Signature offerings at this Dublin 2 outlet include dishes cooked in a traditional clay oven and biryanis
George’s Street in 2007. At the beginning of December last year, the owners, Ganesh Prasai and Nabaraj Koirala, opened another branch on. Both hailing from different parts of Nepal, their shared vision is to bring an authentic taste of their homeland’s culinary heritage to Dublin diners. In addition to Diwali, the duo also owns Kathmandu Kitchen onThe menu at Diwali is extensive, catering to diverse tastes with a wide array of options.
Unfortunately, the grills were cold. They included a chicken tikka drumstick and thigh, a lamb chop, a kebab, some cubed pieces of chicken, and two prawns. It looked like much of it was already cooked and a sauce was splashed over. While this may not have been the case, it was not at the level you’d expect. Apart from the kebab, there was not much char from cooking in the tandoor. The chicken did not appear to be good quality.
The Balti, a stir-fried vegetable curry, had plenty of fresh vegetables – green beans, broad beans, carrots and mushrooms in a nice blend of spice and flavours from the onions, garlic, ginger, chillies, turmeric, coriander and tomatoes in the sauce. The pilau rice was nicely cooked. The prawns , in a mild coconut based sauce, were overcooked, some to the point of being woolly.The order arrived in a paper bag. The containers were a mixture of tinfoil, plastic and a foil-lined bag.
Takeaways Camden-Street Restaurant
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