In the earlier years of Consider The Sauce, a sign in the doorway of a Yarraville shop heralding the imminent arrival of a new food emporium would’ve got my foot-in-door journo blood pumping.
Consequently, very little effort would have been spared in getting the lowdown.
These days – post-work, post-lockdowns and (perhaps) post-pandemic – we’re taking things quite a lot easier around here.
So we waited just like everyone else.
And didn’t it take a while?
But that’s hardly unusual in such crazy times.
But now we do have answers.
Answer: Jimmy’s Deli is a sibling for the Eleni’s, the fine Greek establishment right next door, with the new venture tapping into Yarraville’s greek heritage treasury.
And much of its goodness is being sourced from Andrew’s Choice, a further door away and another Yarraville gem.
Answer: Jimmy’s Deli? Well, the “deli” bit could be seen to be a bit misleading. Sure, there are some deli grocery items arrayed around – but they seem more like decor than the heart of the place.
That heart is … very much about house-baked desserts and sweet treats, of which we have sampled but just a small portion and which may warrant another story further down the line.
And that heart is also … sandwiches.
Answer: Jimmy’s Deli is very, very good.
We can become a bit ho-hum about our own background village, but we really love what’s happening here, specially as it’s such a family thing.
Over a few visits now, we have tried two of the three in-house featured sandwiches.
Why just two?
Well, we have no interest – at all – in the other, which features multiple different cheeses.
Just not out thing!
The Original Jimmy’s Roll is a stunner – and an outright bargain at $12.
A whole heap of that excellence comes down to the quality of the bread – these in-house rolls are just right; of firm substance but with enough softness and freshness going around to keep the eating easy on teeth and gums.
The rest of the goodies are every bit as wonderful – ham, mortadella, salami, provlone, antipasti, red pepper pesto.
Wow – so good!
The reuben sanger is quite a different proposition – yet it, too, is superbly yummy.
That’s a lot of pastrami in there – fully warranting the price tag of $16.
The beef is joined by sauerkraut, gruyere and “Jimmy’s sauce”.
This crispy-toasted marvel is abetted by potato chips and a crunchy pickled cucumber.
The service at Jimmy’s is of the smiling and efficient variety and the wait times are minimal.
There are a few interior small tables and stools and more of the same outside on the footpath.
CCWok, 464 Victoria Street, North Melbourne. Phone: 0468 783 168
We remember it well – our first visit to CCWok in North Melbourne.
The personnel involved were Kenny, Bennie and Nat – a formidable and regular trio.
The meal included, IIRC, chicken curry mee, nasi lemak and one involving roast pork.
But despite us having a swell time, I cannot – despite several searches – find any record of a subsequent blog post or even photos on my desktop.
Nope; it just didn’t happen.
Possibly it got lost in the rather giddy times between lockdowns or some such.
Or, more likely, the photos and reaction to that meal were “saved up” to be added to those of a subsequent visit.
Ah well, too late now.
But here we are again – just father and some this time, our Saturday lunch venue the latter’s winning suggestion.
Because during and after another splendid meal, we happily conclude that CCWok is right up there among our very favourite Malaysian places.
We enjoy our meals very much and ogle with envy many of those we see around us.
The corner restaurant is roomy and always bustling – or so it appears to me; this is, in fact, my third visit.
And here’s a real neat thing – each time the place has been very busy, but there’s always been a table for us.
The mains prices mostly fall in the $15 to $20 range; the serves are big, the service happy and the delivery prompt.
Bennie delights in his kon lou mee hoon ($17.80) and its multiple flavours and textures.
The soy carbiness of the skinny noodles is offset by bean sprouts and wonton pastry chips, with a soy hard-boiled egg, lard croutons and pickled chillies also arrayed around.
The roast pork – the main drawcard for him – is very nice and quite unlike that usually found in Chinese eateries.
For me it’s one of the weekend specials – the CCWok variation on the banana leaf theme ($23.90).
With one caveat, it’s a fantastic meal – and again it’s the contrasting textures and flavours responsible for a high pleasure rating.
The crispy wafer appears to be house-made. A Malaysian version of a papadum?
The green beans and a couple of luscious eggplant cubes are fine, the okra even better. The latter achieves the neat trick of being al dente outside and having inside just the right quotient of characteristic slime. Yum!
