Indian

Prata craves are definitely strong as of late. Doesn't matter whether I'm having them for supper or breakfast or in the middle of the day – those crispy yet fluffy discs of dough coupled with rich, spicy curry never fail to hit the spot.

Indian food always seems to hit the spot, and when you over-order, doesn't that just mean you receive a surplus in satisfaction? 🤔

Actually had to persuade the boyfriend to order this to share – he was concerned that it'd be too much – like, are you kidding me?! – but the decision left no regrets. Crisp folds of dough crammed full with slivers of portobello mushrooms, mozzarella and tandoori chicken, there's good reason why this is called the "ultimate murtabak". I'd definitely be back more often if the place wasn't so crowded all the time.

Because it's Fryday.

Succulent, tender chunks of boneless chicken marinated in yoghurt and Indian spices, then grilled in a tandoor for a irresistibly smoky aroma. Pair these with the house-made mint mayo – divine stuff, I swear – and you'll have one happy belly.

The two "heroes" at Roll Up, featuring boneless pieces of chicken tikka first marinated overnight in their respective spice blends, then cooked in an authentic tandoor.

The result is marvelously tender chicken kissed with a tantalising smokiness from the tandoor. The Creme Poulet has an impossibly creamy flavour from its marinade of yoghurt and cottage cheese, while the Pistol & Mortar's vermillion-hued chunks boasts a spiciness courtesy of over 14 different Indian spices. All this chicken goodness is drizzled with a divine house-made mint mayo sauce, then enshrouded in fresh lettuce and a tortilla wrap.

Don't forget the Masala Fries, which come with a soft drink for just $3 – well-worth the pennies.

One awesome potato patty filled with rempah to end the work week. I freaking love bergedil.

Was watching The Hundred Foot Journey – brilliant movie with lots of Indian and French food porn and unexpectedly witty lines, which triggered cravings for the flavourful riot of spices and smokiness that is intrinsic to Indian nosh.

In particular, I'm longing for the mutton kebabs from, which is an extremely notable and peculiar thing because I absolutely abhorred almost all things lamb and goat....until I tasted these cutlets at Delhi 6. Mutton usually tastes even more foul than lamb, so imagine my surprise when I was told that the "lamb" I thought I'd been eating was actually GOAT.

Marinated with cinnamon (which is what helps temper the gaminess of the meat), the Australian mutton cutlets are cooked in the tandoor until crusty on the outside, yet pink and succulent in the middle. I love this paired with their mint raita (yoghurt sauce). Did you know that most Indian chefs can tell the temperature of the tandoor (charcoal clay oven) just by feeling the heat against their bare hands? And if the tandoor isn't heated to the right temperature for meats and breads, it will suck moisture from the food and cause it to turn out dry.

Aka Indian ice cream. Let's hope tomorrow will be as sweet as this dessert, which is very.

Thank you, @burpple for the meal and all the laughter that never fails to accompany a #burppletastemakers eat-up!

Not the typical cheapskate flattish version with crispy spring roll wrappers, these golden-brown pyramids are more luxe with flaky pastry encasing a filling of spicy curried potatoes.

My favourite of the tandoori items are the tiger prawns, big and meaty with a spicy marinade and a little smokey from the grill.