Back over the road, inside the walls of a cosy cottage, lies Ginger, a more formal offering with linen-clothed tables and a menu geared towards Mughlai cuisine, specific to north-west India.
Tandoor drumsticks and paneer tikka are musts for starters, while the darbari sees a buttery, tomato-laced gravy form the base for slow-simmered chicken. Tandoori roti, jira rice and naan flavoured with fenugreek and coriander are essential add-ons.
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David Matthews is a food writer and editor, and co-editor of The Sydney Morning Herald Good Food Guide 2025.
