LOCATIONIn line with the furniture shops on Pacific Highway in Crows Nest, in Sydney’s Lower North Shore.
PROFILED BY DE GROOTS MEDIAThe Indian Railway network is one of the largest in the world and covers a vast portion of India. It therefore has the privilege of experiencing the variety of spices and flavours that make up India’s culinary culture. The Last Train to Bombay invites diners to travel through some of the country’s most iconic dishes in a contemporary restaurant setting. Brightened by orange feature walls, the interior of the restaurant is simple with uncluttered dark brown tables and an inviting bar/counter that offers a modest alcohol selection and Indian sweets. Rather than traditional knick-knacks, the walls of the restaurant have been adorned with black and white photographs of food and the Indian Railway network. If you want to look at food, you also have the opportunity of observing the kitchen through a large window in the back wall of the restaurant.
To say the menu is extensive would be an understatement; it reads like a fascinating travel book. Beginning with “
shuruaat” (entrees) like vegetarian samosas and tandoori chicken it moves into main courses from various Indian destinations. You can stick to tried and tested favourites like butter chicken or lamb rogan josh, but if you dare (and this is recommended), take a different course to one of the seafood or vegetarian options. The
malai kofta (homemade cottage cheese and potato dumplings cooked in a rich cashew nut sauce) is melt-in-your-mouth delicious with just a hint of heat. There are also dishes from the “South Indian corner” as well as the house special biryani. In a true show of diversity there is even a section recommended to expectant mothers, as well as some generously-proportioned naans, chutneys and sides. If you have room try one of the desserts (like the delectable
gulab jamun) and finish with a traditional Indian chai or rose-petal lassi.
Agnes Gajewska, April 2010