The open kitchen here lets you watch the chef and you can see the passion that goes into the food.
You see him skewering the meat fresh for each curry, gently baking your naan bread and spooning sauces into the little pots with love. My curry took about 20 minutes to come out, which was refreshing; it tells me that, instead of somebody scooping it out of a big pot that’s been simmering for hours, it was being made to order.
Irish people might come down here and be disappointed after reading this review with what they get. We’ve become used to starched linen with our curry, red wine served by waiters and bastardised sauces a million miles away from what they should be – if that’s what you want, stay the hell away from this place. In Madina you’ll get a basic table, no bullshit and just simple, delicious and great authentic dishes.
They’re also affordable, served without fuss and the portions are huge (everybody who was there got the remainder to take away with them and were encouraged to do so by staff).
It’s taken me a bloody long time to find this place but am I glad I kept trying!