Known for their iconic food vans present at almost every festival and event under the sun, Beyond India also have two dine-in restaurants in North Adelaide and Modbury where they will be serving up a revamped and reinvigorated summer menu.
Established in July of 1999, Beyond India prides themselves on serving award-winning serving authentic Indian cuisine at both their restaurants as well as their food truck at events across South Australia.
Adelaide Food Central were invited to try Beyond India’s new and improved summer menu before it’s official launch on Thursday 20 December.
Vindaloo Buffalo Wings
An Indian twist on a western classic, the Vindaloo Buffalo Wings combine smoky buffalo sauce with a traditional vindaloo flavour. Six bite-sized wings coated in a vibrant golden-orange glaze lay in a pile on one side, topped with decorative herbs. To balance out the slightly spicy kick the wings provide, a cucumber raita sauce is provided on the side for dipping, offering a creamy, refreshing option to cool down the tongue.
Non Vegetarian Platter
As the name suggests, the Non Vegetarian Platter showcases three of Beyond India’s finest tandoori meats on a skewer. Falling off the skewer with ease, the Jaipuri Chicken Tikka was deliciously tender and succulent. Seafood lovers could rejoice with the Haryali Fish Tikka, which had a crispy tandoori-flavoured batter and soft, pure white meat concealed within it. Lastly, the Seekh Kebab was packed full of herbs and a bit of heat, breaking up the other soft meats on either side with a slight chewy texture. Served with a small garden salad and a lemon quarter for drizzling on the side, a mint chutney was also provided, and paired perfectly with all three meats when used as a dipping sauce.
Chole Bhature (Chickpea Curry)
A crowd favourite amongst the Punjabi people, the Chole Bhature is a popular curry made from braised chickpeas. Being a vibrant orange-toned red colour, this curry also contained flavours of black cardamom, whilst ginger and dried mango added a light fruitiness to the mix. Served with two large, balloon-like deep fried wholemeal bread puffs, onion and chilli pickle on the side, this dish is the perfect vegetarian option.
Jhinga Masala with Lemon Rice (South Indian Prawn Curry)
With ‘jhinga’ being the Indian word for prawn, the Jhinga Masala translates to being a prawn curry that is a delicacy particularly in the South Indian region. A thick, burnt orange Kerala-based sauce contained aromas and flavours of curry leaves, fresh tomato, tamarind and coconut. Lying on top were five succulent tiger prawns, some of which appeared to be almost caramelised in a dark glaze. Bringing the dish together on the side was a perfectly rounded heaping of yellow lemon and cashew fried rice, a quarter of lemon for drizzling and a small garden salad.
Nalli Gosht Luknawi with Mint Parantha (Lamb Shanks)
As soon as the Nalli Gosht Luknawi was served, all our mouths began to water. Steeped in a red curry sauce were two generously sized lamb shanks, which had been slow braised to perfection to be gelatinous in consistency. Uniquely topped with little red pomegranates, the curry sauce itself conveyed notes of cloves, cardamom, mustard oil and yoghurt, pairing perfectly with the rich lamb meat. On the side were two slices of fresh flaky wholemeal mint bread for dipping, as well as a refreshing garden salad.
Sarkh Lal Paneer Tikka (Paneer Tikka)
Straight from the tandoor came the Sarkh Lal Paneer Tikka, which came with three cubes of deliciously creamy paneer cheese coated in a chargrilled orange layer of cumin powder, cream and grated cheddar. Served with a tangy mint yoghurt for dipping, a quarter of lemon for drizzling and a cool leafy salad on the side, this dish is gluten free yet still captures the essence of traditional Indian cuisine.
Hariyali Macchi Tikka (Fish Tikka)
Also from Beyond India’s ‘From the Tandoor’ section of the menu, the Hariyali Macchi Tikka was a seafood-based fish tikka that came with three pieces of tender barramundi that were marinated in a green coating of spinach, mint and coriander. Each dish on this menu is served with its own separate small dish of mint yoghurt and a salad to balance the meat portion of each dish. Similarly to the Lamb Shanks, this dish was also topped with a light sprinkling of pomegranates, a fruit which thrives throughout India and is a commonly used ingredient in many contemporary Indian dishes.
Barrah Kebab (Lamb Cutlet)
Splicing the east with the west, the Barrah Kebab came with three lamb cutlets infused with a tandoori curry flavour. Spiced with ginger, fenugreek and garam masala, the cutlets had a chargrilled, slightly smoky flavour yet the meat inside remained tender and full of juices. Also served with a garden salad, lemon and mint yoghurt dipping sauce on the side, this dish sees an American classic collide with an Indian burst of flavour.
Murg Shahjahani Korma (Chicken Korma)
Our last savoury dish for the evening was the Murg Shahjahni Korma, also commonly known as the widely renowned chicken korma. Submerged within a rich, lavish cashew paste and cardamom base were tender morsels of chicken breast, which had been cooked to perfection and soaked up every ounce of flavour from the curry sauce surrounding it. Beyond India’s menu includes a useful spice rating next to each curry, with this particularly one being listed as mild due to its very low levels of spice. Topped with cashews, sultanas and parsley, this curry is a staple must-try item on any Indian menu.
To balance out the feast of savoury items, we just had to try some traditional Indian desserts! Laying on top of a sugary layer of sweet rice, the Gulab Jamun came with two cardamom soaked sponge balls, which were perfectly rounded, light and fluffy. Topped with basil seeds, a drizzle of lightly scented rose syrup that was similar to golden and maple syrup coated the puffs and soaked into the absorbent sponge that lay concealed inside.
No Indian dessert menu is complete without Kulfi, which is a traditional Indian ice-cream. With four different flavours to choose from, including pistachio, mango, saffron or coconut, we were highly recommended to try the pistachio flavour as most traditional kulfi comes in this flavour. Made from reduced milk, the pistachio kulfi was green in colour and the crushed nuts had been embedded into the mixture, adding a slight crunch to the creamy, velvet consistency. Underneath the scoop lay a bad of sweet vermicelli ‘Falooda’, chia and basil seeds, whilst nestled on top was a pinch of Persian fairy floss.
Trading in traditional copper dishes for stylish, contemporary plating, Beyond India’s new menu consists of several dishes that are as intricately plated as they are full of delicate flavour.
Beyond India’s North Adelaide Store on O’Connell Street is open for lunch 12pm – 3pm seven days a week, as wel as for dinner Monday to Thursday 5pm – 10:30pm, Friday to Saturday 5pm – 11pm, and Sunday 12pm – 10:30pm. The Modbury store located on Kelly Road is open Tuesday to Sunday for dinner only between 5pm – 10pm.
Words by Tayla Giles