I love seeking out interesting foods & conjuring up insane recipes. Check these out on my website - www.theinsanefoodie.com
Published November 11th 2018
These cheeky idiots in town will leave you wanting more
Three months in and this new modern Indian restaurant is cracking away with delicious signature dishes and Indian classics that would make you come back for more!
Don't be fooled by the restaurant's cheeky name taking a poke at itself. This restaurant has set itself apart from the multitude of Indian curry joints and positioned itself as a fine dining Indian restaurant that focusses on locally sourced fresh produce, elegant decor and top-notch plating style.
Run by professional Chef couple with a decade-long experience in the local hospitality industry working their way up to the level of Head Chefs, Satnam and Prathamesh make an amazing team. While Satt has taken the role of managing front of house with her lively demeanour, Pratt is the man heading the kitchen plating out delicious Indian food that beautifully marries traditional cuisine with local flavours.
The restaurant takes inspiration from the city of Mumbai in India, where the two grew up and draws in iconic Mumbai elements both in decor and food. You will see the world famous Mumbai 'dabbas' - the multi-tiered tiffin boxes, traditional cutting chai glasses and rustic aluminium bowls used to serve their Indian Hawker style street food.
3 Idiots have given Mumbai and Indian curry favourites a much needed modern twist. Their Bombay Sliders - golden fried potato parcels in a coriander pesto and tamarind chutney in a fresh brioche bun, is a take on Mumbai's Vada Pav. The tandoori fried prawns are served with mangosteen infused kewpie mayo. We also loved the 6 hour slow cooked Lamb Shank and Paneer Tikka.
Chef Pratt says their menu will be seasonal with a focus of fresh local produce including Yarra Valley Lamb and Claire Creek Beef. They also support other local small businesses such as KAAPI, crafters of Melbourne's first Indian Filter Coffee blend.
Recently they hosted a Chef's Feed Me Banquet that featured a totally new menu, popular items from which are soon to be on their seasonal menu. One of the highlights included Koli Macchi ani Kolambi - chef Pratt's take on his mum's fish curry - a typical Maharashtrian homestyle hot and sour coconut curry using pan seared Barramundi fillets and coconut-crumbed prawns.
They also presented an indulgent and creative Chef's Dessert Tasting platter with Elaichi (Cardamom) Panna Cotta served with saffron and pistachio macarons, KAAPI Tiramisu using freshly brewed Indian filter coffee.