Doolally is delighted to announce the launch of its limited-edition menu in honour India’s annual Hindu festival – Holi. From March 24th to 26th, guests are invited to join and dive into culinary specials meticulously crafted by the ingenious Chefs Vinod and Himanshu.
Holi, known as the ‘Festival of Colours’ is synonymous with vibrant colour, joy and love, a chance for families and friends to gather and celebrate relationships, feast, sing, dance and have fun, whilst recognising the eternal and divine love of God Radha Krishna.
Doolally will celebrate the ancient festival of Holi with a special menu created by Chefs Vinod and Himanshu. Each dish is lovingly crafted and pays homage to the heritage of India while infusing it contemporary flair.
Among the culinary delights featured on the exclusive Holi menu is the Ajwani Fish Tikka, a fusion of succulent monkfish marinated in traditional spices and roasted to perfection in the tandoor. For those seeking an authentic taste of Indian cuisine, Chef Vinod and Chef Himanshu have curated a delectable Mutton Curry called Ghee Roast, simmered to perfection with aromatic spices, tender meat, and a touch of love, reminiscent of home-cooked meals shared with loved ones. To finish, guests are encouraged to sample Mango Shrikhand, a heavenly dessert that combines the sweetness of ripe mangoes with the creamy richness of yogurt, a delightful finale to the Holi feast.
Speaking about the Holi festival, Executive Head Chef Shloke Chhabra says: “Holi is one of the major festivals in India – a time of joy and laughter, celebrated with colours and delicious food bringing friends and family together. This year at Doolally, I’m proud to announce that my two Chefs Vinod and Himanshu have created this exclusive menu to capture the essence of the vibrant festival – as masterpiece for you to savour! So come and experience the culture and celebrate Holi at Doolally.”
All festival specials are available exclusively between Sunday 24th March until Tuesday 26thMarch for dine in and collection, so make sure not to miss out on trying these six dishes!
Bookings for the Holi Festival at Doolally can be made at doolally.ie or on (01) 533 7562.
Doolally Indian Restaurant
The Lennox Building
47-51 Richmond Street South
Dublin 2
@doolallydublin | doolally.ie
About Shloke Chhabra
Shloke Chhabra is from Kolkata, West Bengal in India. His culinary career started over twelve years ago, when a part time kitchen job led him to pursue a formal degree in Culinary Arts. Through his studies he undertook formal training with the renowned Oberoi Hotels Group, gaining in-depth knowledge in the field of Asian and Western cuisine. Shloke was subsequently one of only ten chefs from all over India to join the Management Training Programme with ITC Hotels. With over 100 hotels, it is India’s fifth largest hotel chain and is a part of the ITC Limited group of companies. Shloke progressed with ITC hotels over a period of six years, working across their different properties such as ITC Grand Bharat, ITC Maratha & ITC Kohenur, all part of the Luxury Collection chain, gaining accolades and awards as he went.
Shloke was head hunted by Chef Alfred Prasad to lead the team at Doolally when it opened in September 2019. Following a relocation to Ireland, Shloke has lead the team at Doolally as the Executive Head Chef, working collectively to be the best premium Indian restaurant in the country, where his main focus is ‘quality, quality and quality, and making sure we provide our patrons with the finest Indian cuisine using the freshest local produce of this beautiful country, Ireland’.