Fresh attention has turned to Dishoom Manchester’s all-day offerings as the café rolls out subtle refinements to its lineup, drawing crowds amid Manchester’s brisk winter dining circuit. The Dishoom Manchester menu updated dining guide now reflects tweaks in small plates and grills, alongside enduring staples like the house black daal that have anchored its reputation since the 2018 debut in the old Freemasons’ Hall. Recent coverage highlights how these adjustments—minor shifts in spicing and new seasonal accents—respond to steady footfall in Spinningfields, where locals and visitors alike navigate the bustling all-day service from breakfast naan rolls to late-evening biryanis.
Patrons note the menu’s evolution keeps pace with demand, without overhauling the Bombay Irani café homage that defines the space. Walk-ins dominate, though bookings for groups underscore the pull of feasts built around the signature Nalli Nihari Biryani, a Manchester exclusive layered with lamb shank and sealed pastry. This moment captures Dishoom Manchester menu updated dining guide in action: a living document amid the turmeric booths and stained-glass glow, where chai flows and plates arrive as prepared. No grand relaunch, just the quiet churn of a kitchen attuned to its room.
All-Day Menu Core
Small Plates Spotlight
Chota Papad arrives as crisp, six-sided puffs flecked with green chilli, paired alongside house mango chutney blending two mango varieties for a rich dip. Lamb samosas follow, shortcrust pastry yielding to warmly spiced pea and potato filling—or opt for vegetable versions where cinnamon edges the warmth. Okra fries crisp up ladyfingers simply, no excess, while chilli cheese toast melts Cheddar over garlic-capsicum base on white loaf, a nostalgic Bombay bite that lingers.
Fish Amritsari brings Punjabi batter-crusted strips herbed with carom seeds, destined for green chutney immersion. Bhel tosses puffed rice with peanuts, pomegranate, tomato, onion, lime, tamarind and mint—light, crunchy, endlessly moreish. These openers set the Dishoom Manchester menu updated dining guide’s street-side pulse, where portions suit solo grazes or shared starts. Chilli chicken nods to Indo-Chinese café fare, garlic-ginger-soy layers crisping the bite without overwhelming.
Grill Standouts
Murgh Malai steeps chicken thighs overnight in garlic, ginger, coriander stems and cream, emerging slightly pink from the tandoor—tender, unshowy. Dishoom Chicken Tikka blackens chops marinated in raw papaya, yoghurt and spices, finished with Kashmiri chilli sauce for thrill. Tandoori Lamb Chops demand sharing, blackened edges yielding to generous meat; sheekh kabab minces lamb with green chilli, coriander and cumin for straightforward char.
Makhmali Paneer pillows velvety cheese with cashews and pomegranate flourish, while gunpowder potatoes tumble smoky-grilled new ones in butter, seeds and herbs. Blackened Butterflied Prawns char simply at edges, succulent throughout. Grilled Greens ignite with pineapple, sweet potato, Padrón peppers and Jaadu Masala—tangy, insistent. The Dishoom Manchester menu updated dining guide positions these as centrepiece pulls, evoking Colaba’s open-air grills under newspaper spreads.
Biryani and Curries
Nalli Nihari Biryani seals lamb shank, rice, caramelised onions under pastry, enriched by chicken liver raita and gravy—a celebratory Manchester hallmark for groups. Chicken Berry Britannia layers tender chicken with ginger, garlic, mint, coriander rice and cranberries, Kacchi-style pot. Awadhi Jackfruit Biryani offers sturdy vegan savoury, sealed with barberries and sultanas.
House Black Daal simmers 24 hours for dark, harmonious depth; Chicken Ruby delivers silky makhani richness. Goan Monkfish Curry balances creamy coconut, tamarind, tomatoes, kokum and curry leaves—sublime aromatics. Mutton Pepper Fry robustly tenders with black peppercorns; Mattar Paneer steadfastly humbles peas and cheese in family curry. The Dishoom Manchester menu updated dining guide frames these as feast anchors, pots shared or solo savoured.
Sides and Breads
Broccoli & Chilli Salad mixes greenest florets with pistachios, mint, chillies, seeds, dates, lime—vegan punch. Grilled mangetout and Tenderstem broccoli take Bengali mustard dressing; Chilli Butter-Bhutta brushes corn with butter, grilled Chowpatty-style over charcoal. Kachumber messes cucumber, onion, tomato with lime lift; raita cools minty yoghurt; warm aubergine chutney chatpatas sweet-sour-spice sparingly.
