Taking things forward at Falkirk’s d’yoga

The tasting evening
The tasting evening
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Preparing to educate diners – as well as tantalising their tastebuds – is the latest member of staff at d’yoga.

The contemporary Indian eaterie recently welcomed Harry Arora as restaurant manager and already he is helping to develop the business, as well as attract new customers.

Owner Ricky Dhillon said: “Our new express lunch menu is his brainchild and he is also involved in the marketing of the restaurant.

‘‘As well as being front of house with customers, he is also working closely with me to co-ordinate the staff in the kitchens and behind the scenes.

“We’re delighted to have him on board.”

Since it opened almost four years ago, the premises in Grahams Road, Falkirk, have gained a reputation for providing authentic Indian cuisine in luxurious surroundings. But now with the help of Harry and their four talented chefs, Ricky, who runs the business with his father Tony, is looking to take it to the next level.

They have already revised and refreshed their menu by adding more traditional dishes from the four corners of India.

He added: “My dad always said to me that business is a trend and it is important to keep working at it to make it successful. In the short time he has been with us, Harry has taught us a lot.

“He has also brought a freshness to the business and we believe Falkirk will benefit from this.”

At a recent tasting evening, Harry explained to customers some of the history of Indian cuisine, as well as revealing the health benefits.

He said: “It is a common myth that Indian food is unhealthy and fatty. Medicinal, healing spices like turmeric, ginger, garlic and green chillies are among the most commonly used ingredients in Indian cooking. That’s eating your medicine for you!

“Garlic controls your blood pressure and garlic is the best remedy for keeping your blood pressure gauges at par.

“Turmeric has a strong and natural antibiotic and antibacterial qualities, while ginger has qualities that help heart and arthritis patients.

“Most good Indian cooks will advocate using fresh produce and preparing a dish from scratch. This is the traditional way and though it may seem time-consuming, it means you spare your body the effects of the preservatives that are loaded into pre-packaged, pre-prepared foods.”

Ricky, who turned his back on a successful TV acting career to launch the restaurant, is convinced that with the help of Harry and all the rest of his staff, he will give his clients a whole new dining experience.