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.

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

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.

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!

Ingredients : 25 g fresh mint leaves 100 g coriander leaves 2 green chillies, deseed Small piece of ginger 1 green apple, peeled and deseeded Salt to taste Juice of 1 lime 1 tsp sugar 1 tbsp olive oil 2 or 3 ice cubes Method : - Place all the ingredients in a blender along with ice cubes - Blend until the mixture is blended to a puree - Taste and add more seasoning if necessary The mint chutney is also lovely when mixed with greek yoghurt.

ALOO GOBI Ingredients: 400g potatoes, peeled and diced 400g cauliflower 2 tbsp oil ½ tsp cumin seeds 1 red onion, chopped 20g ginger, finely chopped 4 green chillies, slit in half and seeds left in 1 tsp coriander powder 2 tomatoes, chopped Salt, to taste 100ml water Coriander, chopped, for garnish Preparation: Peel the potatoes and cut into 2cm dice. Chop cauliflower into similar size. Heat the oil in a pan and add the cumin seeds. As soon as the seeds sizzle, add the chopped onions. Sauté for 5-8 minutes. Add the ginger and green chilli, followed by the cumin powder and turmeric. Add the potatoes and mix together. Season with salt, add in the water and cover the pan with a lid. When the potatoes are half cooked, add the cauliflower. Continue cooking until the cauliflower florets are almost tender. Add tomatoes, mix and check the seasoning. Finish with adding the fresh coriander. Serve hot with Parathas (see recipe on website). Variation: You can substitute cauliflower with any vegetable of your choice or available to you at home like green beans, frozen peas or broccoli.

PARATHAS (GRIDDLED WHOLE WHEAT BREAD) Ingredients: 250g whole wheat flour ½ tsp sea salt 150ml water 3 tbsp ghee or melted butter Preparation: • Sift the flour and salt into a bowl, add about two-thirds of the water and mix until smooth. • Slowly add enough of the remaining water to give a soft dough, then turn out on to a work surface & knead for a few minutes, until smooth & elastic. Return to the bowl & leave to rest for 15 minutes, covered with a damp cloth. • Divide the dough into 5-6 pieces, shape them into balls and dust with a little flour. • Flatten each ball with the palm of your hand & then your fingers, pressing it out on a floured surface, then roll out into a 12cm disc. Brush a thin layer of ghee or melted butter on top and sprinkle with flour, then fold the disc in half. Apply another thin layer of ghee or butter and sprinkle with a little more flour over it, then fold in half once more to form a triangle. Press the triangle of dough firmly and roll out with a rolling pin, maintaining the shape. • Bake the breads on a flat griddle. Once they are speckled with brown, brush both sides with ghee or butter and cook for another 30 seconds or so per side, until golden brown. Serve hot. Variation: Add 1 teaspoon of ajwain or cumin seeds to make ajwaini or jeera paratha

MEEN MOILEE Ingredients: 4 x160g Seabass fillets 1 tsp Mustard seeds 1 tsp Salt, or to taste 1-1/2 tsp Ground turmeric 2 tsp Vegetable oil Medium size onions, finely chopped 6 Green chillies, slit lengthways 40g Ginger, finely chopped 20 Curry leaves 400 ml Coconut milk Coriander sprigs, to garnish A few cherry tomatoes Preparation: Remove any small bones from the fish fillets with tweezers. Mix ½ tsp salt with 1 tsp turmeric and gently rub into the fish fillets. Keep aside. Heat the vegetable oil in a wide pan. Add the mustard seeds and cook until they begin to pop. Add the onions, chillies and ginger and sauté for a few minutes. Add the curry leaves and keep cooking until the onions are translucent. Add the rest of the turmeric and salt to the pan. Pour in the coconut milk and heat through. A dd the fish fillets and simmer very gently for 3-4 minutes until just cooked. Finish with fresh quartered cherry tomatoes and coriander sprigs. serve hot with pulao rice.

Looking for a unique recipe to celebrate this Easter? Discover our unique take on the roast lamb shared by our chef. SLOW COOKED MARINATED LAMB LEG Ingredients: 60ml refined oil 120g Greek yogurt 2 garlic cloves, grated 5cm fresh ginger, peeled and grated 2 pinches saffron threads 1 tsp coriander powder 1 tsp garam masala powder 2 tsp red chilli powder 1 tsp dried fenugeek powder salt to taste 4 medium sixed onions, halved Juice and zest of 1 lemon 2 tbsp melted butter 1 leg of lamb, weighing about 2.5kg Preparation: Place the garlic, oil, yogurt, ginger, saffron, coriander, garam masala, dried fenugreek, chilli powder, salt, and lemon in a large bowl and stir until smooth. Pierce the lamb leg in random spots all over with a knife and pour the marinade over the meat, ensuring all surfaces are covered. This allows the marinade to penetrate inside the meat Cover with cling film, place the meat in the fridge and leave to marinate at least 8 hours but preferably overnight Preheat the oven to 160ºC. Remove the clingfilm and place the meat in an oiled roasting tray over the halved onions making sure that lamb doesn't touch the base of the roasting tray Cook in the oven for 2 hours. Check that the meat cooks evenly, otherwise you’ll need to turn the tray around halfway through Glaze the meat with melted butter throughout and crank up the heat to 200ºC and cook for another 30 mins The lamb should have formed a golden, crisp crust Switch off the oven and leave the lamb in there for another 30 minutes, then serve Chef's Tips : You can deglaze the roasting tray with water/wine and make a nice sauce with the sweetness of roasted onions. Accompaniments like mint chutney, chapati flatbreads and fresh root vegetables salad goes very well with this lamb.