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Inside the Award-Winning Curry House That’s Making Waves in Devon

When Denley’s Essence of India announced its expansion from Topsham to Cranbrook, excitement rippled through the local community. Known for its bold approach to Indian cuisine and a slew of accolades, Denley’s was more than just a restaurant—it was a culinary landmark.

Co-owner Islam Khan recalls how the demand from Cranbrook residents during the Covid period couldn’t be ignored. “We were delivering there when the Topsham spot was closed. Our customers wanted more and were willing to travel. Expanding felt like the natural next step,” he explains.

Denley’s is far from your average curry house. It stands on decades of dedication to quality ingredients, creative cooking, and attentive service. The Topsham venue, a 200-seat former wine bar, was transformed under the team’s guidance into a celebrated dining experience, earning them titles like Best in the South West and Chef of the Year 2024, and ranking among the UK’s top 100 Indian restaurants.

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Manager Tambir “Tee” Hussein shares that service is just as important as the food. “Every guest is greeted warmly, and we make sure no one ever just waits around—it’s about creating a joyful atmosphere.” This customer-first philosophy guides both locations.

Opening in Cranbrook wasn’t without challenges, especially adapting to an all-electric kitchen, which was unfamiliar to chefs used to gas ranges. Islam explains, “Adapting to induction hobs, Rational ovens, and electric tandoors took time. Cooking Asian dishes requires precision heat, and we had to learn fast.”

Staffing the new venue also tested the team. “Our opening night was packed, but we were short-staffed,” Tee reveals. “We borrowed help from Topsham to cope, and even our seasoned chef faced a steep learning curve.”

Despite initial hurdles, the team settled into a rhythm. With new hires and improved kitchen flow, they’re proud to say the Cranbrook eatery consistently delivers the signature Denley’s quality.

The menu showcases the chef’s passion and inventiveness, featuring dishes that are authentic yet innovative. Highlights include the slow-cooked lamb shank, dhaba murgh—a chicken-on-the-bone delight inspired by Indian roadside stalls—and Mumbai-style ragda patties, all infused with local flair. Pioneering additions like salmon and lamb chops reflect a commitment to expanding Devon’s Indian culinary horizons.

But Denley’s is about more than just food; it’s about community and connection. Having worked in hospitality across the UK, Islam and Tee know memorable dining hinges on more than tastes. “Service is what keeps guests coming back,” Islam says. “Mistakes happen, but how you handle them makes all the difference.”

Tee agrees: “I make it a point to check in with every customer, to see their genuine expressions when they leave. That personal touch counts.”

Community ties run deep at Denley’s. The Topsham branch has long supported local sports teams, including one Tee played for. In Cranbrook, they’re actively engaging with fundraisers and football clubs, signalling a commitment for the long haul. “This isn’t a sprint; it’s a marathon,” Tee notes. “We want to be an integral part of Cranbrook.”

Since opening in April, Denley’s Cranbrook has experienced the ups and downs typical of any new venue. However, smooth operations and an enthusiastic response from both returning Topsham regulars and new patrons alike reveal promising momentum.

“We’ve reached break-even, which is expected,” Tee confirms. “Now the focus is on making customers happy—profit will follow when you do that right.”

Small gestures, like promptly acting on customer feedback for window blinds, demonstrate Denley’s dedication to continuous improvement.

Islam invites those who may have visited before and weren’t fully satisfied to return. “We’re ready to deliver a better experience. Listening, evolving, and delivering excellence—that’s the Denley’s way.”

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