About Us
At Gumnam, we believe in bringing the rich and diverse tastes of Indian cuisine to your table. Nestled in the heart of Dundee, we offer a culinary journey through India’s finest and most beloved dishes, prepared with traditional methods and the freshest ingredients.
Inspired by the ancient recipes and culinary traditions passed down through generations, Gumnam was founded with a passion for authentic Indian cooking. Our chefs, with years of experience and a deep love for Indian flavors, are dedicated to reviving the ‘lost’ tastes of India. Each dish we serve tells a story of heritage, culture, and a love for food that transcends borders.
How Gumnam came to be?
Our Culinary Journey
The team behind Gumnam - True India Flavour is led by a highly experienced consultant chef with over 27 years of experience in the hospitality industry. Specializing in innovative culinary creations and restaurant management, our chef has achieved Michelin stars for prestigious establishments and is committed to promoting local and healthy produce.
Chef Pramod Kumar's culinary journey began in the Indian Army where he discovered his passion for cooking. With over two decades of experience, he has worked as a chef for Nepal’s Royal Family, gained accolades at "Popodam Express" in Southampton, and served as the Executive Chef at "Chini Chor" in Hounslow. Since 2021, he has brought his culinary expertise to Cadila Pharmaceuticals, continuing his dedication to the art of cooking.
Chef Monish began his culinary journey in 2007 at a small Indian restaurant in Hastings, where he honed his skills under chefs Yuvraj Pun and Pom Lal Sapkota. He later expanded his horizons at "The Chilli Pickle" with Chef Alun Sperring in Brighton. In Leeds, he helped launch "The Cat's Pyjamas," played a key role in expanding the brand, and refined his craft at the Gleneagles Hotel in Scotland under Chef Simon Attridge. He also collaborated with Michelin-starred Chef Alfred Prasad in Newcastle at "Khai Khai." Additionally, he worked as a private chef, bringing Indian flavours to a multimillionaire's household. Each experience has shaped him into the dedicated and skilled chef he is today.
Chef Monish Gurung
Chef Pramod Kumar
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Reserving a table beforehand means less waiting. Groups of 8 or more must reserve ahead of time.
