dhoom Menu — Dunfermline

Dhaba style preparation of cooking mushroom, green peas, and spring onion cooked in sweet and tangy onion-tomato sauce

A royal preparation of homemade cottage cheese, Paneer, cooked in a thick, velvety smooth gravy, made from onions. tomatoes and finished with kasoori methi

Inspired from Chef Prasad's mother's homestyle preparation of brown whole lentils tempered with onion, tomatoes, asafoetida and cumin

a northern Indian style aromatic and tangy chickpeas cooked with onions, tomatoes, ginger, garlic, and flavoured with dried mango powder and dried pomegranate seeds.

A punjabi style juicy and succulent, king prawns cooked in a rich onion and charmagaz sauce flavoured with fenugreek, cumin, ginger, garlic, and garam masala.

A vibrant, tangy, and aromatic dish from the Konkan coast, fish cooked in an onion - tomato sauce, flavoured with the famous sour, and acidic Kokum fruit, tempered with mustard seeds, curry leaves and finished with coconut cream.

A Lahori punjabi style preparation, chicken getting chopped, mixed and cooked together on a flat griddle, with onions, tomatoes, ginger, garlic, and green chillies and spices.

A mild, comforting chicken curry, chicken cooked in a mango and coconut sauce

A Rajasthani classic preparation originally made by hunting wild game that later made way to royal kitchens, lamb slow cooked with onions, mathania chilli paste, garlic, spices, cooked in mustard oil on dum.

Sun (GF)(DE)(NF) Dhoom's take on the popular Bengali homestyle Sunday special goat curry, dating to British Raj, a mouth-melting, overnight marinated, slow-cooked goat preparation with potatoes

Crispy assorted vegetable pakora, topped with mint sauce, chilli sauce and cheese and wrapped in tortilla bread and served with special masala chips

Chicken tikka cooked with tikka masala sauce, topped with cheese and wrapped in tortilla bread and served with special masala chips

A northern Indian style aromatic and tangy chickpeas cooked with onions, tomatoes, ginger, garlic, and flavoured with dried mango powder and dried pomegranate seeds.

White marinated fish fillet cooked in a special mild mango and coconut curry

Slow-cooked boneless chicken in a sweet and tangy onion tomato sauce tempered with curry leaves and mustard seeds

A mild, comforting chicken curry, chicken cooked in a mango and coconut sauce

A traditional punjabi preparation, lamb cooked with fresh tomatoes, bell peppers. ginger and garlic, flavoured with coriander, cumin, and black pepper 000 and finished with fresh ginger juliennes.

comforting

rich and creamy

flavourful

classic

sizzling Lamb Karahi cooked with bold spices and finished to perfection

bold and flavourful

crispy delight

coastal favourite

uniquely crafted

rich

bold, fiery

Overnight marinated Indian homemade cottage cheese, called Paneer, finished over griddle plate served with a velvety makhani tomato-based sauce from Delhi, northern part of India

Inspired from popular Bengali teatime snack, potato and sweetcorn cutlets from Kolkata, eastern part of India

A tangy chaat made using crispy papdi, mint and tamarind sauce, loved throughout India, a popular snack of Mumbai and best enjoyed on Mumbai's Beaches in the west of India.

A popular spicy and crispy fish preparation, made by the local fishermen from the Koli community along the Konkan Coast in the west of India.

A Mughlai royal dish, that involved marinating chicken overnight, grilled fresh and served over a creamy, white sauce infused with saffron, cardamom, white pepper and kasoori methi from Punjab, in the Northern part of India

Chef Prasad's healthy take on fried chapali kebab, a dish brought to India from Afghanistan by traders, refugees and settlers, lamb minced with basil, ginger, garlic, onion, green chillies, first steamed and then grilled, from Lucknow, in the northern part of India

A rice and black lentil khichdi arancini from Eastern part of India

Navratan meaning Nine Jewels, is a popular Jalandhari kebab, prepared using 9 assorted vegetables

Overnight marinated chicken breast in a flavourful & aromatic green marinade of coriander, mint, green chilies, and spinach from Hyderabad, Southern India

Steamed Indian style meat ball made with minced lamb, assorted herbs and ground spices cooked in a rich and tangy tomato sauce from Lucknow, northern part of India

Let's have a wee rest! Coconut Ladoo A palate cleanser inspired by the love for coconuts on the southern coast

Crispy assorted vegetable pakora from Kolkata, eastern part of India

Dhoom's take on traditional tomato & tamarind rasam, spicy, sour and tangy, tempered with fresh garlic, mustard seeds and curry leaves, from Madurai, southern part of India

Crispy assorted vegetable pakora from Kolkata, eastern part of India