This stylish south County Dublin branch of a privately owned group of highly-regarded progressive Indian restaurants (see associated entries under Jaipur Malahide, Chakra Greystones and Ananda Restaurant Dundrum) is well-established as a favourite in the area.
This Dublin restaurants trademark modern decor is a refreshing change from traditional Indian restaurants - warm colours send the right messages and it is a pleasing space.
Menus offer an attractive combination of traditional and more creative dishes; Jaipur Jugalbandi, an assortment of five appetisers is a good choice for a group settling for a meal, to avoid indecision.
Fresh and dried spices are directly imported but proprietor Asheesh Dewan and head chef Kuldip Kumar are keen to make the most of Irish ingredients, notably organic Wicklow lamb braised in yoghurt and spices and speciality seafood dishes.
Jaipur is a fine restaurant - and was the first ethnic restaurant in Ireland to devise a wine list especially suited to spicy foods.
Service is attentive and discreet.
