Bombay Street Kitchen
Bombay Street Kitchen serves food from the north-west. Rajoo and Shaloo Gurram are Bombay Street Kitchen’s chefs and owners. For the past two decades, before opening in Sydney, they ran Nelson Bay’s only Indian restaurant. They wanted to do something different with their move to Sydney.
The street food served here includes soft bread rolls, buttered and stuffed with mashed vegetables (pav bhajji); potato cakes with peas, dates and a sweet-and-sour tamarind chutney (ragda pattice); tiny spherical crisps filled with potatoes, chickpeas, tamarind and crunchy dried noodles (pani poori); or the Bombay version of a kebab, the Frankie roll.
Either go all out and tapas your way to fulfilment, or do it aperitivo style and snack pre-dinner. The smaller dishes are spicy and tangy, designed to get your tastebuds going. Curries and rice here means either coconut and cashews, or lemon and lentils, each with bowls of curries of tender goat, mustard lamb or garlic prawns.