Delhi2Dublin
Address: Priory Market, Main Road, Tallaght, Dublin D24 YYK4
Telephone: N/A
Cuisine: Indian
Cost: €€
Restaurants & Food
How fast food giants like McDonald’s found their Indian soul
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For decades, global fast food giants have been catering to Indians used to eating from local eateries. In recent years, they have moved towards fusion of regional flavours. The BBC’s Zoya Mateen and Meryl Sebastian report.
Western fast-food was a novelty when McDonald’s opened its first outlet in an upscale Delhi neighbourhood in 1996.
But the chain persisted, reinventing itself by tailoring its menu to local tastes.
So, there was mayonnaise made without eggs, meat patties without pork and beef. There was a palette of bold Indian flavours which found expression in a unique vegetarian spread: McAloo Tikki (a tangy burger made out of potatoes and peas), Pizza McPuff (a calzone-like sandwich stuffed with pizza toppings and cheese), and spicy wraps made from cottage cheese.
In no time, the burger had gone national.
The company’s trademark golden logo became a ubiquitous presence across cities and its catchy jingle – ‘I’m lovin it’ – a reminder of the good times for many.
McDonald’s has become a template for American fast food chains that are constantly localising their menus in a bid to dominate the Indian market. The result: a range of offerings that are so liberally flavoured with Indian spices that they bear little resemblance to the original western counterpart.
“McDonald’s, KFC and Domino’s stand out for how successfully they have adapted their products to India, even at a regional level,” says Arvind Singhal, chairman of Technopak, a consultancy firm.
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India is no stranger to a fusion of flavours in its food.
This ranges from crushing papadam (a thin, crisp flatbread) into a portion of payasam (a sweet rice pudding) in the southern state of Kerala to sprinkling chilli powder on guava ice cream from the famed Apsara Ice Creams in the city of Mumbai.
International brands tweak their products to reach a large audience in India, adding more spices in case of salted foods or making sweets sweeter than how they may be preferred in Europe, Mr Singhal says.
“In the 1980s, Nestle came out with a ketchup variant under their Maggi brand that was ‘hot & spicy’ and it became an instant hit,” Mr Singhal says. “Likewise, with Maggi noodles came out with a wide range of flavouring sachets to appeal to a wider but highly heterogeneous group of Indian consumers.”
But in recent years, brands have moved towards experimenting with more and more unusual combinations in their food.
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Snickers has introduced a kesar pista – saffron and pistachio that is central to traditional Indian sweets – flavour of its iconic chocolate-nougat bar. Dunkin has launched its own thandai, a chilled sweetened milk drink garnished with dry fruits, rose petals and saffron. And McDonald’s has incorporated butter chicken – a popular sweet and spicy roast chicken preparation – into its burgers.
Homegrown brands like Bira have also jumped on the fusion bandwagon, offering a mango flavoured lassi (a sweet-sour yogurt beverage) milkshake beer.
Some of the fusion food is also performative though, done to satisfy a market need.
“Unusual food combinations go viral when they are covered by food bloggers and it gives a brand visibility,” says Karan Dua, who runs the popular YouTube channel Dil Se Foodie, or Foodie by Heart.
But new-fangled customisations can be tedious in a country where there’s a local substitute for everything and cuisines are part of a larger culture.
Thinking burgers? There’s vada, or greasy doughnuts, piping hot and so spicy that eating them can be an extraordinary feat of gastronomic endurance.
Fancy a popcorn? How about bhel poori instead, a crispy rice snack even that Bollywood celebrities swear by its health benefits.
Not to forget the iconic momo, or steamed dumpling, which has fast become the culinary lodestar of the local fast-food scene.
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Mr Dua says that things get trickier at regional level, where tastes and food habits can change at every bend of the road.
Last year, in Surat city in western India, he tried a fruit tea – a combination of cut fruits and milky tea. In another part of the state, he recalls seeing a store whose popular item included an ice cream sandwich with slabs of cheese and butter.
