Sauma

At the heart of Northbridge, an enduring force in Indian cuisine.

In this prime corner location, for over a decade, chef Gurps Bagga has made Sauma a go-to for patrons of the cultural precinct as well as those who are more concerned with Northbridge’s nightlife. Bagga mines inspiration from the tastes of his childhood in the Himalayan foothills. There are dishes that have endured and are perhaps in the category of ‘regulars will revolt’ if they’re removed. Hello, twice-cooked lamb ribs, which draw on sweet tamarind, chilli and the almost mystical power of black salt. Cooking with fire is almost second-nature to most Indian-trained chefs, the tandoor an integral part of many kitchens, including this one. Here you’ll find Skull Island Tiger Prawns, kingfish wings, mushrooms and the like, all cooked with intense heat and pungent marinades to match. Curries are the backbone of the vegetarian offering, but meat-eaters shouldn’t go past the bone-in goat curry. Slow-cooked, of course. A compact wine and beer list does the job but much of the attention is on the cocktails. You can have your classics but there’s an option to take the Indian twist with the likes of the Sassy Lassi (mango lassi meets Kraken-spiced rum), Sauma Colada, and a cocktail that’s worth ordering simply to say Pink Panther in Bollywood (candied strawberry gin, triple sec, elderflower, lemon, absinthe, sugar rim).