The deep-fried mackerel flakes away nicely; the apparent pervasive bones factor proves no barrier to ease of eating.
The curry gravy with the four plumps prawns is also very tasty.
The shellfish themselves peel with ease – but, sad to say, are pretty much completely tasteless.
Still, it’s a fine thing in the ongoing story of our banana leaf explorations.
CCWok offers also a range of snacky things and dumplings.
We try just one as we await our mains – one of Bennie’s very favourite things.
The BBQ pork bun ($4.50) is state-of-the-art good – fluffy and fresh, the stuffing sweet and sticky.
It’s been grand – and it’s highly likely we’ll be back quite a bit sooner than later.
We found it especially useful during those long lockdown months, wherein we joined the many fans of the place for takeaway goodies that were always enjoyed, picnic style, in nearby Cranwell Park.
Mostly we’ve been OK with the wait times.
But there have been times when shuffling around the used car lot with other customers has been a bit of a drag.
And there have been, too, times when we’re read the signs of bulk customers and an eating service barely coping so we’ve split for elsewhere.
So we are delighted, upon fronting up for a Saturday lunch, that Chai N Dosa has become a restaurant proper.
The long-observed building activity has produced a real neat dining house.
Heavy on wood, it has a lovely airy and rather rustic feel about it.
It has, mind you, a perfectly fine fast-food vibe going on.
And there seems no doubt that takeaways and deliveries will continue to be the outfit’s mainstay.
But we are VERY happy to be seated and sheltered.
The kitchen is WAY bigger than that in the pokey caravan/truck that preceded this bricks and water (joke for a former colleague) version of the business. This is no doubt a boon for the hard-working staff.
And while polystyrene containers continue to be headed out the door, eat-in service is done utilising cardboard.
Chai N Dosa, it seems, will remain a lunch destination for us.
So that means we miss out on the specials we see on Facebook such as fry piece chicken with pulao.
So I am delighted to opt for a special posted on the menu board – poori with aloo curry ($11.99).
Pooris? Could well be my favourite kind of deep-fried dough!
I devour my three with glee.
The aloo curry is not what I’m expecting at all – but it is very good.
The fine spuddy sludge is dotted with corn and cashews!
Bennie opts, as on so many other occasions, for the standard masala dosa ($10.99).
It maintains the high standard we have come to expect from Chai N Dosa.
Flat bread, made from corn and originating from the Americas, various parts?
We’ve enjoyed heaps.
But nothing quite as fine as the arepas at Mr Gonzo.
The thick arepas are toasted is such a way as to be both crunchy and chewy; simply marvellous.
They’re formed into something that resembles a pita pocket.
Father and son both choose the beef brisket filling.
It is fabulous, shredded and very, very tasty and easy to eat.
The meat is abetted by some avocado and a “traditional Colombia sauce”. The latter no doubt contributes to the overall effect, but imbues no specific flavour to proceedings.
Whatever the yumminess, the admission fee of $17 seems a bit steep, eh?
Not a bit of it!
The above photo lies.
These are a deluxe lunch, much more fulsome than they look and worth every penny.
(Plain beef, no avocado, costs $14.)
Our mid-week arepa lunch was preceded by quite a different visit – on a busy Fathers’ Day.
We roam elsewhere on the menu (see below) to good ends; if our selections don’t quite have the same sensational zing as the arepas, the combined effect is more than enough to ensure we will become regulars at this cosy eatery.
Bennie loves is “tamal” ($16).
Round and tubby, it rather resembles a lamprey.
Encased in the banana leaves are rice, pork, chicken, egg, carrot and green beans.
A hearty thumbs up for this!
My combination patacone ($22) has the same beef as the arepas, equally fine chicken, potato sticks, mayo, avocado and, yep, tomato sauce.
It’s all very nice – sort of like a South American nachos.
The array of toppings is sullied, just a little bit, by the plantain base being really tough and hard to cut.
Our Fathers’ Day treat started with two chicken empanadas.
Oh boy – like the arepas, these two soar to the very top of our collective empanada reckoning.
The very corny casings are superbly deep-fried and the innards are impeccably flavoursome.
They may seem a little pricey at $4.50 each; the three-parcel combo for $12 seems like the go.
