Jaipur Dalkey News

Lucinda O'Sullivan Review Sunday Independent April 2026

Mon, 20 Apr 2026 17:00:52 GMT

Essence of India

Having totally altered our expectations of Indian restaurants, Asheesh Dewan's Jaipur continues to delight a legion of regulars and high-profile diners ,

writes LUCINDA O'SULLIVAN April 19, 2026

There had previously been a run-of-the-mill, old-style Indian restaurant on the main street of the colourful coastal town of Dalkey, Co Dublin, but in 2002, when Asheesh Dewan took over the premises while expanding his then new Jaipur restaurant group, he created a lighter, brighter, flock-wallpaper-free vibe that changed our idea of what an Indian restaurant should be. Twenty-four years later, it's been a regular haunt of the many distinguished denizens of, and superstar visitors to Dalkey, including the late writers Maeve Binchy and Hugh Leonard.

Apart from food, Dewan always had an interest in art, using his restaurants in a gallery-like fashion, and serving the modern, less-dense kind of cuisine that came on trend in London in 2001 when Atul Kochhar became the first Indian chef to be awarded a Michelin star. Kochhar was also subsequently involved in 2008 in the opening of Dewan's fabulous Ananda restaurant in Dundrum Town Centre.

You never know who you might see at Jaipur and unfortunately, short of hanging over his shoulder, I couldn't quite see what Chris O'Dowd was chowing down on, nor indeed what Bono had on his plate on another occasion, though apparently keema naan is a fave. The curmudgeonly Leonard's was Delhi butter chicken - still on the menu and dedicated to him. More recently, Matt Damon, who lived locally for a few months, was partial to a good Jaipur takeaway, which made me wonder, had Brad Pitt graced its doorstep during his recent Dalkey sojourn?

Keralan-born Sanish Joseph is head chef here. Dewan describes him as "the rock of Jaipur for over two decades”. I can see why, for he's always calm and smiling, and always delivers on excellence.

Starters (€12-€17.50) included tandoor smoked barbary duck breast, with a confit cigarillo, paired with basil oil and a cherry and red wine sauce. Seekh lamb kebab was there too, as well as aloo tikka potato cake with spice chickpeas. We shared three dishes, including perfectly pan-seared scallops (€17) with a subtle Jerusalem artichoke puree, topped with artichoke crisps and shrimp pickle, while our equally exceptional tandoori Jhinga (€17.50), chargrilled jumbo prawns, were with cumin seeds, salted lime gooseberry confiture, and avocado Koshimbiri. Our third small plate, Mizo pork fry (€13.50), proved a golden pyramid of crispy fried spiced pork loin pieces paired with a smoked sweet chilli and pepper dressing.

A wide selection of mains (€18.50-€31) included excellent vegetarian options from saag paneer to the Shakahari thaali - a selection of dishes traditionally served on a silver platter. The timeless marinated 24-hour slow-cooked lamb shank is highly popular here, as is Joseph's Malabar-style grilled local halibut with baby shrimp in a coconut sauce. We plumped for a Keralan seafood curry (€27.50) with abundant monkfish, tiger prawns and mussels, simmered in toasted turmeric, palm jaggery and coconut; and Dai's prawn biryani (€26), traditionally presented, which is not always the case, sealed with a fine pastry top, just waiting to be broken through, revealing its moist perfumed basmati rice infused with mint, onions, saffron and rosewater, and prawns, with raita and a masala pouring sauce on the side. Bhindi (okra, €8) is always a favourite for me in Indian restaurants. Here, it was Rajasthani-style with onions and dried mango, while a carb overload of irresistible Bombay aloo (€7) was sweet sour with tomato, chilli and lemon.

Resisting further carb indulgence by way of Gulab Jamun, the legendary Indian saffron dumplings, we shared a summery presentation of another Indian stalwart - reduced milk and eggless mango kulfi ice cream (€9) with mixed berries. With two glasses of Uruguayan Garzon Albarino Reserva 2025 (€11 each), water (€4.95) and excellent service from manager Nitesh Pandey, our bill came to €167.70. The team were suitably discreet on the topic of Brad!

