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'. 
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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!

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.

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.

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.

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.

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

kent@artcommunication.com.au

www.kentjohnsonphotography.com.au

www.fashionphotographysydney.blogspot.com/

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Fresh Spice @ Masala Theory in Surry Hills, Sydney.

When my inbox recently received a press release about a new Indian restaurant in Surry Hills that was bowling diners over with its innovative take on Indian cuisine. Well it grabbed my attention right away as I love Indian food! However I am not one to recirculate press releases, so I offered to head on down and give Masala Theory a try, and blog a post if the food turned out as great as it sounded. Well you already know it clearly went well; read on for details of our Masala Theory (MT) taste experience below.

After being welcomed and seated by restaurant manager Vittal Iyer, Vivienne and I kicked off with two of the new-twist house specialities from the drinks menu, Viv went for a Lavender Lassi and I opted for the 'Bubblegum' flavour - as much out of curiosity as anything else. We were both rewarded by our choices. The bubblegum being more like a mild strawberry with vanilla hints was quite to my liking and not too sweet. My taste of the Lavender lassie confirmed my own choice as I found the flavour a little too botanical for my liking, though Viv clearly enjoyed it.

We started with a main, the Chef ’s special Salli Botti, a goat curry with black cardamom, cinnamon;
an onion and tomato gravy with match-stick potatoes. Vittal explained to us that many of the dishes are based on favourite Parsi recipes familiar to himself, MT founder Yashpal Erda and chef Rushabh Rupani. The Salli Botti is a rich sauce, fresh fragrant spice, plenty of tender fall-apart goat meat complex flavour and a slow building heat. Blowing your head off with heat is not something that will happen to you at Masala Theory. There is heat here, but the real name of the game is the complex flavours you would expect from Indian curries with an accent on fresh spices and the use of micro herbs to enhance the overall taste experience - which, next up -  the Beetroot Poriyal absolutely nailed in one.

Beetroot Poriyal, beetroot, mustard seeds, chillies, lentils, coconut and wow! This dish is a fresh taste sensation and not like any small salad I have ever had. The Mustard seeds and Lentils are pan fried and the flavours infuse the dish; but a word of warning, these elements are quite hard and I suspect could be a dental issue for some. I skipped most of the lentils myself & quizzed Vittal about their hardness which he assured me is as it should be and as it is eaten in India. Perhaps a version with a dusting of pulverised lentils and mustard seeds might be nice for those of us with less than fabulous teeth! But what great taste, not to be missed. Next was the Eggplant Bharta, Smoked eggplant mashed with onion, tomatoes chillies and spices. When I was thinking the flavours could not get any better along comes this tandoori oven cooked smoked eggplant dish, and two competing, conflicting(?) thoughts kept pushing themselves into my mind, smokey and fresh! And fresh the spice flavours were which I suspect reinforced the smokiness of eggplant, well accompanied by a garlic naan. And then desert!

Just when I thought it really couldn't get any better out comes this absolutely delicious, amazing, gob smackingly moreish iced desert. The Paan Kulfi, and the menu description "Creamy Indian ice cream, flavoured with betel nut leaves" does not even begin to hint at what you are in for. Both Vivienne and I were quite literally gob smacked. If you think you have tried all the icy deserts, even if you are not hot for Indian food - no pun intended - I can certainly recommend dropping in for the Paan Kulfi desert; and you can leave your thank-yous in the comments below.

One final note, the interior of Masala Theory is super funky, retro Indian chic; and if I had taken my tripod along I would have supplied you with some shots. Great food and a great atmosphere; congratulations and thank you Masala theory. If you love Indian food or ice cream!!! definitely give them a try, details below.

Masala Theory's  Vittal Iyer at Masala Theory, Surry Hills, Sydney, Australia. 

Masala Theory
 545 Crown Street, Surry Hills, NSW 2010 +61 2 9699 9444
Tuesday-Thursday, Sunday 12noon-3pm & 6pm-10pm
 Friday-Saturday 12noon-3pm & 6pm-10:30pm Monday Closed
www.masalatheory.com/

Lavender Lassi $7.00
Cheese Chilli Coriander Naan $5.00
Garlic Naan $4.00
Salli Botti $26.90
Beetroot Poriyal $5.90
Eggplant Bharta $20.90
Paan Kulfi $12.90

Full disclosure, Street Fashion Sydney was a guest of Masala Theory and did not pay for this meal and was not paid for this review. All views expressed are my own.

Telling Stories in Pictures all over Sydney..

Kent Johnson, Sydney, Australia.

0433 796 863

kent@artcommunication.com.au

www.kentjohnsonphotography.com.au

www.fashionphotographysydney.blogspot.com/

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