An Indian restaurant in Dunfermline has been named the finest in Scotland, clinching two top accolades at the prestigious 2025 Scottish Curry Awards, solidifying its place as a culinary destination far beyond Fife.
Dhoom, located on New Row, took home the Street Food Restaurant of the Year award, while its owner, Dhaneshwar Prasad, was honoured with the Industry Choice Best Chef of the Year title, recognising both his innovative menu and tireless pursuit of authentic regional Indian cuisine.
A Taste of India in the Heart of Fife
Since opening in 2018, Dhoom has redefined the Indian dining experience in Dunfermline. It offers more than a meal — it delivers a cultural and culinary journey. Known for its signature 10-course tasting menu, the restaurant changes its dishes every six months to showcase a different Indian state or region, making it the only venue in the UK to adopt such an immersive, rotating concept.
“This is more than just food — it’s a journey,” said Mr Prasad, speaking after receiving the dual awards. “We travel through India, researching, tasting, and learning, so we can bring back the best flavours and stories for our guests in Scotland.”
He continued: “The restaurant is definitely getting a name, and to have some personal recognition is so exciting. People saying that Dhoom is the best in the country is the biggest compliment I can get.”
Culinary Pilgrimage and Innovation
Mr Prasad’s work begins far from his kitchen. He frequently travels across India to small towns and remote villages known for one or two exceptional dishes. From there, he handpicks recipes, techniques, and ingredients that form the foundation of each new Dhoom menu.
“When I do my journeys, I go to lots of small places that are known for one thing,” he explained. “I come to a decision out of hundreds and pick up what’s going to be good for the people here.”
Dhoom’s current menu, inspired by Punjab, has already earned glowing reviews for its bold flavours and originality. Whether it’s street-style Amritsari fish or slow-cooked black dal, every dish is served with a side of storytelling.
Staff Trained to Share the Journey
One of Dhoom’s standout features is its well-trained team, who don’t just serve food — they explain it. Every dish is introduced with context, from the ingredients to the region it comes from. Mr Prasad insists that each member of staff undergoes a four-month training programme, ensuring they can deliver an experience, not just a meal.
“It’s about how everything is served,” he said. “We all sit down together and bring things out one by one to show how the experience is meant to be.”
The restaurant’s reputation has grown organically, with diners often travelling “hundreds of miles” to sample the tasting menu. The awards come as a hard-won triumph for Dhoom, which has overcome challenges, including fears over rising operational costs during recent economic downturns.
A Landmark Moment for Dunfermline
While big-city restaurants in Glasgow and Edinburgh often dominate the Scottish food awards scene, Dhoom’s win is a major moment for Dunfermline, underscoring the town’s growing presence in Scotland’s hospitality industry.
Dhoom was also named Fife’s Curry Restaurant of the Year, cementing its role as both a local favourite and a national standout.
Locals are proud — but they’re also keen to keep their favourite spot’s charm intact.
“I’ve never had an experience like it,” said one regular. “It’s not just the food, it’s how much care they put into everything — and how proud they are of what they serve.”
