TWO chefs hope to shake up the local foodie scene and bring the authentic street food of Bombay to the heart of Swindon.

The founders of Kutting Chai, on Morley Street, which opened earlier this year, have big dreams to share their love of authentic street food from its home of Bombay, now Mumbai, after working in five star restaurants.

Head chef Aldred Rodrigues, originally from Goa in south India, picked up his craft working in hotels in Dubai from the age of 18.

He told the Advertiser: "I grew up eating this food, and it's something very like to what I eat when I go back home, and I thought why not give Swindon another experience.

"We want people to experience this part of Indian cuisine, that's what we want to get across to people, that it's something different, it's not like the curry and rice you normally have."

The menu, which gives a contemporary twist on street food classics is divided into four sections, including a chaat, meaning a quick snack, Khatti rolls filled with spiced fillings, and a Dabbas, a type of lunch traditionally packed into two or three-tiered containers for office workers.

On the menu is Bombay's most popular, the Keema Gotala, a minced lamb dish that became famous in the Crawford Market in city's centre.

"It's sold exactly the way it would be in the market," added Aldred.

Aldred has worked at four and five star hotels such as the De Vere Cotswold water park , Renaissance London Heathrow, where he met his business partner and chef Ivan Martin Farre, and most recently managed four kitchens at the Heythrop Park Resort in Oxfordshire.

"That's where the idea grew," he added, "we both wanted to open somewhere of our own, but the discipline and the passion to deliver quality food is still here.

"The clientele is a bit different so every week we are learning to try and understand what people want."

Since opening in February it has proved a hit, serving 100 covers a day on weekends, giving the entrepreneurial chefs a vision for future expansion.

He added: "We want to start small but we have got big aims to grow