Travel

Chef Sunil Ghai is no stranger to the Dublin food scene having done stints in the Ananda and Jaipur kitchens over the last few years. Pickle, however, is his first solo venture. Ghai has chosen to highlight the street snacks and home cooking of Northern India, creating punchy, assertive dishes packed with flavor and perfect for sharing. Don’t play it safe; try something new like the lamb-and-bone-marrow curry cooked for close to twenty-four hours or spice-crusted scallops. Venison, something eaten a lot in Ireland, is wholly reimagined with bright pickled cauliflower, wild berry chutney, and a smoky chili yogurt. The décor is as exciting as the food—patterned tiles, green-and-yellow accents, and colorful posters of India adorning the walls.

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