AND I am so happy about it. A lucky day for me as the owner Dhruv reached out to ask if I wished to try his new restaurant in Soho and I am a team player, So yes I said and off I went.
Dhruv Mittal, the owner and creator of DUM Biryani House had this idea to cater for hungry eaters and busy people. The plan here was to showcase the Biryani dish and the best of South Indian cuisine.
The name and concept of the 'DUM' is based on the cooking technique of steaming the rice on a low heat until it infuses with the herbs, spices and meat too.
Food, next. This based on the menu, was a quick and easy decision. We went for a starter each and a Biryani each (one lamb and one Veg). This we thought would be enough and boy was it enough and more.
For the starters we went for the Chicken Wings, which were tossed in a hot and sour spicy sauce and the Channa Masala (black chickpea salad). The chicken wings were as described and with five pieces between Laura and I, we managed to get our fair share. One extra for me). These wings were tangy and sweet and a good level of heat. Sticky and crunchy, a great set of wings and I don't usually say this at an Indian restaurant. Good work Dhruv.
The chickpea salad was a great salad to accompany these wings with a good crunch from the remainder of the salad bit. Alongside the crunchy onions and fresh tomatoes were lovely pomegranates and coriander too. Delicious. I think this is a must, especially considering how filling the biryani is (more on this later).
It was an option of two Biryanis for two people: Lamb Shank and Seasonal Veg. Both came along with sides or condiments, which we later taught are usually included in the Biryani.
With the Lamb Shank came: - Curry with Green Chilli and Half Boiled Egg and Smoked Aubergine Raita With the Seasonal Veg came: - Mirch Salan (Curry with Green Chilli) Fried Okra Raita
Dhruv had decided to put the curry and raita on the sides of the Biryani to let the customer decide how spicy or not he would want their food. This was a great idea and made the experience feel like three different types of Biryani. The heat of the curry was great and their was much warmth and earthiness to the dish. The lamb was very tender and the 'DUM' cooking technique made the meat fall off the bone and straight into my mouth.
£15 for all of that Biryani is ridiculous. There was so much in the dish that Laura and I barely managed to finish half of each. Dhruv sure does know how to treat people; such a generous portion and so tasty. We were absolutely stuffed.
What a welcome to London. Dhruv has bought along all his personal tastes, music, food and comedy to please his punters and it has definitely worked. If you want Biryani, go to DUM, if you want good food, then go to DUM.
Basically, go to DUM.