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Nithik’s Kitchen – Rozelle

August 5, 2016

A rave fave of one of the team so its off to Rozelle for a Friday Night Ruby with a shed load of good red in tow. We are are on a roll as turns out to be another corker. Quick stop for some dutch courage in the Lord Nelson Hotel first.

nithiks

Ambience
Tucked away among the unassuming shopfronts of Darling Street we are the first patrons to arrive on this wintry evening. The decor is open and cheery, a colourful corner of the sub-continent. We are welcomed warmly and met with a heady – if not a tad overpowering – perfumed scent that fills the room.  Its Friday night and it soon fills up with the usual mix of  local diners from young hipsters to families. Altogether Pleasant.

Service
Willing and polite but the waiter is a little out of his depth with the food  and has to revert to the kitchen regarding our usual barrage of questions and queries. The dishes are served promptly initially but slows down a bit as custom busy’s up a bit – but to no real inconvenience.

Food
With a reputation for what real South Indians eat this is not the usual fare on offer but street food with a regional focus. We are on a roll lately with fabulous Entree’s coming our way.  Firstly Tree of Taste – an introduction to six ‘Rasas’ with sweet, salt, sour, astringent, bitter and pungent followed by Kuzhi Paniyaram – a mixture of black lentil, rice dumplings served with Arimalam thovayil (tomato, onion, chilli, Coconut)and home-made curry leaf gunpowder? Then Kotaiyur kozhi varuval – crispy fried chicken thigh fillets marinated in kotaiyur marsala. All delicious and so well presented….

For mains we chose Lamb Chukka – a dry preparation of lamb in a blend of peppercorn, aniseed, red chilli and tempered with fresh curry leaves, Tawa Subji – a bouquet of vegetables, Dal of the day, Kathirikai Chops – Baby eggplant tossed in masala of coconut, peppercorn, cumin, fennel and curry leaves. All excellent.

A selection of deserts to finish a most enjoyable feast: Orange Kulfi,  Pazha Payasam – rice pudding with seasonal fruits and Beetroot Halwa – shredded beetroot reduced in milk & sugar, finished with ghee and ‘gulkanth’ (rose petal jam).

Stand out dishes: all good but the Entree’s to die for.

Wine
BYO – corkage $3 pp – four bottles this time out – a few of us feeling a bit dusty the following morning. The three I can remember:

2012 Massena The Twilight Path
2013 Massena The Moonlight Run
2012 Cookoothama Cabernet Merlot

Value
Good at around $65 per head for three courses plus all the fixins’

Overall score 
8/10 – Distinct, unusual and delicious Indian fare in pleasant surroundings.

http://www.nithikskitchen.com.au/

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