Galway’s Indian dining scene really packs a punch, blending classic spice mixes with fresh local produce. You’ll find places that leave both first-timers and curry lovers genuinely happy.
You’ll find Kumar’s Taste of Asia on Flood Street, and it’s a bit of a gem. Their weekly specials keep things interesting, and students love the wallet-friendly prices.
They let you bring your own bottle for just €5 corkage—a nice touch if you ask me. Locals flock here for solid Indian food that doesn’t cost a fortune.
The kitchen cooks up curries with those unmistakable traditional spices. Tandoori dishes come out with that perfect char on the outside and stay juicy inside.
Students get 10% off from Tuesday to Thursday. The place has a laid-back vibe, so families and groups feel right at home.
Key Features:
Tulsi Restaurant, tucked away on Buttermilk Walk, brings a modern twist to Indian dining. Their menu draws inspiration from all over India, so you’re not stuck with just one style.
They’ve put some thought into their wine list too—pairings that actually work with spicy food. The kitchen uses fresh ingredients delivered daily, so there’s no cutting corners here.
You’ll find dishes for every heat preference and dietary need. The staff actually know their stuff and can help you pick the right level of spice or wine to go with your meal.
The atmosphere feels inviting, whether you’re grabbing a quick bite or celebrating something bigger. It’s hard not to appreciate that.
What to expect:
Oran Tandoori in Oranmore has earned a loyal following over the years. Many folks call it one of Galway’s best Indian restaurants, and honestly, it’s hard to argue with them.
They focus on traditional recipes, grinding their own herbs and spices every day. You can taste the difference.
You’ll find the place on Dublin Road, and they welcome everyone—whether you’re new to Indian food or a seasoned diner. Their tandoori dishes really highlight authentic techniques.
The friendly vibe keeps people coming back. Regulars rave about the consistent food and the attentive service.
Notable aspects:
Spiced has spots in both Salthill and Barna, and both serve up big portions and friendly service. They keep things fresh, and you can eat in or grab takeaway—whatever suits.
Spiced Barna, over in Seapoint, is known for favorites like Chicken Tikka Masala and Mixed Vegetable Curry, all at prices that won’t hurt your wallet. The kitchens at both locations keep the quality up.
Both branches offer good value and reliable Indian food. It’s easy to see why people keep coming back.
Locations and highlights:
If you venture outside Galway city centre, you’ll find some great Indian food in nearby towns. Oranmore is a standout, but there are also solid options in Maigh Cuilinn and a few up-and-coming places scattered around the county.
Oranmore is probably the go-to spot for Indian food outside the city. Oran Tandoori gets a lot of praise and, honestly, it’s deserved.
The dining room feels a bit fancy, with red velvet chairs and crisp white tablecloths. It’s a good pick for a special night out.
Vegetarians get plenty of love here, with dishes like vegetable pakoras and kebabs showing off some real skill. Meat lovers aren’t left out either—chicken chat, lamb sheek kebab, and prawn poori are all on offer.
Their Sunday buffet is a big draw, letting you sample a bunch of different dishes for a decent price.
Oran Tandoori sits just east of the city, so it’s easy to reach. People are happy to make the short trip for food and service this good.
Loughrea doesn’t have a ton of Indian restaurants, but the ones it does have focus on doing things right. They stick to traditional prep methods and use authentic spice blends.
Local spots make a point of sourcing fresh ingredients and grinding spices daily. That attention to detail keeps the flavors consistent.
Most places here offer both dine-in and takeaway, so you’ve got options. The restaurants usually have a classic curry house feel—comfortable and relaxed.
The Indian dining scene serves locals and tourists alike. It’s a nice surprise if you’re exploring east Galway.
Maigh Cuilinn (or Moycullen) is home to Nokshi Indian, which sits just off the N59. It’s a big place that blends traditional Indian food with a bit of Irish hospitality.
Inside, you’ll find bright blue velvet chairs and deep red carpets. Exposed stone and gold lamps make it feel cozy, even though it’s pretty spacious.
Nokshi’s specialties include dishes cooked in traditional clay ovens. The clay-baked mackerel is a nice twist, and the grilled crab claws are a bit different too.
They also serve up classics like prawn puri and lamb boti kebab. The lamb gets marinated overnight in spices, yogurt, and papaya before hitting the grill.
Portumna’s Indian food scene is still finding its feet. Right now, you’ll mostly find basic takeaway options and one established restaurant.
Menus stick to the classics—think chicken tikka masala, lamb curry, and vegetable biryani. You won’t see a lot of regional specialties here yet.
