Navan, in the middle of County Meath, might not be the first place that springs to mind for good Indian or Asian Fusion food, but that’s exactly what you’ll find at Copper and Spices.
Owner Carmel Corrigan is heavily involved in the Boyne Valley Food Series, so it’s no surprise that most of the produce in the restaurant is locally sourced or Irish.
The menu is exactly what you’d expect for an Indian restaurant: samosas, kebabs and spring rolls for starters and lots of classic curries like rogan josh, korma, madras, jalfrezi and massaman for main courses. There’s a separate vegetarian section too, with plenty of options.
The kitchen takes obvious care and pride in the presentation, with lots of swipes, squeezy bottle drizzles and microherb garnishes elevating dishes to make the food feel special.
Everything is cooked to order and Head Chef Nitin Gautam and his team even make their own naan bread and blend their own spices too - and that extra attention to detail comes through in the flavour, which is intricately layered and bursting with freshness. The chicken tikka masala has an unexpected sweetness, with an upfront taste of brown sugar, while the prawn massaman is pitch perfect, full of fresh basil and perfectly balanced.
In keeping with the ethos of sourcing Irish produce, all the beers offered are Irish craft beers, including two local ones, Brú and 12th Abbey, and they are the perfect accompaniments to the curries. If you prefer wine, though, there is a small but well-considered list, with profiles of the wine makers on the back of the menu adding a nice touch.
If you eat in you’ll get to enjoy the excellent presentation, although it comes at a premium - takeaway prices are lower and offer much better value. But whichever option you choose, either eating in or splurging on a weeknight takeaway, it will be a treat.
