Jaipur Restaurant (Malahide)





Malahide is a North County Dublin Town which up to a few years ago was very much an exclusive quiet backwater but that all changed and it is now a buzzing vibrant village with a marina and lots of shops with buzz and bling. Tucked away on a quiet Georgian Terrace in the centre of Malahide, and convenient for the DART, is Asheeh Dewan’s Jaipur Restaurant. The Jaipur Group has five other restaurants in Dalkey, Ongar, George’s Street in central Dublin, Chakra in Greystones and Ananda at Dundrum Town Centre. The Malahide denizens are really lucky to have Jaipur amongst their restaurants because the food is super. A dozen starters include Makli Sukam which is crispy squid tossed with puffed rice, baby spinach and smoked chill, served with a tamarind reduction. Mizo Pork Fry has batterfried strips of pork fillets tossed with mizo, sweet chill, and smoked coriander sauce. The all time Jaipur favourite starter of Tandoori Jhinga is there and that is jumbo prawns marinated with Indian spices and herbs served with a delicious peach chutney. I am very fond of a vegetarian starter called Paneer Aloo Bukhara Seekh which is fresh cottage cheese, wild plum rolls, skewered and served with a tomato fondue. A great dish too is Jaipur Jugalbandi which gives a selection of Tandoori prawn, chicken, lamb and fish. Mains at the Malahide branch of Jaipur have all the favourites. Madhu’s Meen Curry is monkfish tail marinated with turmeric and rock salt and cooked with tomatoes and fenugreek seeds. I love the unusual flavour of fenugreek – once you have it you become addicted! Barbary duck is served as Duck Vindaloo – hot hot – whilst lamb shank, Nalli Gosht, is slow roasted until it is falling off the bone in a spicy sauce – delicious. Murgh Lababdaar is chicken tikka cooked with onion and tomatoes and finished with cream whilst Gosht Methi Malai is succulent diced lamb with organic spinach in a fennel cream. Try the Goan Seafood Curry and think you are on holiday in Southern India. It has mussels, prawns and crab claws simmered in creamy coconut and chilli Masala paste. Jhinga Malai curry is yummy too – jumbo prawns in onion and coconut sauce with saffron threads. All my favourite veggie Indian dishes are there too. Baingan Masala is smoked organic aubergine crush with tomatoes and onions whilst Channa Amritsari is spiced organic cickpeas with ginger, tomato and that amazing sweet sour spice Tamarind. Desserts are divine, the wines are well priced. What are you waiting for?