At a time when the cost of living is spiraling out of control, I am not sure if Head Chef Jasminder Singh’s expansive banquet menu priced at $52 (per person) can be beaten for value with so many diners feeling the pinch of the current economic heat. Having said that, the à la carte menu is also very well-priced, and its take on Modern Indian cuisine is definitely worth exploring as well in more depth. Itihaas operates on both sides of the Harbour, also with a restaurant at Parramatta, so choose the most convenient, or perhaps try both!
The thoughtful decor at Turramurra exudes warmth (not to mention seductive aromas) immediately as you enter and walk past the open kitchen, into the larger stylish dining space – which also has an intimate private dining room for those looking to host their event away from the main space. You can’t help but notice the small touches throughout the restaurant that give it both character and authenticity. Front of House led by Tejwant Kaur is equally genuine, and enthusiastic – so you can just sit back and enjoy the meal, as it should be. On the beverage front, the cocktail game here is particularly strong ($15 Sundays between 5-6pm), supported by a wine list that is priced outrageously in your favour!
The starting banquet trio: Dakshin Jhinga (more-ish Tiger prawns w pepper & curry leaf & tomato garlic chutney | popular Tulsi chicken tikka (tender chicken thigh w fresh basil, lime zest & pickled radish) | Goat ka tikka (vibrant char-grilled kid goat mince w kashmiri chilli) all showcase the flamboyant style of plating and modern interpretation at play. Both vegans and vegetarians are also very well catered for on all menu options, and you will be asked what your tolerance for heat notes are, so there are no nasty surprises.
Itihaas’s take on butter chicken, somewhat maligned as a dish these days, for absolutely no good reason, is absolutely delicious! The tender tandoor-cooked thigh with cashews and thick tangy fenugreek flavoured tomato sauce, puts the plethora of naans available to very good use. The slow cooked Nihari lamb shank, astutely spiced, fully delivers on its textural promise, whilst the layered sauce with the Goan fish elevated the dish to the next level.
The dessert – a pistachio and raspberry dome with Gulab jamun, is the perfect way to transition from the strong savoury set that preceded it, to end the night on a delightful sweeter note. It is technical, aesthetic, playful and refreshing all at the same time, and leaves the diner well satisfied at the end of the banquet’s journey. Overall, Itihaas (Turramurra) is a neighborhood Indian restaurant that serves its locals very well, and is well worth a journey for those less fortunate like me, who hanker for something this consistently good in my hood. It is a very generous and honest offering, in times calling for exactly that.
By Dane Richards
Itihaas (Turramurra)
Monday to Sunday 5pm to 10pm
(02) 9988 3658
Online orders (pickup 20% off)
1305 Pacific Hwy, Turramurra NSW 2077
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