Melbourne’s best curries coming in hot

We love that this place proclaims to be ‘unauthentically Indian’. Expect a twist to classic Indian dishes at Daughter-In-Law, with a very respectable drinks list.

On the curry side of things, choose from ‘unauthentic’ butter chicken, coconut curry, lamb rogan josh, palak paneer, ‘Aunty’ dhal (black lentils), paneer makhani, vegan chana masala, or vegan yellow dhal.

On the drinks side of things, the Bird of Paradise (rum, coconut, pineapple, banana) or the Grand Daughter (vodka, saffron, lychee, lemon) are sure to knock your socks off.

Thinking of what to order at Daughter in Law? Dish Cult recommends the $25 Aunty’s Dhal with black lentils.

Ish offers diners a modern take on classic Indian fare at their Fitzroy eatery. Founder Ganeev Bains describes this place as “unexpected India.”

Curries you can try out at Ish include the Kerala beef curry, their own signature butter chicken, a moilee curry featuring turmeric, coconut, and mustard seeds – served with either eggplant or prawns, Ish’s own palak paneer (spinach and cheese), and last but not least, the dhal makhani (black lentils).

Ish’s dessert menu offers up a couple of surprise sweet treats; after your curry go ahead and order that fried cheese donut covered in syrup and cream!

What is the best dish at Ish? Dish Cult recommends the $32 Ish Butter Chicken

Tonka is the brainchild of Adam D’Sylva, who recreates the dishes of his paternal Indian family in his inner city restaurant.

Do try out the tandoor here at Tonka; there are two tandoor ovens on-site manned by trained experts in the art of this style of cooking.

But we are here for the curry, and all of the classic Indian delights you’d expect are served at Tonka: butter chicken, Kerala prawn curry, lamb curry – plus something a little different, with a Western twist – slow-cooked pork with pickled fennel and apple chutney.

The must-try at Tonka? Dish Cult recommends the $44 Kerala prawn curry with toasted coconut.

Do not be fooled, the exterior of Bhang gives little away as to what awaits diners inside. Diners at Bhang will be greeted with decor that pays a firm nod to kitschy Bollywood style, and colourful food and cocktails that will set your taste buds on fire (if you want them to, that is – diners set the standard on the spice.)

Snack on some crunchy homemade samosas dipped in mint raita, or tuck into a plate of hot and spicy chicken wings with lime mayo.

If you need something more substantial in your belly, order some classic Kashmir Paneer, or something different like the Sri Lankan dark pork curry cooked with lemongrass and spices.

Naturally, you’ll be needing something wet to cool yourself down. We suggest the Colaba Causeway (gin, turmeric, lemon and soda).

What is the best curry at Bhang? Dish Cult recommends the $25 red hot and spicy slow-cooked goat and potato.

The most popular dish at Atta is the Sikandari Raan. This dish is lamb that has been cooked for 16 hours, and accompanied with Dutch carrots, cumin roasted potatoes, and coriander chutney.

Other popular choices at this venue are Murgh Makhani (butter chicken), which is cooked in the traditional cashew gravy with tomato and spices, and the Lamb Chennai (lamb braised in mustard seeds, curry leaves, coconut, and tomato gravy.) Vegetarians will appreciate dishes like the sauteed mushrooms with roasted fenugreek leaves, tomato, and cashew gravy.

Leave room for dessert, for there is a separate menu for the sweet stuff at Atta. Because let’s face it, Gulab Juman is impossible to pass up!

Which curry is the best? Dish Cult recommends the $31 Sikandari Raan.