Delicious meal at The Lodge. Go South and enjoy top-notch cuisine with flavours from the East, near and far!

Delicious meal at The Lodge. Go South and enjoy top-notch cuisine with flavours from the East, near and far!

From Mumbai to Myrtleville, Indian chef makes mega impression in Cork coastal village.

There’s been a distinctly Eastern feel to menus at The Lodge in Myrtleville, so much so that it was nicknamed Curryville. Not just Eastern, hints of

Europe and the Levant as well, thanks to Chef Vikrant who, having worked in his native India before moving to Switzerland where he initially specialised in Italian cuisine and modern European cuisine, has a wealth of experience in his CV.

Ship passing Roche's Point. View, to the east, from Myrtleville.

Quite an adventure for Vikrant, coming from the sprawling crowded city of Pune (pop. c 9m) to a hamlet on the edge of the Atlantic. He arrived in Cork just as Covid struck. With the encouragement of Lodge owner Paul O’Brien, he started doing takeaway curries and took off from there. The Lodge in Myrtleville has transformed into a global gastronomic haven under his skilful hand. This Indian-born culinary maestro brings a wealth of experience, honed in his native land and across Europe, to create a menu that's a delicious adventure.

Looking for a culinary adventure with stunning views to boot? The Lodge beckons. Take a walk on the beach, soak in the charming coastal atmosphere, and then treat yourself to a meal that will take your taste buds on a global voyage.

Gone are the days of predictable pairings – Chef Vikrant shatters culinary norms with every dish. Let us start with Zaatar, a Levantine culinary herb or family of herbs. It is also the name of a spice mixture that includes the herb, toasted sesame seeds, dried sumac, often salt, and other spices. It is hugely versatile at the table as we found last Wednesday when it was used to “crust” a delicious piece of Hake perfectly cooked by Chef Vikrant and his crew.

Baigan Aloo Tanatar (Aubergine curry, vegan)

If the Zaatar was a delicious surprise, the apple sauce that came with the fish was a bigger one. Normally used here with pork, the chef’s decision to pair it with the Hake was inspired. The fragrant Zaatar, served with the bright, zesty Green Apple & Parsley Sauce, transformed the fish from the ordinary to a memorable plateful. Some Indian seeded bread and a side of skinny fries (less than 5 euro) also helped.

The Hake (14.90) was one of the small plates that also included Vietnamese Crispy Fried Chicken Drizzled with Tangy Sriracha Chilli Sauce; Salt Roasted Pork Belly served with Caramelised Peach; and Serrano Garlic Prawns.

Bhajis

Another “small “plate that caught our attention was the Onion Bhajis, Deep-fried crispy Onion Bhajis with Cucumber and Mint Raita (10.80). We ordered this as a starter and shared it. These Crispy Bhajis, light and crispy, are naturally gluten-free and vegan while the Raita and a squeeze of lime enhance the lovely dish. Bhaji is a type of fritter originating in the Indian subcontinent where it is popular and can accompany your curry.

A wee drop of
Blacks Whiskey

Rather than starting with the small plates, you’ll have the option of nibbles such as Prawn Crackers Served with Thai Sweet Chili & Basil Sauce or Spiced Nuts, Toasted Nuts Tossed in Spices with Tangy Indian Salsa. 

After the Bhajis, I took time out to take a sip or two of my Blacks Kinsale Triple Threat whiskey. Triple Threat because it is aged in three different woods: bourbon, sherry and virgin American oak casks. If it had been up to me, I would have suggested calling it Triple Treat! It is a superb whiskey (well priced too in the off licences) and great to be able to support local. I also noticed a few craft beers on tap including two from Blacks and one from Killarney Brewing.

While CL was enjoying her Hake - and letting me know-  I was savouring the comforting warmth of a North Indian-style Baigan Aloo Tanatar (eggplant, potatoes, and tomatoes simmered in a symphony of curry spices (15.90). My server helpfully suggested a side of rice (3.00). Enjoyed that and could see how his curries went down so well here. There are a few more on the menu.

In his superb article on Indian Cuisine here, Cork’s Arun Kapil says Indian food relies on the spices and fresh ingredients used in its creation. “Spices have always been considered India’s prime commodity”. 

He goes on to say “such a generic title as ‘Indian’ food (is) a nonsense. To try to define Indian cuisine really is a convoluted minefield of a conundrum.” As the spices vary from region to region, so too does the cuisine. 

Vikrant certainly makes great use of those spices in his cooking. Expect even more from him. To that end,  earlier this year, he spent “an incredible two months at Chapter One , alongside some of the most talented chefs …… in the industry.” Another part of  his “emotional journey filled with growth and inspiration.”

Why not check The Lodge for yourself? Besides the dishes mentioned above, the kitchen also turns out superb pizzas (anyone for Shredded Hock?) and burgers (choose from Mad Cow, The Korean, Tex Mex and more). 

Roches Point