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Classic jalfrezi a true gem on any Indian menu

May 2nd, 2017 Posted in Where To Eat No Comments


One dish that has proved its worth among the dishes introduced to the Indian dining experience is the popular choice of Jalfrezi. Jalfrezi is a dish that is recommended by manyrestaurants but here at Royal Spice it’s something to be experienced rather than just a recommendation. We pride ourselves with our high standard of service front and back of house and this standard reflects in our food.

One dish that we highly suggest our customers to sample on our menu is Jalfrezi, a classic dish originating from Bengal. The meaning of the word Jalfrezi is derived from the colloquial Bengali word Jhalpharezi which translates to hot or spicy. Traditionally it was a dish that was made from leftovers in the home and transformed into a curry bursting with flavours and spices. The dish would consist of whatever leftover meat was in the home and fried alongside in a base of onions and chillies, adding to the fusion any vegetables wished to be added. The sauce for the curry merges together along with the existing ingredients to transform the curry into something special. The combination of flavours and ingredients complement each other to deliver a taste experience not to be forgotten.

At Royal Spice, we aim to recreate this classic dish as best we can to deliver the authentic taste of the traditional Bengal dish Jalfrezi, but skipping the use of leftovers of course! We pride ourselves on sourcing our ingredients to a high standard. Our meat is sourced from the local butchers as we believe firmly in supporting local businesses in the area. We also import specially selected spices from Bangladesh to bring to the dish the aromatic ambience and originality to the dish.

The process of making the dish begins with cooking the onions until a rich golden colour appears then adding to the pan a mixture of fresh peppers, tomatoes, chillies and ginger. As the curry cooks and the flavours interweave among each other, a thick sauce is created to form a base sauce for the dish. The flavours and aromas from the dish that emerge are in itself a treat and one that should be experienced in your Indian dining adventures.

Although considered as a hot dish, it is not something that should deter you of trying out as it can also be made to your taste by our chef on request. A great side to accompany the dish and adjust the level of heat intensity would be a serving of rathia (yoghurt and cucumber chutney), as it pairs with the dish nicely as a cooling chutney to accompany the flavours of the curry. Jalfrazi is sure to be a new found favourite in your exploration with Indian food. We at Royal Spice are positive that you won’t be disappointed with this dish and are sure it will be a new experience you will desire on your returning visit.

Syed Ahmed


Royal Spice

2 Water Gate


056 7786010

Cornstore launch Summer Seafood and Cocktail collection

June 20th, 2013 Posted in Uncategorized 50 Comments

Cornstore Group keeps focus on local produce and in-house innovation

with Summer Seafood and Infused Cocktail Collection.


Sticking to their ethos of ‘quality food sourced locally’ –Munsterrestaurant group the Cornstore now bring you the bounty of our local seas, with the launch of their Summer Seafood Collection. A menu positively obsessed with the freshest fish and seafood, delivered daily from only the most reputable suppliers.


Seafood enthusiasts and crustacean connoisseurs can expect anything from Whole Baked Fish wrapped in seaweed and fresh herbs to Natural Rock Oysters on ice with Himalayan salt and lemon juice, and if your taste buds aren’t watering yet, a Whole Grilled Lobster with clarified butter might just do the trick.


However, it’s not just the chefs having all the fun this summer. The group’s resident mixologists have taken on the task of ageing fruit and plant based elixirs in-house resulting in a range of signature infused cocktails. ‘In recent years we’ve seen an increase in flavoured spirits and liquors across our shelves’, said restaurateur Padraic Frawley. ‘We’ve decided to prove that nothing can beat the real thing and our customers love the fact that we’ve always got something new to try’.


To date this group has far from gone unnoticed by industry experts. Past accolades include Restaurant Association of Ireland ‘Best Restaurant in Limerick 2012 & 2013’ (Cornstore Limerick), ‘Best Kids Size Me in Munster 2013’ (Cornstore Cork) - an award that recognises restaurants that ensure children have access to healthier food options, Hotel and Catering Review Gold Medal Award ‘Best Casual Dining Ireland 2012’ (Cornstore Cork), along with both restaurants being nominated as top five finalists in the 2012 Licensing World Bar Awards for ‘Best Cocktail Bar’.


Specialising in seafood and steak, the group’s restaurants are located in bothCorkandLimerick. Just last month they launched an in-house beef dry-ageing process in each location – being the first restaurant group in Ireland to invest in such an initiative. This current project looks like the perfect summer marriage, sure to see these restaurants become a pilgrim destination for any seafood and cocktail lovers.




For further information, please contact:

Andrea O’ Donoghue

PR & Marketing Executive | | 087-783 9413 | The Cornstore Restaurant Group


Notes to the Editor:


The Cornstore Cork and Limerick restaurants boast two and three floors respectively offering a lively,Manhattanstyle surrounding, including private group dining and contemporary heated smoking areas. The interiors are mirrored to match the stylish elegance of each with intricate floor tiling, pewter style bar, cosy booths and intimate lighting. The menu specialises in dry-aged beef and quality seafood, along with an extensive drinks list featuring cocktails, new world beers, a vast wine list and over 20 wines available by the glass.


Both Cornstore buildings were selected because of their historic presence and the belief that the old and new can be successfully combined to create an old style feel with a modern ambience.


