It’s time for vibrant colours, eye-popping fireworks, twinkling lights and delicious food – put on your sari and get ready to celebrate Diwali on Sunday, November 12.
This important religious festival, originating in India, takes place annually and can last for five days marking the start of the Hindu New Year. The exact dates change each year determined by the positions of the moon – but usually it falls between October and November.
The festival symbolises the spiritual ‘victory of light over darkness, good over evil and knowledge over ignorance.’ Here are five of our favourite restaurants to get your Indian on:
Nostalgic Indian food with vibrant flavours, colours and spices awaits discerning Melbourne foodies at Spice Mantra on Hampton Street in Hampton. Whether you are seeking a spicy curry, richly flavoured biryani or savoury kebab, there’s something to tempt all tastes in moody surrounds of polished timber, tiled counters and deeply-coloured walls; begin with crispy butter chicken arancini and sauce, or deep-fried prawns, lemon, chilli and onion.
Move onto specialty mains such as succulent goat in a rich yoghurt gravy and aromatic whole spices, or Kashmiri-style duck, simmered in yoghurt with cardamom and sides of steamed basmati rice, garlic naan and papadums; before mango kulfi and gulab jamun to finish your meal sweetly.
A modern expression of authentic Indian cuisine is served on the plate at Raas Leela on Mountjoy Parade in Lorne. Take a drive along the Great Ocean Road to find this elegant restaurant, where the walls are adorned with dancing women and overhead the soft glow of statement lights adds a moody vibe to your dining experience.
Stop by the Karma Bar for a delicious cocktail like a chilli, mango and lime daiquiri; before settling in at intimate table settings for starters of marinated lamb cutlets, black pepper, roasted garlic and five-spice mix, or whole roasted spatchcock, marinated in almond and saffron, presented in a smoke tomb and served with bread.
Delivering authentic flavours and a memorable dining experience, discerning North Adelaide foodies head to Indii Flavours on O’Connell Street to appease serious Indian cravings. This stylish restaurant boasts a wall of wine to tempt all palates along with an elegant vibe of softly glowing pendent lights and white-clothed tables as diners peruse a traditional menu with modernist presentation.
Expect classic starters like vegetable and lamb samosas alongside delicacies such as mango chilli scallops and Spencer Gulf prawns, marinated in lime, pepper and curry leaves; before signature mains of everyone’s favourite Punjabi-style smoked butter chicken, with sides of steamed rice and papadums. Those who like a hit of heat opt for Rajasthan’s famous spicy chilli lamb curry or fiery beef vindaloo.
Bringing you the best of both worlds in one bite, head to Red Chilli Pizza & Indian Takeaway on Henry Street in Penrith to appease ravenous hunger. Serving up a perfect fusion of delicious pizza and authentic Indian cuisine, this well-loved local restaurant is an ideal spot for alfresco dining on balmy Western Sydney days, or head indoors where tantalising aromas fill the air with the promise of delicious dining.
Make Diwali a special meal with starters of boneless chicken tikka, marinated overnight and cooked in the tandoor oven; before enticing mains such as tender lamb pieces, cooked with Pakistani and Indian herbs and spices and sides of basmati rice and naan. Pizza lovers can pick up a tantalising slice of tandoori chicken or paneer pizza to satisfy ravenous hunger.
In Indian culture eating is not just about feeding the body but also feeding the soul and that what’s you’ll get on the plate at Mint Leaf on Yarra Street in Heidelberg. Offering a world of flavours and spices that will transport you to the Subcontinent, settle into an elegant vibe of white-clothed tables, authentic accents and moody lighting to peruse an extensive menu of everyone’s favourite Indian dishes.
Say Namaste to starters of tender lamb cutlets, marinated in yoghurt, fresh herbs and spices, then cooked in the tandoor, or deep-fried fish Amritsari; moving onto mains like Chef’s special goat curry, cooked on the bone with traditional medium sauce, steamed rice, papadums and garlic, cheese naan.