“In Gujarat, people are used to mixing savoury with sweet in their food and so these combinations are quite common and popular there. But it’d be a hard sell in a city like Delhi,” he says.
But fast-foods are only one end of the spectrum.
When Pooja Dhingra opened her iconic French patisserie, Le15, in south Mumbai, her plan was simple: she wanted to use French techniques and Indian flavours.
This led to many fun flavour combinations – paan (betel leaves) macarons, chai or tea cupcakes, and green chilli truffles to name a few. As her menu received glowing reviews, she began experimenting further, often using her parents as guinea pigs for trials of new flavours.
“I’ve always found it useful to look at my culture and life experiences to create menus. Some of it can be disastrous – like a kala khatta macaron that never worked! – but it can also be wonderful.”
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Once food has the personality and experiences of the chef, Ms Dhingra adds, marketing it is a lot easier too.
“My favourite thing to do is to plan our Diwali menu which is always the best of the French and Indian world,” she says. “Our kaju katli macaron is a huge hit and this year I’m excited to incorporate the besan laddu on my menu – with a French twist of course!”
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Restaurants & Food
From Cricket To Curry: 6 Indian Cricketers Who Now Own Restaurants You Can Actually Eat At | Food
Restaurants owned by Indian cricketers
Cricket and food- two different elements that always manage to stir the soul of every Indian. Whether it’s enjoying a wholesome plate of warm curries and biryani to cheering for the last over, both experiences never fail to bring people together. For many of us, life’s most memorable moments are tied together with a home-cooked meal.
Well, to satisfy the statement, India’s most iconic cricketers have stepped off the pitch and are serving some refreshing delights to the fans at their restaurants. These stars have launched their own restaurants, which are truly inspired by their personal journey. Whether it’s Virat Kohli’s approach to nutritious and healthy eating or Yuvraj Singh’s love for plant-based and vegan dishes, these are not just some regular places, but they are crafting and promoting an experience for everyone. From curated menus to soulful ambience, head to these cricket stars owned restaurants for a change.
One8 Commune- Virat Kohli
Delhi is one of the hot spots for affordable and quality food. One8 Commune, owned by Virat Kohli, is a chain that offers good and healthy delights. This vibrant destination promotes clean eating with togetherness, along with an ambience that is both comforting and elegant. The space is designed to offer a laid-back vibe with comforting food that blends nutrition and flavour. ‘Virat’s Favourites’ is a highlight offering from the selection of dishes that promote guilt-free delights with gourmet indulgence.
Address: Multiple outlets
Cost: INR 2500
Shaka Harry- MS Dhoni
MS Dhoni has always been a game changer when it comes to helicopter shots or healthy food swaps. The former Indian captain has invested in Shaka Harry, a plant-based protein venture that caters to the growing demand for sustainable and vegetarian alternatives. Renowned for his love for healthy dishes, Shaka Harry promotes meatless versions of popular dishes, which are protein-filled and smart too.
Address: 3rd floor, Oxford House, 15, RUSTAM BAGH MAIN ROAD, KODIHALLI, 560017 Bangalore KA, India
Cost: INR 1500
KOCA- Yuvraj Singh
Yuvraj Singh’s latest venture is KOCA, a 500-seater joint packed with wholesome food options to drink selections in Gurgaon. The destination is inspired by comforting food and childhood memories, and KOCA is all about hearty North Indian flavours with a modern twist. Created in collaboration with top chefs, you can try some of the unique food offerings from the ‘Yuvi’s Favourites’ section.
Address: SCO4-7, Golf Avenue 42, Golf Course Road, Sector 42, Gurugram, Haryana 122103
Cost: INR 2000
Jaddu’s Food Field- Ravindra Jadeja
In the heart of Rajkot lies a multi-cuisine restaurant owned by all-rounder Ravindra Jadeja. Reflecting Jadeja’s vibrant personality and roots in Gujarat, the eatery offers everything from Indian and Mexican to Thai and Italian dishes. With wholesome food options to festive ambience, it has become a favourite spot for locals to enjoy good food.
