Doolally

Father’s Day at Doolally.

The Kahani menu is extended for one day only.

Bring Dad somewhere worth the occasion.

Book his table using the link in our bio.

The opening round.

Plates passed, forks crossing, nothing held back.

Book now using the link in our bio.

Our cocktail list.

Built to match the spice.

Order early, or let it close the night.

Explore the menu using the link in our bio.

Bank Holiday Monday at Doolally.

The room is open, the kitchen is on, Kahani Dinner Menu available all day.

Book now using the link in our bio.

The course nobody plans for.

Every meal at Doolally earns its ending.

Sweetness after spice.

Explore our dessert menu via the link in bio.

The part of the menu that sets the pace.

Onion Bhakti with samphire. Crispy idli tossed in spice. Duck cigar rolls from the Tangra kitchens of Kolkata.

Start here. Then keep going.

Explore our menus via the link in bio.

Indo-Chinese by way of Kolkata.

Slow-cooked duck leg, pulled apart, rolled with Indian spices, fried until the outside cracks. Served with a garlic chilli sauce that makes sharing difficult.

Duck Cigar Roll. From the Tangra kitchens of eastern India to your table.

Explore our menu via the link in bio.

Naan torn. Plates passed. Nobody ordering just for themselves.
This is how it works here.
Explore our menus via the link in bio.

Rasmalai, reimagined.

A three-milk soak, saffron-infused, and finished with a lighter touch - familiar, but not as you expect.

Discover the dessert side of our Kahani Dinner Menu.