Bhang was conceived out of co-owners Sway Quach and chef Dougal Colam’s (Tom Phat) admiration for an extremely versatile cuisine. They serve dishes from all over India, and the Bhang menu is devoted to regional street food and divided into small plates, salad, charcoal-oven dishes, curries and desserts.
Kori gassi is a spicy chicken, coconut and tamarind curry from the coastal city of Mangalore. And gobhi korma is Northern-style charcoal-roasted cauliflower. Bharwan vanghi is a chargrilled-eggplant dish with peanuts, coconut and coriander that comes from the western-Indian province of Maharashtra. A lamb-neck curry is one of the most popular dishes, as is the samosa.
Bhang is located in a converted former warehouse in a street off Sydney Road. The pair fit out the space themselves with timber, exposed brick, minimalist track lighting and vintage Indian film posters.
The drinks list features beer, wine by small producers and Indian-inspired cocktails that make use of ingredients such as chai and cumin. You’ll also find mango or medjool lassis, and Indian whisky.