A small kitchen. A big obsession. That's how Dum ROST started.
In 2019, chef Arjun Dubey quit his corporate job, bought a smoker, and started feeding his neighbourhood from a 200 sq ft kitchen. Word spread faster than the smoke.
Today, Dum ROST is a full-blown meat temple — but the soul is still that tiny kitchen, that same smoker, and that same obsession with getting every bite right.
Every cut arrives fresh daily from trusted local farms. No freezer shortcuts.
We use live charcoal and wood smoke — not gas, not electric. Real heat, real flavour.
Every spice blend is ground in-house. No pre-mixes, no shortcuts, no compromise.
We started by feeding neighbours. That spirit of generosity never left the kitchen.
"If it doesn't make you close your eyes, it's not done."
"Spice is a language. I'm fluent."
"The char is where the magic lives."