Dubki Food Menu
What xacutti, khees, rissois, joojeh, mandi and balachung actually mean — and all fifty dishes grouped by where they come from.
A Bar Menu, Not a Restaurant Menu
The structure tells you how the room is meant to work. Forty-two of the fifty dishes are small plates, dim sum, kebabs, sliders, burgers or salads. Only six are full main courses, and two of those are the ₹795 centrepieces.
That is a bar with a serious kitchen attached, designed for a table that orders in rounds across an evening — not for sitting down to three courses. Order two or three things, see how the evening goes, order again.
The other thing the card reveals is ambition. A single list runs from Portuguese-descended croquettes to Vietnamese rice paper parcels, a Persian saffron kebab, a Yemeni mutton mandi, a Valencian paella and a Russian honey cake. Fourteen traditions, fifty dishes, one kitchen.
Twelve Words Worth Knowing
The dish names that stop most people ordering, explained.
Xacutti
A Goan masala of roasted coconut, dried red chillies and warm spices, normally a slow-cooked curry base for pork or chicken. Here it fills a mushroom samosa cone.
Samosa Cone ₹545Khurchan
The technique of scraping and shredding, usually meat off a pan. Applied to kathal — jackfruit — it gives a texture close to pulled meat.
Kathal Kulcha ₹475Khees
A Maharashtrian preparation of grated corn cooked down to a soft mash. Bhutta is corn on the cob. Served here in chaat form.
Bhutta Khees Chaat ₹545Rissois
Half-moon croquettes the Portuguese left behind, still made in Goan bakeries. Dubki fills them with corn and cream cheese.
Corn Cheese Rissois ₹525Poiee
The traditional Goan pocket bread, soft with a hollow centre. Used here for a Mediterranean filling of tzatziki, hummus and muhammara.
Poiee Sandwich ₹545Joojeh
Persian saffron chicken kebab, marinated in saffron, yoghurt and lime. The saffron is what separates it from tandoori chicken.
Joojeh Kebab ₹545Mandi
A Yemeni dish of meat cooked slowly at low heat, traditionally in a pit oven, over rice that absorbs its fat and spice.
Mutton Mandi ₹795Balachung
A fried condiment of dried shrimp, chilli, garlic and onion. Burmese in origin, familiar across coastal India. Here it tops crispy mackerel.
Thai Fried Fish ₹675Hargao
The translucent-skinned Cantonese dumpling, usually prawn. Dubki makes a vegetarian version with wild mushroom and truffle oil.
Mushroom Hargao ₹495Shumai
An open-topped Chinese dumpling, pleated rather than sealed. This one is minced pork leg in charcoal-infused dough.
Pork Shumai ₹645Tobanjan
Doubanjiang, the Sichuan fermented broad bean and chilli paste. It dresses the lettuce served with the Japanese katsu cutlet.
Chicken Katsu ₹575Taka Tak
Named for the sound of two blades chopping on a hot griddle, the noise of a street tawa. Applied here to paneer, folded into a gyoza-sheet taco.
Taka Tak Paneer Taco ₹545The Menu by Culinary Tradition
The same fifty dishes, grouped by where they come from rather than by course.
Frequently Asked Questions
How many dishes are on the Dubki food menu?
Fifty dishes across seven sections: salads, vegetarian starters, non-vegetarian starters, dim sum, flat bread, burgers, mains and desserts. Forty-two of them are shareable small plates and only six are full main courses.
What kind of food does Dubki serve?
Continental, Asian, seafood, fast food and desserts with Goan influences. In practice the menu spans fourteen traditions — Goan, North Indian, Maharashtrian, Thai, Japanese, Chinese, Vietnamese, Persian, Turkish, Yemeni, Spanish, Portuguese, American and Russian.
What is Mushroom Xacutti Samosa Cone?
Xacutti is a Goan masala built on roasted coconut, dried red chillies and warm spices, normally used as a slow-cooked curry base for pork or chicken. At Dubki it fills mushrooms inside a cone-shaped samosa pastry, served at ₹545.
What is Mutton Mandi?
Mandi is a Yemeni dish of meat slow-cooked at low heat, traditionally in a pit oven, served over rice that has absorbed its fat and spice. At Dubki it is one of the two most expensive plates at ₹795.
What is Kathal Khurchan Kulcha?
Kathal is jackfruit and khurchan is the technique of scraping and shredding it so the texture reads like pulled meat. It is served on a tandoori cheese chilli kulcha at ₹475, and it is the best-value substantial vegetarian plate on the menu.
Is the Dubki menu good for sharing?
Yes. Forty-two of the fifty dishes are small plates, dim sum, kebabs, sliders, burgers or salads, against only six full mains. The menu is built for a table ordering in rounds across an evening rather than for individual three-course meals.
Reserve a Table at Dubki
Call to book, confirm the kitchen is open, and ask about anything on the card you are unsure of.
+91 86238 88190