Masala Theory

L'avis de Gault&Millau

Head Chef Srinivas Velpuri, who has worked at Fairmont Hotels & Resorts, presents modern interpretations of timeless classics, in addition to creating ‘neo Indian’-style food. This hip, upbeat, vividly coloured dining room is filled with funky murals, an eclectic mix of Indian-inspired culture and art, including a wall lined with the famous Indian tiffin lunch boxes and another decorated with a suspended bicycle with bright pink fluorescent tyres! Start with chicken curry bombs – shaped as per their name, these morsels are indeed an explosion of flavour and textures. This unique interpretation of pani puri comprises small, crisp fried dough spheres stuffed with juicy chicken from the tandoor oven, encircling a bowl of killer curry sauce. The salli boti (goat curry) is sensational, super moist and tender, redolent in flavour and aromas of black cardamom and cinnamon, with crunchy matchstick potatoes adorning this wonderfully comforting and generous dish. All that’s needed is a delicious garlic naan to mop up this nicely balanced spice-laden curry. PSST! On Friday or Saturday evenings, try Masala Theory’s ‘Late Night Bites’ menu until midnight. Reviewed for the 2019 Guide

Adresse

545 Crown Street, Surry Hills
2000 Sydney

Contact

+61 2 9699 9444
Voir le site web

Horaires

Lundi  / 17:00 - 22:00
Mardi  / 17:00 - 22:00
Mercredi  / 17:00 - 22:00
Jeudi  11:30 - 15:00 / 17:00 - 22:00
Vendredi  11:30 - 15:00 / 17:00 - 22:30
Samedi  11:30 - 15:00 / 17:00 - 22:30
Dimanche  11:30 - 15:00 / 17:00 - 22:00

Equipe

  • Srinivas Velpuri,  Chef

Catégories

Snack Pop Sans gluten Moderne Indien

Publicité

Formules

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