LOCATIONNear the intersection of Magill and St Bernards Roads – five minutes from the beautiful Adelaide Hills and legendary Penfolds Estate winery.
PROFILED BY DE GROOTS MEDIACloves, cardamom, cinnamon and coriander; ginger, nutmeg, aniseed and turmeric, all are born from the southern climate of India and all can be found in the fare at Mango Grove. Owners Dalu, Dious and Gopinath are also native to the land from which these spices come. When they bring you food that wafts with heady scents, they are showing you into their homes and history. “We grew these ingredients in India, so naturally we grind and mix our own here,” Dalu and Dious explain. The guys present theirs as the first
authentic South Indian restaurant in Adelaide, “We want to prepare dishes for you exactly the way you encounter them in India,” they say. A read of their visitor’s book suggests they are on track.
The famous Goan dish of pork vindaloo is made to your liking. “Excessive chilli is not necessary to enjoy a vindaloo,” assures Dious, “we can reduce the heat, but it will not detract from the other fabulous flavours of this curry”. He also extols the medicinal benefits of spices saying turmeric is not just used for its taste and golden colour but also harbours antioxidants as well as anti-inflammatory, antibacterial, stomach soothing, liver and heart-protecting effects (probably a good thing after a hardcore vindaloo). The menu also has its novelties. Fridays offer a “fish fiesta”; Sundays are “fundays” with tummy-filling buffets and Saturdays send out the call for duck lovers with specials of the bird. A lush crab masala can only be caught on certain days too. Decor-wise, the room is predominantly plain-Jane style settings with metal chairs and polished cement floor. These are outshone by a colourful feature wall of traditional paintings, which hang above a soft banquette. Four booths are formed with sheer white curtaining, each alight with a dainty, sparkling chandelier.
Roz Taylor