The town’s spot near the Shannon attracts boaters and tourists, so restaurants often cater to groups and families.
Some places are simple takeaways, while others let you sit and relax. Most stick to familiar dishes, using imported spices and traditional methods.
Let’s talk about four classic Indian dishes that really show off the variety and depth of the cuisine. Each one brings its own mix of spices, textures, and cooking styles—there’s a lot going on in every bite.
Lamb biryani is a real showstopper in Indian cooking. You get layers of marinated lamb and fragrant basmati rice, all coming together in one pot.
Chefs marinate the lamb in yogurt, ginger-garlic paste, and a mix of whole spices like cardamom, cinnamon, and bay leaves. Timing is everything here.
Key preparation elements:
Saffron-soaked milk gives the rice those golden streaks, and fresh mint with fried onions add some extra depth.
The real deal biryani uses the dum method, sealing the pot with dough and cooking low and slow. The lamb turns fork-tender, and the rice stays fluffy and separate.
Butter chicken is comfort food at its best, especially if you like North Indian flavours. It’s all about tender chicken in a creamy, tomato-based sauce.
The chicken gets marinated in yogurt and spices, then cooked in a tandoor or grilled for a touch of smokiness. That bit of char really sets the dish apart.
The sauce mixes tomatoes, cream, butter, and spices like garam masala and fenugreek leaves. Some chefs add cashew paste for extra richness.
Essential flavour components:
The sauce should coat the chicken but never get too thick. A sprinkle of fresh coriander brightens everything up.
Chicken tikka is all about tandoor cooking. You get chunks of boneless chicken, marinated in spiced yogurt, and cooked at high heat.
The marinade uses yogurt, lemon juice, ginger-garlic paste, and red chili powder. Tandoori masala brings that classic color and flavor.
They skewer the chicken and cook it in a tandoor oven that hits over 400°C. That’s how you get the charred outside and juicy inside.
Marinade essentials:
The chicken cooks for 8-12 minutes, coming out smoky, tender, and easy to pull apart.
Chicken Gorkhali is a special dish from the Kashmir region, and it’s not something you see everywhere. This one’s all about bold, aromatic spices.
It comes from Nepalese and North Indian mountain cooking. Chefs use a unique blend of spices, with black cardamom adding a smoky, earthy note.
They slow-braise the chicken with onions, tomatoes, and the house spice mix. The meat soaks up all those flavors.
Kashmir Restaurant in Galway has made this dish a house specialty. They stick to traditional methods and use their own spice pastes.
The finished dish has a dark, rich sauce with plenty of visible spices. Fresh herbs and a bit of cream bring it all together.
Galway’s Indian restaurants really show off their skills with tandoori cooking. Clay ovens turn out juicy grilled meats and fresh breads, and you can taste the difference.
Tandoori cooking transforms simple ingredients into something truly special. Authentic Indian spots in Galway use clay ovens that hit temperatures over 400°C.
Marination is key. Chefs mix up yogurt-based marinades with garam masala, turmeric, and fresh ginger. The meat or fish sits in the spices for hours to soak up all that flavor.
The clay oven gives everything a smoky taste you just can’t get from a regular oven. Meats come out charred on the outside and stay tender inside.
Popular tandoori proteins include chicken tikka, lamb seekh kebabs, and marinated fish. Each one needs its own cooking time and temperature for the best results.
That signature red color? It comes from spices like paprika and cayenne—not artificial dyes. Most places skip the food coloring and let the real spices do the work.
Grilled appetisers really show off how tandoori cooking works with all sorts of ingredients. Chicken tikka probably tops the list—boneless pieces marinated in spiced yogurt, then grilled until they’re smoky and tender.
Seekh kebabs bring together minced lamb, fresh herbs, and aromatic spices. Chefs shape the mixture around metal skewers and grill it until the outside caramelises.
Vegetarian options like paneer tikka and tandoori vegetables turn out surprisingly satisfying. Paneer, in particular, soaks up marinades and delivers a solid meat-free bite.
Fish tikka uses sturdy white fish that can handle the high heat of the tandoor. Salmon and cod, for example, do especially well with those bold tandoori spices.
Mixed grill platters let diners try a bit of everything. Usually, you’ll find chicken tikka, lamb kebabs, and grilled prawns sizzling away on cast iron plates.
Fresh mint chutney and sliced red onions often come on the side. Those cooling herbs cut through the heat and spice of the tandoori dishes.
