Lucinda O'Sullivan's Ireland

About The Restaurant

Little did I know when I visited Asheesh Dewan’s Jaipur Restaurant in George’s Street that in a few short years it would turn into the best known and restaurant group in the Country. Jaipur’s opening heralded a new dawn in the Indian food world in Ireland for it brought innovative regional dishes from all over India treated in a very sophisticated fashion and with many of them being lighter than the High Street Indian curry houses which were all we were used to. Located on two floors on the corner of Stephen’s Street and George’s Street, the place was an instant hit. A dozen starters are always innovative and delicious. Karare Jhinga are Tiger Prawns tossed with shallots and coriander finished with crushed pepper and fresh lemon. Lamb Champ is a real Irish/Indian melange using the best of Wicklow lamb marinated in herbs and glazed in a Tandoor Oven and served with Masala mashed potatoes. Tandoori spiced quail with grilled Shitake mushroom is with pear and baby spinach dressed with smoked Tamarind emulsion shilst Murgh Ki Champein is chicken thighs steeped in coriander, green chilli and curry leaf served with curried yoghurt. The all time favourite starter in all Jaipur restaurants is Tandoori Jhinga jumbo prawns marinated with Indian spices and herbs served with peach chutney. Another popular number is Jaipur Jugalbandi which gives you an assortment of Tandoori prawn, chicken, lamb and fish as recommended by the chef. Main courses are terrific. Goan Crab Curry has crab claws simmered in a smooth coconut and chilli Masala paste. Murgh Makhani Palak is chicken cooked with spring greens and baby spinach tossed with onion and tomato Masala finished with crème fraiche. Duck Vindaloo has Barbary duck breast simmered in a chilli, cinnamon, coconut vinegar and palm sugar finished with plum tomatoes. Dahi Keem is lamb mince spiced with black cardamom and fennel, finished with yoghurt and crisp potatoes. Pahadi Murgh is a real home style chicken curry on the bone which gives added flavour with chilli paste, curry leaf and yoghurt. Masahari Thaali is a great way to try different dishes. Served on a big silver dish in little bowls, the Thaali gives a selection of lamb, chicken and seafood and is served with rice and bread and is a perfect way to sample different Indian dishes. You can also have a vegetarian version. I always love the Indian vegetarian dishes and side dishes. Gobhi Matar is cauliflower like you have never had it before. The caulflower is stirfried with garden peas in ginger and turmeric – you will never eat it plain again. Ghar Ki Dal are yellow lentils tempered with cumin and smoked chilli whilst Chhonka Palak Patta is stir fried spinach and mustard greens with fennel and butter. Wines are decently priced. They have an excellent Early Bird Menu and a terrific Tasting Menu. Hail Jaipur.

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