Dhoom's Chef Completes 15,200km India Journey
Dhoom Indian Streatery & Bar launched a new "Desi Eats" menu after Chef Prasad's epic 9-month, 15,200km journey across India covering 12 different regional cuisines. The extensive travel research resulted in an authentic street food menu that captures bold flavors from across the subcontinent. The post got 6 likes and 68 views, showing growing interest in travel-inspired authentic dining.
Chef Dhaneshwar Prasad's "Desi Eats" menu is the 13th new menu for Dhoom Indian Streatery & Bar since it opened in 2018. This latest 10-course tasting menu is the culmination of his most recent travels and features personal favorites adapted for Scottish diners. The new menu launched on March 4, 2026. The journey that inspired the menu spanned from Mumbai to Kolkata and from the South of India to Chennai. This extensive research allows Chef Prasad to explain the unique heritage of each dish to his customers. Previous culinary explorations for the restaurant have included deep dives into the specific food cultures of cities like Mumbai, Kolkata, and New Delhi. Dishes on the "Desi Eats" menu have specific regional origins. Diners can experience Veg Bhajia from Kolkata, Paneer Tikka Makhanwala from Delhi, and Chowpatty Sev Puri Chaat inspired by the beaches of Mumbai. The menu also features Lamb Laal Maans from Rajasthan and a Kokum Fish Curry from the Konkan Coast. One of the featured dishes, the Pesto Lamb Chapli Kebab, has roots in Afghan influences in the city of Lucknow. Chef Prasad's version is a healthier take on the traditionally fried dish; his is steamed and then grilled. The menu also includes a comforting goat curry from Bengal called Robibarer Goat Mangshan Jhol. Chef Prasad's commitment to authenticity involves what he calls a 'reiki' – a culinary pilgrimage to understand the heritage of each dish before it's added to the menu. He focuses on bringing unique and authentic colors and flavors to his customers. This dedication has led to Dhoom being named Best Indian Restaurant in Scotland at the Scottish Curry Awards and Prasad earning Chef of the Year at The Courier Food & Drink Awards. The chef's approach at Dhoom avoids the use of cream, butter, yogurt, ghee, or nuts in his cooking. This makes the dishes suitable for a range of dietary requirements without modification. The restaurant offers a seven-course taster lunch for £19.95 and a ten-course taster dinner menu for £32.95.
