Our Food

Spices & Herbs

Our spices and flavours are sourced from all over India.  The chefs at Rasam hail from North East, North West and Central India.  Each member of the team brings their personal heritage to play in the daily mixing, roasting and grinding of spices.

The spices we use include the following:

"The food and spices blew my mind. I can confidently say it was the best Indian (and best meal of 2020) I've tasted. It's probably as close to enlightenment as I'll ever get."
Susan Jane White
Author & Food Columnist
Yellow Chilli Powder
This, not so readily available powder, is processed using sophisticated methodologies for enhancing the quality of masala. Yellow chilli powder is widely appreciated for its remarkable aroma and rich taste.
Derived from the saffron crocus flower, this delicate spice adds a beautiful golden-yellow hue and a distinctive aroma and flavour to both sweet and savoury dishes. Its costliness has to do with its harvesting - only a small amount of each saffron flower is used, and all harvesting must be done by hand. It takes 75,000 saffron flowers to make one pound of saffron spice.
One of the most powerful aromatic spices in the world, you must always add it to your frying pan when your oil or butter is hot. It should sizzle for a few seconds 5-20 before adding onions, garlic, or ginger. When used properly, a pinch of asafetida supercharges every other spice in the pan, like salt but in a funkier way (and without any sodium).
Panch Phoron Spice
Panch phoron is a five-seed blend, made of equal parts cumin, fennel, nigella, fenugreek, and mustard seeds, which is nearly synonymous with Bengali cooking. Though you don't grind the mixture, you almost always will fry panch phoron in ghee or cooking oil before using it in any recipe.
Fenugreek Leaf
Dried fenugreek leaves are essentially a herb, have a less bitter element than the seed and are so versatile they are regularly added as a flavour in curries, a garnish on vegetables and flatbreads or blended into butter as a baste for grilling and roasting.
Fenugreek Seed
Fenugreek or methi seeds are one of the staple spices used in Indian cooking, with a sweet, nutty flavour reminiscent of maple syrup and burnt sugar. It can be incredibly bitter when eaten raw, but when cooked and combined with aromatics and spices, it transforms and gives a sweetness and depth of flavour to saucy dishes.
Pan Ki Jad
Also known as roots of betel leaves, this fragrant root has a distinct taste of its own, is sweet-tasting and acts as a taste enhancer in many Indian dishes. The root when mixed with other whole spices gives an earthy aroma to the food as our very popular dum pukht gosht lamb dish proves with its special aromatic flavours.
Vetiver Root

Our Produce

At Rasam it is our priority to use only the freshest ingredients and we refuse to compromise because of cost. All the foods, except frozen prawns and whole spices, are proudly Irish. The quality of the produce we use is one of the things that make us stand out and we are fortunate to have such reputable and reliable suppliers providing us with only the best.  
Our fruits, dairy and vegetables come from Keelings
Fresh fish comes from Wrights of Marino, frozen prawns and whole spices from Worldwide Foods.

Lamb, chicken and duck from Doyle Catering Meats – all coming from Irish suppliers. 
Ice cream from Odaois Foods.


India's ancient healing system and sister science to Yoga.

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The age-old adage “you are what you eat” loosely sums up the premise of Ayurveda.

Ayurveda is a holistic approach to health, based on balance; one’s diet profoundly sustains the mind and body’s equilibrium. It is also believed that in eating correctly, food can be not only medicinal but also preemptive in maintaining the body’s immunity to disease.

Most Indian homes prepare food based upon assorted flavours (Rasa) and their symbolism is as follows:


Without salt, there is no flavour. This sensitive ingredient makes or breaks a meal and at Rasam, we use sea salt, volcanic salt (black salt) and rock salt (pink salt from the Himalayas).


This is necessary to balance all the flavours and the body system. Bitter foods have high medicinal values eg turmeric, cumin seeds, fenugreek seeds etc.


Sourness sharpens flavours, stimulates tastebuds and has a wake-up quality for example green mango, tamarind, kokam etc.


Spices bring out the flavour in any dish and is an integral and indispensable part of every Indian meal. The spice here means aromatic flavours, not heat. 


Apart from desserts, sweet fruits, honey etc are used against various spices to balance a dish. e.g. mango pulp, jaggery and apricots are widely used.

The intricate and delicate use of the above in correct combination and proportion are key to extracting the perfect flavours.

Garam masala is a mixture of many different spices and garam masala itself comes in various combinations. We use different garam masala for every dish (garam means warm).

And not just food, women use jasmine bracelets and marigolds, and men use sandalwood paste on their forehead on formal occasions, sprinkle water on grass and dinner is traditionally served in the open air, to awaken all the senses.

Bitterness symbolises struggles and realities; salt symbolises moderation; sourness awakens the spirit and sharpens the mind, and spices symbolise the endeavours of life.

At Rasam we do follow these principles by and large.

We use fresh whole spices, soak and strain assorted roots, use low glycemic indexed rice, slow-cook meat on the bone and also rely less upon onions to thicken sauces.

We always aim to strike a delicate balance of assorted flavours, freshly ground spices containing natural healing oils, pickles and chutney acting as taste stimulants – all these assisting with digestion and a feeling of well-being after having eaten.

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