Chef/patron Prasad Daneshawar has developed a family business with a positive vibe and a loyal following. The restaurant is colourful with a warm welcome, prices are reasonable and Prasad enjoys researching dishes from different areas of India that inspire tasting menus.
Prasad's latest menu comes from Chennai in Southern India and comprises 10 innovative dishes.
With a population of twelve million people, and one of the largest & oldest cities in India, Chennai, formerly known as Madras, is the capital of Tamil Nadu.
Prasad said:
“Coconut, curry leaves, mustard seeds, rice, dal or legumes are cornerstones of Southern Indian cooking. The region is blessed with agricultural vegetation and produce due to good rains and fertile lands. The proximity to the coast also means fresh seafood is available throughout the year.”
“This is the “Land of Spices”, cardamom, pepper, nutmeg, cloves, and cinnamon are important spices used in Southern Indian cuisine. It is a truly inspiring region for me to explore through a new tasting menu!”
Mrs Bite tasted the new dishes and concluded that this was the ‘best-tasting menu yet.”
Black Pepper Chicken Tikka Masala and Thakkali Rasam, a thin Tomato Soup with 20 spices; can be traced back to the sixteenth century. Different cooking techniques are used such as steaming to create Idli (lentil cakes) but mostly meat is grilled and served off the bone despite being typically eaten on the bone in the subcontinent. For this reason, Prasad prepares intense stocks for his gravies which are all bespoke according to the dish.
Prasad generously agreed to give Bite the recipe for Thakkali Rasam (exclusive).
Dhoom’s Thakkali Rasam
A popular Southern Indian thin soup prepared using tomatoes, curry leaves, spices and aromatics. Thakkali means tomato in Tamil and is a popular Chennai pre-meal appetizer or can be enjoyed with hot rice.
The different spices in the Rasam lend the soup anti-inflammatory properties, aid digestion, and increase metabolism. It becomes a medicine and a comfort food in illness when suffering from flu, cold and cough.
As per Ayurveda, this soup has six flavours for balance; sweet (from Jaggery), sour (tomato & tamarind, bitter (mustard and turmeric), astringent (hing & turmeric), pungent (cumin, black pepper & mustard), salt.
Ingredients:
⅓ cup coriander stems – with or without leaves
7 to 8 garlic cloves – medium-sized
1 inch of ginger – roughly chopped
2 teaspoons cumin seeds
½ teaspoon black peppercorns
1/8 teaspoon fenugreek seeds
1 teaspoon of whole coriander seeds
250-gram canned tomato chopped or puree ( a more uniform and tastes better than fresh tomatoes.)
2 tablespoons oil – traditionally prepared in gingelly (sesame) or any neutral cooking oil, Desi Ghee, sunflower oil or peanut oil.
½ teaspoon black mustard seeds, ½ teaspoon dhuli (washed) or white urad dal
½ teaspoon arhar dal/ toor dal
1 or 2 dry red chillies – broken and seeds removed
1 pinch hing/ asafoetida
10 to 12 curry leaves or 1 sprig of curry leaves
¼ teaspoon haldi powder/ ground turmeric
½ teaspoon deggi mirch or Kashmiri red chilli powder (for a deep colour)
1 tablespoon jaggery
1 teaspoon tamarind paste
Salt
1.5 cups hot water or add as required
Garnish 2 tablespoons chopped coriander leaves
Chef’s Tip – Measure all the ingredients beforehand and keep them in wee bowls near you while cooking so it is easier for you to add all the aromatics and spices when and as needed while ensuring nothing gets burned.
Method
Heat oil and temper black mustard seeds, cumin seeds, black peppercorns, fenugreek seeds, whole coriander seeds, black mustard seeds, Urad Dal, Arhar Dal, 1 or 2 dry red chillies, Hing/ Asafoetida and 10 to 12 curry leaves in the oil.
Add ginger and garlic and saute lightly. Make sure not to burn anything or there will be a bitter aftertaste.
When the garlic becomes golden add coriander stems, Haldi Powder, and the Deggi Mirch or Kashmiri Red Chilli Powder plus 50-70ml of hot water and cook the spices.
Add tomatoes and salt and cook until mushy.
Add jaggery, tamarind paste and hot water, boil, cover with a lid and cook for 5-7 mins on low-medium flame. Cool.
Blend and strain for a fine texture (optional),
Reheat the Rasam, and let it come to a boil. Adjust the seasoning and thickness.
Serve and garnish.
2-3 days if stored in the fridge properly.
The seven-course lunch menu costs £16.95 while the ten-course evening menu costs £28.95. It will run until later this year.
Dhoom Indian Streatery - 9-25 New Row, Dunfermline KY12 7EA - 01383 223340