Well done, Bennie my son, for finding this tucked-away gem on a lunchtime foray from your nearby workplace, introducing us in the process to a lovely corner of North Melbourne we’ve never previously explored.
Spring Rolling, 608A Melbourne Road, Spotswood. Phone: 9017 5913
Through more than 15 years with one agent across three properties, we are well used to property inspections.
This time, though, there’s something of a wrinkle – the property manager doing the biz, for the first time that I can recall, is a bloke.
He’s bemused to be chatting with Kenny Consider, whose food rantings he once enjoyed in a certain suburban newspaper chain.
Back when that was a thing.
For my part, I am bemused to be handed an intriguing tip – one of this South Kingsville resident’s fave places is a Vietnamese joint.
Duly noted and set down for almost immediate exploration.
So off we head for a Saturday lunch.
Well, no wonder we’ve never noticed Spring Rolling.
It’s been open since March, but we could drive past for years without it registering, such is the anonymous nature of the piece of Williamstown/Melbourne Road on which it resides, that vague impression fanned by the fact that the traffic here is something of bottleneck requiring stern driver attention.
Spring Rolling is, as we’d guessed, geared very much towards takeaway/delivery business.
But the interior is pleasant and cheerful, with a couple of tables and window bench seating.
We make ourselves at home.
We are not expecting anything by way of exotica or regional dishes.
So no surprises for us that the menu (see below) is a mainstream collection of greatest hits.
And that, too, is fine by us.
The food we enjoy is excellent – fresh, zingy and delicious.
Our food is presented in the same cardboard containers that are heading out the door.
Fine – we customise by ripping off the flaps for eating ease.
Bennie goes the bun/vermicelli route – with fresh sliced beef ($15).
He pretty much inhales the lot.
In quick time.
For me it’s com/rice with grilled chicken ($15).
The chicken is not high on smoky grill flavours, but is fabulously tender, chooky and yummy.
As with Bennie’s meal, all the bits, pieces and accessories are in fine order.
What a wonderful boon Spring Rolling must be for locals on both sides of Williamstown Road.
Hudsons Road and Vernon Street are not without their charms and assets, but Vietnamese food – or, really, anything like it – is not what they’re about.
We see a bunch of Saturday lunch delivery drivers come and go as we dine – testament, surely, to the place’s popularity.
And despite being situated right on a very busy road, parking is plentiful on the side streets.
Gozleme Pide and Sweet House is a Turkish restaurant, true.
Yet somehow that description seems inadequate to describe a wonderful place where so much is going on.
Here you’ll find the dips/bread/salad/meat combos expected of a “Turkish restaurant”, though it is a long way from being a “kebab shop”.
Here there be also – as the name indicates – gozleme and pides.
And the desserts?
Oh my – there’s a startling array of sweetness to be had, one we are only starting to get our heads, and taste buds, around.
Topping off all this excellence are Hakim and Sevgi (she’s the baker).
From 2011 to 2020, they ran Flemington Kebab House, just a few doors up the road.
With their new joint, open since March, they are running full blast with the idea of home-style food with a profound emphasis of fresh and yum.
Their genuine customer care and delight in sharing their food raises them to lofty status.
Hakim intuitively understands our desire to try a wide range of the available without over-ordering, so he delivers us a couple of plates/bowls that are “off menu”, as well as mixing up the dips that are part of our mains choices.
Lentil kofte ($10 for six) are beaut, lemony cigars made mostly of bulgur.
We have eaten – and eat – a whole lot of chilli sauces/dips/gravies derived from cooking traditions the world over.
But I don’t think it’s any kind of stretch to state that Turkish chilli dip is our all-time fave – and the version served here is right up there with the very best.
We just love the chilli bite matched with tang and crunch.
The yoghurt/cuke and red capsicum dips are just as good.
Lentil soups are another world-wide staple with which we have wide experience, including at home.
The Gozleme Pide and Sweet House rendition is of the smooth, mild, blended variety.
It’s nice, but doesn’t really grab us.Perhaps the other soup (white bean) for us next time.
For me, it’s the grilled chicken meal for $20.
The many chicken pieces are superbly tender and tasty.
They’re abetted by spot-on accompaniments – more chilii dip joined by great hummus, tabuly, grilled tomato and capsicum, and cabbage salad.
