Main Course

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.

Main Course

Corn fed spring chicken marinated with Amritsari chilly, garlic & yoghurt. Served with 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 Irish 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 Monkfish tails & kofta with turmeric & rock salt cooked with coriander & fresh fenugreek cress sauce, with curd rice.
Lahsooni Macchi Nilgiri

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

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

Lamb rack marinated with fennel & ginger grilled on Robata grill served with parsnip puree and roganjosh sauce.
Rogani Chops(C)

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

Wild rabbit tikka steeped in cardamom & cream cheese marinade served with peas risotto & plum Chutney.
Bhatti Ka Khargosh(C)

Seasonal Organic vegetable dumplings with apricot, sage infused korma sauce.
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 chicken with tomatoes, honey, cream & Fenugreek.
Murgh Makhanwala(C)

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

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

Wicklow lamb with a rice 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