Parathaas co-owners Ash Ahlawat and Dhaval Nimkar became fast friends after cooking late-night meals together while studying at Deakin University. It was a perfect match: Ahlawat is good with curries, and Nimkar does roti and other Indian breads. Soon, they began hosting supper clubs in the shared kitchen at their student accommodation. This homey diner is the evolution of those dinners, and as the name suggests, it’s all about paratha here.

Wholemeal dough is tossed with ghee in a hot tawa (flat griddle) until golden brown. The result is a pancake-like flatbread, served plain or with fillings like minced potato, cottage cheese and cauliflower. Also on the menu – samosas, momo dumplings and hearty dal makhani (lentil and red kidney bean curry). If you need to cool down, try the lemon masala soda, a fizzy number the team describes as the Indian version of a Mojito.