Daily Telegraph: Best of the West: Is Chatkazz Sydney’s Best Indian restaurant?

Chatkazz Street Food

The menu may be based on the no-frills street food that co-owner Dharmesh Rangparia recalls from his childhood, but inside this busy eatery, he’s taken a more polished approach to fast food where the only thing that is quick is the service. Using skills he learned from his accomplished chef father, Dharmesh gave up his accounting job and with the help of two former classmates, opened up a small cafe. While there was no real restaurant experience between them, he proved adept in the kitchen, even taking a run at MasterChef India while he was there getting some formal culinary training. Now, three years on, that little 15-seat takeaway shop has turned into a 125-seat restaurant that serves refined version of foods such as the masala pav, a sort of tomato and onion-based gravy stuffed inside a bread roll. But here, the Chatkazz version is served on a plate with the gravy ladled on top of the bread. So posh.