Bondi just got hotter!
Bondi Beach’s culinary scene just got a spicy upgrade with the arrival of Masala Theory 2.0, the sophisticated sibling of the beloved Surry Hills original. Restaurateur Yashpal Erda, known for breaking culinary norms, has expanded his empire to the vibrant Hall Street food precinct, adding a touch of Neo-Indian flair to Bondi’s diverse gastronomic offerings.
Nestled among iconic local spots like Da Orazio, bills and Gelato Messina, Masala Theory 2.0 boasts a contemporary aesthetic with a magenta and black theme, infusing the space with a personality that complements its bustling surroundings. With a seating capacity for up to 80 guests, this new eatery invites patrons to savour the essence of Indian heritage in a modern, unconventional setting.
Head Chef Sreekanth Munnangi takes centre stage, curating a menu that pays homage to tradition while introducing exciting new flavours. Signature dishes like the renowned Curry Bombs and the towering Three Sisters Chaat share the spotlight with fresh creations such as Dosa Onion Rings, Bombay-style Fish and Chips, and the innovative Smashed Chicken Vindaloo Curry.
As part of the venue’s launch affair, guests were treated to the viral curry bombs. The dish is designed by fusing the concept of Pani Puri, a classic Indian street food with the beloved Aussie staple of Butter Chicken. I tried both the Chicken and Vegetarian versions and would have to say that the vegetarian recipe featuring paneer stood out for me.
The commitment to celebrating the diverse tapestry of Indian cuisine is evident in Masala Theory 2.0’s menu evolution. Reflecting the rich culinary landscape of India, the restaurant introduces seafood delights like roasted coconut barramundi curry, ghee-roasted prawns, and the quirky ‘prawn-tini.’ Vegan options abound, from meatless meatballs to chickpea biryani, ensuring there’s something for every palate.
One of new these dishes is the Vindaloo Smashed Chicken. The meat is batter fried and pounded before being covered in a chilli jus and vindaloo sauce. I’m going to be quite controversial here as an Indian and say that I might like it a bit better than a traditional vindaloo curry since the vindaloo sauce has a thicker consistency that sticks to the meat thanks to its bread coating. This dish is the perfect representation of Neo-Indian cuisine.
Proximity to the beach also adds an extra layer of appeal to Masala Theory 2.0. Just a short five-minute walk away, patrons can relish a post-beach-trip feast or enjoy a stroll around dinnertime, making it the perfect spot to blend beach vibes with culinary exploration.
Masala Theory 2.0 encapsulates Erda’s culinary philosophy, transcending boundaries to offer a Neo-Indian experience that pushes the limits of flavour, texture, and innovation in a way that appeals to audiences who have come to expect the Australian versions of Indian cuisine, groups that are fond of the rich traditional flavours that you might have to venture a bit for and diners who are looking for new and exploratory ways to dance with flavours.