Beauty Rosanna Davison cooks up a treat in Swords' Indie Spice Grill restaurant
ROSANNA Davison had celebrity diners singing her praises in Swords last night when the former Miss World showed her culinary skills in the kitchen.
She and trainer to the stars Paul Byrne helped cook up a nutritious two course meal at the trendy Indie Spice Grill restaurant in the north County Dublin town.
Rosanna brought Bollywood glamour to Indie Spice Grill, as she hosted the sizzling event for a host of well known faces from the Irish television, radio and modelling world.
The Culinary guests were treated to bespoke cocktails on arrival and soothing soul tunes from Patricia Roe & Doc O’Connor on saxophone.
Spicing it up on the night were models Gillian & Aisling Quinn, author and broadcaster Andrea Hayes, TV3’s Conor Clear & Deric Hartigan, Paul and Siobhan Byrne, actor Liam Cunningham, James Patrice, AA’s Foodie of the Year – Niamh O’Shaughnessy from Gourmet Grazing, socialite Lisa Murphy, singer Claire Malone, FM104’s Thomas Crosse & Killian O’Sullivan, models Sinead Duffy, Holly Keating, Jodie Wood, Claire Moore and Laura O’Shea with boyfriend Andy from Keywest., Aisling Holly from Enhance Medical and Alan Amsby (aka Mr Pussy).
Indie Spice Grill is located on Burgundy House, Forster Way, Swords and offers an eclectic mix of sharing plates and authentic Indian recipes along with award winning cocktails, a touch of mystique and a heady feast for the senses. Indie Spice Grill takes its inspiration from an age old approach to Indian fine dining. Traditional royalty would graze their way through a succession of grilled delicacies from the Tawa, Sigri and Tandoor, then finish with a single grand dish of a special curry with rice/bread or a Biryani.
Indie Spice Restaurant Group have already become celebrity hot spots having welcomed Soap Stars Ryan and Adam Thomas, Kathryn Thomas, Grainne Seoige, Singers Brian Kennedy and Keith Duffy, mentalist Keith Barry, Georgia Salpa, Paul and Siobhan Byrne and many more.
Indie Spice Grill Swords even stepped up to the plate, when ex Soul II Soul pop star, Steve Francis organised a private jet to fly a special seven-foot Bengali fish dish and a chef from the restaurant … to New York. As well as the Belfast Indie Spice, Indie Spice restaurants are also located in Sandymount and Naas in Co Kildare.
Indie Spice Grill brings the best of many ‘epic’ authentic dishes from a broad geographical territory all under-one-roof. A wide range of cooking techniques and equipment are used which can be visually enjoyed and experienced with award winning chef Manish Kumar Sharma who is an ingenious, resourceful and competitive professional. Manish has served at some of the world’s top Hotels since 2000: Clarke Hotel, Varanasi; the famous Taj Ganges, Varanasi (2002); ‘The Great Kebab Factory’ restaurant at Raddison, Varanasi (2004) where he received the prestigious ‘Master Chef’ certificate and unprecedented press attention for his culinary skills. He also spent 12 years at the 7 star Rambagh Palace, Jaipur.
Signature dishes include Starter: Raj Kachori which is a Giant flaky hollow shell dough dolma, ragout of sprouted green Mung-beans, baby gem, red kidney beans, mini glam four dumplings, dollops of whipped natural yoghurt and tamarind chutney €6.90. Main Course: Hiran Ka Soola: Wild Irish venison tenderloin with caramelised red onion chutney served with beetroot rice & plum sauce €19.90.
Call 01 8077999 for bookings or contact [email protected]
See www.indiespicegrill.ie and IndieSpiceGrill on Facebook, Twitter & Instagram.
Here’s a guide to some of the cooking Equipment and styles ….
Tawa is a thick iron griddle. Depending on the usage, it can be flat (dosa, uttapams), slightly concave in the center (Chapaati, takaatak) or like an inverted dome (the last type is also called a ‘saj’ in Middle East, in India; it is mostly used for making rumaali rotis).Tawa is used when moderate to high temperatures are needed for cooking through direct contact of an evenly heated metal-plate.
The resulting technique can be categorized as broiling, grilling or stir-frying. Popular in street food culture a typical tawa dish needs to be constantly stirred or ‘de-glazed’ to avoid burning.
Tandoori cooking is one of the highlights of Indian cuisine a cylindrical beehive shaped clay oven which can be best described as a ‘cross’ between a ‘horizontal-plan masonry oven’ and a makeshift ‘earth oven’ is used in baking and barbecuing, not just in India but also , Turkey, Iran, Armenia, Pakistan, Uzbekistan, Central Asia, as well as Burma and Bangladesh.The heat for a tandoor was traditionally generated by a charcoal or wood, burning at its base, the inside temperature soaring as high as 480 °C (900 °F). The cooking method of a Tandoor can be best described as a combination of radiant-heat, hot-air convection and smoking (by the food juices that drip on to the charcoal), exposing the food to live-fire and smoke. In modern gas Tandoors, the same effect is achieved by arranging fire-proof earthen balls at the base of the burner. Tandoor is used to make breads, kebabs, tandoori meats and vegetables.The word Tandoori is the adjective meaning “pertaining to the tandoor” and is used to describe a dish cooked in it.
Is a North Indian apparatus for cooking with the heat and hot smoke of a fire, wood, hot coal. It may also be dubbed as the ‘poor-man’s stove’. Traditionally built like a hearth of mud, bricks, stones, even old metal buckets (the mobile Sigri- in which holes are drilled and rods passed, then lined with mud to insulate the body), the Sigri-style of cooking is akin to the western barbecuing. Sigri is also a fantastic makeshift apparatus used during hunting expeditions and by battle troops, as a workable Sigri can be created virtually anywhere. On the other hand our inspirations are from, Sigri in the royal kitchens of the Maharajas used to be made from proper fabricated sheet metal troughs, and sometimes used to be decorative and inlaid/embedded with fine engravings and semi-precious stones.