About
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Two Chefs. One Passion. A New Chapter.
Kafal Cork is the latest chapter in the culinary journey of *Chef Anil Chaudhary, alongside **Chef Kumar*, bringing years of experience, passion and a shared love for Indian cuisine to the heart of Cork.
Anil’s career began in India in *2006, where he worked with respected hospitality names including **The Bristol Hotel and The Western Group in Gurugram. In 2013, he moved to Dublin and continued his journey with the **Jaipur Group*, gaining valuable experience in Ireland’s evolving Indian dining scene.
In *2022, Anil opened **Ritu in Cork*, establishing his own presence in the city and building a reputation for bold flavours and quality Indian cooking.
Wagyu Beef Tenderloin
Seared Wagyu tenderloin served with truffle mashed potatoes, mushrooms, and rich red wine reduction.
Norwegian Salmon
Charcoal-grilled salmon served with lemon beurre blanc, seasonal vegetables, and aromatic herb oil finish.
Truffle Mushroom Risotto
Roasted lamb rack with herb crust, served with garlic purée and delicate rosemary jus sauce.
Chilean Sea Bass
Pan seared sea bass served with saffron risotto, grilled vegetables, and a light citrus beurre blanc.
Burrata & Heirloom Tomatoes
Italian burrata with heirloom tomatoes, olive oil, basil, and aged balsamic reduction finish.
Classic Tiramisu
Espresso-soaked ladyfingers layered with mascarpone cream, finished with a light dusting of cocoa powder.
Chocolate Hazelnut Tart
Rich dark chocolate tart layered with silky ganache, roasted hazelnuts, and cocoa notes with a smooth finish.
Wagyu Beef Tenderloin
Seared Wagyu tenderloin served with truffle mashed potatoes, mushrooms, and rich red wine reduction.
Norwegian Salmon
Charcoal-grilled salmon served with lemon beurre blanc, seasonal vegetables, and aromatic herb oil finish.
Truffle Mushroom Risotto
Roasted lamb rack with herb crust, served with garlic purée and delicate rosemary jus sauce.
Chilean Sea Bass
Pan seared sea bass served with saffron risotto, grilled vegetables, and a light citrus beurre blanc.
Burrata & Heirloom Tomatoes
Italian burrata with heirloom tomatoes, olive oil, basil, and aged balsamic reduction finish.
Classic Tiramisu
Espresso-soaked ladyfingers layered with mascarpone cream, finished with a light dusting of cocoa powder.
Chocolate Hazelnut Tart
Rich dark chocolate tart layered with silky ganache, roasted hazelnuts, and cocoa notes with a smooth finish.
Ingredients at the Core, Refined with Care, Restraint & Elegance
Now, together with Chef Bomb Kumar, he opens Kafal Cork — his second restaurant, bringing a new identity, new dishes and a fresh expression of Indian cuisine.
At Kafal, the philosophy is simple: respect the roots, embrace the fire and create food worth remembering.
