The Dubki food menu is short by Goa standards — around thirty-two dishes — but it is unusually wide in range. A single list runs from Portuguese-descended croquettes to Thai noodles, Persian grills, a Spanish paella and a Middle Eastern rice plate. This page explains what each dish actually is, so you can read the menu card without guessing.
Last updated 11 September 2026. DubkiMenu.com is an independent informational website. Dish availability changes — confirm with the restaurant on +91 86238 88190. For costs, see the Dubki menu with prices.
How the Dubki Menu Is Structured
The menu is built around small plates rather than a conventional starter-and-main progression. Twenty-one of the thirty-two dishes are shareable — small plates, kebabs, sliders, burgers and salads — against just six full mains and two desserts. That tells you how the room is meant to work: this is a bar with a serious kitchen attached, designed for a table that orders in rounds across an evening rather than sitting down to three courses.
| Section | Dishes | Vegetarian |
|---|---|---|
| Vegetarian starters & small plates | 15 | All 15 |
| Non-veg starters & kebabs | 4 | — |
| Burgers | 2 | — |
| Salads | 2 | 1 (Caesar available either way) |
| Main courses | 6 | 2 |
| Desserts | 2 | Both |
The other thing the structure reveals is that vegetarians are the primary audience for the small-plates section, not an accommodated minority. Fifteen veg plates against four non-veg is close to a four-to-one ratio — the reverse of what most beach-cliff kitchens in Vagator offer.
Vegetarian Small Plates Explained
Several names on this section will be unfamiliar even to regular Goa diners, because they are Goan or regional Indian preparations rebuilt as bar food.
- Mushroom Xacutti Samosa Cone — xacutti is the Goan masala of roasted coconut, dried chillies and warm spices, normally a slow-cooked curry base. Here it fills mushrooms inside a samosa pastry shaped as a cone.
- Corn Cheese Rissois — rissóis are half-moon Portuguese croquettes that survived in Goan bakery culture; this version is filled with corn and cheese.
- Kathal Khurchan Kulcha — kathal is jackfruit, khurchan the technique of scraping and shredding it so the texture reads like pulled meat, served with kulcha bread.
- Bhutta Khees Chaat — khees is grated corn cooked down to a soft mash, a Maharashtrian preparation, served here in chaat form.
- Taka Tak Paneer Taco — “tawa tak tak” names the sound of the two blades chopping on a hot griddle; that street technique applied to paneer, folded into a taco.
- Japanese Truffled Avocado Pizzette — a small flatbread with avocado and truffle, the most straightforwardly Continental item in the section.
- Grilled Mediterranean Poie Sandwich — poie is the traditional Goan pocket bread, used here for a Mediterranean-style filling.
- Baked Mushroom and Brie Cheese, Stuffed Shiitake, Corn and Cheese — two baked-cheese plates, the richest things in the section.
- Peas and Corn Sliders with Wasabi Mayo — vegetarian sliders with a wasabi-mayonnaise lift.
- Celery Paneer Tikka — tandoori-style paneer with celery worked in.
- Peri Peri Cauliflower with Garlic Aioli — roasted cauliflower in peri peri, with aioli.
- Vegetarian Nachos, French Fries, Potato Wedges — the familiar bar-snack floor of the menu.
The full section with prices is on the Dubki vegetarian menu page.
Kebabs, Chicken and Burgers
- Persian Kebab — the Iranian grill tradition, minced or cubed meat cooked over coals.
- Joojeh Kebab — specifically Persian saffron chicken kebab, usually marinated in saffron, yoghurt and lime. The saffron is what separates it from a standard chicken tikka.
- Chicken Katsu with Tobanjan Chilli Lettuce — Japanese panko-crumbed chicken cutlet, served with lettuce dressed in tobanjan, the fermented broad-bean chilli paste.
- Peri Peri Chicken Slider — a small chicken bun in peri peri spicing, the non-veg counterpart to the corn sliders.
- Lamb and Chorizo Burger — lamb with chorizo, which in Goa carries a local resonance: Goan chouriço is its own cured-pork tradition.
- Fried Chicken Burger — the straightforward option on a menu that mostly avoids them.
More detail on the Dubki non-veg menu page.
Main Courses Explained
Six mains, and no two from the same cuisine — the section reads like a deliberate tour rather than a kitchen with one specialism.
- Mutton Mandi — mandi is a Yemeni rice-and-meat dish, the meat cooked slowly at low heat, traditionally in a pit oven, with the rice absorbing its fat and spice. One of the two most expensive plates on the menu.
- Paella Seafood — the Valencian saffron rice, and the only explicitly seafood dish anywhere on the documented menu.
- Pad Thai Noodle Chicken — Thai rice-noodle stir fry with tamarind, fish sauce, peanuts and chicken.
- Khao Pad Karpao with Coconut Scrambled Egg — Thai holy-basil fried rice, here served with coconut scrambled egg in place of the usual fried egg.
- Penang Curry with Jasmine Rice and Tofu Croquettes — the sweeter, peanut-rich Thai curry, made vegetarian with tofu croquettes.
- Dal Bukhara with Lachha Paratha — black urad dal simmered overnight with butter and cream, the Bukhara-style preparation, with layered paratha.
Salads and Desserts
Two salads: a Grilled Halloumi Pesto Veg and Quinoa Salad, and a Caesar Salad offered vegetarian or with chicken. Two desserts, both ₹445 — Russian Honey Cake, the layered medovik of thin honey-baked sponge and sour-cream frosting, and Fallen Ice Cream. The Dubki dessert menu page covers both.
What the Food Menu Does Not Cover
One honest gap: no drinks list is published anywhere, which for a venue with a DJ and dance floor is a significant blank. The Dubki drinks menu page explains what is known about the bar without inventing prices.
Frequently Asked Questions
Around thirty-two dishes are documented: fifteen vegetarian small plates, four non-veg starters and kebabs, two burgers, two salads, six main courses and two desserts.
Continental, Asian, seafood, fast food and desserts, with Goan influences. In practice the menu spans Thai mains, Persian kebabs, a Spanish paella, a Yemeni mutton mandi and Goan-influenced small plates such as the Mushroom Xacutti Samosa Cone.
Xacutti is a Goan masala built on roasted coconut, dried red chillies and warm spices. At Dubki it fills mushrooms inside a cone-shaped samosa pastry, served as a small plate at approximately ₹545.
Mandi is a Yemeni dish of slow-cooked meat served over rice that absorbs the fat and spices, traditionally cooked in a pit oven. It is one of the two most expensive plates at Dubki at approximately ₹795.
Yes — twenty-one of the thirty-two dishes are small plates, kebabs, sliders, burgers or salads, against only six full mains. The menu is built for a table ordering in rounds rather than for individual three-course meals.
Back to the Dubki menu overview, or see the best dishes at Dubki for what to order first.
DubkiMenu.com is an independent informational website. It is not affiliated with, endorsed by or operated by Dubki – Dawn & Dusk Bar. Dish details are compiled from publicly available sources and may not reflect the current menu.