Mishra’s Kitchen, 18 Wembley Ave, Yarraville. Phone: 9314 3336
Our adventures have taken us elsewhere since our first visit to Mishra’s Kitchen, but we are delighted to grab a last-minute opportunity to step out for a quick midweek dinner.
The place still has something of the feel of a sandwich shop, but it’s more Indian restaurant these days.
In any case, we find the vibe charming.
As are the friendliness and service.
Moreover, we tell our waiter that we are here for a quickie bite, not for a night out – it’s already late-ish on a school night and we desire not to tarry.
Our meal comes quickly, efficiently and full of flavour.
Maybe it’s time for a new rule for us – stop ordering stuffed breads.
Our Kashmiri naan ($3.50) and mint paratha ($3.50) are good.
But really, the fillings – a fruity mince in the former, mashed spuds in the latter – seem to add nothing to our eating experience.
Could be plain old chapati, paratha, naan is the way to go for us henceforth – cheaper for sure, and quite possibly more in harmony with the curries we order.
Ordering chicken korma ($11) is an easy choice given Bennie’s enthusiasm based on a delicious experience shared with his mum on another visit.
It’s a good call – this is the sort of distinctive dish that make us love places such Mishra’s Kitchen or Yummy India in Deer Park and their super honey-infused lamb lajawab.
My photo is misleading.
For starters, there’s a lot more chicken in there than appears to be the case.
Nor does the pic convey, of course, the mild yet rich flavour of the gravy.
This korma sauce consists of almonds, cashews, yogurt, a little coconut, mace, white pepper, garlic, ginger and onions.
Also used are kewra water, a sort of Indian version of rose water made with pandanus flowers, and a sprinkling of raisins.
So different, so good!
Aloo gobi ($9) is more along the lines of routine curry house fare – a nice mushy blend of cauliflower, spuds and spices.
I like it fine, Bennie finds it just a tad too spicy.
It’s been lovely to revisit Mishra’s Kitchen and find it can easily fit into the quick meal context.
Chef Sanjeev suggests next time we try one of the fish dishes.
We’ll be taking him up on that – maybe it’ll be way of boosting the lad’s current and profound lack of enthusiasm for just about anything fishy.