10 Sep, 2023
Discover Ananda, where traditional Indian culinary arts meet contemporary Irish flair. Experience a Michelin Star dining journey like no other.
16 Aug, 2023
Explore the rich tapestry of Indian cuisine's history and how Ananda Restaurant in Dublin masterfully weaves ancient traditions with contemporary tastes.
16 Aug, 2023
Discover Ananda, Dublin's premier destination for authentic Indian cuisine. Experience a blend of tradition and innovation that sets it apart.

ANANDA'S DIWALI TASTING

ANANDA'S DIWALI TASTING


शुभ दिवाली - Shubh DIWALI

Diwali – is the most special of occasions. The festival of light brings people together in celebration, regardless of wealth or status, race, background or beliefs. In the midst of the clutter & chaos in most towns which heave with activity in perpetuity, Diwali provides a welcome occasion to stop, take a pause for breath, gather loved ones and celebrate all that is good & serene in the world around. It's a symbol of awakening, new joy and hope, and the ushering of their new year.

 

In the days and weeks before Diwali excitement and gaiety flickers through Delhi like electricity. It gently brings all the members of the family and community back together, much like an old dadi (grandmother) lovingly knitting a jumper, pulling at loose ends, tugging at the corners, and reaffirming the ties that bind. Mothers and grandmothers embark on their annual frenzy of airing out, cleaning and tidying; each corner of the house is painted bright, and the prized Family Heirlooms and silverware stored away for ‘best’ are taken out with a flourish for Diwali. Each household ritual has its own sweet, nostalgic significance. But what matters is not the size of the home, whether the trappings of Diwali are luxurious and brand-new or carefully preserved hand-me-downs. What matters in every home, is that come dusk, each window and door is left open, and earthen oil lamps are lit to welcome Lakshmi, Goddess of Wealth.

The day of Diwali dawns: the Diwali story has been played out. The fearsome ten-headed demon Ravana has been defeated; Lord Rama and Hanuman are on their gloried return home, with Sita safely rescued fro m Ravana.


Homes are sparkling clean. Dinner tables groan with the weight of food lovingly prepared throughout the day. Platters are laden with sweets (and filched by small, sticky fingers!). Miniature earthen lamps with cotton wicks are dipped in ghee and lit as the sun sets. And families dressed in silken Diwali finery gather around as the dusky skyline is illuminated by firecrackers. Sparklers, pinwheels, rockets, ladi bombs – this is how my generation remembers it. Now the greener more responsible Diwali is done with E-Crackers and symbolic smoke-free Crackers - but the mithai, the colourful celebrations, fun and laughter remain in joyous abound… this is the picture of Diwali in any home in India.

And this year, here in Dublin, we would once again like to invite you to celebrate Diwali with us We may not be in India, but somehow, we can all try and capture a little of its spirit

and share it with each other.


