The crowds fronting Jaipur Sweets are here for the jalebi first, the twisted coils of batter fried in batches until crisp, then drowned in sugar syrup, which leeches out with each crunch.
Also on high rotation is the gulab jamun, sweet dumplings made on a base of khoya, fried until golden, soaked in flavoured syrup and served hot. Add a scoop of ice-cream to take them up a notch.
Next door, relative newcomer IndoChainese offers an extended menu of Indian-style Chinese dishes and Hyderabadi-style plates.
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David Matthews is a food writer and editor, and co-editor of The Sydney Morning Herald Good Food Guide 2025.