Address: Cross Road buildings, Kalawad Road, Pradhyuman Lords Inn, Rajkot, Gujarat 360005
Cost: INR 1000
Raina Indian Restaurant, Suresh Raina
Taking Indian flavours overseas, Suresh Raina has launched Raina Indian Restaurant in Amsterdam. The restaurant offers a celebration of India’s diverse culinary heritage, offering dishes from every region of the country. Whether it’s rich north Indian gravies to spicy south Indian delights, Raina’s menu is a tribute to Indian food culture. With warm ambience and authentic flavours, it gives natives and tourists a taste of home away from home.
Address: Admiraal de Ruijterweg 468, 1055 NH Amsterdam, Netherlands
Cost: INR 2000
Elevens, Kapil Dev
India’s original World Cup hero, Kapil Dev, is a part of the culinary league with this cricket-themed restaurant, ‘Eleven’ in Patna. Opened back in 2008, this eatery is truly a haven for cricket fans. From international flags to faux grass carpeting, the destination offers a perfect cricket vibe. From pan-asian to continental options, it’s a place where fans can dine while reliving the perfect cricket past.
Address: Ankit Chandradeep Complex, Sri Niwas Path, Bander Bagicha, Fraser Road Area, Patna, Bihar 800001
Cost: INR 1400
These days, weddings symbolize more than just grandeur; they’re also about individuality and sentimentality. Among the most prominent places to see this evolution is the menu. At Tamarind Global Weddings, we have witnessed multiple couples turning to meals that reflect their cultural heritage and evoke profound emotions, particularly from all across India’s culinary regions. As shared by Anjali Tolani, Vice President of Celebrations at Tamarind Global, these trends highlight a growing desire for authenticity and nostalgia on the plate.
Here are eight local staples that have been featured on wedding menus.
Dal Moradabadi – Uttar Pradesh
Originally a classic Moradabad roadside lentil food item, this sour yet hot dal is now being reinterpreted as a hearty, filling appetizer at weddings. Served in sophisticated porcelain bowls or with small sized kulchas, it adds comfort and a hint of nostalgia and is especially beloved at mehendi breakfasts and welcome dinner banquets.
Amritsari Macchi – Punjab
Punjab’s golden brown, carom-spiced deep-fried fish has become an instant hit during happy hour. It’s a big success at sangeets and beachside sundowners, particularly among North Indian and destination weddings. It’s condensed and often accompanied with beet salad or a dip of green chutney.
Benne Dosa& Ghee PodiIdli – Karnataka/South India
At pre-wedding brunches and haldi gatherings, South Indian breakfasts are gaining popularity due to the mouth watering ghee podiidlis and buttery benne dosas. They are usually served with small bowls of savoury chutneys and ghee flavoured with gunpowder. Perfect for open counters where chefs produce them warm and fresh, it brings a sensory element to the celebration with their crisp, fragrant textures.
Kozhi Chettinad Sliders – Tamil Nadu
This hot, spicy South Indian chicken curry meal is being reimagined as cocktail night mini sliders and wraps. It’s popular with Gen Z individuals looking for a little added flair, and it’s a great way to combine tradition with easy convenience.
Bhutte Ka Kees – Madhya Pradesh
Who would have expected milk and grated corn to taste this delicious? Primarily for daytime gatherings, this Indore delicacy is finding its place in vegetarian eating booths. This has been opted for small-batch dining at village side haldis as well as royal weddings.
