Food and friends at Bijolias
If there is a more welcoming and warm atmosphere in any restaurant in Sydney we’d be very surprised because Bijolias – led by the delightful Anibha Singh – epitomises customer service from the moment you step through its Sydney Road door to the moment you say goodbye.
It is why the Indian eatery has built up such a loyal customer base. And when Anibha hears Peninsula Living is writing a review for the magazine, she has one request.
“Please, can you thank all of my amazing customers for supporting us through COVID,” she asks.
“They would order takeaway from us just because they knew we were struggling… I thank them individually when they come in, but I want to let them all know how much it meant to us.”
Sure, compassion would have been a motive, but there’s also no doubt Bijolias’ regulars simply missed the quality of head chef Virender Pal Singh’s (Anibha’s husband) cooking.
Which going by the tandoori prawn entrée we have just finished, alongside the irresistible flavours of the chilli, cheese and coriander naan, is quite exceptional.
The prawns are plump and tender and offer so much delicious kick with the tandoori covering. We also pig out on the generous serving of pappadums, smothering them with the tangy raita accompaniment.
Now for the toughest decision of the evening – what to order for mains?
With Anibha’s help we settle on the Imli Gosht (lamb simmered in coconut milk and range of spices including ginger, coriander and tamarind), and the southern Indian dish of Nariyal Beef, flavoured with curry leaves and mustard.
The meats melt in your mouth and the sauces excite the tastebuds. Both are elevated when combined with the richness of the naan.
Tip for the readers, find a nice cabernet sauvignon to accompany these dishes with – a perfect marriage!
Well, fully sated we bid Anibha and Virender farewell, and we assure the bubbly host that she has just made two more loyal customers.
5/538-540 Sydney Road, Seaforth