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.
Recipes
Ananda
VEGETABLE POTLI BIRYANI
Ingredients for Vegetable Biryani Recipe:
- Basmati Rice 1 1/2 cups
- Carrots 1/2 inch pieces - 2 medium
- French beans 1/2 inch pieces 15
- Cauliflower 10-12 florets
- Green peas shelled 1 cup
- Salt to taste
- Green cardamoms 8
- Black cardamom 1
- Cloves 15
- Cinnamon 1/2 inch stick
- Bay leaf 1
- Ginger-garlic paste 1 1/2 tablespoons
- Turmeric powder 1 teaspoon
- Red chilli powder 1 tablespoon
- Coriander powder 1 tablespoon
- Yogurt 1/2 cup
- Fresh tomato puree 1 cup
- Garam masala powder 1 teaspoon
- Fresh coriander leaves chopped 2 tablespoons
- Fresh mint leaves chopped 2 tablespoons
Method:
Step 1
Boil rice in four cups of salted boiling water with two green cardamoms, one black cardamom, five cloves, half inch stick of cinnamon, until three-fourth done. Drain excess water and set aside. Heat a non-stick pan. Add the remaining green cardamoms, cloves, black cardamom and cinnamon along with bay leaf and caraway seeds and roast. Add onions, carrot, French beans, cauliflower florets and green peas.
Step 2
Sprinkle salt, cover and cook on medium heat for two minutes. Add ginger-garlic paste mixed with a little water and stir. Cover and cook for two minutes. Add turmeric powder, red chilli powder and coriander powder and cook. Add a little water or milk and whisk well. Add tomato puree to the vegetables along with half teaspoon garam masala powder and mix well. Simmer for two minutes. Take a microwave safe deep bowl.
Step 3
Arrange a layer of rice at the bottom. Over that arrange half the cooked vegetables followed by another layer of rice. Sprinkle half of the remaining garam masala powder, half the coriander leaves, half the mint leaves and half the yogurt mixture. Arrange the remaining vegetables followed by the remaining rice. Sprinkle the remaining garam masala powder, remaining coriander leaves, remaining mint leaves and the remaining yogurt mixture. Cover with a silicon lid and cook in the microwave oven for four to five minutes on HIGH (100%). Let it stand for five minutes. Serve hot.
Step 4
Wrap the cooked rice in a filo pastry and secure with a wooden toothpick as shown in the picture. Bake the biryani in oven at 180 degrees for 15-20 mins until done. 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.