LOCATIONBusy Mitchell Street just up from the mall.
PROFILED BY DE GROOTS MEDIAAward-winning Indian restaurant Garam Masala has re-opened in a trendy new location under the auspices of multi-skilled manager, owner and chef Ricardo Cagabcab. After several accolade-gaining years at Hanuman, Ricardo has branched out with his own venture. His speciality is pure Indian cuisine, including the labour-intensive handmade desserts. The new Garam Masala is spotless, contemporary and minimalist, with cool air-conditioning, serene Buddha statues and a bright photographic frieze along the main wall. The outlook is onto busy Mitchell Street where there’s an alfresco dining section. Parking is easy in the Mitchell Centre behind the restaurant.
Garam Masala opens for lunch and dinner daily. Lunch specials are all priced at $20.50, with banquet, thali, biryani and tandoori oven choices. Healthy wraps and salads are also available. Dinners offer the excellent value, sumptuous maharani and raja banquets ($35 and $42 pp). The a la carte menu presents a tempting array of entrees, mains, breads and condiments. Ricardo’s signature dishes include Mangalore fish of whole gold band snapper with coconut and spices, and Malvani chicken seasoned with garam masala, turmeric and fresh green chillies. The fish is a spectacular, “one-chilli” dish on the three-chilli scale but for a “three-chilli” super-hot treat, go for the Malvani chicken. Garam Masala also caters for traditionalist Indian food fans with popular favourites such as lamb korma and beef vindaloo. Butter chicken addicts can get their fix here too. The tandoori naan breads are divinely fresh and terribly more-ish. Vegetarians will enjoy succulent eggplant curry or more unusual dishes like beetroot poriyal mixed with channa dahl, or Chettinad mushrooms. Local barramundi features in the Bengali dish, prepared in an ambrosial North Indian broth. Children have a special non-spicy menu with options like spag bol and fish and chips.
Merridy Pugh, March 2009