PROFILED BY DE GROOTS MEDIASultans Kitchen has a fresh and whole foods approach to the meals it delivers. Displayed at the front of the restaurant is the traditional tandoor oven, which is the key part of the authentic Indian flavours and aromas that are ferried from the kitchen. The oven is used for cooking a range of mouth-watering naan breads as well a variety of meat and vegetable dishes. The proof is in the pudding and the Pepsi challenge will win hands down every time when compared to the more modern, convenient (and less genuine) cooking methods.
The menu at Sultans Kitchen is reflective of the vast array of flavours available from the motherland. The majority of meals are gluten free and there are some very tasty vegetarian dishes too. Owner and manager Rumi expresses the importance of using traditional elements, such as the tandoor oven and freshly ground spices. To use pre-prepared mixes would go against the Sultans’ philosophy and would be substantially less delicious. Beef nisha, cooked in a mild, nutty sauce, is a hugely popular dish and a signature of the house. An accompanying naan amini, packed with spinach and Indian cheese, is a must. Second close to the nisha is the well-loved chicken tikka masala; however, all lovers of Indian food will be pleasantly surprised with any choice.
Ben Upton, November 2008
