Lightly roast the cumin seeds in a frying pan until fragrant. Set a few aside for decoration.
2. Soak the oats in water for a few minutes or until soft. Set a few aside for decoration.
3. Add all of the ingredients to a blender and mix until smooth
4. Serve the drink in a tall glass and sprinkle with the reserved oats and a few roasted cumin seeds.