Atta has been changing the perception of Indian cuisine since launching in Albert Park almost a year ago. Diners have been spoilt with delicate and delicious dishes that showcase the potential of the flavourful cuisine.
Atta has just launched a new menu where diners can now pair dishes with premium wines. This includes the new Sukha gol gappa: plain flour gol gappa, (Atta’s take on pani puri) with potato, chickpeas, sweet hung yogurt and aam panna, which can be paired with the Howard Vineyard Pinot Gris from Adelaide Hills.
The Chooza Chettinad: spicy chicken balls, mustard tempered aromatic sauce and goats cheese can be paired with the Yering Station ‘Village’ Chardonnay from the Yarra Valley.
The Lamb Paatra: braised lamb shoulder, steamed and fried colocasia leaf with naan or puffed rice can be paired with the Mount Langi ‘Hollows’ Shiraz from the Grampians.
Executive chef and Atta owner Harry Dhanjal said: “Our customers have been enjoying our extensive wine list so it made sense for us to offer wine matching to help bring out the flavours of the dishes and create a special experience.”
Other premium wines on the menu include a range of Laurent Perrier Champagnes, the 2008 Paringa Estate Pinot Noir from Mornington Peninsula, the 2005 Geoff Merrill ‘Henley’ Shiraz from McLaren Vale, the 2014 Jean Marc Brocard ‘1 st Cru de Vay’ Chablis, the 2012 Hutton Vale Farm Grenache Mataro from Eden Valley and many more.
Other new menu additions include Achari machli: twice cooked salmon, pickled spice and tempered mustard coconut chutney, Lamb Chennai: braised lamb, roasted dry fruits, cashew gravy and Bhed ke pasaliyan: twice cooked lamb ribs, onion bhaji and mint flavoured yoghurt. Many of the new dishes concentrate on the South of India, creating harmony in the menu that focuses on every region of India.
**Information & Images Courtesy of Atta/Zilla & Brook – Deveta Patel
Connie Lambeth
The Australia Times News
Editor GOURMET – Food/Wine/Events
E: connie.lambeth@theaustraliatimes.com.au
W:
Follow us on Instagram: instagram.com/tatgourmetmag
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