– Mild , – Medium, – Hot
Please note that some of the dishes may contain the following allergens: CY – celery, CS – crustaceans such as lobster, prawn, scampi, E – egg, F – fish, L – lupin, MK – milk, MS – molluscs such as mussels, snails, squid, N – nuts, P – peanuts, S – shellfish, MD – mustard, SB – soybeans, SP – sulphites, SS – sesame seeds, G – Glutens.
Restaurant Food to your Home
The very SAME mouth-watering dishes
Prepared with the SAME care by
The very SAME experienced Chefs
Using the SAME cuts of fresh meats and fish
From the SAME top Irish producers
For you to enjoy at home
Approximately 25% Less Cost
YOU CAN COLLECT OR WE WILL DELIVER
(To most areas within 5Km radius)
ENJOY 😃
Deep fried potato cakes with green peas and spices.
Crispy pastry parcels stuffed with fresh mildly spiced vegetables.
Freshly grated onion mixed with gram flour, fresh herbs and spices - fried until crispy and golden.
Soft tikka of chicken breast steeped in yoghurt, ginger, garlic, chillies, cumin and lemon juice.
A succulent lamb stir fry with freshly crushed black peppercorns and curry leaves served on a mini-naan bread.
Prawns marinated in finely chopped garlic and chilli, pan seared, served with a spicy tomato sauce.
Jumbo prawns marinated in a ginger, garlic, garam masala, yoghurt and cheese – cooked in the tandoor.
A medium hot chicken curry with roasted Indian spices and chickpeas. From the Punjab region of India.
Juicy pieces of chicken cooked on a slow fire with yellow lentils, red onions, tomatoes and fresh coriander.
Pieces of chicken tikka cooked in tandoor in a tomato and cream sauce with crushed fenugreek leaves.
Based on Chicken Tikka Masala Dish but with added spices and butter.
Juicy pieces of chicken tikka simmered on slow fire with onions, saffron and nuts and finished with cream and flavoured with kewra water (similar to a Chicken Korma).
Pieces of chicken tikka in a spicy onion and tomato sauce with red and green bell peppers, lots of fresh spices and fresh chopped chillies.
Tender pieces of chicken in a Vermilion traditional blend of spices together Light spiced but delicious.
Tender pieces of lamb cooked with fresh spinach and cream.
Festive dish of the Chettyar Clan in Tamil Nadu. A fiery dish made with black peppercorns, chillies, coconut and fennel in a rich brown delicately spiced sauce.
Tender pieces of lamb marinated overnight in chef’s special marination & saffron water. Finished with cream & garnished with nuts.
A traditional lamb curry cooked on a slow fire with tomatoes, onions, ginger, garlic and garam masala.
Garden vegetables cooked in a tomato and onion sauce, flavoured with robust karahai spices, coriander, chilli flakes and black pepper.
Cubes of home-made cottage cheese, cooked with roughly chopped spinach, cumin, tomatoes, garam masala and coriander. Finished with cream and a dash of lemon juice.
Fresh vegetables cooked in a tangy thick tomato and bhuna sauce, flavoured with cumin, fresh chillies, coriander, tomatoes, onions and dessicated coconut.
Mixed vegetables cooked in masala sauce.
Assortment of fresh vegetables cooked with aromatic basmati rice, fresh herbs, spices and nuts.
Tilapia (chunky fish from East India) cooked in a sour and spicy tamarind and coconut sauce.
Jumbo prawns in a delicious mango sauce tempered with curry leaves and mustard seeds.
Succulent jumbo prawns in a rich and creamy tomato masala, flavoured with fenugreek leaves.
Pieces of juicy prawn cooked in a coconut-based sauce, flavoured with mustard seeds, Goan red chillies, onions, tomatoes and tamarind.
Moong and masoor lentils tempered with mustard and cumin seeds
Florets of cauliflower and potatoes stir fried with ground chillies, coriander, tomatoes, turmeric, ginger and garlic.
Deep fried potato cubes tossed in a smoky masala with roasted red peppers, onion, and tomatoes.
An exotic vegetarian dish of potatoes and spinach.
Chick-peas, tomatoes, onions, ginger, garlic, and a dash of tamarind sauce
Slowly cooked black lentils and red kidney beans in a butter and cream with traditional Indian spices.
Vermilion rich cream and tomato sauch with fenugreek leaves.
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