In Hindi, the word “pucca” is used to describe a building that’s solid and reliable. It’s a fitting moniker for a restaurant that locals and clued-up travellers have come to depend on for polished Indian cooking. The vibe here is cool and coastal thanks to the white brickwork, rattan and blue velvet chairs, and vibrant, oversized paintings by local artists.

Formerly of Melbourne’s Papa Goose, Indian-born chef Neale White trained under Gordon Ramsay at two-Michelin-starred UK restaurant Aubergine early in his career. In 2019, he opened Pucca alongside hospitality veterans Cecyl Ducat and John Forest. As you’d expect, the offering here packs plenty of punch, with produce sourced as locally as possible.

The street-food starter, Dad’s Puchkas, is a fun and tactile way to kick off proceedings – crack open each pastry shell and spoon in the chickpea masala and pepper water before devouring in one bite. Follow with Angus beef-fillet tartare spiked with coconut, lime and ginger relish, before tucking into the signature Keralan coconut curry. Loaded with the day’s local seafood, it comes with a side of buttered paratha (flaky Indian flatbread) for mopping up afterward.

There are more than 10 local gins behind the bar, including Noosaville’s Seabourne Distillery and hinterland favourite Sunshine & Sons. Pair those with an artisanal tonic, or go for one of the gin-driven cocktails. A spot on the large and leafy terrace isn’t a bad place to watch the sun go down, especially with an Elderhara (Never Never gin, St-Germain, apple, cucumber, mint) in hand.