Friday, August 3, 2018

Spice Theory Turramurra - Experience the Flavours of Southern India

Last week Vivienne and I were very pleased to accept an invitation to try out the brand-new, Spice Theory Indian Restaurant in Turramurra on Sydney's Upper North Shore. Well we were certainly in for a special treat. Only opened 10 days before; there was a young family already there enjoying a meal as we arrived at 6.30 sharp, and a group of eight arrived not long after us; it seems the word is already getting out about this beautiful new restaurant.

We were met by restaurateur Kailash who has been in the Indian food dining business for 30 years. Learning he was born in Mangalore and that Spice Theory is his new project to bring the flavours of Southern India to the hungry people of the North Shore. So of course we leave tonights menu completely in his hands, though not before mentioning that both Vivienne and I 'love spice, we love the heat'. 
Click the pictures to view large!
 The spicy and delicious Mini Keema Dosa entree, Indian Food, Spice Theory Restaurant, Turramurra, Sydney. Photography by Kent Johnson for Street Fashion Sydney.
Shortly after being seated we are served with a basket of crisp pappadams and fresh mint and cucumber sauce; something to keep our hands and taste buds busy as we take in the restaurant decor, which is clean and modern with classic crisp white tablecloths. It's not long before out first entree arrives, the Mini Keema Dosa, beautifully spiced lamb in a crisp light Indian crepe accompanied by lentel broth in a tiny copper pot and fresh coconut chutney. This starter sets our mouths watering and our expectations for the rest of the meal on high alert!
 Lentel broth in a tiny copper pot, Indian Food, Spice Theory Restaurant. Photography by Kent Johnson for Street Fashion Sydney.
Crisp pappadams and fresh mint and cucumber sauce. Photography by Kent Johnson for Street Fashion Sydney.
The next arrivals are a classic Chicken Tikka with green leaf on the side, very generous portion size, flavourful and succulent, we devour all on the plate. Then Dahi Poori Chaart looking show stoppingly good and tastes great too - it's my first experience of this dish - the lightness of the  Gol Gappa Puris (shells), they make their own of course, the creamy fillings mixed with potato, chick pea, the crispness of the fine Sev (noodle); it's a wonderful explosion of taste and textures in the mouth.
 An entree serve of Chicken Tikka at Spice Theory, Turramurra. Photography by Kent Johnson for Street Fashion Sydney.
Delicate and delicious, Dahi Poori Chaart, entree at Spice Theory. Photography by Kent Johnson for Street Fashion Sydney.
By this time we are thinking, wow, three entrees, that's a meal right there; and then, along come our mains. Butter Chicken and Beef Vindallo served with light fluffy, perfect rice and a basket of Garlic Naan breads - how did they know! I want to take a slight detour here to mention my deep regret of having avoided Vindallo for half my life for fear of the heat; and now knowing what I was missing out on.. My recommendation, don't be afraid of the spice! Give it a go at least once in your life. And.. Spice Theory might be the best place for novice Vindalloers (yes I made that term up) to give this dish a go. Rich in flavour with a salty note that was new to me, this Vindallo was a taste treat but not with the heat I have come to expect. On mentioning this to Kailash at the end of the meal, he assured me that they had the heat in the kitchen one only had to ask. So if you want your Vindallo hot - make sure to mention it when ordering.
A serving bowl of delicious Beef Vindallo at Spice Theory Restaurant. Photography by Kent Johnson for Street Fashion Sydney.
Perfect rice at Spice Theory. Photography by Kent Johnson for Street Fashion Sydney.
A serving of Beef Vindaloo at Spice Theory Restaurant. Photography by Kent Johnson for Street Fashion Sydney.
All our dishes were of the finest quality, with well balanced spice and aromatics, this included the Butter Chicken. More of that delicious marinated and tandoori cooked chicken in a subtle and creamy sauce. If this is your go-too Indian dish you will not be disappointed.
 A serving of Butter Chicken at Spice Theory Restaurant. Photography by Kent Johnson for Street Fashion Sydney.
When presenting a portfolio of your work, you want a strong start and a strong finish with nothing 'less' in between, and our desert of Rose Panna Cotta fulfilled the promise of the whole meal. The rose was aromatic, distinct - without becoming cloying, exotic - perfect! We were so full we had opted to share, that may have been been a mistake; a delightful dish and yes, the perfect end to our meal.
Rose Panna Cotta, desert at Spice Theory Restaurant.  Photography by Kent Johnson for Street Fashion Sydney.
From our spicy lamb Mini Keema Dosa, which was the dish with the hottest spices we experienced on the night, through tasty sides, moist chicken and beef dishes, generous servings; and well balanced flavours of Southern India, great service, and friendly atmosphere. A quality addition to eating out on the Upper North Shore - Spice Theory at Turramurra from my experience comes highly recommended. And of course if you want more heat - just ask! www.spicetheory.com.au/

Street Fashion Sydney was a guest of Spice Theory - no money changed hands - the views expressed in this review are entirely my own. Kent Johnson - Street Fashion Sydney.

Telling Stories in Pictures all over..
Kent Johnson, Sydney, Australia.
0433 796 863
Post a Comment