Chef Owner, Pickle, Dublin, Ireland

FLAVOURS OF THE PAST Sunil Ghai

Pickle is inspired by maps of Northern India and Ireland, and chef Sunil Ghai aims to serve authentic North Indian food cooked with the best Irish produce.

“Why is Indian food so good?” he asks. “Because these flavours are refined by epochs of history.”

In his menus, Ghai returns again and again to the street food of North India, modifying the techniques of grandmothers. With signature dishes like the aloo tikki inspired from a street food vendor in Gwalior and the goat keema pao (yes, not lamb), his cooking is both a love letter to India and a conquest of the stringency that can hold Indian cuisine back.

Ghai’s map of India has rough markings to show the regions of India that show up in his food. The map also reflects his journey as a chef. As a teenager in Gwalior, he cooked with his mom. In Delhi, he worked in formal kitchens.

Today, he explores the tastes and techniques of other regions whenever he visits India.

“WHY IS INDIAN FOOD SO GOOD? BECAUSE THESE FLAVOURS ARE REFINED BY EPOCHS OF HISTORY” –SUNIL GHAI

The other map is of Ireland, the home of the produce Ghai loves. “We have a great fan following with plenty of regulars, including Irish rugby players, actors and musicians,” says Ghai. “Bollywood actor Rajkummar Rao loved it,” he adds.

All in all, Pickle is an ingredient-driven restaurant with a story behind every dish.

Chef Ghai's cooking is like a love letter to India with signature street dishes