Page 49 - March 2023

WORK/LIFE

The best part of my job is…
Talking to people when they come to the restaurant
and taking them on a journey with the food. I love it
when they are satisfied with their meal.

If I wasn’t the founder of Dhoom, I’d have
been…
I can’t see myself doing anything else as cooking
is my passion. I have two children but Dhoom is
my third baby. From a young age I helped my
mum make simple things in the kitchen so I have
always loved cooking. Dhoom is a destination for
people in Scotland – people travel from all over
like Glasgow, Inverness and Edinburgh.

What’s the best piece of career advice
you’ve been given?
Every day is a new learning experience – take
feedback as a positive, not a negative. Not
My 9-to-5 everyone is going to like it. The customers are
the people who are paying your bills so I couldn’t
do any of this without their support, especially
The founder of Dunfermline-based Indian restaurant Dhoom, during Covid. We weren’t making money during
Dhaneshwar Prasad Jakhmola, shares his daily life and career path. lockdown but we weren’t losing money either
due to the customers ordering food for takeaway
or collection. The customers have become family
and are no longer just guests in my restaurant.
Where do you call home? have over 5,000 pages so far. I’m a foodie and I
Dunfermline. I left Edinburgh and moved here love when people say it’s the best food they’ve
with my family to be closer to my restaurant. ever had. I like to put some free samples on
the table. The next menu is Mumbai so I made
I love it here but I initially struggled to explain a list of my top three foods from there. I’m a About Dunfermline
to people that we are not a curry house. workaholic and I try to give a complete journey Dunfermline, Scotland’s newest city, is increasingly popular with families and first-time
Dhoom is different to most Indian food people of the area – Dhoom is an experience and buyers. It’s just 15 miles from Edinburgh with easy access to the M90 for the Queensferry
in Scotland have had – there is no cream, butter good value for money. Crossing and driving into the Capital takes just 35 minutes. The city has plenty of schools
or nuts used. to choose from with 14 primary schools and the choice of four high schools – making it
A typical working day usually involves… a great place to bring up a family. Fife College is also located in Dunfermline, with ties to
It took two years to properly establish Dhoom. I wake up at 8am and have tea and then at 16 partner universities for degree studies.
People expect things like chicken tikka and 10am I start work which involves looking at
peshwari naan. I started a taster menu so bookings, checking if the fridges are well-
people can experience what it’s like. stocked with what we need and cleaning up £210,896 average 102.3% of Home Report The median time to under
before the restaurant opens. From 1-2pm selling price valuation attained offer is 19 days
My main responsibilities are… onwards I am usually in the kitchen. If I am not
When I’m at home I am always working on the in the kitchen I try to talk to customers about
next menu. It’s a long journey – my recipe books what the food was like. At 9pm I go home. *Figures are based on properties marketed and sold through ESPC. Home Report valuations relate to properties where the
Home Report was available on espc.com. Figures relate to the three-month period ending on 28/02/2023.

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