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Scotsman
20-05-2025
- Entertainment
- Scotsman
I tried Indian tapas for the first time at Cutting Chaii in Leith and was blown away by how good it was
No matter what cuisine you're craving, somewhere in Edinburgh there is a restaurant offering it. Sign up to our daily newsletter Sign up Thank you for signing up! Did you know with a Digital Subscription to Edinburgh News, you can get unlimited access to the website including our premium content, as well as benefiting from fewer ads, loyalty rewards and much more. Learn More Sorry, there seem to be some issues. Please try again later. Submitting... It's the nature of a big city – people plan where they eat and drink around their friends, where they are visiting, and even how they plan to get home. But it often means you end up staying in the same area, visiting the same places and rarely straying from what you know. And so is born the idea of a hidden gem. The restaurants, bars and pubs that are beloved by locals but remain a mystery to out-of-towners, or even people who live in a different area of the city. Advertisement Hide Ad Advertisement Hide Ad Cutting Chaii on Leith's Salamander Street is one such restaurant. We tried five of the tapas dishes, all of which were delicious | National World It's not in the middle of nowhere by any means - Salamander Street is a short walk from both Leith Links and The Shore - but it does give a feeling of being on the edge of town. Cutting Chaii has built up quite a reputation in Edinburgh since it opened back in 2019. When I told people that I'd booked to go on the Bank Holiday weekend, I was repeatedly told I wouldn't be disappointed. And clearly many more agree, with the restaurant having been named Outstanding Restaurant of the Year at the 2025 Scottish Curry Awards. Advertisement Hide Ad Advertisement Hide Ad It is described as a Bombay Cafe - a popular type of eatery in India which offers classic Indian food in a relaxed and sociable setting. And the welcoming staff ensure that the comfortable and friendly atmosphere that they are aiming for is well and truly achieved. Cutting Chaii is on Salamander Street in Leith | National World As well as more traditional main dishes and curries, Cutting Chaii serves up Indian tapas - giving diners the chance to sample an array of dishes, both traditional and more unusual, either as a starter or as a meal. I visited Cutting Chaii with my husband and my parents and, after using the chef's recommendations to help whittle down our many choices, we opted for the mini masala papads - small poppadoms - and a range of delicious chutneys as well as five tapas dishes to share between the four of us. The tapas was like nothing I've had before, and was insanely tasty. The Koliwada Fish, which is fried in spiced batter and served with chutney, was cooked to perfection, while the two potato dishes - Secret Bomb and Chop Tikki - were both very moreish. Not being a meat eater myself, I had to watch in envy as the others devoured the Momo chicken dumplings - which were hailed as their favourite dish - and Chicken Sixty-Nine which, like the fish, was coated in spicy batter and served with chutney. Advertisement Hide Ad Advertisement Hide Ad You can see how the tapas could stand as a meal on its own. The four of us could easily have ordered one of everything on the tapas menu and it would no doubt have left us feeling very full and satisfied. The main dishes were delicious and, although we couldn't finish it all, we took any leftovers to go. | National World But what is a visit to Scotland's most outstanding Indian restaurant without trying its curries, I ask you? For my main, I went for what the menu describes as Cutting Chaii's 'signature dish for vegetarians' - Maa's Butter Paneer. Paneer curries have been my go-to for the past few years but this one blows any other I've tasted out the water. Each bite is packed with spices which ruminate in the nutty, creamy sauce. It's so good, in fact, that I don't share it with anyone, although they had plenty to work through themselves. Between the three of them, they ordered five dishes. My husband chose the Ruby Murray with lamb, my dad had the Gunpowder Chicken and my mum opted for the lamb Saagwala. The three of them also shared a Railway chicken curry and a Chilli Garlic chicken. Advertisement Hide Ad Advertisement Hide Ad Not one dish disappointed and although we couldn't finish everything there and then, we walked away from the restaurant with a bag of precious leftovers. The term hidden gem is overused today, and I'm probably as guilty of using the term to describe every independent shop or local cafe as anyone. But in the case of Cutting Chaii, the description feels wholly justified. In Edinburgh, one of the top bucket list destinations across the world, the fact that Cutting Chaii could go unnoticed or unappreciated by droves of visitors is incredulous. My message to anyone planning to visit Edinburgh over the coming weeks or months – and anyone who lives in the city looking for a new curry spot - would be to book a table at this brilliant restaurant.
