Gobi pakoda $7
After a day out traipsing on a Newtown food tour
, a late lunch was clearly in order. A trail of cheeky comments
on the post pondered why we didn't eat at one of 123,894 Thai restaurants along King Street. But why would you when you can have dosai
and deep-fried cauliflower
There are two outlets of Kammadhenu in Newtown - the King St south branch is closed so we walk up to the one on King St north. The menu is a mix of Malaysian, South Indian and Sri Lankan cuisine.
It's a democratic system of ordering items to share, and I put dibs in on the gobi pakoda
. If a vegetable was made to be battered and deep-fried, it's cauliflower, the florets coated in a chick pea flour batter aromatic with cumin. It's on the dry side of crunchy which makes it ideal for dipping into the accompanying chilli sauce.
Meat masala dosai $9
Dosai are a South Indian flat rice pancake made with fermented batter. Their impressive size always creates a buzz of excitement when they arrive at the table, and the crispy edges contrast with the pale underside, and the filling within. A trio of sauces in the silver thali offer a myriad of dipping combinations.
Filling inside the meat masala dosai
We share a meat version - chunks of lamb mixed with soft cubes of potatoes - as well as a cheese version.
Cheese masala dosai $10
The cheese masala dosai
is a softer crepe filled with spicy potato and lashings of molten cheese.
Filling inside the cheese masala dosai
Green chilli sauce
Goat saag $14.90
Goat saag is fragrant with spices and has a backburn of heat that steadily creeps up on you. The inclusion of spinach helps lighten the dish, and the goat meat is tender and falls off the bone. I hit the jackpot when I find the bone with nooks and crannies of gelatinous tendons.
Eggplant salad $11.90
Our tingling taste buds are offered some relief with the eggplant salad, a mix of fried eggplant, cucumber and tomatoes in a cooling yoghurt and coriander sauce.
Egg hopper $3
We finish with hoppers - the name alone gives an indication of how much fun they are. Hoppers are a lattice-like crepe cooked into a rounded hopper pan so they form a bowl shape. They can be served plain or with milk, but the egg hopper is one of the most popular variations, fried sunny-side up in the middle.
Hoppers are made from coconut milk, rice flour and yeast and are usually eaten for breakfast or dinner by Sri Lankans.
We finish with string hoppers, a lacy pancake of steamed thin rice noodles that is best torn apart and eaten with fingers. We tear off small pieces and top with a generous scoop of dry Maldive fish, coconut, onion and chilli pol sambol before dipping it into the sothi, a pale yellow sauce of coconut milk flavoured with onion, saffron, garlic and curry leaves.
171 King Street, Newtown, Sydney
Tel: +61 (02) 9550 2611
Open 7 days 11.30am - 9.30pm
Also open at
Kammadhenu (King Street South)
377 King Street, Newtown, Sydney
Tel: +61 (02) 9557 2186
Open 7 days 12pm-2.30pm and 6pm-9.30pm
Kammadhenu Neutral Bay
12 Waters Road, Neutral Bay, Sydney
Tel: +61 (02) 9953 9999
7 days 11am - 9.30pm