Splurging on a more than three star bed and breakfast just outside of town, we were given the advice... more like local myth, that the Chef from Cumin Kitchen had been a Michelin star Chef working out of Dubai, who'd in a mid life crisis, tree changed too Murwillumbah. Now, we didn't see the Chef, but the food we tasted was definitely not like any Indian I'd tasted in Australia before.
The starter menu isn't just your usual tandoor or three samosa stuff - its lemon rind, olives, saffron and mustard oil - all the parts of Indian cuisine that I'd not experienced down at the local curry hut.
We started with, well two Heineken and the Chicken Murg garlic kebab ($11.90) - chicken smothered in a paste of garlic, cashews and cream cheese. Generally GvW rates a good meal by the number of words spoken - if it's so-so, then everyone is chatting away... if it's great then I'm hanging with the food and we can chat about how good it was later - the Chicken Murg is absolutely delicious, if you go there - order this, order two of them.
We followed up the exquisite starter with a Barmish Curry ($13.90) - mushroom, green beans & peas in some kind of creamy coconut magic sauce and a standard favourite, Chicken Jalfreji ($15.90) - which is always good to have so you can compare it to other restaurants, and with it Cumin Kitchen was an instant contender in the Quest for the Best - Indian!