Bennie and Veronica choose the lamb kovurma meal ($20).
The lamb kovurma is plain and tender, simply all chopped up and finished in the oven.
Both plates are topped with a couple of lamb kofta patties and yet more of those fabulous salads ‘n’ dips.
Our main have been presented with what at first I take to be a regular Mid-East serving of rice laced with broken vermicelli.
Turns out this actually bulgur with the aforementioned noodle bits – and it’s a pre-prepared product.
We will getting some of this for our pantry; such a great thing to have with dips, koftas and the like.
We three are rather joyful to be eating so well and, mostly, so healthily.
Sweets – including baklava – go home with us, while the gozleme and pides will wait for another day.
Noon, 31B Sun Crescent, Sunshine. Phone: 9078 9089
Things are certainly proceeding in a more measured manner these days at Consider The Sauce.
Quite a lot of that is due to events that have affected everybody and everything; and quite a lot, too, is down to me leaving the regular workforce.
So a couple of posts a month seems fine.
Urging these tendencies on is also about myself losing the hell-for-leather outlook that years back saw me hoisting four or five posts a week.
Losing, too, a hard-edged competitiveness I am happy to relinquish.
I no longer endlessly peruse news and reviews in other media outlets or keep myself up to date with what other bloggers are doing.
Yet while the stats tell me visitation and reader numbers are well down on a half a dozen years ago, it’s clear there remains a hardcore of readers, fans, supporters and friends who continue the journey with me and us.
These fine folks are by now, I’m sure, well aware of and comfortable with our modus operandi.
Stated simply, I think it’s largely about embracing uncertainty.
Seizing with glee upon the random and whacky!
So that means we often have only a vague idea of where we’ll be dining when we head out to eat.
And that means, too, being completely unfazed when our destination eatery turns out to be closed – regardless of whether Google or Facebook has informed us otherwise.
Opening hours have, as you all know, become even more random because of staff shortages, so it’s only sensible to be relaxed about the situation.
This kind of approach finds little sympathy with readers such as the gentleman who wrote me a pithy letter of complaint several years ago.
He’d responded to a review – I fully forget of which joint – by booking a table and driving all the way from a distant eastern suburb.
Upon arrival he found … the restaurant closed.
Not a happy camper.
For those happy to embrace the CTS ethos, we recommend Noon Restaurant, a newish place in Sunshine serving Sudanese food.
We’ve been frequent Sun Crescent visitors over the years to eat at such places as Panjali and Spicy King, but the premises occupied by Noon had escaped my notice because they’re tucked away some distance from the main grouping of shops.
Bennie tells me it used to be a tradies-style cafe.
It’s a huge place, but is doing quite good business on the mid-week night we visit.
That is correct.
But between the items that are listed on the eatery’s DoorDash page and much arm-waving and consultation with our friendly server we get there.
She, by the way, is from Nepal – which strikes us as another splendid piece of random.
She intuits, correctly, that we – myself, Bennie and Veronica, joined by Justin later on – are pretty much open to anything and everything.
So that’s what we are presented with.
And what we are presented with is some very tasty tucker bearing a resemblance to other North African (and Middle eastern) food we have enjoyed, with a few engaging twists thrown in.
We dine without any pricing being made known to us, trusting in the process.
Lamb shank soup is tasty and packed with a robust sheepy flavour of the kind we are so familiar with from similar concoctions served in Flemington’s Somalian restaurants.
Though this one is quite a bit more fatty!
Then it’s on to some serious pot food – served in the manner of dips.
Two have meaty lamb bones residing within and at least one is made with okra.
They’re all good!
These are Bennie’s favourite part of the meal!
Served with these stews is a Sudanese-style flatbread.
A bit like a thinner, drier version of injera, it’s just right for the job at hand.
We’re also provided with some chubby Turkish-stlyle rolls. They’re fresh and warm and fit right in.
These super dooper barbecued lamb pieces, some on the bone.
They’re well cooked and some would consider the meat tough.
I’ll settle on “nicely chewy”!
They remind us of the cumin-laced lamb skewers we enjoy in regional-style Chinese places.
A word on the salad side trimmings served with our various dishes: They are all excellent, fresh and crunchy – something we invariably find to be the case in African eating places of various persuasions.