10 Sep, 2023
Discover Ananda, where traditional Indian culinary arts meet contemporary Irish flair. Experience a Michelin Star dining journey like no other.
16 Aug, 2023
Explore the rich tapestry of Indian cuisine's history and how Ananda Restaurant in Dublin masterfully weaves ancient traditions with contemporary tastes.
16 Aug, 2023
Discover Ananda, Dublin's premier destination for authentic Indian cuisine. Experience a blend of tradition and innovation that sets it apart.
By Ananda Resturant 28 Apr, 2023
Discover the exquisite culinary experience at Ananda, Ireland's finest Indian restaurant, renowned for its use of locally sourced ingredients and innovative techniques. Ananda's commitment to quality and sustainability shines through in each of its signature dishes. Find out why Ananda is the leading destination for food lovers and fine dining enthusiasts in Dublin.
By Asheesh Dewan 21 Mar, 2023
I still have vivid childhood memories of the delicious lunch I relished in the restaurant car of the iconic Taj Express via Agra while travelling from Delhi to Gwalior. In those glorious days of yesteryear — most prestigious trains — especially in the central, western, and northern parts of India — had restaurant and dining cars — run with pride and flair — each proudly serving its own distinctive cuisine and signature dishes. There were a variety of items on the menu — Regional Indian and Continental fare. The year was 1979— and may be longest and the most epic journey of our lives from Trivandrum in Kerala to Dharamsala in Himachal— as the train chugged its way from Coimbatore to Chennai and Delhi through to our final rail head Pathankot. 5 days 4 nights traversing the sandy seashores, back waters, river valleys, hills of the Deccan plateau and the Indo Gangetic plains mountains with dense jungles of the Bhil Nagpur & Gondwana forests. We ate roast chicken — my father had Chicken Cutlets and chips — omelettes toast and tea and my mum the Vegetarian Thali Meal. — we ate leisurely — savouring every bite — while enjoying the picturesque verdant scenery through the large open windows of the old-style luxurious restaurant car. unhurriedly in relaxed ambiance. I eagerly looked forward to enjoying inimitable railway food — and for me this was the most exhilarating part of a train journey. This menu reflects my memories made on many a journey across a nation defined by its trains and the people who served and savoured it. Asheesh Dewan
Diwali 2022 In Ireland
18 Oct, 2022
Experience The Spirit of The Indian Festival
29 Jun, 2022
SUMMER TASTING MENU 2022
By Collette Hankey 29 Apr, 2022
ANANDA'S SPRING TASTING MENU
By Sunny Matharu 17 Nov, 2020
SERVES: 6 INGREDIENTS: Full Fat Milk – 2.5 Litres Basmati Rice – 100 gms White Chocolate – 225 gms Sugar – 75 gms Saffron – Few Threads Green Cardamom Powder – Pinch Berries – For Garnish For Caramelised Pistachios: Sugar – 50 gms Pistachios – 50 gms METHOD: 1. Wash and soak the Basmati rice in water for half hour. 2. Put milk in a saucepan and allow to come to a boil. 3. Add the soaked rice and saffron to the milk and cook on medium flame 4. Allow to cook the mixture for around 20 minutes, stirring continuously till the rice is completely cooked and feels soft between fingers. 5. Add the cardamom powder and sugar. 6. Take it off the flame and add the white chocolate. Mix well and transfer the pudding in serving containers. Allow to chill completely 7. For caramelized pistachios, heat sugar in a frying pan. 8. When the sugar turns golden, add the pistachios, and toss in the caramel. 9. Transfer the nuts on to a parchment paper and allow to cool. 10. Once cooled, chop the nuts in small pieces. 11. Garnish the Kheer with berries and caramelized pistachios.
By Collette Hankey 06 May, 2020
Ingredients: 400g chicken thighs 1 tsp chaat masala 1st marinade 40g ginger garlic paste Juice of 1 lime Salt, to taste 1 tsp red chilli powder ½ tsp dried fenugreek powder 2nd marinade 80g Greek or hung yoghurt ½ tsp Garam Masala ½ tsp toasted cumin powder Preparation: Oven temp: 200°C, 400°F, Gas mark 6. 1. Clean the chicken thighs and remove any extra fat. Cut the thighs in to small pieces. 2. Make the first marinade by mixing all of the listed ingredients in a bowl. Add the chicken thighs and coat well. 3. Leave to marinade for at least an hour. 4. When ready, remove the chicken pieces and allow the excess juices to drain. 5. Next mix the chicken pieces with the ingredients for the 2nd marinade and keep aside for at least 2-3 hours, overnight preferably. 6. When ready to cook, skewer the chicken and cook in a very hot oven for about 20 minutes. Then remove the chicken skewers, baste with melted butter and oil and return to the oven to cook for a further five minutes or until tender. 7. When the chicken is cooked, remove from the oven and brush with some melted butter and chaat masala before serving. Enjoy with mint chutney (recipe on website). Variation: You can apply the same marination for making tandoori broccoli, peppers, cauliflower and onion as well. They taste delicious!
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