Recent coverage in London food circles has turned fresh attention to Dishoom Canary Wharf menu modern Indian plates, as the spot draws crowds amid Wood Wharf’s expanding dining scene. Diners pack the 1970s Bombay-inspired space at 13 Water Street, where the all-day offerings blend street staples with refined twists. This outpost, open from early breakfast through late-night drinks, captures renewed curiosity after menu tweaks highlighted in autumn reviews. The lineup—naan rolls stuffed with spiced meats, slow-simmered daals, grilled chops—fuels talk among Canary Wharf workers seeking bold flavors during rushed lunches or after-work feasts. Public accounts note the kitchen’s precision, turning familiar Irani café dishes into plates that balance spice, texture, and nostalgia. No major changes announced, yet the consistent draw speaks to its hold on local tastes. Conversations linger on signatures like house black daal, cooked 24 hours for depth, alongside lesser-known gems such as malai lobster exclusive to this location. The menu’s evolution mirrors Dishoom’s broader push into modern interpretations, pulling in those tired of standard curries. Walk-ins dominate, though groups book ahead, underscoring why Dishoom Canary Wharf menu modern Indian plates command this moment’s spotlight.
Breakfast Foundations
Naan Roll Variations
Bacon naan rolls lead off the morning at Dishoom Canary Wharf menu modern Indian plates, with Ramsay of Carluke’s smoked streaky bacon layered alongside cream cheese and coriander. The naan bakes fresh, fluffy enough to cradle the filling without sogginess. Sausage versions follow, using Shropshire pork spiced with cracked black pepper, hand-finished in traditional style. Egg naan rolls pair fried Cornish free-range eggs—saffron-tinged, runny yolks—with simple warmth. Combinations like bacon and egg demand two hands, grease marking the paper as bites yield. These open the day until 11:45 a.m., setting a tone of indulgent portability. Diners grab them for desk commutes, the spice lingering through meetings. Variations keep mornings unpredictable, even as staples endure.
Egg-Centric Dishes
Keema per eedu anchors egg lovers in Dishoom Canary Wharf menu modern Indian plates, minced lamb cradling eggs in a spiced embrace. The runny yolks mingle with earthy aromatics, peas dotting the mix. Parsi omelettes arrive fluffy, sometimes with extra cheese for melt. Breakfast specials swap in brie during holidays, softening the profile. Naan egg sandwiches stack simply, egg dominating with minimal interference. These plates evoke Bombay Irani cafés, where eggs fuel early hustles. Whites set firm around edges, interiors custardy. Sides like pau—soft buns—dip in, absorbing remnants. Mornings here prioritize satisfaction over lightness, eggs binding the menu’s start.
Granola and Fruit Bases
House granola scatters toasted oats, seeds, cashews, almonds, and cinnamon over fresh seasonal fruits in Dishoom Canary Wharf menu modern Indian plates. Vanilla pod-infused yoghurt—dairy or coconut—drizzles atop, starflower honey cutting sharpness. The crunch contrasts fruit’s juiciness, pistachios adding nutty lift. Simpler fruits stand alone, topped with creamy layers for balance. These lighter starts appeal before heavier rolls arrive. Portions suit solo eaters, the mix sustaining through midday. Cinnamon warms subtly, evoking café nostalgia without overwhelming. Yoghurt’s tang pulls everything together, a quiet nod to breakfast versatility.
Accompaniments Chai
Irani chai steams alongside, cardamom-laced and hot, in Dishoom Canary Wharf menu modern Indian plates. Bruno Fernandes coffee roasts locally, options spanning espresso to filters. Lassis cool with mango or salted profiles, mornings blending hot and cold. Fresh juices squeeze bright, countering spice. Pau bhaji pairs as a bun-dippable mash, buttery vegetables spiced deep. These drinks and sides frame the meal, chai’s froth clinging to cups. Mornings flow with refills, the steam carrying through open kitchens. Simplicity rules, letting plates shine.
Group Breakfast Flows
Feasts scale for teams in Dishoom Canary Wharf menu modern Indian plates, breakfast platters mixing rolls, eggs, and granola. Groups of six book post-6 p.m., but mornings accommodate walk-ins. Sharing encourages variety, naan rolls passing hand to hand. Chai pitchers serve multiples, fruits portioned generously. The setup suits office starts, flavors waking palates before deadlines. No single dish dominates; the spread levels the table. Spillage happens, napkins piling up. This communal angle extends breakfast’s reach, turning quick bites into gatherings.
All-Day Small Plates
Crispy Punjabi Bites
Fish strips batter crisply with carom seeds in Dishoom Canary Wharf menu modern Indian plates, green chutney dipping sharp. Okra fries crunch beside, ladyfingers fine-tuned for fingers. Vegetable samosas fill with pea-potato spiced warmly, cinnamon threading through. Gujarati filo parcels mince lamb with onions, spices blooming on grill. Poppadoms tear and fry, green chilli flecking, mango chutney rich. These open lunches, textures snapping first. Punjabi roots ground them, Bombay streets implied. Bites stack small, plates circling tables. Spice builds gradually, chasers needed.
Street Food Staples
Vada pav stuffs hot potato vada into soft buns, chutneys and crunchy titbits inside, red masala sprinkling to taste. Pau bhaji mashes buttery vegetables, homemade buns trayed Chowpatty-style. Bhel tosses puffed rice, peanuts, Bombay mix with pomegranate, tomato, onion, lime, tamarind, mint—cold crunch. Ragda pattice fries sweet potato golden, yoghurt cooling, pomegranate beading. Bun maska butters simply for chai dips. These evoke Mumbai carts, portability intact. Flavors layer tart-sweet-spicy, no single note overpowering. Portions tempt seconds, streets alive in each forkful.