Justin and I make quick work of the fish – two tilapia, deep fried.
I’m usually quite snooty about these farmed fish, but these are fine.
Plenty of bones, but also plenty of mildly flavoured flesh.
Bennie and Veronica, not being the fishy kind, sit out the tilapia.
But they’re not done yet!
They spy a passing lamb shank, very much like the look of it, so order one for us all.
It’s the biggest shank I’ve ever laid eyes on – more like a smallish leg, really.
The meat is, it seems to me, very plain and almost unseasoned – but still yummy.
It’s been quite a feast – one for which we pay a few cents above $100, an amount that seems entirely reasonable for feeding four of us darn well.
Coverage of Braybrook at Consider The Sauce, through the years, has been scant.
Well, apart from those eateries we have enjoyed on the Ballarat Road aspect of the suburb.
Nevertheless, every time we are scooting up South Road, bound for Sunshine or elsewhere, we inevitably grab a fleeting glimpse as we pass of the gorgeous old shopping strip on Beachley Street, always hoping for some kind of food stuff to be going on there.
Now there is in the form of Haiki & Co.
Actually, there has long been foodiness here, though not with neon lights blazing.
Haiki & Co itself resides in the premises formerly occupied by Romu, which afaik was a rather ritzy and much-loved take-home/catering sort of affair.
And, as we discover during a guided tour of the precinct by one of the Haiki owners, other Beachley Street shops are active in the fields of baking and chocolate.
The early morning aromas can be, I’m told, rather intoxicating.
Haiki & Co is a cafe – of sorts.
Internally, it is – as it now stands – all kitchen, with eat-there options down to a couple of outdoor tables.
This means the joint is very reliant on take-away and delivery services – it is on Uber Eats and DoorDash.
And while regular dinner hours are being observed, impromptu openings for the odd lunch service are being posted on the eatery’s Facebook page.
So it behooves food fans to follow them there for updates.
We have – and that’s how we end up enjoying a sunshiney lunch on a public holiday.
And what a fine time we have.
The food we enjoy is very good, remarkably priced – and the whole deal is pretty wonderful.
From the entree list (all priced at $8, see full menu below) we start with cauliflower falafel with babaganoush.
They are excellent in every way, containing combining traditional chick peas with cauliflower in superbly deep-fried packages.
Such skilled frying so early in the day – we are the day’s first customers – augurs well, we reckon, for the chips to be served with Bennie’s soon-come burger.
We are happily compensated for being served three falafels (instead of the listed four) by being presented with the missing patty accompanied by a serve of samosas.
These, too, are terrific.
The chips that come with Bennie’s chicken burger are just as good as we expected.
The burger itself ($16, bacon $2 extra) is a no-fuss, straight-up tidy piece of work.
Nothing too flash – just good ingredients well done.
My Asian-style linguini ($18) is a treat of a quite different sort – but just as lovely.
The noodles aside, the main ingredients are chicken and mushrooms.
It looks a bit like pad thai or char kway teow and tastes like neither – which as it should be.
It’s only mildly spiced, despite the many chilli flecks mixed through.
Haiki & Co is a massively cool and friendly place to dine – or get takeaway!
We are three, we are headed for Footscray – and we are aiming to chow down on some ace Ethiopian tucker.
Ahhh, as it turns out, the restaurant we have in mind is unavailable to us.
So we do what we always do in such situations – we walk about half a block up the street and eat somewhere else.
It’s that easy – and ongoing testament to the sublime luxury of living so close to Footscray and a number of other westie suburbs with high food concentrations.
Actually, in this case, way more than mere yum and into realms of giddy delight.
It’s fair to say the Ethiopian we enjoy at Abol is as good as any we’ve consumed.
Abol African has been open about a month when we visit.
Boss man Abel tells me that prior to this he ran Jambo, just up the road apiece, for about seven years.
The menu at Abol African has a section devoted to fish dishes.
That aside, though, it is basically an out-and-out vegan place (see full menu below).
That’s fine by me – even if we’d paid more attention to the veg-inclined signage outside, I still would’ve insisted we eat here just out of curiosity.
And besides, it’s strongly embedded within me that on the occasion of countless previous Ethiopian meals, the meat dishes have been enjoyable but it’s been non-meat side things that has really been the heart and soul of the food.
