The origin of the word Doolally comes from the town of Deolali, in Nasik District, situated about 150 kilometres from Mumbai. The hill station was established in 1869 and was used as a transit camp for nearly all troops proceeding to and from Bombay and Britain. It was here that troops, from all over the British Empire including many Irish soldiers, had to await repatriation to Britain after finishing their tour of duty. A town abundant in history and rich in heritage, Deolali was a place where tales of India were documented, poems penned, and stories shared across the world by travelling soldiers, bringing tales of the subcontinent to Ireland.
Inspired by the India Irish connection, our food story celebrates authentic regional Indian flavors, seasonal local produce and offers a wide menu of hearty and healthy comfort foods. Doolally’s menu has been created in collaboration with Alfred Prasad, one of the most renowned Indian chefs, having been awarded a Michelin star at the age of twenty-nine. His unique take on Indian cuisine, combined with our vision for quality produce, excellent service and world class design is what makes Doolally special.
“I feel fortunate to be a part of such a fun food story in Dublin. My culinary philosophy of Heritage, Health and Happiness, lies at the very core of my cooking. For DoolalIy, I have drawn inspiration from the heartbeats of India: bustling streets and bazaars, vast and vibrant coastline and its diverse, eclectic history. It has been a wonderful experience collaborating with Press Up and bringing to you the best of Indian-Irish bonhomie.”
– Alfred Prasad
Well traveled Indian favorites, from tandoor charred chicken tikka to spicy jalfrezi curry, sit alongside lesser known traditional dishes from regions throughout India. The menu also incorporates some less traditional flavors too, with dishes that put a creative, fresh and light take on Indian cuisine using the best of Irish ingredients. This is a menu that can be enjoyed whatever the occasion, be it a quick business lunch mid week, a celebratory dinner, or a long leisurely weekend feast with friends.
Working closely with Alfred Prasad we have assembled a team of brilliant chefs from the subcontinent, who each bring with them a wealth of experience and a masterful command of flavours designed to surprise and delight. The kitchen team is headed up by Chef Shloke Chhabra.