Until a few years ago, ghee in Ireland was almost exclusively the domain of Indian, Pakistani, and South Asian home cooks who had grown up with it and could not imagine cooking without it. Today, the conversation has shifted. Nutritionists, food writers, fitness communities, and curious home cooks across Ireland are asking about ghee, buying […]
Indian snacking culture is one of the most developed in the world. The range of textures, flavours, and occasions covered by Indian snacks is extraordinary: crunchy namkeen for the tea break, sweet mithai for festivals, spiced nuts for the commute, ready-to-eat chaat for a quick evening treat. For the growing Indian and South Asian community […]
On the beaches of Mumbai, the streets of Kolkata, and the evening markets of Chennai, one smell stands out above the rest: the light, toasty, slightly smoky scent of puffed rice being tossed in a large metal bowl with tamarind, chutney, chopped onion, tomato, and sev. This is bhel puri. And the base of almost […]
If you have grown up in India or spent significant time there, Haldiram needs no introduction. The iconic orange packaging, the unmistakable crunch of bhujia, the addictive bite of aloo bhujia, the comfort of a tin of rasgulla. Haldiram is not just a brand. It is a significant part of how Indian food culture travels […]
Not all atta flour is the same. The brand you choose directly affects how soft your chapati is, how easily the dough rolls, whether it puffs properly, and how nutritious the final bread is. Irish home cooks buying atta for the first time face a confusing shelf of options with different milling claims, wheat origins, […]
Chapati is one of the simplest breads in the world to make. Two or three ingredients, no yeast, no proving, no oven. And yet, the number of home cooks in Ireland who have tried it once, ended up with something flat and tough, and never tried again is significant. The problem is almost always one […]
If you have ever tried to make chapati with regular Irish plain flour and ended up with something flat, tough, and chewy rather than soft, puffed, and light, you have experienced the single most important lesson in South Asian bread making. The flour is not interchangeable. Chapati made with plain white flour is not chapati. […]
There is a particular frustration that every home cook in Ireland who buys Indian spices will recognise. You open a jar of cumin or a packet of garam masala that has been sitting in the cupboard for a few months and the smell is just not there anymore. Flat. Dusty. Pointless. The spice has not […]
What This Guide Covers: Everything a complete beginner needs to start cooking authentic Indian food at home in Ireland in 2026. The essential spices to buy first, how to use them without fear, the most common beginner mistakes and how to avoid them, and a simple first curry recipe to get you started with confidence. […]
Quick Answer: Both whole and ground spices have their place in a well-stocked kitchen. Whole spices last significantly longer, produce more complex flavour when freshly ground, and are essential for tempering in Indian cooking. Ground spices are more convenient, blend more easily into sauces and marinades, and are the right choice for everyday use. The […]
71 Belmayne Ave, Belmayne, Dublin 13, D13 W7PR
(01) 829 6460
asianhouse.ie@gmail.com
