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.

Kerala Tasting

Kerala Tasting

SUMMER TASTING MENU 2022

Inspired by the flavours of God’s Own Country. Let Chef Sunuraj along with Chef Anthony & Chef Madhu take you on a delightful culinary journey through their stunning Southern Indian homeland - Kerala. Our prestigious wines are carefully selected by Anand Priyadarshi, Group Executive Wine Director.


In this cultural cauldron spices remain the lingua franca of Keralan life and are used distinctively, often to add tang and fragrance rather than pure heat. Given the moniker of ‘God’s Own Country’, Kerala is regarded as one of the most idyllic locations on earth. With its stunning diversity of landscape. Eastern fringes take in the Western Ghats – lush highlands of wildflowers and wild animals – while on the west the Malabar Coast, with its picture-perfect beaches you find an endless stretch of pristine greenery and untamed coastline. An enormous labyrinthine of waterways loosely connect the two flanks of this narrow Indian state.


On these backwaters ply the distinctive Ketuvallams, traditional houseboats constructed from coir knots used to transport rice across the region. Among the paddy fields & coconut tree-lined lagoons are some real Tadi Kadai (Shacks) serving fresh sap of the palm tree meant to be elixir of life. The enterprising one’s mostly leave it to ferment to create an alcoholic drink known as Toddy – An Elixir of perpetual bliss & happiness. Fish, seafood free-range waterfowl are abundant and help distinguish Keralan food from other regions. in India, where vegetarian ingredients tend to be the mainstay.


The coconut palm is the tree of life here and is found everywhere. Southern Kerala cuisine take its cultural influence from early Christian Syrian settlers, as well as Chinese, British, Dutch, and Portuguese traders, who used these as spice trading outposts. Here you find fragrant, creamy stews with strong coconut flavours. The North, however, and there is a greater emphasis on spice, meat, and Arabic flavours, with the so-called Malabar cuisine dominant. Tellicherry biryani is a popular preparation here, and involves slow-cooking meat in masala spices, topping with Kaima rice (a thinner variety) and sealing with a dough lid. Ginger, cardamom, asafoetida, chilli, tamarind and peppercorn to be the most important – most of which are produced locally. The frantic chaos and the hustle bustle set off early primarily created by the shops opening early in the morning – all settling down to the aroma of camphor, sandalwood, and incense sticks, bringing in a much-needed calming effect on the senses.’

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
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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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