Since it inception in 2007, the brand has received glowing reviews from many of the countries top food and wine critics and has been recommended by The Bridgestone Guide, Georgina Campbell’s Ireland Guide, Lucinda O’Sullivan’s Little Black Book of Great Places to Eat, and Paolo Tullio’s Taste of Ireland. The Cornstore Cork was awarded a Gold Medal Award for ‘Ireland’s Best Casual Dining Restaurant 2012’, and since opening the restaurants have received many accolades from the Restaurant Association of Ireland (RAI) in their annual awards, such as ‘Best Customer Service’ winner in Cork 2010 & 2011, ‘Best Casual Dining’ winner in Cork 2010, ‘Best Kids Size Me in Munster’ 2013 and ‘Best Restaurant in Limerick’ winner in 2012 and 2013. Both restaurants were also nominated as top 5 finalists at the 2012 Licensing World Bar Awards for ‘Best Cocktail Bar’.


In December 2010, the Cornstore Group added the Cornstore At Home gourmet deli to the portfolio, selling Cornstore own branded produce for take-home dining, as well as choice artisan ranges from the best of Irish and abroad, fresh fruit and vegetables and a whole lot more.

Cornstore Head Chef Mike Ryan launches their Seafood Summer Collection





January 25th, 2013 Posted in Guest Blog Post, Where To Eat 27,554 Comments






Foodspotting is an app that eliminates the traditional written food review and replaces it with a photo guide generated by customers. It’s an online visual catalouge of food.

In a nutshell, a review consists of a line of copy and a photo uploaded by the user and shared out. Anything from a gourmet seafood platter in Kinsale to a breakfast roll in Belturbet can be posted on Foodspotting.

Users are the keystone of the app, helping expand and diversify its functionality. New locations can be added, tags can be generated and items bookmarked.

FoodSpotting In Dublin



Words by Aaron McAllorum

NB. A quick and easy sign up for an account is required.


January 18th, 2013 Posted in Guest Blog Post 17,941 Comments

Instagram might be off the menu here in Ireland for some restaurant owners, but for others across the Atlantic ocean it is quiet  literally part of the it. Comodo restaurant in the Soho area of Manhattan made an observation about their customers behavior at their establishment and used it to their advantage.

Patrons upon being served, just before their first bite would snap away with their smart phones and post photos of their dinner straight up onto Instagram. Soon, a collection of images was growing by the week on the social networking site.

Instead of trying to control the stream of photos, Comodo began to encourage it and embraced the #ComodoMenu tag, so much so, it now features at the bottom of their menus. Customers before arriving now have a chance to see what other diners have had and have been raving about.

Comodo are proof that Instagram is now much more than just a collection of sunset, cat and self portrait photos.

Words by Aaron McAllorum





Anthony Bourdain’s Layover In Dublin

January 17th, 2013 Posted in Guest Blog Post 20,460 Comments









Back in June 2012, Anthony Bourdain had a 36 hour Layover in Dublin. So, what did he do?.. Hailed a taxi and hit the town of course!

With guidance from Paddy Daly and Joe Macken, Bourdain meandered his way through the streets of Dublin in search of stout eternal knowledge and fine food.

Dotted with highlights, the show lingers over pints and coddle in the Gravediggers, gastro heaven in The Chophouse, an impromptu whiskey tasting in the Palace Bar and a late night session/trip to the chipper.

Bourdain squeezes in more savory sights in a day and a half than most tourists manage in a week.

Dublin has never seemed cooler than when Bourdain came to visit.

Words by Aaron McAllorum

Edith’s Last of the Summer Bruschetta

August 28th, 2012 Posted in Uncategorized 21,781 Comments

The schools are going back, leaves are coming down, but we’re not ready to let go of summer just yet! This week we have Edith bidding summer farewell with her delicious quick and easy recipes for bruschetta…

*WIN!* Win a copy of Mike Gibney’s ‘Something To Chew On’ by Retweeting this post!

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The Cuisine Genie’s Ultimate Sandwich

August 17th, 2012 Posted in Guest Blog Post 25,802 Comments

Is there anything more satisfying than a really good sandwich? One that you lovingly prepare for ages beforehand, then have to open your mouth up really wide to enjoy and finish with a great big “Ahhhh…” Nothing better than a sambo! The Irish know their sambos, and so do the French apparently, as today’s guest post comes courtesy of the chic Cuisine Genie!

**WIN** Retweet this post for a chance to win a copy of Rachel Khoo‘s “The Little Paris Kitchen”!

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The Silver Chicken’s Prawn Linguine

August 14th, 2012 Posted in Guest Blog Post 18,477 Comments

Nothing says summer like a good prawn dish, and as we are finally coming into a bit of sunshine, everyone should be able to make this simple prawn linguine with ingredients they already have in their cupboards! This gorgeous recipe comes from David at The Silver Chicken.
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Wholesome Ireland’s Meringues

August 8th, 2012 Posted in Guest Blog Post 19,977 Comments

People will always be impressed by a good meringue- they look, and taste, so difficult to make…but the chef’s secret is that they’re so easy to whip up! We’re lucky to have Caitriona from Wholesome Ireland share her recipe for fail-safe meringues.
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Source Sligo Cookery School announces dates for August & September 2012!

August 3rd, 2012 Posted in Uncategorized 28,457 Comments

Source Cookery School, Sligo, have announced dates for their August and September cookery courses. With courses varying from learning all about bread-making, to a men’s only class and another class that will perfect your sugarcraft skills, there is a class to suit every need!
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