Overview
Sydney's first vegan fritterie and chai bar, its culinary spread will be familiar to fans of the subcontinent's cuisine, obviously. But the cafe's name and setup also nods to Delhi — specifically, to the city's street stalls dotted beneath underpasses.
Flyover Fritterie & Chai Bar co-founder Gunjan Aylawadi grew up in Delhi, so you can expect authenticity, especially where its dishes are concerned. The tiny spot boasts a sizeable menu of vegan dishes, best washed down with some of the banging cocktails, beer and wine on offer.
Traditional pakora fritters are the main attraction atFlyover Fritterie, not only made with a crunch — and available gluten-free — but served with homemade tamarind chutney using Aylawadi's grandmother's recipe. Just what vegetables are involved changes according to what's in season; however they're always combined with chickpea flour, spices and herbs, then placed in a cone.
If you'd like your fritters in other dishes, you can tuck into an Indian lime daal khichri with lentils, basmati rive, quinoa, black chickpeas and optional peanut chutney or a aloo tikki burger with beetroot, mint and seasonal fritters. There's also a sweets menu with a cake of the week and a sea salt besan ladoo. Vegans are very well taken care of at this Sydney restaurant.
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