Arya Fine Indian Cuisine
Editorial
When first journeying up the carpeted stairs, you can't help but wonder what waits at the top. Is the tall climb going to be worth it? It is. Once in the entry cove with its polished tile floors, grand gold mirror and welcoming statue of elephant-headed Hindu god Ganesha, you get a taste of the style to come. In the dining room an incandescent chandelier takes centre-stage. The backdrop is a glass water-wall and acts as a transparent partition between plush, semi-private booths and table seating. The chairs are unashamedly comfortable with a gloss the colour of melted dark chocolate. Ruby-red carpet with a gold motif contributes to the regal feel, while a small kitchen window permits a discreet view of the proceedings. Owners Vijay Rawat and his wife Padma named their beautiful restaurant Arya - the term for both “first born” and “sunrise”. Do not expect a watered-down menu for Aussie palates; Padma maintains that they don't want to compromise the authenticity of the cuisine.
Classic curries such as Chettinad compete with those from the “superior array” listings. Royal lamb shank masala is Padma's signature dish. The slow-cooked meat envelops the flavours of fresh-ground spices, tomato, ginger, garlic, chilli cardamoms and caramelised onions. Tandoori offerings have the unique inclusion of salmon on the bone with a white wine cream sauce. Squid masala surprises in the seafood section and lobster gets a look-in when seasonal. Over a dozen of both vegetarian plates and Indian breads impress. Mushrooms matar tempts with its “spirited” mix of onion, tomato, peas, cream and dash of lime, and cheese naan makes the perfect matar mop. But why is tiramisu on the dessert list of Arya's fine Indian menu? “Because my husband loves it!” smiles Padma.
Roz Taylor, March 2009
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