From the court of the Emperor to Limerick
For more than thirty years, The Mogul Emperor has brought the cooking of the Mughal court to Limerick.
Cooking fit for an emperor
From the sixteenth century, the Mughal emperors ruled northern India from great courts in Delhi, Agra and Lahore. Their kitchens brought together Persian and Indian traditions and became famous for slow, patient cooking: meats marinated for hours, sauces enriched with cashew, almond and cream, rice perfumed with saffron, and breads baked against the walls of the tandoor.
That style of cooking, known today as Mughlai, is the heart of our menu. You will find it in the Murgh Makhani simmered with butter and cream, in the Zaffrani Jhinga layered in cashew, almond, cardamom and saffron, and in the Harra Barra Kebab, a Mughlai classic of spinach, peas and homemade paneer.
Charcoal, spice and patience
Our tandoori dishes are marinated in homemade yoghurt with garlic, ginger and delicate spices for at least twelve hours, then skewered and cooked over a flaming charcoal pit. Mains arrive at the table on a sizzler.
We use Irish lamb for our Lahori lamb chops and seekh kebabs, and our paneer is made in house. Alongside the tandoor you will find house favourites from across the subcontinent, classic curries cooked with your choice of filling, and a full vegetarian selection.
Explore the menu →
Three things we hold to
Royal hospitality
Every guest is welcomed as the court welcomed its visitors: warmly, generously and without hurry.
Patient cooking
Long marinades, slow sauces and the heat of the charcoal pit. Some things cannot be rushed.
A table for everyone
A full vegetarian selection, a children’s menu and allergen information on our menu. If you have a question, just ask the team.
Join us at the Emperor’s table
Book a table for the evening, or order for collection and delivery.