The fare we enjoy at Abol Africa is emphatically in line with such ruminations.
It is spectacular.
We order one of four combo selections – the Hudade Special for two to three people at a cost $40 all up.
That turns out to be an extraordinary bargain!
One of the menu-listed dishes is missing from our platter, but we barely notice.
The rest are superbly cooked dishes, some familiar, some less so.
The lentil salad (azila), seen at centre, is zingy and brilliant.
The shiro wot (chick pea stew, far right) is a smooth delight.
The duba wot (pumpkin stew, far left) is fine, too, but me ‘n’ Bennie – being not pumpkin fans – mostly leave that to Veronica.
But it is all wonderful, all extremely delicious, with a highlight being the profoundly spuddy dinich wot (potato stew, top right).
And we get extra injera at no extra cost.
Before tucking into our main feast, we devour three sambusa ($3 each).
Again, these are state-of-the-art and as good as any we’ve experienced.
Crisp, ungreasy, beaut.
And, yes, despite the filling being an unmeaty mix of lentils, onion and spices.
Abel tells me he uses a mix of avocado, olive and mixed vegetable oils in his cooking.
Look, we love/enjoy a good old doro wot swimming in oil/butter as much as anybody.
But the Abol Africa cookinge leaves us with an equally profound sense of having eaten well and healthily.
Abol Africa is a pleasant, bright space to spend some time – and there is a fine-looking and tabled garden/outdoor section out back.
Haidilao Hotpot, Level 1, The Glen Shopping Centre, 235 Springvale Road, Glen Waverley. Phone: 8863 0031
Hi! This isn’t your usually Kenny here … it’s Veronica.
Over the weekend, I dragged Bennie on a 35-minute train to Glen Waverley to check out a very cool hotpot place.
Haidilao is a chain coming from China. It’s currently all over Thailand, Vietnam, Boxhill and very soon coming to our Melbourne City.
I’ve recently been drowning with social media posts about this place – and how if you say certain things you get a gift.
For example, “Rabbits are so cute, how could you eat them?” will get you either an inflatable toy or rabbit shaped pudding.
When I asked our waiter about this, she laughed and said it was for kids only.
That didn’t stop her from getting me a dinosaur balloon and explaining that they do free manicures and hand massages between 9am-5pm on week days.
We had a reservation for 7.30pm and lucky we did as it was PACKED right outside the restaurant.
It’s a hugely popular place.
The customer service at Haidilao was beyond amazing. They provide everything.
If you take a sip of water, it’ll be refilled ASAP. There are snacks on the table on arrival, as well as wipes for your hands, hair ties, an apron to keep yourself nice and clean and even a wireless phone charger on the table.
On top of the incredible customer service, most of the food was delicious.
We ordered four soup bases ($9.90 each) – laksa, bone, mushroom and three-delicacy.
Bennie and I agreed the laksa was definitely lacking in flavour and the bone soup was just average.
However, the mushroom soup was SO jam-packed full of flavour and the three-delicacy soup was our favourite.
After the first 10 minutes we started to neglect the laksa and bone soup, slightly regretting getting them in the first place.
But the three-delicacy and mushroom soups truly made up for the disappointment – even without the tender meat, I was happy to drink the soup itself as dinner.
We ordered Haidilao style beef and lamb ($15 each), which had a reccommended cooking time of five minutes and turned out so tender.
Which was somewhat surprising for a small piece of boiled meat.
Along with the Haidilao-styled meat, we had some thinly sliced ox tongue and lamb shoulder (around $14 each).
Both were amazing – the meat was high quality and cooked in about five seconds.
To accompany the meat we ordered a few vegetables, potato slices, enoki mushrooms and tofu skin.
I don’t really have much to say about the vegetables – nothing wrong with them, nothing special about them. Just very average vegetables.
Our favourite part was the dancing noodles – you get a whole performance for just $3.90!
At this point in the meal, Bennie and I were ruined – we had overeaten and forgotten we had even ordered the dancing noodles.
I reckon it was still worth seeing – no places I’m aware of offer this kind of entertainment with your food!
Overall, Haidilao was definitely an experience, but one with a pretty high price tag.
Our bill was about $170 for both Bennie and I, on top of about two hours of travel formyself and 40 minutes from Bennie.
