A well-established favourite in the area, this stylish south County Dublin restaurants a branch of a privately owned group of highly-regarded progressive Indian restaurants (see associated entries under Jaipur Malahide, Chakra Greystones and Ananda Restaurant Dundrum).
Jaipur Dalkey underwent a complete refurbishment in 2020 and it is a pleasing space, with smart modern decor that is a refreshing change from traditional Indian restaurants - warm colours and crisp white linen send the right messages - and enhanced by art from the owner's private collection.
Menus offer an attractive combination of traditional and more creative dishes. Seafood is invariably outstanding, and the Tandoori Prawns are a popular starter - they can be seen on nearly every table and, once you have tasted them, it’s easy to understand why.
Fresh and dried spices are directly imported but proprietor Asheesh Dewan and his team are keen to make the most of Irish ingredients, notably Causey Farm lamb (braised in yoghurt and spices, perrhaps) and speciality seafood dishes.
Well executed dishes are memorable for their fresh, bright flavours and delicate spicing. Butter chicken, for example, is ubiquitous amongst indian restaurants but this version is sharper than most and not overly creamy - beautiful when eaten with their house made paratha. Anything coming from the tandoor oven also merits a special mention for flavour, and the way the intense heat of the clay oven bakes without dehydrating.
Saffron Kulfi is a year round favourite too - updated iwith seasonal fruit, it makes a light, delicate way to finish a superb meal.
This is a fine place to eat, and matched by an excellent wine list - the Jaipur Group were the first Indian dining destinations in Ireland to devise a wine list especially suited to spicy foods, and the wine offering remains a source of pride for Anand Priyadarshi, the Group’s Wine Director.
Service, as always in the Jaipur group, is outstanding - warm, attentive and discreet.
