Dhamaka assimilates the culture of India – vibrant colours, lit up festivals, the street food and the amazing curries from all corners of India.
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Dhamaka assimilates the culture of India – vibrant colours, lit up festivals, the street food and the amazing curries from all corners of India.
The curries, some not so commonly heard, will tickle your taste buds. We conceptualised Dhamaka with the ambition to take you down the streets of India exploring Indian street food – the Kebabs of Lucknow, chat food from Bombay, the Hyderabadi biryanis, Delhi’s butter chicken, Keralan cheman mappas, and infinitely many more. To compliment the profile of these flavours, we have exquisitely crafted Cocktails; Wines & Beers, which will make you, come back for more.
Dhamaka is not your “Lets try some curry over the weekend after few pints” sort of a place. It aims to stand proudly next to the other high street restaurants offering authentic Indian cuisine but with a casual dining feel to it.
The curries, some not so commonly heard, will tickle your taste buds. We conceptualised Dhamaka with the ambition to take you down the streets of India exploring Indian street food – the Kebabs of Lucknow, chat food from Bombay, the Hyderabadi biryanis, Delhi’s butter chicken, Keralan cheman mappas, and infinitely many more. To compliment the profile of these flavours, we have exquisitely crafted Cocktails; Wines & Beers, which will make you, come back for more.
Dhamaka is not your “Lets try some curry over the weekend after few pints” sort of a place. It aims to stand proudly next to the other high street restaurants offering authentic Indian cuisine but with a casual dining feel to it.
Dhamaka is a brainchild of Vinay Reddy. Hyderabad born, culinary institute graduate, corporate trained in Taj hotels, worked on luxury cruise liner Queen mary2 (the then world’s biggest in 2003) and later moved on to UK.
After working in 2 rossette establishments, upmarket steak houses in London moved to Bristol to open Zaza Bazaar as an Executive Chef and progressing further up to Operations Manager role. After several years of well-rounded experience, it was the natural progression to set up his own restaurant.
After doing a lot of research he came up with the idea to launch a Casual Indian restaurant concept with emphasis on street food, something which moves away from the crowded fine dining Indian restaurants and drowning curry houses. He could have relied on none other than his beloved friend ex-work colleague Jyotirmoy Patra to get his vision to his diners plates.
Jyotirmoy Patra – Orissa born, an extremely passionate chef bleeding makhani sauce. He has graduated in hospitality & worked with the most reputable chefs in both India and overseas. Trained under the eagle eyes of the Master Chef from India – Sanjeev Kapoor, one of the world’s most talented & renowned chef in Indian cuisine, and after moving to the UK – worked for the Michelin starred chefs Atul Kochhar from Benares at Mayfair.
He joined the opening team of Zaza Bazaar in 2011 as Sous chef and grew up the ranks to become the executive chef. Jyotirmoy Patra worked in various parts of India – Hyderabad, Chennai, Calcutta and also worked for 5-star hotels in Dubai. His experience of working in various parts of the globe, with the best chefs from those regions gave him unparalleled knowledge of Indian cuisine & the restaurant business world.
He brings his expertise in the Indian cuisine to complement with the casual dining restaurant concept. Jyothi’s way of correcting a dish, if it is not to his standard, is simple – “Do it again until its perfect”
Dhamaka is a brainchild of Vinay Reddy. Hyderabad born, culinary institute graduate, corporate trained in Taj hotels, worked on luxury cruise liner Queen mary2 (the then world’s biggest in 2003) and later moved on to UK.
After working in 2 rossette establishments, upmarket steak houses in London moved to Bristol to open Zaza Bazaar as an Executive Chef and progressing further up to Operations Manager role. After several years of well-rounded experience, it was the natural progression to set up his own restaurant.
After doing a lot of research he came up with the idea to launch a Casual Indian restaurant concept with emphasis on street food, something which moves away from the crowded fine dining Indian restaurants and drowning curry houses. He could have relied on none other than his beloved friend ex-work colleague Jyotirmoy Patra to get his vision to his diners plates.
Jyotirmoy Patra – Orissa born, an extremely passionate chef bleeding makhani sauce. He has graduated in hospitality & worked with the most reputable chefs in both India and overseas. Trained under the eagle eyes of the Master Chef from India – Sanjeev Kapoor, one of the world’s most talented & renowned chef in Indian cuisine, and after moving to the UK – worked for the Michelin starred chefs Atul Kochhar from Benares at Mayfair.
He joined the opening team of Zaza Bazaar in 2011 as Sous chef and grew up the ranks to become the executive chef. Jyotirmoy Patra worked in various parts of India – Hyderabad, Chennai, Calcutta and also worked for 5-star hotels in Dubai. His experience of working in various parts of the globe, with the best chefs from those regions gave him unparalleled knowledge of Indian cuisine & the restaurant business world.
He brings his expertise in the Indian cuisine to complement with the casual dining restaurant concept. Jyothi’s way of correcting a dish, if it is not to his standard, is simple – “Do it again until its perfect”.