PROFILED BY DE GROOTS MEDIATaking up residence in the picturesque Bank Place, situated off Collins Street and a mere stroll from the city’s shopping central, Curry Vault Indian Restaurant and Bar combines an eclectic mix of both modern and traditional Indian cuisine and techniques to create an authentic dining experience. Offering a relaxed ambience accompanied by efficient but unobtrusive service, Curry Vault is a the perfect spot for a lazy lunch, after work get together, or dinner and drinks with friends.
Head chef Abdul Karimy, formerly of Nirankar, has created a diverse menu that incorporates tastes of Tandoori, Balti, Tawa, Mughlai and Northern India, with coastal and regional specialties. From the chef’s specials selection try the chicken pakora: a chicken fillet marinated in special spices, deep-fried and served with mint chutney. For a main course, sample something from the Tandoor such as the mixed meat platter comprising sheekh kebab, tandoori chicken, lamb cutlets and chicken tikka; or opt for a mild Indian fish curry cooked in a thick sauce with coconut milk. Finish with the kheer: rice pudding with raisins garnished with almonds. Takeaway is also available with 15% off the total bill. The extensive wine list boasts many varieties from regions throughout Australia.
Veda Wickens, May 2007
