Dunfermline based chef/owner Prasad Dhaneshwar, of the city’s Dhoom Indian Streatery & Bar, is celebrating being one of only three chefs from Fife included in a list of fifty of Scotland’s most exciting chefs.
Prasad, who launched Dhoom in 2018, is listed at number forty four in the newly published Herald list, where he rubs shoulders with Scottish Michelin chefs such as Stuart Ralston of Edinburgh’s Aizle, Mark Donald of The Glenturret Lalique and Lorna McNee of Cail Bruich.
Also included is Scotland’s ‘National’ Chef, Gary MacLean, who now runs the restaurant KIN in Edinburgh.
The list, which shines a spotlight on the chefs generating ‘genuine excitement right now’, has Dean Banks of Haar in St Andrews listed at number forty three, with the only other Fife-based chef being James Ferguson of The Kinneuchar Inn, at number ten.
Whilst the Herald list does contain chefs chasing new Michelin recognition, as well as chefs already holding those accolades, it also recognises chefs who are using Scotland’s natural larder in inventive ways, or telling compelling stories of place, heritage, and community through their food – the latter very much applying to Dhoom’s ethos.
Based on opinion canvassed from a range of food and drink writers, and leading hospitality figures including David Bell, director of food at Buzzworks Holdings, and a member of the MasterChefs of Great Britain.
Prasad’s inclusion was described as an incredible achievement for Fife, and Dunfermline in particular, as the vast majority of restaurants, bakeries, hotels and bistros making up the list are either from Edinburgh or Glasgow, as would be expected.
Described by those involved in compiling the list as ‘pouring more than two decades of experience into high‑energy Indian street‑food feasts’, the listing notes that Prasad’s current Desi Eats taster menus ‘takes guests on a ten‑course journey through regional dishes from across India, earning him multiple Scottish Curry Awards for both his cooking and the restaurant’s distinctive streatery concept’.
2026 has proven to be an award-winning year for Prasad, with Dhoom already having picked up Best Restaurant in the Scottish Hospitality Awards, and onto its fourth AA rosette plate for consistent excellence.
“This is an extremely unexpected, but very welcome accolade,” said Prasad. “My thanks go to those canvassed by Herald Newsquest who took the time to mention myself as a chef that generates excitement. I certainly always try to generate emotion through my food, to tell a story with every dish.
“To find out I was included in such a list has been simply amazing. I am awestruck by some of the incredibly talented chefs featured here, it’s an absolute ‘Who’s Who’ of the Scottish hospitality scene.”
Prasad received a congratulatory letter from David Bell of Buzzworks: “In the letter he said that having worked in this industry for over thirty years, he recognised how much hard work, resilience and dedication sat behind achievements like this,” said Prasad.
“I would also agree with him in saying that our industry can be demanding, but it’s also one of the most rewarding careers in the world. He said that the chefs who make a real difference are the ones who inspire their teams, develop people, look after their guests, and never stop striving to improve.”
“Regarding other Indian chefs, I am in the best company, with Ajay Kumar, who appeared on Great British Menu, being recognised for his Swadish Grilled Restaurant in Glasgow, along with Sagar Massey, a former MasterChef: The Professionals finalist who now has a Gourmand Bib for his eatery, Angeethi, also in Glasgow.
“My congratulations go to both of them for making Indian cuisine shine,” said Prasad.
“My aim at Dhoom, since day one, has been to serve modern Indian cuisine with excellence, something more authentic and closer to actual Indian food that is eaten in India itself.
“I wanted to break away from the image of a typical curry house. We wanted to make our customers happy, and for them to enjoy Dhoom. We’ve been very lucky in that the local populace have loved what we’re doing – multiple awards and accolades have followed. Along with our AA Rosette four years running, we hope to be in Michelin Guide as well, so we can promote Indian Food further,” he added.
“I am humbled to have started my food journey from the beautiful village of Uttarakhand which is where my roots are. The food I present is very much inspired by my mother and grandmother’s kitchens, wherein retaining the authentic Indian flavours was the key.”
