Located close to the University of South Australia's City West Campus and MOD., New India Restaurant has been offering delicious Indian cuisine for the past seven years. We dined there with a Groupon deal for four persons which gave us two entrees, four curries with naan and rice, and two desserts.
The chunks of chicken in their Kadai Chicken were tender and of a generous size. The onions and capsicum added a bit of crunch to the dish and the curry gravy had a spicy level that should be suitable for most people.
Kadai Chicken (Photographed by Jonathan Phoon)
One of the chef's signature dishes, Beef Masala, had good sized pieces of beef that can easily be cut with a spoon. We found the taste of the gravy to be a bit similar to the Malaysian dish, Beef Rendang. The consistency of this gravy was a bit thicker than that of Kadai Chicken.
Beef Masala (Photographed by Jonathan Phoon)
The fish in their Fish Malabar was cooked just right and did not have too much of a "fishy" taste, which was an indication of its freshness. The gravy had a bit of sweet taste, making it a good foil to their spicier curries.
To balance out our meat dishes, we went with the Mixed Vegetable Korma as our vegetable dish. All the vegetables still had a bite to them and the use of cashews in the curry gravy gave it a bit of a nutty taste.
Mixed Vegetable Korma (Photographed by Jonathan Phoon)
Great for helping sate your hunger while waiting for your main meals, their Chicken Tikka was cooked to perfection and the spices gave the dish a delectable spiced flavour. Served with the chicken was what seemed like mint sauce, which was great as a balance to the rich taste of the chicken. Some salad added an element of freshness.
Chicken Tikka (Photographed by Jonathan Phoon)
New India's Onion Bhaji was fried to golden brown with the crisp coating contrasting well with the soft interior. Aside from the mint sauce that accompanied the Chicken Tikka, the dish also came with a sweet sauce to add a bit of sweetness to the Onion Bhaji.
Onion Bhaji (Photographed by Jonathan Phoon)
A popular dessert in India, their Gulab Jamum featured dumplings made from cottage cheese drenched in sugar syrup. The dumplings had a nice soft texture to them. They had a bit of a salty taste and the syrup brought out their flavour without being too sweet.
Gulab Jamum (Photographed by Jonathan Phoon)
For a dessert that is a bit more "normal", we chose their Mango Ice Cream. The ice cream was not too sweet and had a scattering of crushed pistachio nuts to give it an extra element of flavour and texture. Notably the ice cream was served as slices rather than scoops.
Mango Ice Cream (Photographed by Jonathan Phoon)
The decor of the restaurant gave the place a relaxed formal feel. Off-street parking are available in car parks within walking distance from the restaurant.