Syed Ahmed’s Royal Spice Restaurant demonstrates the high standards of cooking and service which have allowed it to fit seamlessly into Kilkenny’s buzzing restaurant culture.
Mr Ahmed and his team are hard-working and self-critical, always seeking to improve and re-calibrate their offer to make things more interesting and enjoyable for the diner. It’s especially impressive how varied their selection of vegetarian and vegan dishes is – classic tarka daal; paneer bhuna; bainghan bhaji, are just a trio of the selection. They are also supportive of the local food scene, employing many local foods into their offer including the local Hughbank Orchard Gin, and pickles from Wild About.
Here is the room in which to enjoy the unique flavours gifted by expert mastery of the tandoor oven, shown in their lamb and chicken dishes and in the fine selection of naan breads. Whilst the menu does offer a selection of Old Favourites for more conservative diners – Rogan josh; lamb korma; masala; chicken bhuna – the best advice is to go for their Royal Specialities – the tandoori-cooked house spiced chicken; County Meath lamb cooked with garlic, onion, coriander seeds, pepper and yogurt – and for the grill specialities such as chicken shashlik, or a classic chicken tikka served with dohi chutney. The dishes are spiced with expert precision and presentation is a cut above.
The comfort of the room and the polite, attentive service makes for a relaxing yet invigorating experience, and the fact that the dishes are also available to take away means you can enjoy the expert culinary culture of Royal Spice as often as your heart desires.
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