Emma Bustling Mumbai is next Indian City providing inspiration for Dhoom tasting menu
Dhoom Indian Streatery and Bar in Dunfermline have recently launched a new tasting menu focusing on the city of Mumbai.
His exploration of the cuisine of Mumbai follows on from the recent Kolkata menu. Seven regions of India have now been showcased in innovative tasting menus at Dhoom, including New Delhi.
Entitled “A journey along the coast and through the lanes of Mumbai,” the new ten course Mumbai taster Menu is full ofdelicious dishes inspired by Prasad’s research. Starters such as Bamba Batat Vada from the Dadar Train Station, Sweet Corn Bhel from the Wankhede Cricket Stadium, and Chickpea Kotlet, famous chickpea cutlets from the old Parsi Colony, make references to the Mumbai locations where they are traditionally found.
With nine different main courses to choose from, including fish, chicken, lamb, vegetable and goat curries, this incredible new menu offers a variety of dishes.
Chef Prasad has also devised a new Taster Menu, “Tiffin Station” menu which references the emotional and practical significance attached to the simple metal Tiffin Box, or Dabba, as it’s also known as.
The Tiffin Centre Dabba MMenuooffes two different starters – choose from Chicken 65 Chat, or Chickpea Kotlet. For main course, tuck into a “home style” Dabba vegetable, fish, chicken or vegan curry. All Dabba Curries are served in distinctive tiffin boxed with rice and Indian bread.
The whole Dabba experience, which is available now, costs £20.95 per person.
Chef Prasad says “We’re very excited to be showcasing Mumbai, both through the Tiffin Centre, and through the new taster menu,” said Prasad. “Devising and presenting all these new dishes is a real labour of love for us, from choosing the spices, getting the taste just right, to designing beautiful plating… everything comes together for our customers enjoyment! We can’t wait to see what our loyal customers think of this latest offering- we hope that they will try both a Dabba Tiffin Experience, and the taster menu – there is so much to sample!”
“I revealed at the launch of the Kolkata menu that I visit the region of India I am promoting for at least five weeks, doing all the sampling, tasting, and researching,” said Prasad. “I spend the time sourcing the necessary herbs and spices, and then arranging for them to be shipped to Scotland when I am ready to start the new menu. I aim for as much authenticity as possible.”
“Dabba boxes are very iconic and much beloved to Indian people, so it means a great deal to offer this new experience at Dhoom.”
www.dhoomuk.co.uk/tastermenu
