Sunil Ghai is Ireland’s most renowned Indian chef and if you’ve visited his restaurant Ananda in Dundrum, Dublin, you’ll know why. He was born in Gwalior in central India and joined the Jaipur group in Ireland in 2001. He designed the menu for Ananda with Michelin star chef Atul Kochhar, creating an exciting harmony of traditional recipes and flavours while incorporating some delicate Irish influences like the Goats cheese Tikki with St. Tola cheese from Co. Clare. It’s a triumphant example of how to respect where you’ve come from, while using the best bounty from your new home. Here he shares his recipe for the perfect chicken korma with a hint of lavender: Korma by Sunil Ghai Ingredients   Chicken supremes/breasts diced     450 gms For the marination 1tsp salt ​ ½ tsp​ cardamom powder 200ml buttermilk a few seeds of lavender Ingredients for korma sauce 250g/10oz onion ​​​ 120g/5oz cashew nuts ​​(soaked) 80g/3oz melon seeds ​​(soaked) 2 green chillies ​​​ 2-3 garlic cloves, peeled and crushed ​​​​ 6-7 cardamom pods ​​​ ½ tsp fennel seeds …