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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 Dal (Tempered Lentils)
Sunny Matharu
an all time favourite
TADKA DAL (TEMPERED LENTILS)
Ingredients:
500g moong dal/ chana dal/ red lentils
½ tsp turmeric powder
2-3 garlic cloves, bruised with the back of a knife
Salt to taste
Water for boiling
3 tbsps sunflower oil
2 whole dried red chillies, broken in half
1 tsp cumin seeds
1 large onion, chopped
2 green chillies, chopped
1 tbsp chopped ginger
100g chopped tomato (better fresh or you can use tinned as well)
1 ½ tsp coriander powder
½ tsp turmeric
1/2 tsp red chilli powder
Bunch of fresh coriander leaves
Juice of ½ lemon
Preparation:
• Wash the dal in a few changes of water. Cover the dal with about 3 times the volume of water.
• Add the turmeric powder, salt and garlic. Cook until the dal is tender, about 30 minutes. Set aside.
• Heat the oil in a pan, add the whole red chillies and cumin seeds and when they crackle, add the chopped onion.
• Sauté onion until it is golden brown, then add green chillies, ginger and tomato.
• Add coriander power, turmeric, deggi mirch and water (about 2 tbsps).
• When the water has evaporated and the oil has separated, the spices are ready. This will take about 5 minutes. Season it with salt. Add the contents of the saucepan to the cooked lentils.
• Finish with lemon juice and fresh coriander.
Chefs Tip:
You may replace the lentils with tinned chickpeas or legumes of your choice.
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.