There is no masala on my menu – it’s a Brit dish… Ireland’s top Indian chef Sunil Ghai is impressed with how Irish tastebuds have evolved…
To be chosen as Food and Wine Magazine Chef of the Year in Ireland is a honour for any chef but it is even a greater achievement for a chef outside the island of Ireland. This is a tremendous tribute to Sunil and a manifestation of the high esteem he is held in by his peers. He and his team have revolutionised the image of Indian food in this country.
When I first met Sunil, an amiable yet ambitious Indian chef, I was curious to see whether he could lift the accepted standard of Indian cuisine in Ireland.
However, having been to the restaurant he worked in and tasted his cooking over a few visits I started to think that he could.
I didn’t have to wait too long to have my questions answered. Sunil, as a chef, has led the way in re-vitalising and improving Indian cuisine in Ireland over the last five years. His food is progressive and intelligent, using sophisticated spicing and acidity to bring wonderful Irish raw produce to new levels of offering in Indian cuisine.
His fine craftsmanship has enabled a whole generation of Irish people to understand the more delicate aspects and flavours that Indian food has to offer when taken to this level.
In short he is a gem and we hope that he remains in Ireland so that we can continue to appreciate his enthusiasm for raising the level of Indian cuisine for many more years to come.
The award-winning chef, whose restaurant Pickle opened on Dublin’s Camden Street earlier this year, on his hero ingredients and his wife’s cooking…
Chef of Dublin’s HOTTEST new restaurant reveals his death row meal. Have you heard of Pickle? It’s the latest hangout for Dublin foodies and it is getting rave reviews…
Traditionally, getting into a pickle is something you’d rather avoid. Not any more. With the opening of chef Sunil Ghai and Benny Jacob’s new North Indian Eating House, Pickle, on Camden Street. Modeled on the old-world bustling cafés of Bombay, Pickle brings a new style of Indian eating to Dublin, and indeed Ireland…
This is confident complex cooking but it is also comforting and familiar as mixed in with the unusual are some close renderings of dishes the chef’s mother cooked or street food favourites from New Delhi… A modern Indian restaurant with creative and imaginative but unshowy cooking from a master chef at the top of his game.
In his new venture, Sunil has forsaken the “broadening of horizons” aesthetic in favour of retracing his steps to northern India where he grew up and replicating its culinary idiom…the standard of cooking is, as you would expect, is way ahead of the norm.