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Explore the rich tapestry of Indian cuisine's history and how Ananda Restaurant in Dublin masterfully weaves ancient traditions with contemporary tastes.
Discover Ananda, Dublin's premier destination for authentic Indian cuisine. Experience a blend of tradition and innovation that sets it apart.
Tadka Sabzi Recipe
Sunny Matharu
Seasonal vegetables tossed with cumin and wild garlic
TADKA SABZI
(please note the photo does not depict this exact recipe, but you can add any vegetables you like)
1 tbsp, Oil
1 tsp Garlic, chopped
2 Whole red chillies
1 tsp Cumin seeds
½ tsp Fennel powder
1 tbsp Butter
40g Carrots, cut diagonally and blanched
60g Cauliflower, cut in florets and blanched
60g Courgette, cut diagonally
50g French beans, blanched
A few Wild Garlic leaves
A few Spinach leaves – few
A dash of Lemon juice
Salt, to taste
Preparation:
- Heat oil in a pan. Add whole red chillies and cumin seeds.
- When cumin seeds splutter, add the chopped garlic and butter and sauté till golden.
- Add the courgettes and sauté for two minutes.
- Add the carrots, cauliflower and broccoli. Season with salt and fennel powder and sauté for few minutes.
- Add the wild garlic leaves and spinach leaves and cook till just wilted.
- Finish with lemon juice and serve hot.
Discover Ananda, where traditional Indian culinary arts meet contemporary Irish flair. Experience a Michelin Star dining journey like no other.
Explore the rich tapestry of Indian cuisine's history and how Ananda Restaurant in Dublin masterfully weaves ancient traditions with contemporary tastes.
Discover Ananda, Dublin's premier destination for authentic Indian cuisine. Experience a blend of tradition and innovation that sets it apart.
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
Experience The Spirit of The Indian Festival
शुभ दिवाली - Shubh DIWALI
SUMMER TASTING MENU 2022
ANANDA'S SPRING TASTING MENU
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.