Rose McCarthy opened Rasoi in Ranelagh, Dublin 6, in March 2014. Keralan executive chef Biju Joseph, who trained and worked at the Taj Group in India, heads up a team of chefs with a similar background. Spices are roasted and ground each day, and all of their sauces and chutneys are made in small batches.
The menu includes a seafood section offering Kerala fish curry, which is not something you see too often on a takeaway menu. It also includes bhajis, samosas and kebabs for starters, and sections for chicken, lamb, vegetarian, biryanis and side dishes. Of particular note is the fact that the vegetarian options are very reasonably priced.
The Kerala fish curry is very good, with sizable chunks of tilapia in a spicy sauce layered with flavour, with the curry leaf and coconut coming through. Kokum intensifies the sourness of the sauce. The vegetarian dishes are also tasty. The chickpea chana has quite a bit of chilli heat in it, with notes of cumin, coriander and fenugreek leaves.
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