Delhi2Dublin
Address: Priory Market, Main Road, Tallaght, Dublin D24 YYK4
Telephone: N/A
Cuisine: Indian
Cost: €€
Restaurants & Food
Local food solutions during the coronavirus crisis could have lasting benefits
A decade ago, food security in developing countries was regarded as a major challenge. The growing food insecurity in the poorest countries was seen a trigger for large scale migration to richer countries, where it threatened human security. It was argued that humanitarian assistance to the poorest countries – through food aid – was necessary to prevent a descent into violence and protracted conflict in the face of poor institutional capacity.
UNICEF and World Food Programme provide food aid in South Sudan. Credit UN Photo/JC McIlwaine
UNICEF and World Food Programme provide food aid in South Sudan. Credit UN Photo/JC McIlwaine
In today’s unprecedented times of COVID-19, all previous arguments appear to be turned on their heads. With lockdown measures in place to control the spread of the coronavirus, food security concerns now beset citizens of rich countries, as they bulk buy at supermarkets to ward off any possibility of going without basic food items.
Examined in relation to human security and international development, COVID-19 is causing a sea-change in the landscape of food security. The concerns of policy makers and communities in rich and poor countries have switched from a primary focus on the global food system, to very real and everyday worries about getting the next square meal in local contexts.
In the poorest countries, domestic migrants have returned home to their villages. Their economies have closed down, and their jobs in urban factories and service sectors cease to exist. Their journeys home have been challenging: roadside eateries are boarded up, and there are limited and often overcrowded means of transport to get from the city to their villages.
Overcrowded transport in India by Prasanta Sahoo from Pixabay
Overcrowded transport in India by Prasanta Sahoo from Pixabay
If there is a silver lining, it is the burgeoning of local efforts that are currently underway – in both rich and poor countries – to provide food supplies to the most marginalised in society. In the UK, there has been an upsurge in public spiritedness, with local businesses and community organisations setting up food delivery networks to get food to households in isolation or with vulnerable residents.
In Asia there has been a rapid rise in pop-up distribution centres, and decentralisation appears to be the most effective way to link farmers’ produce to the people who need it in local towns. The creation of a new ‘direct to home’ model, where farmers become the distributors of their own produce to local households, is emerging as the new form of local delivery to ensure food security of households in Western India. These different firm and farmer initiatives indicate that rural entrepreneurship is developing, and finding new ways to ensure food security in local communities.
Local Asian vegetables by Megan Thomas on Unsplash
Local Asian vegetables by Megan Thomas on Unsplash
Another feature emerging within communities in both rich and poor countries is changes in the ways in which people source food, and in how they cook and eat at home. People are learning how to manage within new constraints. In public broadcasts, the message is to stretch whatever ingredients are available. A new UK TV cooking programme, Keeping Cooking and Carry On, emphasises the importance of creativity in making-do, and changing recipes to use up whatever is left in the kitchen cupboard.
In poor communities in Africa, the breakdown of global supply chains has resulted in a fall in cheaper imports and a shift to local produce. Women trading fish in Kisumu, Kenya, have started to sell local fish from nearby Lake Victoria as Chinese imports are no longer available, and this has increased local income.
Kenyan fish seller by Artsy Solomon on Pixabay
Kenyan fish seller by Artsy Solomon on Pixabay
In Asia, Vietnam is proving to be by far the best country at managing the pandemic. While the international media has focused on its outstanding ability to manage the logistics of testing and isolation, there has been little or no focus on the excellent way this country has communicated to households the importance of staying away from fast food, extolled the virtues of eating fresh food, and emphasised the importance of breast milk for babies.
It is these stories of local, decentralised solutions to managing food security in the Global South during the COVID-19 pandemic that could be the beginning of a new chapter in the field of global food security. All communities across the globe are focusing on their local food security. Now might be the best moment to work towards a widespread understanding of the relationship between food availability and nutritional outcomes.
Eating the most nutritive foods to ensure better health and wellbeing is closely linked to the ability of communities to undertake innovative local agroecological practices. The agroecology approach aims to create sustainable food systems, and at the core of this approach is a set of practices based on ‘locally adapted’ farming.
Kenyan farmer. Credit: ICRAF on Flickr
Kenyan farmer. Credit: ICRAF on Flickr
Working with farmers and their knowledge base, and linking farmers to their local consumers has two benefits. Farming methods are improved, and there is an increasing awareness among local consumers of the relationship between food production methods and improved nutrition and health. This synergy ensures that agroecology has benefits for both food security and sustainability.
In this new approach, improving local links between food production and human nutrition is the first step to advancing human security in communities across the globe. By increasing the resilience of communities, it will ensure that agriculture – which remains the primary source of livelihood for 86% of the world’s rural population – will be recognised as a key priority in international development.
Through the University of Cambridge-led TIGR2ESS programme, we are looking at how to scale up successful local examples of the agroecological approach across the district of Fatehgarh Sahib, Punjab. We are working in collaboration with Punjab University, Chandigarh and with the expertise of the Kheti Virasat Mission, which promotes agricultural practice that maintains an ecological balance.
A UN General Assembly Resolution set out in 2012 recognised the concept of human security as a way to bring together the pillars of international development, human rights and peace and security. Our work is revealing how an explicit linkage of food security to human security can achieve this.
With COVID-19 bringing the local imperative for food availability to the fore, there is a great opportunity to advance agroecological principles. Now is the time for global food security research to make explicit the link between food security and human security, and ensure a more inclusive international development strategy.
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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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