Indie Spice Grill Naas, Co. Kildare

Good Food Ireland^® Approved Since 2022

We stand over our recommendations. With exacting selection and regular review processes, we ensure a rewarding local Irish ingredient-led experience. You can count on it!

Overview

Indie Spice Naas was opened in 2002 and was the first restaurant location in the South of Ireland that Tariq Salahuddin opened. This was an ideal location for Tariq to test the market and it proved a very successful move. This is a 2-story building in the centre of Naas with the reception and kitchen located on the ground floor and the restaurant and cocktail bar located on the first floor. The restaurant in Naas has developed a very good and regular customer following and a very strong take away business. On arrival you are greeted by a warm and friendly welcome and immediately escorted upstairs to the restauran Read More

Dining

The owners of Indie Spice are passionate about their food. Combining locally sourced and seasonal ingredients cooked fresh before service using traditional Indian cooking methods.

The Indie Spice ethos delivers a healthy, fresh and flavoursome dining experience. The combination of sauces and the plating presentation is excellent.

The cocktail bar is a theatre of cocktail making during service, the bar team offer a menu of house cocktails. It is a showcase experience to see the feature cocktails prepared and served with top bartender skills on display.

A visit to Indie Spice Grill in Naas promises an enticing experience that expertly combines the flavours of India with local Irish ingredients.

The day we visited Indie Spice Grill in Naas we arrived before service and we were given a demonstration of cooking fresh in the traditional Tandoor clay oven.

The Tandoor oven is used to cook the fresh naan bread and some of the meat & fish dishes on skewers hung in the centre of the oven. What was fascinating to watch was the fresh cooking of the naan bread. The cooking of the naan bread is non-stop during service.

The Tandoor oven is managed by a specialist chef skilled in using the Tandoor oven. The Tandoor oven is fired up at 350 degrees Celsius. The uncooked dough is prepared in advance and when the order comes into the kitchen chef forms it into a pancake style shape and throws the raw dough on the inside wall of the hot clay oven and cooks it on one side for about 2 minutes, fascinating & delicious naan bread freshly cooked to order.

The sauces, fresh meat & fish and garnishing ingredients are prepared in advance and ready for service. What sets Indie Spice Grill apart is that the dishes are cooked fresh to order.

Another differentiating feature of what sets Indie Spice apart is the fresh preparation of the spices. The curry leaves and seeds are roasted and ground fresh before mixing into a house recipe.

During our visit we tasted Chicken Tikka Tandoor, Lamb Biryani and Chicken Tikka Masala. Absorbing the atmosphere when dining at Indie Spice Grill is very social, customers tend to order from the menu to share with exciting dipping sauces, naan bread and crisp papadums on the side, combine this with fresh quality flavoursome food and it is a memorable experience.

All the meat used in Indie Spice Grill is Halal meat.

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Sustainability

The team at Indie Spice Naas are committed to responsible governance with a focus on reducing waste. Sustainable business operations include using compostable disposable materials, LED light fittings throughout the restaurant and kitchen along with compostable takeaway materials.

All team members are frequently trained in environmental practices.

Furthermore, Indie Spice Grill is sourced where possible from local suppliers in support of the local economy.

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