The current Indian population in Ireland is estimated by the Government to amount to more than 80,000 people, making it the third largest immigrant group in the Republic (after Polish and UK citizens).
With a rapidly growing India n population in the Republic new dishes and flavours are springing up to give them a taste of home
The Southern Indian dosa is followed by chole bhature, which combines a deliciously spiced chana masala with two puffed puri breads, reminiscent of little balloons. It originates in the Punjab, meaning that we have travelled South to North in just one meal. If I have to guess though, I think the South Indian menu is the most popular.
The chefs at Andhra Bhavan were recruited Masterchef-style from across South India and many bring experience working in five-star hotels. Praveen is proud of the food they cook. “We don’t change the taste of our dishes from what you would get in India. We don’t use butter or cream unless specifically required.
Sateesh says they face the same challenging market conditions that all restaurants now face. The menu at upmarket Ruchii consists largely of what we would consider typical Indian dishes: butter chicken, lamb rogan josh and so forth. Since opening, Sateesh and his business partner Dr Murali Sayana have experimented with tasting menus to raise the profile of the restaurant, but he says it’s the addition of a single page of South Indian dishes that has made the greatest impact.
Sateesh has introduced a whirlwind of ingredients, including multiple varieties of lentils, all of which are used in different variations of uttapam, idli, dosa and vada. It’s becoming clear that the term South Indian is a catch all for a wide range of sub-cuisines. I turn to my friend Balu Rudrapati for help.
Restaurant Michelin India Terenure Sandyford For-You
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