Dhoom

This "streatery" and bar isn't just a restaurant it's a culinary passport

- by RACHEL McCONACHIE

KNOWN for vibrant interiors and menus that rotate through India's regions, Dhoom has become one of Scotland's most celebrated dining spots.

This year, chef-owner Daneshwar Prasad was named Chef Of The Year at The Courier Food & Drink Awards, while Dhoom took Best Indian Restaurant in Scotland at the Scottish Curry Awards.

Curious about the magic behind the bold flavours and elegant plating, I stepped into the kitchen to cook with Prasad and his team.

I'd requested fish, so Prasad created a new version of his tandoori salmon and a Punjabi chicken dish, which are both in development for future menus.

The salmon began with a marinade of ginger-garlic paste, lime juice, oil, salt and black pepper. Then came a second, richer layer of roasted gram flour, coriander, cumin, garam masala, deggi mirch (a red chilli blend), chaat masala and vegan cream.