The Courier
15-05-2025
- Entertainment
- The Courier
Behind the flames cooking with award-winning chef Prasad at Dhoom in Dunfermline
Dhoom Streatery & Bar in Dunfermline isn't just an Indian restaurant – it's a culinary passport. It's known for its vibrant interiors and menus that take diners on rotating regional food tours across India, it has become one of Scotland's most celebrated restaurants. This year alone, chef and owner Daneshawar Prasad claimed Chef of the Year at The Courier Food & Drink Awards, while Dhoom itself took home the coveted title of Best Indian Restaurant in Scotland at the Scottish Curry Awards. Having always been dazzled by the colourful tapas-style plates (a full tasting journey typically lands at around £30), I was curious: what's the secret behind the bold flavours and polished presentation? So, I went behind the scenes into the bustling heart of Dhoom's kitchen to cook alongside chef Prasad and his team. The welcome was as warm as the spice-laden air. I'd requested fish over meat, so Prasad generously created a new version of one of his signature dishes – tandoori salmon – while also preparing a Punjabi chicken dish. Both were destined for future menu stardom. The magic, I learned, starts long before anything hits the pan. The salmon is first marinated in ginger-garlic paste, oil, black pepper, lime juice, and salt for half an hour. Then comes a second, more indulgent marination in a paste of roasted gram flour, coriander powder, garam masala, cumin, Deggi Mirch (a blend of red capsicums and Kashmiri red chilli), chaat masala, and vegan cream. Resulting in a deeply flavoured coating that soaks in overnight. The salmon needed just 10 minutes in the oven. The chicken took longer, but both emerged glistening and aromatic. Dhoom's commitment to accessibility is notable: most dishes are gluten-free, dairy-free, and nut-free, yet nothing feels like a compromise. Want dairy? Just swap in the equivalents – nothing's lost in translation. While the meats baked, Prasad shifted his focus to dal – a dish I often make at home, but this version was something else entirely. Made from a five-lentil blend including chana dal, kidney beans, black gram, masoor dal, and moong dal, it was earthy, rich, and complex. The drama unfolded as we moved to the tempering stage. Flames shot up from the hot pan as whole red chilies, cumin seeds, and mustard seeds hit the oil – just inches from the chef's face. But Prasad didn't flinch. He calmly stirred in ginger, garlic, onions, and finally tomatoes, before folding the vibrant mix into the softened lentils. It was a lesson in calm under fire – literally. Tasting the dal later, I was struck by its layered depth and hearty goodness – far beyond my usual one-lentil attempt at home. I'm now a convert to the multi-dal approach. What truly elevated the salmon was a delicious coconut-based sauce Prasad served on the side. A blend of mustard seeds, red chillies, curry leaves, onions, turmeric, coconut milk, vegan cream, butter, and a final hit of lime, it was tropical and tangy with just enough heat. I begged for the recipe, and to my delight, he shared it. This sauce wasn't just a backdrop; it was a scene-stealer. Paired with the perfectly tender fish, it created a rich, fragrant dish I haven't stopped thinking about since. Prasad thought the salmon needed tweaking – it was, in his words, a little dry – but I found it flawless: soft, infused with flavour, and expertly balanced. Then came one of my personal highlights: the chapatis. Though I'm now gluten-free, I used to prefer them to naan – simpler, earthier, with that soft, slightly oily texture perfect for scooping up dal. Watching the dough (just whole wheat flour, water, and salt) being rolled into balls and then cooked was amazing. But it wasn't Prasad or his sous chef who took over – it was his wife Geeta Jakhmola, who swept into the kitchen in a riot of colourful fabric. With expert hands, she finished each chapati directly over the flame, puffing them up like balloons. It was a small theatrical moment that echoed countless home kitchens in India, and photographer Steve, who was lucky enough to try one, confirmed they were every bit as delicious as they looked. As we sat to taste everything – tandoori salmon, Punjabi Makhani Kukkad (makhani, I learned, means 'sauce' in Punjabi), dal, chapatis, and fluffy rice – I reflected on just how different Dhoom is from your typical Indian restaurant. The menu isn't static. It evolves regularly, each iteration rooted in a specific Indian region. And the dishes aren't ones you'll find in your average curry house – they're carefully researched, often family-inspired, and brought to life with authentic spices shipped from India. One particularly striking ingredient was the bright red Kashmiri chilli powder. 'It's not too spicy,' Prasad explained, 'but it gives great flavour and colour.' It's emblematic of his philosophy: bold, but balanced. Behind the colour, the music, and the cocktails, there's serious craft. The plating is precise. The spice blends are thoughtful. The marinations are long and deliberate. This isn't just a curry – it's Indian food elevated, while still being inaccessible. Chef Prasad says that while he keeps the heat levels lower than he might have at home, even he no longer eats bowls of whole chillies like he used to. 'As I get older, I can no longer cope with the same amount of spice. So I don't eat the whole chillies anymore,' he says. I left with my notebook full, my stomach fuller, and my head buzzing with inspiration. Though, I suspect I'll never quite recreate the dishes as chef Prasad can. Thankfully, I can always book a table at Dhoom.
