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10° & CLEAR SKY ON SUNDAY 19 AUGUST IN BRISBANE
By Elizabeth Penrose
October 31, 2013
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Kanishk

Authentic Indian cuisine served by passionate staff makes for a very enjoyable evening.
By Elizabeth Penrose
October 31, 2013
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There are three categories required for a restaurant to provide a memorable experience: quality food, service and decor. Kanishk at Clayfield ticks all three boxes with ease as the impressive interior and indulgent food found there makes dinner quite the experience. What's more, the staff have a genuine passion for their delicious food made from homegrown spices and take pride in their restaurant. As a result, their service is outstanding. The restaurant's extensive menu features a range of dishes from various Indian regions and classical Mughlai cuisine.

We were warmly greeted upon arrival and from that point on we felt comfortable and pampered. Upon walking into the large restaurant the detailed low-hanging lights and pleasant setting set the tone. Our waiter said that he felt, “we would have a very enjoyable night” and he was not wrong.

To whet our appetite we began our meal with spinach, potato and pea samosas ($7.50). Unlike other samosas, these were not dripping in oil; rather, the pastry tasted fresh and the stuffing was delicious. The generous basket of pakoras ($6.90) was another good choice to nibble on. These onion and spinach fried balls covered with spices and gram flour were served with mint chutney.

For a main the authentic Punjabi butter chicken ($19.90) could not be overlooked. From the outside of the restaurant there is a sign that boasts Kanishk has "the best butter chicken in Brisbane" and it sure lived up to its reputation. The creaminess of the tomato gravy and yoghurt was a perfect partner to the tandoor coated chicken. The lamb korma ($23.00) did not disappoint either. Both meals were served with rice and a personal favourite, masala cheese naan ($4.20).

After our meal, our waiter shared information regarding the meticulous preparation of the food. At Kanishk their curries are slow cooked for six hours and the final result is impressive. We were then give a small serving of mango lassi and three samples of other meals. For dessert, we chose the galab jamun ($8.50), tasty deep friend hot milk dumplings in cardamom syrup served with saffron, almond floss and vanilla ice cream. Although they were pleasing, the main course came out on top.

With impressive food and service to match, you'll leave Kanisk feeling more than satisfied.

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