Winners of the McKenna's Guide for Best Festival Food at EP (3 years in a row!), Kinara Kitchens is back at Electric Picnic this weekend.
"Hopefully for 2016, we might be able to go again" Séan laughs at the prospect of winning the award again.
The success of Kinara is well deserved, with three delicious Pakistani dishes on offer for Picnickers this weekend. Séan gives us the preview.
"There is one we do called Katakat, which is a chopped up spiced chicken, served on naan bread from our Tandoor ovens here. Our bread is made fresh on site. Chicken is cooked on site."
"We have a barbecue, which is a Lamb Shish and Chicken tikka which is on the charcoal barbecue as well. And then we have a Chicken Biryani which is a rice based dish. We have a vegetarian option as well, Spinach and Chickpea."
Séan Collender gives us the preview of what to expect from Kinara this weekend:
We need your consent to load this Facebook contentWe use Facebook to manage extra content that can set cookies on your device and collect data about your activity. Please review their details and accept them to load the content.Manage Preferences
The History of Kinara
Back in 1999, a chance meeting between Séan and Shoaib Yunus, then manager of the Kyber Tandoori restaurant in Dublin, was the origins of Kinara. Now they operate three successful restaurants in Ireland's capital city Dublin, something Séan owes as being a big hit at festivals.
"We have an audience, and some of those do come to the Picnic which is great." Séan said. "So straight away we have a connection with some people who come looking for us."
"There's obviously a massive choice here. There's hundreds of food outlets. So in terms of numbers we try and cater for as many as we can. We bring everything fresh so it's a bit of a gamble. But we hope the sun stays, and the rain doesn't come..."
Kinara chefs source only the best produce, and only use Halal meats in their restaurants. If you're down at the Picnic, make the trip to Pakistan through the traditional flavors and tastes of Kinara.
Séan explains how everything will be cooked fresh for the Pickners this weekend: