Flavours of India
Editorial
Perched above Garema Place in the centre of the subdued and relaxing civic mall, Flavours of India should be high on the list for those seeking North Indian cuisine in Canberra. Established in 1998 with a sister restaurant in the developing Gungahlin, the restaurant's modern decor and soft wooden aroma make for a soothing atmosphere. There is a mix of inside and outdoor seating, the infrequent rainfall making the latter an option for those wanting some fresh air.
Between them the four chefs, split between two locations, have worked in Dubai, Nepal, Canada and five star hotels in India. They use tandoor ovens (cylindrical clay ovens where the food is cooked over a charcoal fire) to preserve as much flavour and moisture as possible. Mughlai food, from which they draw their inspiration, is known for its richness in milk, cream and use of spices and nuts. Their butter chicken, gosht chilli fry and the chef's favourite, zheenga masala (a prawn dish flavoured with garlic, vinegar, onions, tomatoes and carom seeds), are especially noteworthy. There is also of course the trustworthy vindaloo; however it is a brave soul who orders it “hot”. To quell the fire in your belly, slurp on a traditional mango lassi or select from a good range of beer and wine such as the Indian lager, Kingfisher. Much of the menu is also available as takeaway with a ten percent discount.
Joshua Blackman, November 2007
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