Corinna Hardgrave’s Favorite Takeaways in Ireland

Okay, here’s a breakdown of the food mentions in the provided text:

Sauce and Pancakes: Mentioned at the very beginning, seemingly as a contrasting or unexpected pairing.
Punjabi Black Dal: Lentils slow-cooked for 36 ⁣hours, served at Sunil Ghai’s Street in Dublin‍ 14.
Biryani: ⁣ specifically, the best takeaway biryani, served at Jaipur in Dalkey.
Sourdough: From John Wyer of Forest Avenue, available ‍at A in Ranelagh, Dublin 6.
Focaccia: Also available at A in Ranelagh, Dublin 6.
Quiche: Also available at A ⁣in Ranelagh, dublin 6.
Pastries: Also available⁢ at A in Ranelagh, Dublin⁤ 6.
Dishes by Mark ⁤Senn (australian ⁣chef): Mentioned as a cuisine entirely new to the author, from The Mushroom Butcher. (Details of specific dishes not provided in this excerpt).

It’s a list of restaurants and specific dishes, with a focus on Indian, Italian/Bakery, and Australian cuisine.