The National
14-05-2025
- Business
- The National
Indian restaurant owner takes on historic Prestonpans pub
In January, the licensees of "the Goth", on the town's High Street, announced the "tough decision" to close. After a public meeting, a "unanimous" decision was made to keep the premises, which dates back to 1908, "for eating out locally and for family and social events". And it has now been confirmed that the team behind the Bombay Lounge in Dalkeith will be opening an Indian restaurant at the Goth. Bombay Lounge opened 15 years ago and has received many awards, including at the Scottish Curry Awards in April. Michael Singh, 52, owner of Bombay Lounge has enjoyed 35 years of experience in the hospitality trade. He told the East Lothian Courier that the new restaurant at the Goth would be named Bombay Bar & Grill. An Indian restaurant is set to open at the Prestoungrange Gothenburg (Image: NQ Staff) Singh said: "We are bringing a multi-award-winning team to the Bombay Bar & Grill in Prestonpans and we are very excited for it. "Prestonpans is a good platform for us because East Lothian is a great catchment area, but we just want to make sure that East Lothian is ready for us because people may have already experienced our first restaurant in Dalkeith. "We are hoping to be open end of June or start of July and we are working hard on the menu, which will consist of a lot of modern Indian grill food with the addition of takeaway as well." When open, the restaurant is expected to have about 20 members of staff, with jobs such as kitchen porters, delivery drivers and bar staff anticipated to be advertised soon. Rahat Hasan Chowdhury and Qazi Yousef Sumon, both from Bangladesh and co-managers of Bombay Lounge for five years, will continue their roles in the new Prestonpans venture. Rahat, 22, said: "I am excited. "The team at Bombay Lounge will be same team in Prestonpans and that means there will be some familiar faces. "It is the same job but will be challenging as a new business and I am looking forward to it." The restaurant will be open six days a week, Tuesday to Sunday, 3-10pm. At these times, the bar, restaurant and upstairs lounge will be open, with a takeaway service available in addition. Gordon Prestoungrange, for the Baron Courts, owners of the Gothenburg, said: 'It's a big challenge for them both to honour the heritage of the Gothenburg and to offer excellent service for the community in their own distinctive Indian style. "Those who have visited their award-winning restaurant in Dalkeith will know just how successful they have been there for many years and their enthusiasm at their arrival in the Pans is infectious. 'They are keen to learn from Panners how they can honour all the Gothenburg has meant and still means after nearly 120 years on our High Street. "Suggestions and ideas before and after they open the doors again will always be welcomed. "One readily apparent celebration all can join on August 15 will be VJ Day – remembering that World War II, in which all the Indian subcontinent was engaged, continued well after VE Day here in Europe. "And never forget that India has great heritage with the pipes and tartan, and a not-inconsiderable Scottish diaspora.'
Edinburgh Live
13-05-2025
- Entertainment
- Edinburgh Live
Experience the authentic flavours of the Himalayas at one of Edinburgh's finest restaurants
In a city renowned for its rich culinary landscape, one restaurant has made a name for itself by serving up authentic flavours from Nepal and India. Gurkha Bar & Restaurant, located at Brougham Place in Edinburgh, was recently crowned as the 'Best of Edinburgh' at the prestigious Scottish Curry Awards, after picking up the Nepalese Restaurant of the Year prize at last year's event. These national awards are a testament to Gurkha's culinary artistry and commitment to quality service. Helmed by Tej Prasad Kandel, an accomplished chef with over two decades of experience, Gurkha Bar & Restaurant is no stranger to accolades. Its consistent delivery of a dining experience that blends traditional recipes with contemporary techniques has earned it a place in the hearts of food lovers and critics alike. (Image: Gurkha Bar & Restaurant) The restaurant's menu is a celebration of Nepalese and Indian cuisine, offering a wide array of dishes that cater to diverse palates. From succulent momos to an aromatic Nepalese chicken curry, chilli garlic chicken and Kathmandu chicken, each dish is crafted with precision and passion. The use of authentic spices and fresh ingredients ensures that every bite transports the diner to the heart of the Himalayas. But what sets Gurkha Bar & Restaurant apart is not just the food but an unwavering dedication to providing an unforgettable dining experience. Rated 4.8 on Google*, rated the second best restaurant in Edinburgh on TripAdvisor*, and with thousands of satisfied diners under its belt, Gurkha is now well established as one of the best places to eat out in Edinburgh. The restaurant provides an inviting atmosphere perfect for family gatherings, romantic dates, or celebratory events. Moreover, the team at Gurkha is committed to inclusivity in dining. Their menu features gluten-free and vegan-friendly options, ensuring that everyone can enjoy their culinary offerings without compromise. (Image: Gurkha Bar & Restaurant) Winning the Best of Edinburgh award is a significant milestone for Gurkha Bar & Restaurant, but the team are far from content to sit on their laurels. As they celebrate this achievement, they remain steadfast in their mission to bring authentic Nepalese and Indian flavours to the tables of Edinburgh. Whether you're a local or visiting Edinburgh, a meal at Gurkha Bar & Restaurant promises more than just food; it's an experience of culture, tradition and exceptional taste. Join them as they continue to serve award-winning dishes that have earned them a rightful place among Scotland's culinary elite. *Correct at the time of publishing Find Gurkha Bar & Restaurant at 6 Brougham Place, Edinburgh, EH3 9HW. Browse the menu, book a table and order a delivery at
Glasgow Times
27-04-2025
- Business
- Glasgow Times
Awards company pledged £100,000 for Bellshill charity
Oceanic Awards, which hosts over 150 award ceremonies every year, has pledged to raise the funds for The Well Foundation over the next two years. The Well Foundation is a volunteer-led charity based in Bellshill, which is committed to community development. Read more: Glasgow man raises more than £65,000 for UK veterans They recently launched the Well Foundation Sports Academy, a community sports initiative aimed at getting children and young people from deprived backgrounds involved in sport. As part of its pledge, Oceanic Awards will collect donations for The Well Foundation at all of its Scotland-based award ceremonies, including the Scottish Curry Awards, Scottish Hair & Beauty Awards, and the Scottish Women's Awards. The Well Foundation is a volunteer-led charity based in Bellshill (Image: Supplied) Irfan Younis, founder of Oceanic Awards, said: "It's a pleasure for us to continue working with The Well Foundation. "Their work has a real, visible impact, not just overseas, but right here in our communities and that is our focus for the next two years. "Anyone who visits their base in Lanarkshire can see the dedication and heart that goes into everything they do. "It's a privilege to support such a passionate team, and we're excited about what we can achieve together over the next two years." Oceanic Awards has raised close to £1 million for charity over the last 17 years by partnering with charities such as Make a Wish UK, Make a Wish Ireland, Penny Appeal, and World Care Foundation. For the next two years, the Well Foundation will be Oceanic Awards' main charity partner. They will arrange various activities to raise funds and awareness for charity and the work that it does. Read more: Glasgow runner who survived cardiac arrest during race to compete in same event Fahim Baqir, chair of The Well Foundation, said: "Our partnership with Oceanic Awards has already helped us achieve incredible things including raising the funds needed to build a much-needed well in Somalia. "This new pledge will allow us to focus even more on local projects here in the UK over the next two years. "We're proud to be working alongside an organisation that truly understands the importance of giving back, both globally and right here at home."