Galway’s Indian restaurants really know how to make plant-based dishes pop with traditional spices and cooking styles. Some places focus entirely on vegetarian cuisine, while others work plenty of vegan options into their menus.
Pure Authentic Indian Vegetarian Food has built a reputation as Galway’s go-to spot for plant-based Indian dishes. They stick to vegetarian and vegan recipes, and diners seem to love how true to tradition the food tastes.
Tulsi Restaurant throws out a solid lineup of vegetarian curries right alongside the usual fare. Over on Buttermilk Walk, they make sure to include vegan and gluten-free choices too. Their kitchen relies on classic Indian spice blends, so dishes like mixed vegetable curry and dal come out rich and layered.
The Indian Vegan Food Truck brings plant-based Indian food to the streets. Fans line up for their quick, affordable curries, which don’t skimp on depth or flavour.
Spiced Barna keeps things affordable with vegetarian curries, especially their Mixed Vegetable Curry. They manage to keep the taste and authenticity without hiking up the price.
Lately, Galway’s Indian restaurants have added more vegan starters to their menus. Classics like samosas, pakoras, and chutneys are easy to make plant-based as long as there’s no dairy involved.
Indigarden is a handy stop for folks heading out to Connemara. Their vegan-friendly starters and sides are perfect for takeaway or a quick bite.
The Indian Van at Galway Saturday Market has made a name for itself with dishes like channa bhatura and crispy paneer wraps. These street food options are a nice intro if you’re just starting to explore Indian vegetarian food.
A lot of places now whip up naan and rice dishes with plant-based ingredients. That way, you can put together a full vegan meal without much fuss.
Indian cuisine gets its signature character from bold spice combinations and a whole range of heat levels. In Galway, Indian restaurants really lean into traditional spicing to create those aromatic dishes that draw in both first-timers and regulars.
Authentic Indian cooking starts with freshly ground spices. Kitchens mix, roast, and blend them every day. Cumin brings a warm, earthy flavour, while cardamom lifts heavier sauces with its sweet, floral kick.
Coriander seeds add citrusy notes when ground fresh. Turmeric gives dishes that golden colour and a hint of bitterness, which helps balance out richer foods. Garam masala—a mix of cinnamon, cloves, and black pepper—delivers the kind of heat that makes curries memorable.
Places like Kashmir and Eastern Tandoori stick with old-school grinding techniques. Their chefs blend in regional spices too, like fenugreek for a bitter edge and mustard seeds for a peppery punch.
Each spice does its own thing to build up layers of flavour. Ginger and garlic start things off with a strong base, then bay leaves and star anise add subtle complexity as the dish simmers.
Indian restaurants in Galway let you pick your spice level, which is honestly a relief for some. Mild dishes use coconut milk, yoghurt, or cream to smooth out the stronger spices while keeping the flavour true.
Korma and butter chicken are great examples. They rely on warming spices like cardamom and cinnamon rather than the punch of chilli powder or cayenne pepper.
Medium-heat dishes go with paprika and mild chilli flakes for a gentle build-up. Most places let you choose your preferred spice level, so you get the real Indian experience without going overboard.
If you’re after serious heat, the chefs don’t hold back on green chillies, black pepper, or hot paprika. The trick is balance—good Indian food never buries the main ingredients under spice, it just brings out their best.
Galway’s Indian restaurants keep close ties to traditional cooking, but you’ll spot cultural fusion here and there too. They blend time-honoured techniques with Irish ingredients, making for some pretty unique meals.
Authentic Indian food in Galway sticks to centuries-old approaches. Many kitchens grind their own spice blends every day, using whole cumin, coriander, and cardamom to unlock the best aroma and taste.
Tandoor cooking is still central. The clay ovens get ridiculously hot—over 400°C—which gives naan and chicken tikka that perfect char on the outside and tenderness inside.
Some places build their curry bases from scratch. They’ll slow-cook onions, garlic, and ginger into a rich paste, a process that can take hours but pays off in depth of flavour.
Marination techniques also stick to tradition. Chefs let meats rest in yogurt and spice mixtures, sometimes overnight, to tenderise and infuse the flavours deep inside.
Galway’s Indian food scene draws from across South Asia—Pakistan, Bangladesh, Nepal—so you’ll find a real mix of recipes. This blend leads to menus that celebrate more than just Indian classics.
Chefs use Irish lamb in curries and local seafood in coastal-inspired dishes. These swaps keep the spice profiles traditional, but the ingredients have a local twist.
You might notice a bit of Europe in the service too. Some restaurants offer wine pairings with curries, which isn’t exactly old-school but definitely adds something for the Galway crowd.
