Tucked into the heart of the Highlands, in the shadow of the Cairngorms and right on the Whisky Trail, Dalchini Tomintoul is bringing something genuinely different to this corner of Scotland: a warm, spice-forward slice of Indo-Chinese cooking with roots stretching back over a century.

The story starts in Kolkata. In the late 19th century, migrants from the Hakka Chinese community settled in the city and began blending their native cooking techniques with the herbs and spices of India. What emerged was a cuisine all its own — quick, punchy, deeply comforting — and it eventually took the name “Dalchini,” a pan-Indian word for cinnamon that itself means “Chinese bark.” It’s a fitting name for a food tradition built on the meeting of two cultures.

That tradition made its way to Britain in 2000, when the first Indian-Chinese restaurant in the UK opened its doors in Wimbledon, southwest London. Since then, Dalchini has built a loyal following for its bold, confident flavours. Now, in partnership with the Gordon Hotel, that same spirit has arrived in Tomintoul — bringing Indian and Indo-Chinese gastronomy to a village better known for whisky distilleries and hillwalking than green chilli and garlic.

Why Tomintoul Now?

Tomintoul sees a steady flow of visitors chasing the Cairngorms’ trails, the Malt Whisky Trail’s distilleries, and the quiet drama of Highland scenery. What it hasn’t had, until now, is a kitchen turning out fresh naan, sizzling chicken chettinad, and rogan josh alongside that scenery. Dalchini Tomintoul fills that gap — not as a novelty, but as a proper destination in its own right, for locals and travellers alike.

The team’s approach is simple: take the freshest ingredients the Highlands can offer, and run them through a curated mix of Indian spice work and Chinese technique. It’s the same DNA that built the original Dalchini in Wimbledon, adapted for a new setting.

What’s on the table?

The menu ranges wide. Start with the classics — poppadums with mango chutney and mint yoghurt, crispy onion bhaji, or a plate of okra fries — before moving into heartier appetizers like lamb chops in whole spices, lemon garlic prawns, or a samosa chaat piled with chickpeas, yoghurt, and tomatoes.

For mains, the kitchen leans into rich, well-built curries: Old Delhi butter chicken, Malabar lamb curry finished with coconut, a Madras chicken curry built on onions and ginger, and a Chicken Chettinad sharpened with roasted spices. There’s a proper Chicken Biryani too, cooked through with basmati rice, yoghurt, and slow-built spice. Vegetarians aren’t an afterthought either — a coconut-mild Veg Korma and a Paneer Butter Masala both hold their own on the menu.

Alongside the curry list, you’ll find warming soups (a ginger-and-chilli chicken soup is a natural fit for a Highland evening), a full spread of rice and bread sides, and — a nice touch for a village that sees plenty of mixed groups — a set of “All Time Favourites” for anyone after something more familiar: a rib-eye steak, a classic beef burger, or a Chicken Tikka pizza that splits the difference nicely between the two cuisines on offer.

An invitation, not just a menu

At its core, Dalchini Tomintoul isn’t just importing a London restaurant’s playbook into the Highlands — it’s continuing a story that began with migration, adaptation, and the simple idea that good food travels well between cultures. Whether you’re stopping in after a day on the Whisky Trail, breaking up a hike through the Cairngorms, or you’re a Tomintoul local looking for something new on a Tuesday night, there’s a table waiting.

Dalchini Tomintoul is open Monday to Thursday, 17:30–21:00; Friday and Saturday, 12:00–21:00; and Sundays, 12:00–20:30.

The Square, Tomintoul, Ballindalloch AB37 9ET · 01807 580421 · WhatsApp 07760 524047