Rasam Indian Restaurant: Menu

Rasam Indian Restaurant is located in the Glasthule, a suburb of Dublin and opened in 2003. The objective is to serve high quality, authentic Indian cuisine. We blend, roast and grind our own spices daily to provide a flavour that is unique to Rasam. Cooking Indian food is founded upon long held family traditions. The secret is in the varying elements of heat and spices, the tandoor clay oven is a hugely important fixture in our kitchen. Marinated meats are lowered into the oven on long metal skewers and cooked in this smoky and extremely hot environment. Making Naan bread in a tandoor is a skill that not only requires a deft hand but also some tolerance to high temperatures, though the resulting bread – a little crisp on the outside but soft in the centre – is well worth the effort. The secret of the tandoor is that heat can only escape through the top; the direct heat of the fire is reflected by the thick ceramic sides creating a cooking environment that reaches 480°C (900°F). The combination of direct heat from smouldering embers at the bottom and ambient heat radiated by the clay walls ensures meat cooks quickly and retains its natural moisture inside, producing the distinctive and succulent results which characterize Indian tandoori food. Taken from the restaurant\u27s website September, 2013 The Early Bird Menu is available for €19.95 per personhttps://arrow.tudublin.ie/menus21c/1061/thumbnail.jp

Rasam Indian Restaurant Menu 2017

A little bit about us, we opened our doors for business in November 2003 with the solid ambition to serve high quality authentic Indian cuisine in Dublin. Indian food over time has escaped the European misunderstanding or notion of ‘one sauce fits all’ and has been recognised for the rich dining experience with all the wonderful potent flavours of India Rasam wanted to contribute to the Indian food awakening and so when a suitable premise came available in Glasthule at the heart of a busy Dublin suburb, Rasam Restaurant as it is today was born. The Rasam team will happily espouse the many virtues of their style of cooking, dedicated to balance and care of the body. Our staff hail from many regions of India, each person holding an academic catering qualification and/or experience in a 5* hospitality setting in India. Each guest of Rasam Restaurant is welcomed individually and with great enthusiasm. We will always take great care that a novice Indian diner, a seasoned foodie and of course our precious regulars experience true Indian hospitality. Our promise is that every guest on every occasion at Rasam will enjoy the choice of dishes, the appropriate wines, the history of our regions and the overall restaurant experience. We take immense pride in our spices created daily to accentuate our range of dishes. We mix, roast and grind spices & herbs daily to create the diverse flavours that our patrons love to enjoy. We are committed to the use of the freshest ingredients down to our lemons that are freshly squeezed daily for maximum flavour.https://arrow.tudublin.ie/menus21c/1282/thumbnail.jp

Rasam Indian Restaurant: Early Bird Menu

Rasam Indian Restaurant is located in the Glasthule, a suburb of Dublin and opened in 2003. The objective is to serve high quality, authentic Indian cuisine. We blend, roast and grind our own spices daily to provide a flavour that is unique to Rasam. Cooking Indian food is founded upon long held family traditions. The secret is in the varying elements of heat and spices, the tandoor clay oven is a hugely important fixture in our kitchen. Marinated meats are lowered into the oven on long metal skewers and cooked in this smoky and extremely hot environment. Making Naan bread in a tandoor is a skill that not only requires a deft hand but also some tolerance to high temperatures, though the resulting bread – a little crisp on the outside but soft in the centre – is well worth the effort. The secret of the tandoor is that heat can only escape through the top; the direct heat of the fire is reflected by the thick ceramic sides creating a cooking environment that reaches 480°C (900°F). The combination of direct heat from smouldering embers at the bottom and ambient heat radiated by the clay walls ensures meat cooks quickly and retains its natural moisture inside, producing the distinctive and succulent results which characterize Indian tandoori food. Taken from the restaurant\u27s website September, 2013 The Early Bird Menu is available for €19.95 per personhttps://arrow.tudublin.ie/menus21c/1060/thumbnail.jp

Rasam Early Bird Menu

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