Presentation sometimes borrows from European fine dining as well. Even with the modern plating, the core flavours stay true to Indian roots.
Indian restaurants in Galway have built a reputation for warm hospitality. Staff and ambiance work together to make meals genuinely memorable, and it’s not hard to see why people keep coming back.
You’ll notice right away how welcoming the staff are at Galway’s Indian restaurants. At Tulsi Indian Restaurant, diners often mention how the team knows the menu inside and out, offering help without hovering.
A lot of places go beyond basic service. The manager at Tulsi, for example, actually chats with customers, making everyone feel at home—even if they’re new to Indian food.
Staff happily guide people through the menu, explaining spice levels, dietary options, and how dishes are prepared. That kind of knowledge is a big plus, especially for first-timers.
Service never feels rushed. Sunday lunch at some spots is relaxed, giving you time to enjoy your meal while still getting attentive care from genuinely friendly servers.
Galway’s Indian restaurants strike a great balance with their spaces. They’re just as suited for business lunches as they are for family dinners or special occasions.
You’ll see plenty of traditional touches in the décor—think colourful fabrics, carved woodwork, and artwork that nods to India’s heritage. Still, most places keep things cosy and comfortable, not stuffy.
Eastern Tandoori at the Spanish Arch, for example, offers a clean, tidy setting that feels inviting without being too formal. That appeals to tourists and locals alike.
Some restaurants are tucked away in quieter spots like Buttermilk Walk. These locations feel a bit like hidden gems, offering a break from the busy city centre and a chance to relax.
Overall, the atmosphere feels authentic but never intimidating, making it easy for anyone to enjoy Indian food, no matter how familiar they are with the cuisine.
Galway’s Indian food scene covers all the bases when it comes to takeaway and delivery. You’ll find everything from classic curry houses to new tandoori specialists offering collection and delivery, usually starting at €10 minimum.
Major delivery platforms like Deliveroo, Uber Eats, and Just Eat make it easy to order from local Indian restaurants. Many places also take orders directly through their own websites.
Galway Tandoori, based at Unit 1, Aan Tritan in Headford, handles both delivery and collection. Delivery costs start at €2.50 on orders of at least €10.
Most Indian takeaways open from 4:00pm to 11:30pm, seven days a week. That covers dinner and late-night cravings.
Curry and Spice aims at the student crowd from their Newcastle spot in Laurel Park. They keep prices low and portions generous for the area.
Packaging can differ, but most restaurants use sealed containers to keep food hot. Delivery usually takes about 30-45 minutes, depending on where you are and what you order.
Butter chicken is a staple on Galway’s Indian takeaway menus. Its creamy tomato sauce holds up well in transit and keeps its flavour.
Tandoori specialities like Tandoori Chicken Boti—marinated chicken cubes cooked in the clay oven—turn up on nearly every order platform.
Lamb biryani is a favourite among rice-based dishes. The basmati rice and spices stay aromatic and fluffy even after delivery.
Beef Pasanda offers a milder option, with lean beef in a creamy sauce with almonds, nuts, and sultanas. It’s a hit for those who want something gentler on the spice.
Starters like samosas and onion bhajis travel well too. When packaged right, they keep their crunch and make a great start to any meal.
Most kitchens use fresh local ingredients and authentic Indian spices imported just for that traditional flavour.
You’ll find Indian restaurants in Galway for just about any budget. Some places serve casual meals for under €15, while others offer premium experiences that can hit €35 per person.
Value usually comes down to generous portions and how well the chefs handle their spices—not just the price tag.
If you’re watching your wallet, Galway’s got you covered. You can grab a solid Indian meal for €10-18 per person.
Plenty of spots run lunch specials with curry, rice, and naan for about €12-15.
Spice India Galway delivers good value, with mains starting at €11. Their chicken tikka masala and lamb curry portions fill you up without breaking the bank.
Eastern Tandoori keeps things affordable but doesn’t skimp on quality. Their vegetarian thali, packed with several dishes for €14, has become a hit with students and families.
Most budget-friendly menus include:
These places usually serve big portions and stick to authentic spice blends. The ingredients might be simple, but the cooking stays true to tradition.
Many also offer 10-15% off if you order takeaway.
Some folks want a little extra, and Galway’s higher-end Indian spots deliver. Expect to pay €25-35 per person for a full meal.
These restaurants focus on specialty ingredients, more involved preparations, and a bit of flair on the plate.
Kumar’s Taste of Asia stands out for its carefully crafted dishes and imported spices. Their tandoori specialties and seafood curries cost more, but you’ll taste the difference.
