Download Full Text (275 KB)
Dublin Institute of Technology
Rasam Indian Restaurant is located in the Glasthule, a suburb of Dublin and opened in 2003. The objective is to serve high quality, authentic Indian cuisine.
"We blend, roast and grind our own spices daily to provide a flavour that is unique to Rasam. Cooking Indian food is founded upon long held family traditions. The secret is in the varying elements of heat and spices, the tandoor clay oven is a hugely important fixture in our kitchen. Marinated meats are lowered into the oven on long metal skewers and cooked in this smoky and extremely hot environment. Making Naan bread in a tandoor is a skill that not only requires a deft hand but also some tolerance to high temperatures, though the resulting bread – a little crisp on the outside but soft in the centre – is well worth the effort. The secret of the tandoor is that heat can only escape through the top; the direct heat of the fire is reflected by the thick ceramic sides creating a cooking environment that reaches 480°C (900°F). The combination of direct heat from smouldering embers at the bottom and ambient heat radiated by the clay walls ensures meat cooks quickly and retains its natural moisture inside, producing the distinctive and succulent results which characterize Indian tandoori food. Taken from the restaurant's website September, 2013 The Early Bird Menu is available for €19.95 per person
ireland, restaurants, menu, culinary, history
Cultural History | Food and Beverage Management | History | Hospitality Administration and Management | Tourism and Travel