A HISTORIC Salisbury pub that was brought back to life at the end of last year is turning up the heat with the launch of an exciting new street food–led kitchen concept.

The Dust Hole, a much-loved pub on Tollgate Road run by city-based Dark Revolution Brewery and also known as The Railway Inn, is now hosting Indriya Kitchen, an Indian street food venture operating every Friday and Saturday.

Designed to feel relaxed, welcoming and full of flavour, Indriya Kitchen will bring vibrant Indian comfort food into the heart of the pub.

The venture is run by chef James Spencer, who says the focus is on accessibility and enjoyment.

“I wanted Indriya at The Dust Hole to feel easy,” he said. “Come in, grab a pint, eat something comforting and leave happy.”

The menu centres on small plates packed with flavour, including chaat-style dishes, alongside vegetable and meat Thali trays that can be shared or enjoyed solo.

In a nod to both tradition and sustainability, Indriya is also launching a tiffin scheme every Friday and Saturday.

Guests can purchase a reusable four-tier tiffin and fill it with a Thali for £30, before returning week after week to have it refilled – a modern twist on an age-old Indian dining ritual.

Sundays will see a fiery transformation of the kitchen as Salt + Fire takes over, serving its signature coal-fired Sunday roasts cooked exclusively over open flames.

Andy from Salt + Fire said: “We believe the best roasts are forged in flame and finished with care. We couldn’t be happier to be doing exactly that in the heart of The Dust Hole.”

The new food programme builds on a model already proving popular at Dark Revolution’s Old Sarum taproom.

General manager Ali Everett said: “At our Old Sarum taproom we welcome visiting street food traders, and it works really well. Great beer and great food is what our customers love.

“We decided to replicate that model at The Dust Hole, welcoming talented local independent chefs into the kitchen to offer high-quality, delicious food.”