Atta, Albert Park

Atta - Sikandari Raan - Braised leg of lamb, sous vide Dutch carrots, herb potato, mint chutney

20 Sep Atta, Albert Park

Posted at 20:07h in Albert Park, Atta, Food, Indian, Restaurants by A Chronicle of Gastronomy 0 Comments

Atta is the latest of a new spate of modern Indian eateries, where traditional dishes are infused with new flavours and ingredients. Hoping to showcase their take on contemporary Indian is restaurateur Harry Dhanjal, and self-taught head chef Brij Patel.

Atta - Murgh Tikka - Spicy tandoori chicken, spinach tikki, mint chutney, coriander infused oil — Murgh Tikka - Spicy tandoori chicken, spinach tikki, mint chutney, coriander infused oil

Murgh Tikka (chicken tikka) sees spicy, juicy tandoori chicken seated atop a spinach tikki, flavoured with mint chutney and coriander infused oil. The Sikandari Raan is one of their signature dishes. It’s presented with flair, hidden underneath a cloche. The smoke clears and reveals pieces of braised lamb with sous-vide Dutch carrots. The sauce has richness and depth of flavour, lightened up by the mint chutney and herb potatoes.

Atta - Murgh Makhani - Tandoori chicken, spices, tomato gravy Dal Bukhara - Black lentils, spices, coriander, butter and cream Lamb do Piazza - Diced lamb, tossed veggies, onion and tomato curry, Beef Mircha w mustard, chilli

Atta - Beef Mircha - Tender beef, tempered mustard and sun dried chilli, onion and tomato curry

The curries we taste tonight don’t sit high on the heat scale. Murgh Makhani (Butter Chicken) is rich and tangy, and has a bit of honey-like sweetness to it. Dal Bukhara sees buttery black lentils slow-cooked with coriander butter over 18 hours. Beef Mircha with tempered mustard and sun dried chilli, onion and tomato is soft and tender, and the Lamb do Piazza, a curry with diced lamb, vegetables, onion and tomato, is milder on the spice than the beef.

Atta - Ras Malai - Cottage cheese dumplings, saffron and pistachio chhana, freeze dried raspberry ($18) — Ras Malai - Cottage cheese dumplings, saffron and pistachio chhana, freeze dried raspberry ($18)

Atta - Saffron Panna Cotta w blackberry coulis, saffron honey gels ($16) — Saffron Panna Cotta w blackberry coulis, saffron honey gels ($16)

For sweets we try the Ras Malai – cottage cheese dumplings with saffron and pistachio chhana, and freeze dried raspberries. They’re chewy, with a bit of texture. For something a bit more familiar, there’s the smooth and firm Saffron Panna Cotta with blackberry coulis and sweet saffron honey gels.

Atta aims to add a level of sophistication to the Indian scene in Melbourne to bring it up to fine-dining standards, and you can find it just a short stroll away from the beach.