These are menus of historical and social interest, higlighting the development of skills and tastes in the 21st century.
Click on any thumbnail below to see a menu in all its mouth-watering glory.
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Pickle Restaurant Dessert and Drinks Menu 2017
Pickle Restaurant
Since the opening its in March 2016, experienced chef Sunil Ghai and restauranteur Benny Jacobs have worked hard to bring to you a delightful and sophisticated approach to traditional Indian food
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Pickle Restaurant Lunch Menu 2017
Pickle Restaurant
Since the opening its in March 2016, experienced chef Sunil Ghai and restauranteur Benny Jacobs have worked hard to bring to you a delightful and sophisticated approach to traditional Indian food.
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Rasam Indian Restaurant: Early Bird Menu
Rasam Indian Restaurant
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
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Rasam Indian Restaurant: Menu
Rasam Indian Restaurant
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