[invite] Bianca: My visit to Urban Tadka was long overdue. My love for Indian food was re-ignited this past year and after my visit it’s easy to see just how that 2019 Chef Hat was awarded.
Nestled on the former National Geographic site, the restaurant is expansive. The large dining space can accommodate over 200 patrons and the waitstaff move like a well-oiled machine.
Come 12:30pm on a Saturday, a mixed crowd quickly filled the dining space as we settled in for a leisurely lunch that I haven’t stopped raving about, jot this one down because it’s well worth the trip to Terrey Hills.
We started with Papadums & Dips (tomato & onion, beetroot yoghurt & tomato salsa) $10.50. With a full meal to come, I tried to show some restraint but it was very difficult, these were delicious.
Co-owner Inder showed us around the bar and set out to make us a few killer cocktails. Whipping up a ‘spiked’ Mango Lassi w/Baileys for Jules.
My creation was a little more theatrical. A gin based cocktail infused with smoke (via woodchips).
Touted as Indian fine dining, the portions straddle between petite to generous. Starting with the
Coming soon to the menu, Scallops, Lychee & Exotic Indian Spices. Hands down this was a resounding favourite from our meal, the sweet lychee was a most clever accompaniment to the caramelised plump scallop.
Another interesting starter was the
Next up is another new addition to the menu. Cooked in the tandoor, succulent juicy chicken alongside caramelised corn.
Without question, you have to order the
I was intrigued by the sound of
Stepping away from the alcoholic based drinks, Jules went for the Mango Lassi $6.
And to finish, a Dessert board put together by Inder and the team.
Our favourite being the delicious Gulab De Jamun, warm sweet semolina donuts, soaked in honey, sugar, rose and cardamom syrup.
I’m already thinking about my next visit, Indian food at it’s finest.
*For Food’s Sake dined as guests of Urban Tadka.