Jaipur 21 Castle Street, Dalkey, Co Dublin.A96 F9D3 Tel: (01) 285-0552 www.dalkey.jaipur.ie & www.lucindasullivan.com

Jaipur Dalkey Featured on Lucinda O'Sullivan's Ireland

Wed, 14 Sep 2022 11:33:18 GMT

Read Lucinda O'Sullivan's Review for Jaipur Dalkey

Learn why Jaipur Dalkey is one of Lucinda's very favourite places to go for really great Indian food.

Jaipur Dalkey Sustainability Statement

Tue, 23 Aug 2022 15:04:52 GMT

At Jaipur, we run our business with careful consideration. We have an increasing focus on the environment – and we ensure this by being sustainably conscious across our restaurant and our surroundings. We commit to continuously striving to reduce the environmental impact of our services and activities, while also striving to increase the well-being of our employees. Through our actions, we hope to create a cleaner, safer place to live and work.

To do so we have implemented waste management and energy conservation initiatives. We have also placed an emphasis on reducing food waste. Our culinary team sources local ingredients wherever possible to reduce our carbon footprint.

We work to ensure that we make a positive social contribution so that it benefits our community, as well as our guests. We contribute to the local economy by maintaining and supporting local employment. We realise that our actions have reactions, and we aim to collectively act responsibly and contribute to the sustainable development of the neighbourhoods in which our business operates

Meet The Team - Chef Sanish Joseph

Tue, 23 Aug 2022 14:06:45 GMT

Having grown up in Kerala, India, Chef Sanish Joseph was heavily influenced by his surroundings and his family. From a young age Sanish helped his father cook in his makeshift kitchen in Kerala. This was the beginning of his quest for the knowledge and life-long passion for food.

Chef Sanish was truly inspired by the way his father cooked for celebratory events; his skills were called upon for every big event in his hometown Kannur. He fondly remembers the atmosphere of joy and laughter in the kitchen while delicious feasts were being created.

When he couldn’t accompany his dad on his outings, he would join his mother in the kitchen at home. He watched her cook and absorbed all her traditional cooking tips and tricks. He loved exploring the sights and sounds of local markets – with their heady mix of spices, vibrant colours, and fresh ingredients. Many of his recipes today have roots in the food of his childhood.

Sanish has been the rock of Jaipur for over two decades and has launched the careers of many star chefs who are now household names. His smile and his quiet approach bring a sense of calmness into any kitchen. His passion for traditional Indian cooking methods combined with his experience in Irish kitchens gives his signature dishes a modern twist, each dish telling a unique story from his life.

His vision for Jaipur Dalkey was to create an informal and fun dining experience reflecting a more traditional Indian approach of dining. He ensures only the very best of ingredients are used and highlighted with his signature blend of spices and palate-pleasing flavour while remaining true to his heritage.

Jaipur Dalkey - Our Story

Tue, 23 Aug 2022 14:01:12 GMT

Not only a local favourite, Jaipur Dalkey is one of the most loved Indian restaurants on the southside of Dublin city. Our team is always ready to provide guests with a truly authentic Indian experience in our elegantly designed restaurant where we combine Indian style with modern contemporary art. We use the very best local ingredients and transform them into both unique and classic Indian dishes. Our menus are carefully created by Chef Sanish and our talented team, marrying spices and flavours with impeccable knowledge to create an array of wonderful dishes.

Since the restaurant's opening in 2002, we have aimed to create fresh and seasonal dishes that are an interpretation of customary Indian sensibilities through our use of international techniques and inspirations. With the re-opening of Jaipur Dalkey in 2020, owner Asheesh Dewan has decided to combine his two great loves - Food & Art. With a whole new look for the interiors, the walls host some of his favourite artwork by artists from all over the world.

Located in the beautiful seaside town of Dalkey, Jaipur has been instrumental in helping to create the vibrant food scene that Dalkey now hosts. Our team interprets Indian cuisine and presents it in a contemporary environment. We have aimed to re-define the cooking format, bringing together traditional Indian methods with modern culinary techniques while staying true to the unique flavours of India.