Paneer and Cheese Twists
Paneer roomali rolls crisp delicate handkerchiefs around grilled paneer, onions, peppers, greens, mint chutney aside. Cheese naan melts Cheddar inside garlic naan, green chillies, capsicum biting. Makhmali paneer grills velvety, cashews and pomegranate flourishing. Cheese toast greens chillies on white loaf, Cheddar dominating. Grilled paneer skewers char gently in feasts. These vegetarian anchors hold steady amid meats. Creaminess tempers spice, textures varying from crisp to soft. Bombay cafés inspire, modernity refining.
Salads and Greens
Chilli broccoli salad toasts pistachios, mint over greenest broccoli, red chillies, seeds, dates, lime—vegan bright. Grilled greens mix mangetout, Tenderstem with Bengali mustard. Malai chicken salad zings with leafy greens, sprouted beans, bulgur, coconut, curry-leaf dressing. Kachumber chops cucumber, onion, tomato, lime lifting. Cucumber raita mints yoghurt cool. These cut richness, freshness balancing feasts. Zest wakes palates, nuts crunching through. Light yet sating, they bridge courses.
Indo-Chinese Touches
Chilli chicken crisps garlic-ginger-soy-chilli, a café staple nodding Indo-Chinese. Gunpowder potatoes smoke-grill, butter-toss with seeds, herbs. Jaadu masala chars pineapple, sweet potato, Padrón peppers, lime insisting. Okra joins, fine fingers perked. These hybrids surprise, Bombay cafés evolving. Heat builds sneaky, textures addictive. Sides elevate mains, fusion subtle.
Signature Grills and Curries
Lamb and Mutton Stars
Salli boti braises tender lamb in gravy, crunchy crisp-chips finishing, roomali roti buttered. Mutton pepper fry minces with green chilli, coriander, cumin grilled. Mutton biryani layers slow, aromatic with spices. Lamb chops marinate papaya-yoghurt, Kashmiri chilli thrilling. Sheekh kebabs mince warmly. These hearty centers draw repeats, tenderness key. Parsi classics shine, Bombay stock exchange imagined nearby.
Chicken Highlights
Chicken ruby makhani-sauces silky, spice redolent. Chicken tikka rolls flaky paratha with kachumber, green chutney. Chicken berry Britannia pots with cranberries, mint homage to pulao. Malai chicken thighs garlic-ginger-cream overnight, pink grilled. Chicken biryani kacchi-styles ginger-garlic-rice. These crowd mains, balance creamy-spicy. Tikka evokes Bademiya nights.
Seafood Specials
Malai lobster—Canary Wharf exclusive—grills nearly 1kg tail in creamy malai, butter-lime-chilli. Monkfish kokum curry creams coconut-tamarind-tomatoes, curry leaves fragrant. Fish amritsari batters crispy. These elevate, quality shining. Lobster’s umami explodes, location tying to Billingsgate.
Daal and Vegetable Curries
House black daal slow-cooks 24 hours, dark rich harmony. Paneer makhani parallels chicken. Okra masala stews simply. Pumpkin curry steadfast humble. Jackfruit biryani vegans sturdy rice, barberries. These anchor feasts, depth from time.
Biryani Pots
Chicken biryani shares pot-sealed aromatic. Berry pulao cranberries twist. Jeera rice fragrants simply. These seal meals, layers unfolding steam.
Feasts and Pairings
Lunch Feast Breakdown
Lunch feasts from noon hit £38 per person, starters to desserts sharing. Grills, curries, daal, rice, naan included. Small plates precede, salads freshening. Ideal office, variety without choice paralysis. Portions generous, spice levels noted upfront.
Dinner Escalations
Post-6 p.m., £52 feasts amp with lobster touches. Groups six-plus book, evenings lively. Curries deepen, grills char hotter. Desserts cap, kulfi pistachio-rich.
Bread and Rice Sides
Roomali roti handkerchief-thins griddles. Garlic naan sprinkles. Cheese naan melts. Jeera rice steams. Lachha paratha flakes wholewheat. These sop sauces, charred edges key.
Drinks Integration
India gimlet gins Rose’s lime, celery bitters. Pink shiso spritzes Rangpur gin sparkling. Chai lassis cool. IPAs pour Dishoom. Cocktails modernize, martinis monsoon-sesame.
Dessert Closers
Pistachio kulfi creams rich. Basmati kheer divine. Fruits yoghurt. These sweeten ends, cooling spice.
The public record on Dishoom Canary Wharf menu modern Indian plates lays bare a lineup refined over years, from naan roll mornings to feast nights, Bombay’s Irani echo loud in Wood Wharf. Signatures like black daal and salli boti hold firm, malai lobster marking this spot’s edge. Reviews pile positive—flavors bold, service sharp—though waits stretch without bookings, spice overwhelming some. No sweeping changes surface in recent checks, stability suiting the draw. Implications ripple for London’s Indian scene: modernity without dilution, sharing fostering bonds amid corporate rush. What lingers unresolved—future tweaks amid Dishoom’s evolutions, or how feasts adapt seasonal shifts. Crowds persist, menus whispering of more chapters ahead, tastes evolving as Bombay’s tale does.
