Recently opened along Morphett Street in Adelaide, Yo India specialises in serving a wide variety of authentic Indian cuisine. The restaurant also has a function room at the rear and there was a birthday party being held there during one of our visits.
A good choice for vegetarians, their Daal Makhni had curried black lentils and kidney beans flavoured with ginger, garlic, onions and fresh cream. The texture of the curry was not too thick with the various spices used in the curry helping to lift the flavour of the lentils and kidney beans.
Daal Makhni (Photographed by Jonathan Phoon)
My father wanted a spicy curry so we ordered Beef Vindaloo, a popular dish at Indian restaurants in Adelaide. It had tender chunks of beef in a curry gravy that had the spiciness that is expected from a Vindaloo Curry. However the level of heat was not so high that it affected the enjoyment of the dish. If you prefer, the curry can be prepared with chicken or lamb instead.
Vindaloo Curry (Photographed by Jonathan Phoon)
The Chicken Biryani at Yo India is prepared in the "Dhum" style, in which the rice is covered with a piece of dough to help keep it moist when cooking. The rice had a wonderful fluffy texture enhanced by the spices it was cooked in and the chunks of chicken were juicy and of a generous size. They also have a vegetarian version of the dish for diners who can't or prefer not to eat meat.
Rojan Josh is a curry of Persian origin that is traditionally made with lamb but the restaurant offers the choice to have it made with beef if you are not a fan of lamb. Like the Beef Vindaloo, the chunks of beef were tender with just the right amount of spicy flavour that is a bit milder compared to the Vindaloo.
Rojan Josh Curry (Photographed by Jonathan Phoon)
Another good choice for vegetarians is their Mushroom Masala. The mushrooms in the curry had the right amount of bite to them with the curry having the right amount of kick to it with a bit of a sour flavour from the use of lime juice in the dish.
Mushroom Masala (Photographed by Jonathan Phoon)
For those who want a curry that is a bit milder, Chicken Madras is a good choice. The chicken was cooked just right with the curry having the distinct taste of mustard which is a key part of the dish. Although chicken is the traditional option, you are given the choice to have it made with beef or lamb.
Chicken Madras (Photographed by Jonathan Phoon)
In addition to their curries, Yo India also offers a good range of smaller dishes that can be eaten on their own or with the curry dishes. While we found the Tandoori Chicken to be a bit dry, it still had the flavour you would expect from Tandoori Chicken. The fish in the Mustard Fish Tikka was cooked to perfection with the mustard sauce it was marinated in heightening its flavour.
Tandoori Chicken (Photographed by Jonathan Phoon)
Mustard Fish Tikka (Photographed by Jonathan Phoon)
To complement your meal, you can choose from their selection of rice and naan. We thought their Saffron Rice was a bit plain but their Naans were spectacular with crisp exteriors and fluffy interiors. The Plain, Garlic and Cheese Naans can be ordered together as a Naan Basket if you want to try them all. The Cheese Naan had a cheesy flavour that was not overpowering and the roasted garlic scattered over the Garlic Naan gave it a delectable garlicy flavour.
Naan Basket (Photographed by Jonathan Phoon)
Saffron Rice (Photographed by Jonathan Phoon)
Their Plain Roti is different from the Naans in that it's made from whole wheat flour as opposed to white. Compared to their Plain Naan, the texture is a bit crispier with a bit of a nuttier flavour from the use of whole wheat flour.
Plain Roti (Photographed by Jonathan Phoon)
The décor of the restaurant helps to give it a slightly formal feel with the tables spaced a good distance apart from each other. A decent amount of parking space is available on the street where the restaurant is located but it tends to fill up quickly during the peak dinner hour. Off street parking is available around the corner at Grote Street.