Oran Tandoori in Oranmore grinds fresh spice blends daily, bringing out subtle flavors. Their premium dishes use organic vegetables and free-range meats.
Look for:
You’ll pay more, but you get top-notch presentation, attentive service, and complex spice combinations. These places also boast long wine lists and comfy dining rooms—perfect for a special night out.
If you want the best from Galway’s Indian restaurants, a little planning goes a long way. The city’s top spots get busy, especially on weekends or holidays.
Most of Galway’s best Indian restaurants ask for reservations during busy times. Friday and Saturday nights fill up fast, especially at popular places like Eastern Tandoori near the Spanish Arch or Kashmir Restaurant in the city center.
Weekday evenings are usually quieter. If you go Tuesday to Thursday, you’ll probably get a better table and more relaxed service at places like Kumar’s Taste of Asia or Tulsi.
Sunday buffets at Oran Tandoori in Oranmore draw a crowd. Arrive early if you want the best choice of dishes and shorter waits. These buffets usually run from midday to early evening.
On big nights like Diwali or Valentine’s Day, book weeks ahead. Restaurants often roll out special menus for these occasions, with seasonal dishes you won’t find the rest of the year.
Galway’s Indian restaurants generally do a great job with dietary needs. Most menus clearly mark vegetarian options. Nokshi in Moycullen even has a dedicated vegetarian section.
If you’re vegan, let the staff know when you book. Many classic Indian dishes skip dairy, but some use ghee or cream. Staff at places like Spiced Barna are happy to suggest vegan-friendly alternatives.
Gluten-free choices go beyond just rice. Lots of restaurants now offer gluten-free naan and can adjust curries to avoid wheat thickeners. Always mention allergies when you order.
Spice tolerance is all over the map. Most places will tweak the heat if you ask—mild, medium, or hot, whatever you’re feeling that night.
People looking for Indian food in Galway usually want to know about the top restaurants, regional specialties, and where to find the best spots around the city.
Kashmir Restaurant, Galway’s oldest Indian spot, has served locals since 1994. The Bhan family runs it and has earned a loyal following for great food and warm service.
Eastern Tandoori near the Spanish Arch offers a cozy vibe with purple velvet seating and fancy décor. Their lamb boti kebab and chicken shaslik are crowd favorites.
Tulsi keeps things simple with colorful walls and a minimalist look. Groups like to share dishes here, thanks to the broad menu and good prices.
Kumar’s Taste of Asia feels relaxed with quirky decorations and friendly staff. Their chicken dansak brings regulars back again and again.
Most Indian restaurants in Galway focus on North Indian dishes. Still, Kashmir Restaurant puts a few South Indian options on the menu.
Kumar’s Taste of Asia takes a wider Asian fusion approach, sometimes offering South Indian-inspired dishes depending on the season.
If you’re after something specific like dosa or sambar, it’s best to call ahead and ask if they can make it or if it’s available off-menu.
You won’t find much traditional Indian street food in Galway’s restaurants. Most places stick to full-service dining.
Kumar’s serves appetizer platters with samosas and pakoras that come pretty close to street food.
Some spots, like Eastern Tandoori and Kashmir, let you order samosas or bhajis for takeaway.
Salthill doesn’t have a ton of Indian restaurants right on the seafront. Most people just head back into Galway city center for more options.
It’s a short trip from Salthill to places like Eastern Tandoori or Kashmir. Both are happy to welcome diners from all over Galway.
If you’re staying on the west side, Spiced Barna is another choice. Their Asian fusion menu includes some creative Indian dishes.
Oran Tandoori in Oranmore stands out for its elegant dining room—think red velvet chairs and crisp white linens. Their Sunday buffet pulls in people from all over County Galway.
You should try their vegetable pakoras and lamb sheek kebab for real flavor and careful prep. The restaurant sits just east of Galway city, so it’s easy to reach for a day trip.
The prawn poori gets great reviews, and their chicken chat shows off their traditional skills.
Kumar’s chicken dansak really grabs your attention—it’s their signature dish for a reason. You get tender chicken mixed with lentils, all wrapped up in aromatic spices.
The place feels relaxed, which honestly makes the meal even better.
If you’re not sure what to pick, try their mixed starter platters. You’ll get to taste appetisers like samosas and pakoras.
These sharing plates are perfect if you’re with friends and want to try a bit of everything.
You’ll notice the décor is kind of eclectic, which keeps things interesting. The staff at Kumar’s are genuinely friendly and happy to help you figure out what to order.
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