This popular Indian restaurant has long been a favourite of many of the ladies and is situated on a busy corner of Kings Cross.
35 attended the lunch and this figure included 3 guests.
The aperitif on arrival was an Arras Premium Cuvee Sparkling Rose from Tasmania. A popular sparkling with good balance of fruit and acid and was enjoyed by all. One comment this sparkling came close to being a ‘champagne’.
The meal started with Pappadums with Mint Chutney
These were crisp with a delicious mint chutney which was considered not too heavy.
There were three starters :
Mellagu Prawns
Tiger prawns tossed in Malabar peppercorns, red onion, tomato relish and fennel seeds
Perfectly cooked prawns with an excellent coating, distinct pepper and curry leaf flavours, mildy spiced. A well balanced dish was the opinion.
Spinach Chaat
Chickpea battered baby spinach leaves drizzled in yoghurt, date and tamarind chutney. Served chilled.
It was felt the crisp chickpea coating, whilst making the spinach crunchy, did take away the taste of the spinach.
The topping contained interesting flavours.
Cauliflower and Potato Bonda
Cauliflower mixed with spicy potato, fresh coriander and chopped red onion in a light chickpea coating
This dish had been fried but the bonda was not greasy and a good blend of vegetables that were moist and delicious. These were served hot.
There were three main courses served with rice, plain naan and peshwari naan which contained sultanas and nuts.
Lamb Varutha
Lean diced leg of lamb braised with homegrown curry leaves and coarse peppercorns. Seasoned with fennel and star anise.
Good texture, succulent and excellent taste of lamb perfectly cooked to melt in the mouth. A good balance of spices.
Goan Fish Curry
Fiery green chilli softened by light coconut milk and kokum. Seasoned with dry roasted and ground chilli, turmeric and cumin.
Fish cooked to tender with a mild balance of spices, curry leaves and fresh chillies.
Chicken Makhani
Marinated chicken slowly cooked in a silky creamy tomato based sauce, sweetened with honey and flavoured with fenugreek leaves.
This was a butter chicken so was a milder curry although some felt the dish was too sweet whilst others enjoyed the great flavours.
Dal Makhani
Contained five varieties of lentils – dark, rich and full of flavour. Gentle addition of cloves of garlic and power packed fenugreek.
There was an Indian Ice Cream to finish the meal. A mango kulfi
A great palate cleanser and the mango pearls lifted this dish to another level.
The white wine was a 2021 Brokenwood Semillon, Hunter Valley, NSW
This semillon had a good blend of acidity, was dry, had depth and rounded out the spice of the dishes except for the prawns.
One comment – best white wine we have had for many months !
The red wine was masked and when revealed was a Punt Road Gamay from Yarra Valley, Victoria. A perfect Gamay.
A lighter red wine that presented with a fruity and fresh herbs nose, dry cherry flavours and matched well with the main course curries.
Overall the service was polite and efficient and a little slow at times due to the other diners in the restaurant.
The table had been set beautifully with top quality glassware.
Sydney Ladies Wine & Food Society 