Ala carte

Ananda offers exquisitely Indian cuisines enthusing the senses with subtle flavors and creative flair allowing for an innovative dining experience.

Please note that the menus below are sample menus and that from time to time certain dishes or ingredients are restricted due to market availability.

APPETISERS

Pan fried Irish goat’s cheese & potato cakes, roasted tomato Nepalese gorkha chutney.
Goat Cheese Tikki(C)

Raw & cooked baby vegetables with pan-fried rice hopper, smoked guava & curry leaf drizzle.
Ananda Salad

Green pea samosa, crispy okra, spinach & a puchka ( seasoned semolina puff).
Chaat Ki Rehdi

Free range Barbary duck breast sweet cinnamon, served with passion fruit chutney & robata grilled figs.
Duck Tikka(C)

Free-range guinea fowl supreme in kashmiri chili & carom seeds pomegranate, avocado raita with parmesan rubbed parsnip.
Tandoori Guinea Fowl

Tandoori Chicken Supremes with saffron & cardamom apple jelly.
Malai Kebab(C)

Pan seared Kilkee scallops with cauliflower puree, shallots & crispy capers.
Jal Tarang(C)

Fresh Dingle bay crabmeat with onion, sweet chilly, Mumbai mango, a pickled mooli, crab meat ball & mint aioli.
Kekda Balchao

Jumbo prawns with spiced Jaipuri salt, lemon, chilly with mango & tamarind candy, & olive relish.
Benarsi Jhinga(C)

Pan seared hand pounded wicklow lamb cakes flavored with smoked cloves cardamom with strawberry & chilly chutney.
Shammi Kebab(C)

A simple way to savour the Chefs selection of Tandoori cooking.
Ananda Kebab Tasting(C)

BREADS & RICE

Plain Naan ; Roti (whole wheat bread) ; Steamed Basmati Rice

Flavoured Naans : Garlic onion & coriander ; chilli & cheese; Peshawari ( coconut, raisins & nuts) ; Keema ( spiced pounded lamb)
Daily Special bread

Missie Roti(Griddled Bread for Coeliacs black gram & fennel )

Wild mushroom Kulcha

Bread Basket ( For Two )

Pulao Rice

Lime pulao ( Toasted lentils & curry leaves) / Wild Mushroom Pulao

MAIN COURSES

Corn fed Irish chicken on the bone marinated with Amritsari chilly, garlic & yoghurt. saffron pulao, & tikka masala sauce.
Tandoori Murgh(C)

Free-range Irish chicken breast stuffed with courgette, peppers & smoked pistachio with sandalwood korma.
Murgh Lazeez Korma(C)

Free range Barbary duck glazed with tamarind, curry leaf and cracked mustard seed, sauté peas with madras gravy.
Chennai Spiced Barbary Duck(C)

Pan fried Howth lobster in a classic Goan style sauce, with chutney pulao.
Lobster Xec-Xec (C)

Jumbo prawns with pickling spices, lentil kedgeree, potato papad & Moore curry.
Achari Jhinga(C)

Tandoori Waterford Monkfish tail & kofta with turmeric & rock salt on a bed of coriander, fresh fenugreek & cress sauce, with tomato rice.
Lahsooni Macchi Nilgiri

Pan fried sea bass fillet brushed with a raw mango, coriander & chilly marinade on roasted vine tomato & smoked garlic shoots.
Chutney Waali Machhi(C)

Slow cooked Wicklow lamb shank braised in a Kashmiri chilli & screw pine extract finished with spiced Himalayan salt.
Nalli Ki Kaliyan(C)

Wicklow lamb rack marinated with almond & mint pesto from Robata grill, chickpea & chard & a pomegranate emulsion.
Rogani Chops(C)

18 hour marinated Fermanagh rare breed black pork chop with vindaloo masala & coastal red rice.
Pork Vindaloo(C)

Wild Irish rabbit tikka steeped in brown onion & dry spice rub with butternut squash risotto & plum chutney.
Bhatti Ka Khargosh(C)

Seasonal Organic vegetable dumplings with apricot, thyme infused safed makhani sauce, & cashew butter.
Subzi Khubaani Kofta (V)

Organic aubergine steak stuffed with peppers, raisins, cashew nuts, & peanut, roasted onion & coconut sauce.
Hyderabadi Baingan(C)

Pastry parcel with cottage cheese, tossed with coriander & chilly on a bed of sautéed scallions & goji berry tikka masala sauce.
Paneer Tikka masala(C)

TRADITIONAL

Thaali is a perfect way of savouring a complete Indian meal.

Selection of lamb, chicken, Seafood dishes served with kebab , rice & bread.
Ananda Masahari Thaali ( Meat & Seafood )(C)

Greens, potatoes & lentils vegetable dishes served with kebab , rice & bread.
Ananda Shakahari Thaali ( Vegetarian)(C)

A Hyderabadi speciality of perfumed basmati rice & lamb with saffron, mint & onions with a raita & curry.
Lagan Ki Biryani

Tiger Prawns & fresh fish cooked in coastal spices masala finished with palm vinegar, jaggery & cinnamon.
Manglorean Seafood Curry(C)

Old Delhi style Irish chicken with tomatoes, honey, cream & Fenugreek.
Murgh Makhanwala(C)

Hand pounded Wicklow lamb mince braised with whole spices, green peas , Wild mushrooms & baby spinach.
Keema Khumb Mattar(C)

Free range Irish chicken breast with fresh spinach & greens finished with mango powder & tomatoes.
Saag Murgh(C)

Wicklow lamb with mace & ginger infused red onion sauce & spiced shallots.
Kashmiri Rogan Josh(C)

Sides

Okra tossed with cumin, raw mango powder and cherry tomatoes.
Aam Waali Bhindi (V)(C)

Spinach & mustard greens with buttered garlic & fenugreek.
Lahsooni Patta (V)(C)

Sautéed asparagus tempered with cumin & curry leaf.
Tadka Asparagus(C)

Baby potatoes tempered with cumin & fresh spring onion a lime drizzling.
Aloo Hara Pyaz (V)(C)

Lentils of the day.
Ghar Ki Daal(C)

Chickpeas with carom, tomatoes & fresh coriander.
Benarasi Channa (V)(C)

yoghurt relish with cucumber toasted cumin.
Raita

(C) Denotes suitable for Coeliac’s