One Space, Two Stories: How We Transform from Brunch to Bar
One Space, Two Stories: How We Transform from Brunch to Bar
One Space, Two Stories: How We Transform from Brunch to Bar
One Space, Two Stories: How We Transform from Brunch to Bar
One Space, Two Stories: How We Transform from Brunch to Bar
One Space, Two Stories: How We Transform from Brunch to Bar
Jul 9, 2025
Jul 9, 2025
Jul 9, 2025
Jul 9, 2025
Jul 9, 2025
Jul 9, 2025
We’ve all seen it — the idea that Indian food is “comfort food,” “street food,” or “takeout culture.” And while there’s truth to that lineage, there’s also a glaring gap: where is the recognition for the complexity, technique, and artistry that Indian cuisine brings to the global table?
At Dhoom, we didn’t just want to cook great Indian food. We wanted to plate it with the precision of a Michelin kitchen — without losing the soul that makes it ours.
Indian cuisine, at its core, is layered and exacting. The balance of spice, the timing of toasting, the play between texture and aroma — these are not casual acts. They are deliberate, skilled, and often generational. So why has that not translated into more stars, more lists, more attention?
The answer isn’t simple — but part of it lies in presentation and perception.
Fine dining is as much about visuals and setting as it is about flavor. And for decades, Indian restaurants haven’t been given the space, or the freedom, to present food in a format that fits that lens. We’ve often been boxed in — too colorful, too spicy, too much.
But that’s changing. And we’re proud to be part of that shift.
At Dhoom, we plate with restraint and drama. We source with intention. We use spice not for shock, but for silence — the kind that happens when a guest takes a bite and pauses, not quite sure how to describe what just happened.
We’re not here to Westernize Indian food. We’re here to refine it — on its own terms.
The Michelin guide is catching up. The world is, too. And when that moment arrives — when more Indian kitchens take their rightful place at the top — we’ll be ready.
We’ve all seen it — the idea that Indian food is “comfort food,” “street food,” or “takeout culture.” And while there’s truth to that lineage, there’s also a glaring gap: where is the recognition for the complexity, technique, and artistry that Indian cuisine brings to the global table?
At Dhoom, we didn’t just want to cook great Indian food. We wanted to plate it with the precision of a Michelin kitchen — without losing the soul that makes it ours.
Indian cuisine, at its core, is layered and exacting. The balance of spice, the timing of toasting, the play between texture and aroma — these are not casual acts. They are deliberate, skilled, and often generational. So why has that not translated into more stars, more lists, more attention?
The answer isn’t simple — but part of it lies in presentation and perception.
Fine dining is as much about visuals and setting as it is about flavor. And for decades, Indian restaurants haven’t been given the space, or the freedom, to present food in a format that fits that lens. We’ve often been boxed in — too colorful, too spicy, too much.
But that’s changing. And we’re proud to be part of that shift.
At Dhoom, we plate with restraint and drama. We source with intention. We use spice not for shock, but for silence — the kind that happens when a guest takes a bite and pauses, not quite sure how to describe what just happened.
We’re not here to Westernize Indian food. We’re here to refine it — on its own terms.
The Michelin guide is catching up. The world is, too. And when that moment arrives — when more Indian kitchens take their rightful place at the top — we’ll be ready.
We’ve all seen it — the idea that Indian food is “comfort food,” “street food,” or “takeout culture.” And while there’s truth to that lineage, there’s also a glaring gap: where is the recognition for the complexity, technique, and artistry that Indian cuisine brings to the global table?
At Dhoom, we didn’t just want to cook great Indian food. We wanted to plate it with the precision of a Michelin kitchen — without losing the soul that makes it ours.
Indian cuisine, at its core, is layered and exacting. The balance of spice, the timing of toasting, the play between texture and aroma — these are not casual acts. They are deliberate, skilled, and often generational. So why has that not translated into more stars, more lists, more attention?
The answer isn’t simple — but part of it lies in presentation and perception.
Fine dining is as much about visuals and setting as it is about flavor. And for decades, Indian restaurants haven’t been given the space, or the freedom, to present food in a format that fits that lens. We’ve often been boxed in — too colorful, too spicy, too much.
But that’s changing. And we’re proud to be part of that shift.
At Dhoom, we plate with restraint and drama. We source with intention. We use spice not for shock, but for silence — the kind that happens when a guest takes a bite and pauses, not quite sure how to describe what just happened.
