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[title]It’s not every day you see chicken biryani served as a burger, or avocado charred in the tandoor with a side of ice cream. At Masala Theory, colour, flavour and a fun take on nostalgic classics are its bread and butter (butter chicken, that is).
January 2026 marks the beginning of a brand new menu for the Surry Hills and Bondi venues. The neo-Indian offerings are as playfully plated as they are comforting and hearty. Here’s the lowdown on some of the stars of the show…
Dum aloo is reworked into an impressive dum aloo stack of layered tomato curry and potato pastry with a sweet chutney glaze. For snacking, there’s the curry bombs – crisp puri bread bombs that you can pour curry over for one big flavourful bite.
There’s also a royal mutton short rib curry that’s been fired in the tandoor and served with a touch of luxury (24k gold leaf to be precise), and for something we doubt you’ve ever seen before, a biryani burger where the biryani rice becomes a crisp bun. To cool off, go with the tandoori avocado and coconut snow. A charred avo is filled with coconut chilli cream, and served with mango-chilli puree and coconut ice cream.
Feeling hungry yet? Book a table at Masala Theory in Surry Hills or Bondi here.