Part of the complex where Master Jin Taste of China is located, Desire Adelaide specialises in Indian cuisine. Aside from Indian dishes, the restaurant also has a selection of Indian sweets which are priced by the kilogram. Only vegetarian dishes were available when we went there for dinner.
It was the first time we came across stuffed vegetarian parathas. Coming in a serving size of two, the filling of the Gobi (Cauliflower) Paratha had a nice earthy flavour which was enhanced by the spices it was cooked with. The crisp paratha encasing the filling complemented it nicely. The serving staff advised us to consume it relatively quickly as it can turn rubbery when it gets too cold. Accompanying the dish were Indian pickles and spiced yoghurt that can be added to the paratha for extra elements of flavour.
Gobi Paratha (Photographed by Jonathan Phoon)
Another stuffed paratha on the menu was Mooli (Radish) Paratha. The use of radish as the filling gave it a slight peppery taste compared to the Gobi Paratha. This dish is available on a seasonal basis so be sure to check with the staff before you place your order for it.
Mooli Paratha (Photographed by Jonathan Phoon)
We liked that the chickpeas in their Chana Masala still had a bite to them and there was enough of them to make eating the dish a satisfying experience. While it did not look like it, the curry had quite a spicy punch.
For a curry more suited for those not used to spicy foods, Aloo Mattar, potatoes and peas in a spiced tomato based sauce, is a good choice. Both the potatoes and peas were cooked just right and the gravy subtly enhanced their flavour. The gravy had a more liquid consistency compared to that of Chana Masala.
Aloo Mattar (Photographed by Jonathan Phoon)
Pav Bhaji is a great choice for diners wanting to sample the snack dishes as it had Samosa, Bread Pakora, Paneer Pakora and Veg Pakora. Despite the Paneer Pakora featuring cheese, it did not taste too cheesy. The Veg Pakora was fried to golden brown with a lovely soft interior. Both the Samosa and the Bread Pakora had the same spiced filling but the bread used for the Bread Pakora gave it a bit of a different texture. Served with the dish were mint sauce and tamarind sauce that you can dip the snacks in to balance out their spiced flavour.
Pav Bhaji (Photographed by Jonathan Phoon)
(Photographed by Jonathan Phoon)
The décor of the restaurant was simple and clean. Parking is easy as the carpark in front of the restaurant provides a good amount of off-street parking.