We’re not here to Westernize Indian food. We’re here to refine it — on its own terms.
The Michelin guide is catching up. The world is, too. And when that moment arrives — when more Indian kitchens take their rightful place at the top — we’ll be ready.
We’ve all seen it — the idea that Indian food is “comfort food,” “street food,” or “takeout culture.” And while there’s truth to that lineage, there’s also a glaring gap: where is the recognition for the complexity, technique, and artistry that Indian cuisine brings to the global table?
At Dhoom, we didn’t just want to cook great Indian food. We wanted to plate it with the precision of a Michelin kitchen — without losing the soul that makes it ours.
Indian cuisine, at its core, is layered and exacting. The balance of spice, the timing of toasting, the play between texture and aroma — these are not casual acts. They are deliberate, skilled, and often generational. So why has that not translated into more stars, more lists, more attention?
The answer isn’t simple — but part of it lies in presentation and perception.
Fine dining is as much about visuals and setting as it is about flavor. And for decades, Indian restaurants haven’t been given the space, or the freedom, to present food in a format that fits that lens. We’ve often been boxed in — too colorful, too spicy, too much.
But that’s changing. And we’re proud to be part of that shift.
At Dhoom, we plate with restraint and drama. We source with intention. We use spice not for shock, but for silence — the kind that happens when a guest takes a bite and pauses, not quite sure how to describe what just happened.
We’re not here to Westernize Indian food. We’re here to refine it — on its own terms.
The Michelin guide is catching up. The world is, too. And when that moment arrives — when more Indian kitchens take their rightful place at the top — we’ll be ready.
We’ve all seen it — the idea that Indian food is “comfort food,” “street food,” or “takeout culture.” And while there’s truth to that lineage, there’s also a glaring gap: where is the recognition for the complexity, technique, and artistry that Indian cuisine brings to the global table?
At Dhoom, we didn’t just want to cook great Indian food. We wanted to plate it with the precision of a Michelin kitchen — without losing the soul that makes it ours.
Indian cuisine, at its core, is layered and exacting. The balance of spice, the timing of toasting, the play between texture and aroma — these are not casual acts. They are deliberate, skilled, and often generational. So why has that not translated into more stars, more lists, more attention?
The answer isn’t simple — but part of it lies in presentation and perception.
Fine dining is as much about visuals and setting as it is about flavor. And for decades, Indian restaurants haven’t been given the space, or the freedom, to present food in a format that fits that lens. We’ve often been boxed in — too colorful, too spicy, too much.
But that’s changing. And we’re proud to be part of that shift.
At Dhoom, we plate with restraint and drama. We source with intention. We use spice not for shock, but for silence — the kind that happens when a guest takes a bite and pauses, not quite sure how to describe what just happened.
We’re not here to Westernize Indian food. We’re here to refine it — on its own terms.
The Michelin guide is catching up. The world is, too. And when that moment arrives — when more Indian kitchens take their rightful place at the top — we’ll be ready.
We’ve all seen it — the idea that Indian food is “comfort food,” “street food,” or “takeout culture.” And while there’s truth to that lineage, there’s also a glaring gap: where is the recognition for the complexity, technique, and artistry that Indian cuisine brings to the global table?
At Dhoom, we didn’t just want to cook great Indian food. We wanted to plate it with the precision of a Michelin kitchen — without losing the soul that makes it ours.
Indian cuisine, at its core, is layered and exacting. The balance of spice, the timing of toasting, the play between texture and aroma — these are not casual acts. They are deliberate, skilled, and often generational. So why has that not translated into more stars, more lists, more attention?
The answer isn’t simple — but part of it lies in presentation and perception.
Fine dining is as much about visuals and setting as it is about flavor. And for decades, Indian restaurants haven’t been given the space, or the freedom, to present food in a format that fits that lens. We’ve often been boxed in — too colorful, too spicy, too much.
But that’s changing. And we’re proud to be part of that shift.
At Dhoom, we plate with restraint and drama. We source with intention. We use spice not for shock, but for silence — the kind that happens when a guest takes a bite and pauses, not quite sure how to describe what just happened.
We’re not here to Westernize Indian food. We’re here to refine it — on its own terms.
The Michelin guide is catching up. The world is, too. And when that moment arrives — when more Indian kitchens take their rightful place at the top — we’ll be ready.