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Masala Idea has expanded and can open its second location in Sydney’s Bondi Seashore tomorrow.
Following its Surry Hills outpost that opened in 2017, the newest location will serve all of the Masala Idea favourites together with the venue’s signature curry bombs.
Chef Sreekanth Munnangi has curated the menu which is able to function a spread of Gujarati-inspired recipes plus Indian road meals dishes and snacks.
A number of the highlights embrace dhungar rooster tikka masala; ricotta bonda and strawberry curry; coal-smoked mango lamb chops; and South Indian moilee with toasted coconut sauce, turmeric, fennel, and saffron.
![](https://www.hospitalitymagazine.com.au/wp-content/uploads/2023/11/MB1121_0016.jpg?w=997)
Visitors also can count on three-course non-vegetarian, vegan, and vegetarian set menus.
“Over time our Masala Idea menu has grown, because the Neo Indian meals we serve not has boundaries,” says Proprietor Yashpal Erda.
“We at all times attempt to rejoice the huge panorama that’s India which continues to encourage me and push me to attempt new dishes, substances, flavour and textures.”
Masala Idea Bondi Seashore will open tomorrow at The Hub UG4, 75-79 Corridor Avenue, Bondi Seashore, New South Wales.
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