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.
Ananda Restaurant: Redefining Indian Cuisine in Dublin
Dublin boasts a rich tapestry of culinary delights, but when it comes to authentic Indian flavors, one name stands out -
Ananda
. Nestled in the heart of Dundrum Town Centre,
Ananda
is not just a restaurant; it's a journey through India's diverse culinary landscape.
The ANANDA Philosophy
Ananda
goes beyond the conventional. It's where age-old recipes meet contemporary techniques. The result? Dishes that are an artistic expression, a symphony of flavors that dance on your palate. The restaurant's commitment to quality and sustainability has earned it the prestigious Michelin recommendation for 2023.
A Menu Like No Other
From the bustling streets of Delhi to the tranquil backwaters of Kerala,
Ananda
's menu is a reflection of India's gastronomic diversity. But it's not just about recreating traditional dishes. It's about reimagining them. Each item on the menu tells a story, a tale of passion, creativity, and culinary excellence.
Awards & Accolades
Ananda
's dedication to offering an unparalleled dining experience hasn't gone unnoticed. The restaurant's wall of fame is adorned with awards and recognitions, a testament to its commitment to excellence. But for the team at
Ananda
, the biggest reward is the smile of satisfaction on a diner's face.
Ambience & Decor
Step into
Ananda
, and you're transported to a world of elegance. The decor, inspired by India's rich heritage, is a blend of tradition and modernity. It's not just about dining; it's about experiencing the true essence of India in the heart of Dublin.
Embark on a Culinary Adventure at Ananda
In a city teeming with dining options,
Ananda
has carved a niche for itself. It's not just about food; it's about celebrating the rich tapestry of Indian culture. So, the next time you're in Dublin and craving authentic Indian flavors, you know where to go. Experience
Ananda
, where every meal is a journey, and every dish is a masterpiece.
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 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.
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!