Plain naan bakes tandoor-fresh; garlic naan sprinkles minced; cheese naan melts inside; masala paratha flakes wholewheat with chaat masala, mint. Roomali roti handkerchief-thins on upturned tawa; tandoori roti chars wholewheat; steamed basmati steams simply. The Dishoom Manchester menu updated dining guide integrates these as seamless extenders, bridging plates without fanfare.
Puddings and Lassis
Orange Caramel Custard gleams warm-cold; coconutty fruit crumble textures sweetly. Mango Kulfi, pistachio or malai versions chill traditionally; Kala Khatta with nice cream tangs sharp. Rasmalai softens in syrup; basmati kheer comforts mildly.
Mango lassi refreshes; rose-cardamom or salted lassi vary; fresh nimbu soda fizzes. Chai houses strong; chocolate chai warms; house granola or date-banana porridge grains mornings. The Dishoom Manchester menu updated dining guide closes meals thus—unfussy, evocative of café counters where sweets pair with endless refills.
Breakfast Offerings
Naan Roll Varieties
Bacon Naan Roll stuffs rasher into fresh tandoor-baked naan; double bacon amps it. Sausage Naan Roll packs two pork; vegan sausage swaps plant-based. Egg Naan Roll simplifies; bacon & egg or sausage & egg layer simply. Wrestler’s Naan Roll bulks with keema per eedu vibes.
Bacon & Brie Naan Roll melts festively. These handheld staples kick off the Dishoom Manchester menu updated dining guide’s day, from 8am weekdays, portable for Spinningfields commutes. Parsi power threads through, omelette or akuri adjacent in spirit.
Cooked Breakfasts
Kejriwal stacks cheese toast with chilli; Parsi Omelette folds spices. Akuri scrambles loosely with grilled tomato, pau buns; Keema Per Eedu minces lamb with peas, dill, lindi pepper over eggs. The Big Bombay piles naan rolls, akuri, beans, bacon, sausages; Vegan Bombay mirrors plant-forward.
Chole Puri Halwa mornings chickpeas, halwa, pickles in giant puri—Desi start extended. Portions satisfy bodybuilders, as reviews note, aligning Dishoom Manchester menu updated dining guide with Irani café heft from opening.
Fruits Grains Breads
Date & Banana Porridge warms sweetly; Sweet Uttapam Stack berries coconut atop pancakes. Fruit & Yoghurt layers fresh; house granola crunches nuts, seeds. Bun Maska butters soft for chai dip—classic Irani.
Fire Toast spreads jam; masala beans or grilled mushrooms side. The Dishoom Manchester menu updated dining guide’s lighter lifts here balance heavier rolls, suiting chai-sippers in turmeric booths.
Beverages Awakening
House Chai steeps strong; chocolate chai or naughty variants twist. Breakfast Assam brews black; Darjeeling green lightens; ginger-lemon-honey soothes. Bloody-Gosh Mary spikes Virgin Mary base; Dhoble juices.
Monsooned Catuai Coffee espressos single-double; cappuccino lattes flat white. Fresh orange or ruby-red grapefruit juices; breakfast lassi cools. The Dishoom Manchester menu updated dining guide fuels mornings thus, bottomless chai echoing café lore.
Feast Breakfasts
Breakfast Feast chooses naan rolls—bacon, sausage, vegan, wrestler’s—with fruit yoghurt start, hot drinks, juices. Merry specials layer brie, mimosa marmalade. Vegan Akuri scrambles plant; Vegan Bombay feasts fully.
Winter Feast extends non-veg, veg, vegan with small plates, grills, daal, puddings. The Dishoom Manchester menu updated dining guide scales these for tables, sharing ethos intact from Bombay roots.
Feasts and Sharing
Lunchtime Feasts
Lunchtime Feast non-veg hits new keema pau, okra fries, bhel, chicken tikka, jackfruit biryani, black daal, naans, rotis, kachumber, raita, kulfi. Veg swaps pau bhaji, makhmali paneer; vegan okra, bhel, samosas, gunpowder potatoes, chole puri.
Pots condense: chicken ruby lunch pot, chole, mattar paneer, lamb curry at £10.50-£12.90. Roomali rolls pair paneer or chicken kathi with salads. The Dishoom Manchester menu updated dining guide lightens midday, salads like chicken mango or fancy house brimming zing.
Dinnertime Expansions
Dinnertime Feast non-veg adds sheekh kabab, chicken ruby to lunch base; veg tandoori chaat, mattar paneer; vegan house chaat, tandoori chaat, grilled greens. Christmas specials turkey raan trims; no-turkey or vegan raan mirrors.
Nalli Nihari Biryani anchors larger shares, shank-layered pot. The Dishoom Manchester menu updated dining guide heats evenings fiery, ruby murrays like mutton pepper fry or monkfish curry deepening.
