With their new Coeliac Society Accreditation and 100% gluten free kitchen, I couldn’t think of a better place for Brody and I to spend date night than Delhicious. Delhicious in Ivanhoe serves up Modern Indian food with a twist. The twist, of course, is that everything served is entirely gluten free. Located at 91 Upper Heidelberg Road, this vibrant and bright restaurant is a quaint place for dinner and drinks.
Brody and I adore Indian cuisine. So we had our standards set pretty high when it came to this dinner. We made a reservation for 6 pm before heading down. I’m glad we decided to book as the restaurant filled quickly.
Naturally, the first thing I wanted to order was their gluten free naan bread. The bread can be ordered as part of their Delhicious Platter and Dips ($13.50) as a starter. From where we were sitting you could watch them preparing it. Which means it is definitely fresh.
As it made its way towards us, its appearance blew me away. The dish looks incredible. Then I got to taste it. Delhicious have managed to not only create a delicious tasting gluten free bread. It even puffs up so you can fill the air pockets with their assortment of dips. It has a wonderful texture and eating it brought me indescribable joy. Some may argue that it should be a bit fluffier for a traditional naan, but it did the trick for me. The dips that accompany the naan are a Coconut chutney, Green Tomato Chutney and mint yoghurt.
It was the perfect way to begin the evening. The creamy mint sauce was well balanced and left your mouth feeling refreshed. The coconut was nice as well, however, my favourite was easily the green tomato chutney. It had a bit of spice and a lot of flavours. Then when you mixed them all together it was a burst of mint, coriander and coconut all at once.
For those who prefer a meatier starter, my co-worker Anita swears by the Tandoori Lamb Cutlets ($14.95). She’s been frequenting Delhicious for the last few weeks and this is apparently her favourite thing on their menu. If you are a light eater, this may even be an entire main for yourself.
For mains, we stuck with the curries. I went with the Porkalicious n Potatoes ($17.95) which is listed as HOT chilli on the menu. Brody hadn’t had goat in a while so he went with the Delhicious Goat Curry ($16.50). Naturally, we got two serves of the saffron rice as well ($3 each). If I had of had an extra stomach I would also have tried their Punjabi Style Rajma. It is a red kidney bean curry that just sounds fantastic.
The curry and rice arrived all together so we could easily share between the two of us. My Pork curry had a large slice of pork belly that just melted when I slid my knife through it. It was juicy and filled with flavour. The sauce was rich in tomato and chilli, I even got a little bit of a nose run. Along with the piece of pork belly, I also got two rib bones. The meat simply peeled away from the bone it was that well cooked. The starch in the potatoes helped curb a bit of the spice. Overall I didn’t think it was HOT by my standards, but I would enjoy it over again.
Likewise, Brody had the same reaction to his goat curry. The meat was extremely tender with a deeper richer flavoured sauce. For those who have never ordered goat before, there are bones in the meal which adds to the intense meatiness of the dish. With lots of sauce, we could drown any left over rice to get a little bit more out of the meals.
Finally, after the mains were done, we were offered dessert. With two choices on offer, we got one of each. I decided on the rice pudding panna cotta (S12.50). This dessert can either be served with Berry Compote or Banana and Caramel sauce. Since it was a cold night I chose the banana and caramel. However, if I did it over again I’d stick with the berries. The banana and caramel sauce made for a heavily indulgent and overly sweet creation. Nothing to complain about but after the heavy meal, the berries would have lightened the panna cotta flavour.
The panna cotta itself was in one single word unique. The combination of a rice pudding and a panna cotta meant that it wasn’t free flowing like a pudding. But also wasn’t as wobbly and silky as a panna cotta. With each bite, you got a hit of strong vanilla creaminess followed by a little crunch as you bit into the rice. It was a weird sensation. However, weird it may have been, it was also delicious and I finished my entire glass with a bit of help from Brody.
The second dessert was the Sticky Date Pudding ($12.50). The pudding was drowned in a caramel sauce and surrounded with a few pieces of date. The pudding itself was on the lighter side in regards to the texture but it worked well with the sticky sauce and creamy vanilla ice cream on top. It was the perfect way to end the meal.
While I didn’t drink during the evening, they only offer gluten free beer. This keeps in theme with their 100% gluten free kitchen. They have the usual assortment for all of our gluten free beer lovers out there.
With pants bursting at the zips we paid our bill and headed back out into the night. While we both agreed this was the best Indian we had eaten in a long time. The highest praise that can be given is when Brody said that we should bring his father to have dinner. Being from India, we tend not to take Brody’s dad out for Indian cuisine as he has high standards. To hear that Brody expects his dad to like it as much as we did, says something about the quality of food Delhicious puts out.
Congratulations on Delhicious for their accreditation and for providing some outstanding food. If it wasn’t an hours drive each way I’d happily eat there every week. I’ve already planned my next trip to visit them to try out their breakfast menu. Yes, you read that right, they do breakfast and lunch from 8 am til 3 pm. Their breakfast range includes idli delight rice and lentil cakes, mango sago rice pudding with seasonal fruit and chilli avocado with poached eggs. There is definitely something to cater for everyone.
To learn more about the Coeliac Society Accreditation program you can head to their website. Remember to spread the word so that we can get more and more restaurants on board.
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Until Next Time;