I’d say it was worth it just once.
Maybe Bennie would agree.
I’m not sure we’ll be back anytime soon or even check out their CBD store when it opens.
For that sort of price tag, it will have to to be for a special event!
A sit-down restaurant/cafe-style meal at Chatkora’s will have to wait, it seems, another couple of months.
But they ARE using the real-deal kitchen out the back – and maybe that’s the reason our Sunday lunch there is the best ever Chatkora’s feed we’ve enjoyed.
The staff being freed, after all, from the confines of the truck now parked out the back at Unit 4, 45 Leakes Road, Laverton North.
Or maybe the Chatkora’s Indian street food is simply very, very excellent.
Which it is.
Our latest visit is an opportunity to reflect on how this eating house has become such a charming, yummy part of our lives.
We do it for weekend lunches – when the roads involved are pretty much free of the industrial-strength traffic that chokes them on week days.
And even, I suspect, week nights.
It’s a sweet weekend romp – along Geelong Road, Grieve Parade, Dohertys Road, Foundation Road and then back a wee ways on Leakes Road, thus avoiding any potential bottle necks associated with Lavo Market.
No in-house seating/tables? No problem – we’re happy to prop at the rear end of our car, it’s dusty boot acting as a table.
My choice this time is Old Delhi matar kulcha ($16.95, top photo).
It is a riot of flavour/texture explosions and supremely enjoyable.
The raita is studded with puffed rice.
The matar curry is wonderful – and made using, maybe, yellow split peas; as opposed to the chick peas that feature in several other Chatkora’s dishes.
The flatbread – kulcha – is quite different from most other Indian flatbreads in that it is leavened. It is a little fluffy and all crash hot.
As with my lunch selection, a key component of Bennie’s pav bhaji ($16.99) are the two kinds of red onion – raw chpped chips and pickled strands – which seal the deal on texture.
Pav bhaji can be eaten as a kind-of burger, with the thick veg curry gravy slathered between the soft buns/pav.
Or eaten in the usual curry-with-flatbread style, as Benniedoes.
Master Parotta is a sooper dooper Ballarat Road food truck.
It serves Malaysian food.
Malaysian food that is also, in many ways, Indian food – something along the lines of Panjali in Sunshine and Orange Hat in Altona.
Unsurprisingly, there are also similarities with Parotta Station in Brooklyn – though that is more your straight-up Indian eatery.
We love musing upon and enjoying the overlapping commonalities between these sorts of places – though really, referring to Indian food” or “Malaysian food” can seem a little silly when the lines are so blurred.
Same dynamic applies, more broadly, from the north Africa and the eastern Mediterranean right through to Japan.
The red lines drawn in colonial times – and sometimes redrawn since then – are meaningless to countless generations of cooks.
Master Parotta, where the food is halal, has some seating and parking available, though I’m led to believe things can pick up here later at night, so both may then become scarce.
Don’t let that put you off!
We – myself, Bennie, Juz – eat very, very well.
With just one unknowing mis-step that will be rectified next visit – and that’ll be soon.
Lamb murtabak ($16) is wonderful in every way, a key ingredient being the slightly under-cooked onion that provides crunchy texture.
The parotta here come flatbread style – as opposed to the escargot/scroll versions at Parotta station.
Two egg parotta ($6.50 each) are excellent.
Important to note: The gravy/sauce that is served with both our murtabak and egg parottas is very good.
A sort of mix of veg and dal, it has more substance than the runny gravies we know from elsewhere.
As such, two egg parottas – or two of the other varieties (see menu below) – can constitute a light and affordable meal all on their own.
Mee goreng ($12) is fine, mildly spiced, nice and moist and with shredded/cubed chicken throughout.
Parotta Cobra is the most expensive dish on the Master Parotta menu at $20.
It’s described as “2pcs parotta, half boil egg, and come with chicken varuval”.
We enjoy it muchly, but rather wish the curry and egg (fried, not boiled) were not placed atop the parotta in a tub.
The curry has a heap of bones but is very tasty; and wetter than varuval we’ve enjoyed elsewhere.
Next time, we’ll order plain parottas ($8 for two) and a serve of one of the curries ($10-$12) so we can do the combining/mixing ourselves.