Last month when Raja, the Ezra team’s Indian restaurant in Potts Point, announced it was closing, there was an outpouring of sadness. The final service will be this Saturday, May 4, so you’ve got a few days to get in there. Head chef Ahana Dutt, who made the move from Firedoor to open the diner, will continue to run her menu of playful takes on cross-regional dishes. There’s a sour fish curry from Goa and a cavolo nero saag paneer – plus a crowd-pleasing serve of garlicky mud crab (requiring bibs), inspired by a dish in Mumbai.

“To be very frank, it is quite sad,” Dutt tells Broadsheet. “We put our heart and soul into [Raja]. It’s not easy to do something new, to not follow a formula that has been tried and tested many times over.”

While the closure is a loss for Sydney, it’ll be exciting to watch what Dutt does next. Here we chat to her about her favourite spots to eat around Sydney – and her favourite dish at Raja.

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Ahana, what’s your go-to if you want a quick takeaway dinner?
I really like Cairo Takeaway in Enmore. I get their cauliflower pocket, sweet potato fries and the hibiscus tea. It’s quality food that really satisfies you – and great value for money.

What about lunch on the go?
I don’t often get the opportunity for a lunch on the go, but if the occasion did arise, you cannot go wrong with City Edge on Holt Street. Their salad sandwich and Vietnamese baguette are some of my favourites – and they do weekly specials. They always remember your name and what you ordered last time, even if you’ve been there only once.

And your favourite spot for a snack?
All my friends will attest to this: I cannot stop talking about Longshore. Their food and hospitality is equally amazing. Their snack selection is on point. I always get anything that has some version of raw prawns, the pickled mussels, and all the varieties of oysters. They make it even easier for you as they have a snack flight menu.

If it’s a special occasion, where are you booking?
Lumi Dining. The food is exceptional, and it is such a beautiful dining room – for lunch or dinner. And they do set menus, so you can just let them take you on a journey.

Where’s your favourite coffee in Sydney?
Barrel One in Potts Point. I quite like their cookies as well, for a cheeky little treat.

Do you have a go-to for a long lunch?
Hands-down Porcine, especially on a Sunday. The food is always delicious, service is super friendly and everyone just knows their stuff. What better way to spend a leisurely lunch than chatting with friends over en croutes, seasonal vegetables and bottles of wine?

How about a meal with a big group of family or friends?
To be honest, if it’s a big group of us, we end up doing a dinner party [at home]. Most of my friends are hospo, so everyone ends up helping out. It’s more intimate and fun, and feels like the best dining experience.

What’s your bucket list restaurant?
Kol in London. It’s modern Mexican with premium British ingredients. Chef Santiago Lastra has changed the perception of Mexican cuisine by elevating dishes while staying true to the culture. That’s exactly what I want to do for Indian food.

If you’re after something sweet, where are you headed?
I love desserts, but I am very particular about what I like. The soft serve at Gildas is always a winner, no matter what the flavour. I dream about the ricotta one they did with cherries and pistachio. Also the passionfruit soufflé at Hubert.

Is there a hidden gem in Sydney that you think is great?
A lot of people know about this place, but not enough people in my opinion. Banh Xeo Bar at the Cannery do some spectacular Vietnamese food. Order anything on the menu and you’ll be happy. But if you ask really nicely, you might be able to pre-order a roasted pig’s head. Crispy, succulent, sticky deliciousness.

We’re sad to see Raja go. Has there been a favourite dish to cook?
My favourite was one we had on the original menu. It was a grilled cos and calamari upkari – essentially a grilled cos salad with sliced calamari that had been just warmed through. [It was] finished with fresh coconut and a tempering of fenugreek, curry leaves and mustard seeds. It was a dish that combined techniques I had learnt at Firedoor and flavours that are so authentic to my culture.

And after Raja, what’s next?
I am really looking forward to taking some time off, then figuring out what the next chapter will be.

@ahana08