Located along O'Connell Street in North Adelaide, Indii Flavours specialises in Indian cuisine. Many of their dishes differ from those normally seen at other Indian restaurants in Adelaide. Complimentary pappadums with a dipping sauce are provided to sate your appetite while you wait for your meal to be served.
It may not look like it at first but the serving size of the Balti Chicken is sufficient for sharing. The chunks of chicken were tender and the onions and capsicum provided some extra texture. The flavour of the curry gravy was quite unique, starting off with a slightly sweet taste and ending with a spicy aftertaste that was not too intense.
Balti Chicken (Photographed by Jonathan Phoon)
A great option for those wanting something unique to go with their curries, the finely chopped mushroom filling in the Truffle Mushroom Naan still retained a bit of bite while imparting an earthy flavour to the dish. We were also delighted that the Naan had the characteristic charred appearance that is the hallmark of a good Naan.
Truffle Mushroom Naan (Photographed by Jonathan Phoon)
Somewhat resembling a milder version of Beef Vindaloo, their Beef Kolhapuri had pieces of beef that were of a generous size. The spiciness of the chef's special chill vinegar sauce should be suitable for most tastes, with the vinegar providing a hint of tanginess.
Beef Kolhapuri (Photographed by Jonathan Phoon)
The process of cooking the Baigan Bhartha over charcoal gave the dish its smoky flavour while still retaining the flavour of the eggplant that forms a key part of the dish. While the eggplant was "scrambled" in its preparation, it still retained a bit of firmness. We chose to have this dish mild to balance out our other medium spiciness curries.
Baigan Bhartha (Photographed by Jonathan Phoon)
Their more usual Naans were no less enjoyable, with the Garlic Naan having a chewy texture. It was cooked in the tandoor long enough to give it its characteristic charred flavour. A generous amount of garlic and butter was used to glaze the Naan to give it a delectable garlicky flavour.
Garlic Naan (Photographed by Jonathan Phoon)
For something different from the usual white rice to go with your curries, there is their Lemon Coconut Rice. The rice was light and fluffy with a sufficient amount of lemon to give it a tangy flavour. This was balanced out by the coconut. Its relative mildness makes it the perfect foil to the stronger tasting curries.
Lemon Coconut Rice (Photographed by Jonathan Phoon)
If you desire, you can order some drinks to accompany your meal. There is a special area for diners to taste their wines before committing to a choice. A lunch menu is also available for those that want an affordable option during lunchtime.