Located on Walkerville Terrace in Walkerville, Chennai Palace specialises in serving Indian cuisine. In addition to the dishes on their main menu, they also have a selection of daily specials.
Their Chicken Biryani notably featured a chicken leg and breast as the main part of the dish, as opposed to the chunks of chicken we are used to. It was not a difficult task to separate the meat from the bones, and the spices in the rice gave it a delectable spicy flavour. To soothe your palette, the dish came with a serving of Raita (mint and cucumber yoghurt).
Chicken Biryani (Photographed by Jonathan Phoon)
For something a bit different, we decided to have our Vindaloo made with fish fillets instead of the normal beef. The fish easily flaked apart with a fork and the gravy delivered the spicy punch that we expected. The gravy also had the slightly sour tang we expected from a good Vindaloo curry.
Fish Vindaloo (Photographed by Jonathan Phoon)
A drier style of curry compared to the Vindaloo, the chunks of beef in the Pepper Beef were of a generous size and not too tough. Adding to the enjoyment was a sufficient amount of pepper in the gravy to deliver a delightful peppery taste. If you prefer, the dish can be made using chicken instead.
The portion size of their Plain Dosa makes it perfect for sharing. It was light and fluffy with a crisp exterior. Served alongside the Dosa were garlic sauce, chutney and chilli sauce. We also chose to order an Egg Dosa, its texture reminded us of the Malaysian dish, Egg Paratha.
Plain Dosa (Photographed by Jonathan Phoon)
Their Vegetable Manchurian dish consisted of vegetable fritters tossed in a soy and sweet chilli sauce. Among the vegetables used were cauliflower, capsicum and cabbage. The various vegetables gave the fritters a firm texture and the sauce tasted like a spicy version of the popular Chinese sweet and sour sauce. A notable part of the presentation was slices of spring onions arranged to look like a flower.
Vegetable Manchurian (Photographed by Jonathan Phoon)
A starter that is typically seen at Indian restaurants, their Onion Bhaji was fried to golden brown. In addition to the mint sauce for dipping Onion Bhaji in, the dish also came with a small serving of salad for a bit of freshness.
Onion Bhaji (Photographed by Jonathan Phoon)
One of the specials available during our visit, the Parotta was crisp and fluffy. Its plain flavour made it a great choice for accompanying our spicer dishes.
Parotta (Photographed by Jonathan Phoon)
If you prefer something with a firmer texture, there is the Garlic Naan. A generous amount of garlic topping the Naan gave it a garlicky flavour well deserving of its name.
Garlic Naan (Photographed by Jonathan Phoon)
To finish our meal, we ordered some of their Pistachio Kulfi. Compared to the ice cream that Australians are used to, the Kulfi (frozen dairy dessert) had a firmer texture with a good degree of pistachio flavour. Its creaminess made it a fitting end to our meal of spicy curries.
Pistachio Kulfi (Photographed by Jonathan Phoon)
In addition to their menu, the restaurant also offers buffets during the weekends for $16.90, with Saturdays focusing on North Indian street food and Sundays featuring South Indian vegetarian dishes. A selection of Indian snacks and sweets is also available for customers to purchase for enjoying at home.
Indian Snacks and Sweets (Photographed by Jonathan Phoon)