I don’t remember much about this Western Sydney Hyderabadi restaurant, even though it hasn’t been so long since I ate at it. I will instead attempt to entertain you with a few pictures, some scattered thoughts, and a fun fact that I learned from my Western Sydney North Indian friend (ES).
I enjoyed the chicken 65 ($15 – actually listed as $14.99, but they don’t carry 1 cent coins), though it was a bit wetter and saltier than others that I’ve had. I was surprised to find that my friend had never had this before. Maybe I’ve just had it a lot because there have been a lot of Indo-Chinese restaurants in the places I’ve lived.
My interesting fact of the day, relating to this mutton biryani ($16 – $15.99, who are they trying to fool?), is that mutton biryani can refer to biryani with meat from either goat or sheep, and it’s not possible to know which one it is unless you ask. Where in Australian English we always mean old sheep, mutton almost always refers to goat in the Subcontinent, and therefore in a Indian restaurant in Sydney it could literally be a flip of the coin. This mutton, whatever animal it may have been, was not too gamey (which is my usual concern with old sheep).
My not so interesting fact about this arachi chicken (let’s just call it $16) is that I’m not the only one who couldn’t recognise this based on the photo. See below a screenshot from a Google Review by ali rizvi838.
I don’t know what this is. I’m waiting on my friend to text me back at time of writing. (EDIT: it is ladoo) It was soft, sweet, and drowned in syrup. It was pretty good.
General comments
It’s weird that I don’t remember much about this place, but the general vibe was that it was good and affordable. Much more memorable was the weird fact that I learned about mutton.
Mehfil
52 Auburn Rd, Auburn NSW 2144
(02) 8123 8052
2 replies on “Mehfil – Auburn NSW Restaurant Review”
I do not know where to share this comment but it DOES NOT REFER TO THIS RESTAURANT.
I do not know where to place this comment, but restaurateurs are missing out on serious foodies as they do not allow BYO. Of course the profit is in the drinks not the food, but why not do what Testsuya used to do – charge a whopping corkage. That would not deter me as how many restaurants can offer a Gewurztraminer let alone a stunning 2007 vintage of stunning character?
Anyway, in my cellar I have many rare and vintage wines that you would never see in any restaurant even those with hats and stars.
Dr Hughes, may I suggest creating your own website where you can share your thoughts and feelings about food and wine?
There, you could write whatever you want without being constrained by silly things like relevancy. I find it quite enjoyable.