The journey began in 2012, when we got convinced about the fact that wherever an Indian goes, the taste of India follows. Building up on this food habit embedded in our DNA, we started our journey with studying the Indian food culture throughly. The journey so far has been long, evolving and exiting. The more we learn, we feel further more to learn. In the last 8 years we have tried to understand many of the pallets across the country and its uniqueness and history. In dumdurrust, it is an honest effort to create the history with authenticity and bring the best taste to your table. The journey is never ending and research and experiments are always ongoing. Every item in our menu is backed with legacy and curated with passion.

In Dumdurrust the core idea of cooking is “DUM” cooking. A slow cooking process. A technique that is more than 400 years old. The slow cooking works like magic and it infuses beautifully the flavours from the various spices & herbs in the dish. This style of cooking, traditionally known as dum pukht, of course not just restricted to biryanis, but also used in various other preparations such as korma, nihari, haleem, raan, other meat curries and even dal. In Dumdurrust, anything and everything is prepared on “Dum”.

Our Chef Souvik, with 25 years of experience, is an Indian cuisine expert followed by European & Tex Mex, was associated with many National and International food chains heading the product development domain. His creativity and passion for experimentation, along with his curiosity to play with flavours has created diversified menu across different palettes. He believes that cooking is an art and curiosity is the force driving it. He has decided to design the Biryani & Curries using the Dum Process in Clay pots to offer the authenticity, we call it the "Dum Durrust” way. Souvik has been working relentlessly on developing and upgrading the menu with different flavours & cuisines to bring out the best for our guests.