Group Dynamics
Groups book for 20+, feasts suiting 4-12 implicitly. Winter non-veg layers small plates, grills, biryani, daal, sides, puddings; veg, vegan adapt. Children’s menu porridges, granolas, eggs-beans toast, murgh malai or paneer tikka lunch, ice cream kulfi puds.
Wheelchair access, disabled loo facilitate. The Dishoom Manchester menu updated dining guide accommodates thus, from solos to crowds in former hall’s grandeur.
Special Celebrations
Christmas feasts non-veg, veg, vegan raans with trimmings; mince pie kulfi ends. Nihari celebrates robustly; Beram’s Cobbler sips sherry, citrus, pineapple—Parsi nod.
Permit Room old-fashioneds, thandai mai-tais peg. The Dishoom Manchester menu updated dining guide marks occasions subtly, pastry-sealed pots evoking Bombay festivities.
Vegan Adaptations
Vegan Bombay breakfasts; akuri twists plant. All-day vada pau, chole puri, vegan pau bhaji, gunpowder potatoes, tandoori chaat, grilled greens, roomali, tandoori roti, rice. Puddings kala khatta gola ice, sorbet.
Salads broccoli chilli no-honey. The Dishoom Manchester menu updated dining guide vegans thoughtfully, cross-contamination noted but options robust.
Beverages and Ambiance
Chai and Teas
House Chai pours endlessly; chocolate chai warms; naughty spikes. Darjeeling green, fresh mint, ginger-lemon-honey vary. Oat milk chai vegans.
Breakfast Assam steeps hearty. Bottomless echoes Irani counters. The Dishoom Manchester menu updated dining guide chai-centres, aroma wafting stained-glass.
Cocktails Pegs
Beram’s Cobbler sherry-pineapple sultry; India Gimlet, Dishoom Margarita sour. 1948 Sour, monsoon sesame espresso martini buzz. Premier Padmini Negroni bitters; thandai mai-tai tropics.
Permit Room old-fashioned, pistachio kulfi cream. Liberty Punch shares. The Dishoom Manchester menu updated dining guide tipples disguise spirits, punches slings coolers late.
Wines Beers
Sparkling Bella Storia spumante, prosecco; Gaston Chiquet champagne. Rosé Les Jardins Fleuris, Domaine Pinchinat. Reds Pasos tempranillo, Vinecol malbec; whites viura, pinot grigio.
Beers Kingfisher, Dishoom IPA, Road Soda pale, Export India porter. Ciders Peacock, Mash Gang. The Dishoom Manchester menu updated dining guide pours accessibly, guest rotates.
Non-Alcoholic Refreshes
Teetotal espresso martini, no-permit collins, marine drive spritz, sober negroni. Crystal clear mojito, no-hafta colada fizz. Lassis mango-fennel, rose-cardamom, salted; CBD bhang.
Sharbats kala khatta, passionfruit, watermelon; nimbu soda. Bottle sodas Thums Up, Limca, Pallonji’s raspberry. The Dishoom Manchester menu updated dining guide hydrates fully, kefir waters.
Venue Nuances
Manchester Hall’s 1920s Grade II grandeur—marble tables, stained-glass, turmeric booths—hosts from 8am-12am peaks. Walk-ins rule; bookings groups. Freemasons’ lore threads story: Sexton Blake, Beram, Lodge Rising Star.
Spinningfields bustle meets calm; wheelchair lift, accessible loo. The Dishoom Manchester menu updated dining guide thrives here, Bombay 1923 evoked amid Bridge Street hum.
Public record lays bare Dishoom Manchester’s menu as a steady engine, tweaks like warmer pau bhaji or jaadu-spiced greens layering atop black daal’s 24-hour simmer and Nalli Nihari’s pastry seal without disrupting the Irani café blueprint. Breakfast naan rolls to dinnertime feasts scale intuitively, vegan paths paralleling meat without compromise, while chai and cobblers bridge solo sips to group punches. Yet gaps persist: exact calorie counts evade menus, allergen assurances nod effort but not guarantees, and pricing floats around £4-£28 without fixed 2026 print.
Coverage underscores endurance—25 million meals donated aside, local embeds affirm Spinningfields fixture status post-2018. Founders’ reluctance to tweak speaks volumes; new recipes labour years, classics evolve chunkier, spicier. What resolves: all-day flexibility from 12pm small plates to midnight tipples, sharing ethos intact. Unresolved: how winter refinements hold against spring shifts, or if Manchester specials like lamb shank biryani prompt nationwide echoes. Forward, the café churns—walk in, order as prepared, let the room dictate pace.
