The flagship of the small Jaipur chain of restaurants redefined ethnic eating, and our expectation of Asian dining, when Ananda first opened back in 2008. In the ensuing years, the restaurant has been characterised by an enviable consistency, along with a dynamic creativity that manages to make the marriage of Irish ingredients and ethnic techniques and seasonings seem utterly logical. A small selection of classic Indian dishes is offered, and the vegetarian selection is excellent, but it’s with the modern interpretations that the real energy of Ananda lies: monkfish tail with fermented black garlic and mustard marinade; halibut with Goan bisque and tempered sea asparagus; lobster from the tandoor with Mumbai masala rice; Barbary duck with textures of chickpea; tandoor smoked lamb shank with their signature masala sauce. Service is excellent, and pricing is very fair for cooking of such intricacy.
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