Kenny Weir shares his Top five
Indian hotspots in the west
Criss-crossing the west with his son, fellow food hound Bennie, Kenny writes about dishes, venues and people they meet in his blog Consider The Sauce. On any given week, they might test out coffee, hot pies, hamburgers, fish & chips, dosas, pho, sweet shops, curries, empanadas, noodles, sandwiches or any number of tasty treats.
As a big fan of good curry, Five of the Best asked for Kenny’s tips on top class Indian in the west. Kenny reckons these five places offer terrific food at prices lower than many of Melbourne’s better-known Indian diners.
1. Mishra’s Kitchen
It still looks like a humble sandwich shop, but a lot of love and thought goes into the food cooked by chef Sanjeev at Mishra’s Kitchen. There’s good range of curries with diverse flavours, textures and visuals. Full review here.
18 Wembley Ave, Yarraville, 9314 3336
351 Barkly St, Footscray, 0468 378 789
3. Salaam Dosa Hut
The first place in the west to do dosas (crispy, savoury pancakes) has been through a couple of revamps but continues to do a brisk and well-loved trade in dosas, idlis and vadas. They have added some Indo-Chinse dishes along the way. The Schezwan chicken fried rice looks like an orange-tinged take on the Chinese staple, but it’s a slow-burn classic. Full review here.
604 Barkly St, West Footscray, 9687 0171
4. Biryani House
This new arrival in the west is a sister restaurant for the identically named joint in King St. Biryani House has biryanis, of course, and all the other staples, but there are some intriguingly different choices including khichdi (“traditional Hyderabad rice with lentils”), nehari (“a spicy soup made with tender lamb shanks garnished with fried onions and fresh grown herbs”) and marag soup ( “a fine soup delicacy made from tender chunks of lamb”). Full review here.
61 Gordon St, Footscray, 9318 8007
5. Classic Curry
This place, too, has a sister restaurant on Elizabeth St near the Vic Market in the city. The Sunshine branch is a bright place with most of the regular Indian bases covered, but it has a couple of distinctive charmers. Namely, the gol gappe (right), a delicious snack-style dish of egg-like spheres made from fried plain flour. The top side is cracked open – just as with a boiled egg. Into each one goes a heady mixture of boiled-but-still-crunchy channa dal, onion, diced potato and two tamarind-based sauces, one sour and one sweet. And they do a grand chole bhatura – chick pea stew served with awesomely delicious puris, yogurt and fresh chutney made with onions and boasting tremendous flavour from fresh mint. Full review here.
Shop 3, Clarke St, Sunshine, 9312 6766
For more of Kenny’s tips on Melbourne’s west, take a look at Consider the Sauce.