25th Nov 2013
Ananda isn’t your average curry house. In fact, curry barely features on their mouthwatering menu. Instead, diners can expect pan-seared Kilkee scallops with spiced broccoli pur?e and aged homemade kumquat chutney or the perfectly balanced flavours of pan-fried goat’s cheese and potato cakes, roasted pear and walnut chutney ??and that’s just for starters. Executive Chef Sunil Ghai and his team push the limits of Indian cuisine well beyond the norm at this stylish eatery tucked away in the heart of Dundrum Town Centre. But don’t let images of retail-weary drone dining cloud your vision. This is anything but. A side entrance means you don’t have to darken the Centre’s main door unless you want to. This is Indian cuisine at its finest. If there’s a finer dish than their Lobster Xec-Xec – pan-fried Howth lobster in a traditional Goan style sauce – we’ve yet to find it. Amy and BOD unapologetically adore the place and so do we.
Star service The service, under the skilled steer of manager Benny Jacob, is second to none. Staff are never in your face but always discreetly attentive.
In the know Chef Sunil Ghai regularly works with renowned Michelin-starred chef Atul Kochhar and his team at Benares in London. Together Atul and Sunil designed and developed Ananda’s menu
We love The inclusion of artisan Irish produce into the menu such as St Tola goat’s cheese in the goat cheese tikki, Robata grilled Kettyle’s Irish chicken in the murgh ke pakwaan – and the list goes on.
Who to bring Vegetarians will be thrilled to find so many exciting non-meat dishes on the menu but anyone with an appreciation for fragrantly spiced food will love it.
If you like this Make sure to check out Ananda’s sister restaurants: Jaipur, Georges Street, Dalkey, Malahide and Chakra in Wicklow. All of which serve superior Indian cuisine.
Extracted from IMAGE Top Tables 2014 Restaurant Guide – COMING SOON!
PHOTOGRAPHY BY?AILBHE O DONNELL
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