Located near Thai by 3 Monkeys on O'Connell Street in North Adelaide, Drunk 'N' Monkey not only offers dishes you can expect to see at an Indian Restaurant but also a few Western-style dishes with a bit of Indian flair. Aside from their regular menu items, the restaurant also has a few specials listed on a chalkboard close to the counter where you place your order.
Great to help sate your appetite while awaiting your main meal or as a snack, Drunk 'N' Monkey has a good range of small dishes that can be ordered on their own or as a Tapas plate of two to four dishes of your choice. We went with the four choices plate. One of the more unique offerings is their Masala Cocktail Idli, which makes use of the Indian rice cakes of the same name. Idli is typically made using rice and de-husked fermented black lentils. The dumplings had a bit of a creamy taste and the masala complemented them well.
Four Tapas Platter (Photographed by Jonathan Phoon)
Our other choices were Cauliflower Manchurian, Suicide Wings and Bird Watcher Fish. Their Suicide Wings is ideal for lovers of spicy foods as they had a potent spicy kick. The spiciness of the Cauliflower Manchurian and Bird Watcher Fish are milder and more suited for those not used to spicy foods. The Bird Watcher Fish had a bit of a meaty texture and was very flavoursome. It was our favourite item on the Tapas plate.
Offered as a special during our visit, the chicken chunks in their Big Bang Chicken dish were tender and the well-spiced gravy lifted their flavour nicely. The curry was also notable for the addition of coconut which gave it a bit of sweetness.
Big Bang Chicken (Photographed by Jonathan Phoon)
For a curry that is a bit spicier, the Drunk'n Kovalam Fish Curry is a good choice. The chunks of barramundi were of a generous size and cooked to perfection. The gravy did a good job of enhancing the taste of the fish. The use of tamarind added a bit of tang to the dish.
Drunk'n Kovalam Fish Curry (Photographed by Jonathan Phoon)
Cooked in a traditional wok known as a kadai, the vegetables used in the Kadai Mixed Sabzi were fresh and had the right degree of crunch. The spices used in the sauce gave the dish a potent spicy kick but did not overwhelm the flavour of the vegetables.
Kadai Mixed Sabzi (Photographed by Jonathan Phoon)
The texture of Drunk'n Kothu Paratha reminds us of Fried Radish Cake, a popular street food in Singapore and Malaysia. The fried paratha gets its characteristic flavour from the use of salna sauce, a vegetable curry that is typically offered as an accompaniment to paratha. This dish normally consists of just vegetables and paratha but if you want a more filling and tasty dish, you can add egg and chicken for a bit of an extra cost.
Drunk'n Kothu Paratha (Photographed by Jonathan Phoon)
A complete dish on its own, the Hyderabadi Chicken Biryani is notable for using chunks of chicken on the bone, which gave the dish a slightly different flavour compared to the Biryanis at other Indian restaurants. The rice was moist and a topping of fried onions provided a bit of crunch.
Hyperabadi Chicken Biryani (Photographed by Jonathan Phoon)
Those who cannot eat meat need not worry as a Vegetable Biryani is available as well. Compared to the Chicken Biryani, the Vegetable Biryani's flavour is a bit less intense and had a hint of sweetness. Both biryanis are served with raita (which is perfect for tempering their spiciness) and mirchi ka salan (a chilli and peanut curry).
Vegetable Biryani (Photographed by Jonathan Phoon)
While the name of Butter Naan may suggest a strong creamy flavour, it actually had quite a plain flavour making it a good partner to the various curries. The Garlic Naan had enough garlic to give it the garlicky flavour that is well deserving of its name.
Butter Naan (Photographed by Jonathan Phoon)
Garlic Naan (Photographed by Jonathan Phoon)
In addition to their main menu, the restaurant also offers a selection of lunch specials. The restaurant has a relaxed and airy ambience. Four bicycle seats facing the street added a touch of playfulness to the place.