Located along Hindley Street in Adelaide, Tandoori Hut Restaurant specialises in serving up a wide range of reasonably priced tasty Indian cuisine. The head chef of the restaurant, Surinder Kumar, used to work at the Oberoi International Hotel in India, which is part of the Oberoi Group operating various luxury hotels around India.
Great for those that want to try all their Tandoori dishes, the Hut's Mixed Platter features Chicken Tikka, Tandoori Fish, Tandoori Prawns, Lamb Seekh Kebab and Tandoori Beef. The Lamb Seekh Kebab did not have too much of the "lamby" flavour that can be off-putting to some, and the spices did a good job of giving the Chicken Tikka and Tandoori Beef their distinctive flavour. Their Tandoori Fish and Tandoori Prawns were cooked just right, with their flavour being not as intense as the meat dishes. All the Tandoori were served on a bed of red onions whose sharp flavour complemented them well.
Hut's Mixed Platter (Photographed by Jonathan Phoon)
The pieces of fish in their Fish Biryani were of a generous size and flaked apart easily with a fork. The rice was light and fluffy, with the degree of spiciness that is ideal for most tastes. A scattering of sliced almonds and fried onions provided a bit of crunch to the dish.
Fish Biryani (Photographed by Jonathan Phoon)
While the description of the Onion Pakora described it as ball-shaped, their shape is actually more like patties. This did not however affect the enjoyment of the dish. The soft interior was contrasted well by the crisp exterior. Served with the dish were a mint sauce to add a refreshing element, and chilli sauce if you like to add some spice to the Onion Pakora.
The prawns in their Malabar Prawn Curry were of a good size and their fresh flavour was an indication of freshness. The curry gravy was pretty spicy but it should still be suitable for those not used to spicy foods.
Malabar Prawn Curry (Photographed by Jonathan Phoon)
In addition to the Naan normally seen at Indian restaurants, Tandoori Hut also offers a Chicken Naan that is a bit like the stuffed roti dish known as Murtabak. The chicken gave the dish a delightful meaty texture and the Naan had the fluffy texture we expected. However, we thought a bit more chicken would have made the dish more enjoyable.
Chicken Naan (Photographed by Jonathan Phoon)
Plain Naan (Photographed by Jonathan Phoon)
The décor of the restaurant gave it a slightly formal feel, with the tables spaced a good distance apart from each other. Its close location to the BreakFree at Hindley Street makes it a convenient place for its guests to visit if they want some delicious Indian food. It is also an easy walk for students attending the University of South Australia.