Khichu Live Counter – Gujarat
Traditionally enjoyed as a Gujarati snack, khichu is a soft, steamed rice flour delicacy that is being incorporated in live food stations. It is frequently served hot with a light coat of oil and spicy red chilli pickle masala. With interactive food stations becoming popular, wedding planners are including it into haldi brunches and sangeet evenings. It is ideal for couples who want to add authenticity without being too formal.
Champaran Mutton – Bihar
This slow-cooked mutton dish, which emerged in the Champaran district of Bihar, is quickly coming to the forefront as a highlight of wedding feasts. The smokey and delicate mutton is prepared in airtight clay pots with mustard oil and whole spices, and requires light stirring. It is frequently served as a plated main dish at smaller events or at midnight buffet stations.
GajarKaHalwa – Delhi/North India
This classic winter pudding which was once regarded to be too standard for wedding menus, is now making a triumphant return with an air of finesse.
The dessert is served warm in mini katoris, garnished with rose petals, sliced pistachios, and even with a scoop of saffron kulfi or vanilla ice cream. It is highly sought after at post-phera buffets or as part of sit-down thalis at exclusive receptions.
Today’s menus are as much about one’s identity as they are about luxury. Couples can share stories about their origins and individual preferences through their traditional cuisine.
Food is becoming one of the most prominent expressions of culture at weddings. These dishes, whether they are reinterpreted from the streets or an ancestral household recipe, represent experiences and not just a meal.
What’s on offer?
Delhi2Dublin is a small family outfit which is finally planting roots after years on the market circuit. Its new base at Priory Market in Tallaght is its first permanent home.
The menu, chalked on a blackboard, wanders across India’s street food map. You’ll find samosas, hand-folded momos, pani puri, and vada pav, the Mumbai potato burger. Sides stay snacky – masala fries dusted in Delhi-style seasoning.
“Kebab-ish” ups the portions. There’s a kebab platter with minced or seekh-style kebabs, salad, chutney, mayo and masala chips; a naan sandwich with kebabs, salad, peppers, onions and cheese; or loaded fries topped with kebabs, chutney, mayo and cheese.
“Big Bites” mean full meals; a crispy butter chicken rice bowl with potato bhaji, chickpea rice and cucumber salad, a naan wrap of the same, a chicken tikka masala burger stacked with fried fillets, mint slaw and masala fries, or chicken tikka masala loaded fries.
Dishes such as like the chicken rice bowl, loaded fries with chicken tikka or kebabs, and the loaded naan sandwich are proving to be the most popular choices.
What did we order?
Chicken samosas, the crispy butter chicken rice bowl, a lamb kebab platter and a loaded naan wrap.
How was the service?
This is a popular food stall, so there was a queue and a bit of a wait. You’re given a buzzer that goes off when your order is ready.
How was the food?
The chicken samosas were a mixed bag. The filling of mashed veg and cumin was good, and the dipping sauce worked, but they were greasy and not very crisp.
The crispy butter chicken rice bowl was as expected; breadcrumbed chicken with a spicy butter sauce, sticky rice, chickpeas and a fresh minty sauce on top of lettuce. The sauce was good, and the chickpeas and mint gave it a nice lift, though it’s more a fast-food version than a proper curry.
The lamb kebab platter came with a kofta-style minced lamb kebab, salad, dressing and masala chips. The chips were salty but a bit limp – fine for soaking up sauce but not much crunch. The loaded naan wrap used the same chicken and salad as the rice bowl, but in a large naan folded over, with plenty to eat. Overall, it is fast food that hits the spot if you want saucy, filling carbs.
What about the packaging?
Everything is served in cardboard packaging.
What did it cost?
It was €45 for lunch for three people: chicken samosas, €4; crispy butter chicken rice bowl, €14; lamb kebab platter, €13; and loaded naan wrap, €14.
Where does it deliver?
Takeaway and dine-in only. Open daily, 11am-10pm.
Would I order it again?
Yes, Priory Market is a vibrant market with a great atmosphere, and the food here – particularly the lamb kofta – is perfect for eating on site.
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