Indian in either rush or skerries

coll wrote:

Can anyone tell me where exactly the Indian is in Skerries?
Does anyone have the phone number of it? (It's not listed in golden pages)

Shiva, 85 Strand Street. Tel. 8106060 http://www.menupages.ie/Restaurants/Skerries/Shiva.aspx

coll wrote:

Also, has anyone been to the new indian in rush?

Didn't think it had opened yet! I must check when I'm passing.

I think the one in rush (oposite the Euro Spar) has opened, or is on the verge of doing so. Anyone got an update...and do they do take-aways?

I think that Garam Masala (01 690 4714) in Balbriggan is the best of a bad lot locally TBH. Indie Spice in Swords (01 8077999) is good.

If you fancy making your own curry - here's a spicy little number:

Fiery lamb curry

As the name suggests, this is a very hot dish, not for people with a weak constitution. This is one of the few Indian dishes that contains heat in every sense - both 'chilli hot' and 'spice hot'. You can decide the amount of heat you'd like. Discard most of the seeds from the chillies if you want to reduce the heat, or keep them in if you want it really hot.
Serves 4

25-35 dried red chillies, stalks removed
11/2 tsp cloves
150g ghee or vegetable oil
250g plain yogurt, whisked until smooth
2 tsp cumin seeds, roasted
20g ground coriander
1 tsp red chilli powder
2 tsp salt
3 cinnamon leaves or bay leaves
6 green cardamom pods
5 black cardamom pods
75g garlic cloves, finely chopped
250g onions, finely chopped
1kg leg of lamb or goat with bone chopped into 2.5cm cubes
750ml lamb stock or water
30g coriander leaves, finely chopped

Set aside 3 or 4 of the dried chillies to use later; put the remainder to soak in 125ml water. Also put aside 4-6 of the cloves and 1 tbs of the ghee. Mix the yogurt with the cumin seeds, ground coriander, chilli powder and salt in a bowl. Set aside.
Heat the rest of the ghee in a heavy-bottomed pan. Add the remaining cloves, the cinnamon leaves and the green and black cardamoms. When they begin to crackle and change colour, add the garlic. Sauté for 2 minutes or until the garlic begins to turn golden. Add the onions and cook for 10 minutes or until golden brown, stirring constantly. Stir in the meat and cook for 2-3 minutes. Drain the red chillies and add to the pan.
Continue cooking for 10-12 minutes or until the liquid has evaporated and the meat starts to brown. Now add the spiced yogurt and cook for another 10-12 minutes or until the liquid from the yogurt has evaporated. Add the stock or water and bring to the boil, then cover the pan, reduce the heat and simmer until the meat is tender. Check the seasoning. Remove from the heat and keep warm.
To prepare the tadka, or tempering, which boosts the flavours, heat up the reserved ghee or oil in a large ladle over a flame (or in a small pan) and add the reserved cloves and dried red chillies. Cook for 1-2 minutes or until the ghee changes colour and the spice flavours are released. Pour the contents of the ladle over the lamb curry, sprinkle with the chopped coriander and serve.

Wishbone Ash wrote:

(They'd want to improve thier signage IMO. Black marker on yellow cardboard doesn't give a great impression!)

really? Ha ha! That's brilliant! Dying for sombody to try this place out now and let us know what it is like!

Is the Bombay Bistro "sit down" or "take away only"?
Is it opposite Price's?

catch--22 wrote:

Dying for sombody to try this place out now and let us know what it is like!

I'm willing to donate my cast-iron intestinal tract to the cause. If I get the opportunity myself & Mrs Billy will try the Vindaloo & Rogan Josh dishes respectively this weekend & report back on Monday.

I wouldn't normally eat a vindaloo - usually prefer madras, jalfrezi or dopiaza, but I use it as a tester when I try a new place. If they can't do a vindaloo right - chances are that the rest of the dishes will be sh!te too. FFS - The only difference between vindaloo & rogan josh dishes from Shiva is that they garnish the vindaloo with a whole chili. Amateurs!

I'm a martyr to the cause of "Better Take-Away Indian Food For Fingallians".

Hill Billy wrote:

I'm a martyr to the cause of "Better Take-Away Indian Food For Fingallians".

Doesn't sound like you're all that hopefull!

Fingers crossed so!

Sorry folks - I didn't get a chance to try the Bombay Bistro over the weekend. Will let you know when I do though.

Yeah to second pretty much what has been said here;

Indian in Skerries is poor (luminous radioactive gloop AFAIR)
Garam masala, balbriggan - OK
Indie Spice, swords - good

The only indian take-away in Dublin worth my vote would be Bombay Pantry in Glenageary

I always found Indy Spice in Swords to be a lovely restaurant. The service is excellent....and not being an expert on Inidan cusine, always found the food to be very good too.

coll wrote:

Just to let ye know, I tried the Indian in Rush and it was very nice.

I'm not an expert on Indian food or anything but would defintely recommend it

Great news!

A few Q's:

What are the prices like?
Service? (I'm not all that fussy...but thought I'd ask)
What did you eat?

Thanks for the report Hill Billy! I look forward to giving it a try myself! Prob go for the take away as well!

Yeah the new Indian in Rush is called the Bambay Bistro. Absolutely cracking indian food. Restaurant in lovely to. Grand and big for parties etc. The more that go there the better I say. Rush wouldnt be the most out going town in the cuisine area. Love to see it staying in Rush. Number is 8437552. Believe the indian guy that own it has a place in Navan and is hoping to move to Rush if it takes off.