Multi award-winning chef Sunil Ghai was born in Gwalior in Northern India, and was influenced as much by the exceptional home cooking of his mother as he was by the rigorous experience of working with the French chefs of the world-famous 5-star Oberoi group. Sunil brings these two strands together on every plate, using his French fine-dining background to create inventive and elegant takes on authentic Indian food, with sophisticated spicing and an intelligent use of fine Irish ingredients.

Sunil has lived in Ireland since 2000, originally working in Jaipur, then Ananda, and winning Food & Wine’s Chef of the Year, and Best Chef in Ireland among many other significant awards. Opening his first solo restaurant, Pickle, on Camden Street in 2016, Sunil and his team have revolutionised Indian food in this country. Tiffin by Sunil opened in 2017 with his wife Leena in Greystones and he added Clonskeagh-based Street (streetrestaurant.ie) in 2020. For the moment Pickle Restaurant is doing take away service but watch this space for reopening when restrictions allow. For more visit picklerestaurant.com.

Tawa Jhinga

Jumbo prawns with onion, tomato and pepper masala with ginger and crushed spice mix 

Serves 4 

INGREDIENTS

• 16 jumbo prawns, peeled and deveined 

For the prawn marinade

• ½ tbsp. turmeric 

• 1 tsp chilli powder 

• 1 tbsp. mustard oil 

• 50g chopped garlic 

• 1 tsp salt 

For the tawa masala 

• 1 tsp coriander seeds

• 1 tsp cumin seeds 

• 1 tsp carom seeds

• 3-4 whole red chillis 

• 1 tsp fennel seeds 

• 2 tsp deggi mirch 

• 1 tsp turmeric powder 

• 2 tsp coriander powder 

• 1 tsp kastoori methi 

• 250g onion, chopped 

• 400g, tomatoes, chopped (either fresh or tinned)

• 50g fresh ginger, chopped 

• 2 small peppers, diced 

• juice of half a lime 

• 1 tbsp. fresh coriander, chopped- to serve 

• salt to taste 

Method

Rinse the peeled and deveined prawns in cold water and pat dry. In a bowl, mix the prawn marinade ingredients together and add to the prawns before setting aside to allow the flavours to infuse.

For the tawa masala, heat 3 tbsp. of oil in a heavy based frying pan. 

Meanwhile, crush all of the whole spices in a pestle and mortar before adding to the hot oil and allowing to crackle before adding the chopped onion and ginger. 

Soften the onion and ginger until golden brown and add the ground spices, adding a splash of water to the pan if needed. 

Add the chopped tomatoes, cooking until the tomatoes are soft before adding the diced peppers, adding some sugar to taste if needed. 

To cook the prawns, heat some oil in a separate non-stick pan and add the marinated prawns, frying until the prawns are pink, around 3-4 minutes. Once cooked, drizzle with fresh lime juice and freshly chopped coriander. 

Serve hot with tawa masala. 

Duck Two Ways

Free range barbary duck breast tikka with star anise and charred chilli, crispy duck leg confit fritter with fresh figs and passion fruit chutney.  

Serves 4 

INGREDIENTS

• 2 duck breasts (350g) 

For the marinade: 

• 60ml malt vinegar 

• 1 tbsp. red chilli powder 

• ½ tsp. star aniseed powder 

• 1 tbsp. ginger garlic paste

• 2 tbsp. Greek yoghurt

• ½ tsp chilli powder 

• ½ tbsp. oil 

• ½ tbsp. butter, melted 

• Salt to taste

For the duck leg confit fritter 

• 4 confit duck legs (available from all good delicatessens)

• 100g banana shallots, chopped

• 1 tsp fennel seeds

• 1 tsp cumin seeds

• ½ tsp deggi mirch

• 1 tsp raw mango powder 

• flour for batter 

• water for batter

• breadcrumbs for coating 

• oil for frying 

• salt to taste 

For the chutney: 

• 160ml passion fruit puree 

• 1 tbsp. oil 

• ½ tsp nigella seeds 

• 1 fresh red chilli 

• sugar to taste

• salt to taste 

Method: 

Pre heat your oven to 180C. 

Clean the duck breast, removing any extra fat before setting aside. 

Mix all of the ingredients in a bowl for the marinade and add the duck breast and allow to marinade overnight. 

In a clean bowl, add the yoghurt, chilli powder and oil and whisk before adding to the marinating duck breast. Remove the duck breast from the marinade and cook in the pre-heated oven for 10-15 mins, basting with the oil and melted butter mix to keep moist. 

For the duck confit fritter, remove the bones and skin from the leg and shred the meat. 

In a heavy based frying pan, heat the oil and add the whole spices to the oil, waiting to hear them crackle. 

Add the chopped shallots and fry until golden brown before adding the deggi mirch, raw mango powder. Remove from heat. 

Add the fried shallots and spices to the duck meat and mix nicely. 

Divide the mix into 6 portions and roll to make a ball. 

Make a thin batter with flour, water and seasoning, coating the duck balls in the batter before coating in breadcrumbs. 

Fry the fritters in hot oil until golden brown. 

For the chutney heat the oil in the pan and add the nigella seeds, allowing them to crackle before adding in the chopped red chilli and passion fruit puree and cook for 10-12 minutes, season with salt and sugar to taste. 

Slice the duck breast and serve with the confit duck fritters, grilled figs and passion fruit chutney. 

Chicken Biryani

Kashmiri chilly & garam masala marinated chicken (on the bone) with creamy tomato sauce & basmati rice.

Serves 3/4 people

INGREDIENTS 

• 500g chicken (on the bone) 

• 200g onion, sliced 

• 100g yoghurt, whisked 

• 1tbsp ginger and garlic paste 

• 1 ½ Deggi Mirch chilli powder 

• Few threads of saffron 

• 3 tbsp ghee

• 500g rice, soaked

• 2 litres water

• 20g whole spice mix (green cardamom, cloves, bay leaf)

• 1-2 sprigs mint 

• Rose water, 1-3 drops 

• Screw pine essence (kewra), 1-3 drops

• 30g mint, chopped 

• 30g coriander, chopped 

• Sliced ginger, to garnish

• Sliced chilli, to garnish

• Salt to taste

Method: 

Clean the chicken, removing any extra fat and cut into small pieces. Set aside. 

Whisk the yoghurt, adding the ginger garlic paste, Deggi Mirch chilli powder, mace and cardamom powder, garam masala, chopped mint and coriander and salt. Add this mixture to the chicken and leave to marinade in the fridge for at least 3 to 4 hours. 

Wash the rice in cold water gently until water runs clear before leaving to soak for at least 20 to 30 minutes. Add the whole spice and salt to the water and allow to boil for 15 minutes. Add the rice and boil, ensuring the rice does not cook fully. Drain and keep aside. 

Heat a heavy based saucepan and add the ghee. When it is hot, add the bay leaf and onions and cook the onions until golden brown. Add the marinated chicken and sauté for 10 minutes. Put the par boiled rice on the chicken and simmer. Add the green chilli, ginger, mint and saffron. Cover with a lid and allow to cook for 15 minutes and remove from the heat. 

Garnish with sliced ginger and chilli, before serving with raita.