Nithik's Kitchen

Thanks Vikram, the Chef, for providing enjoyable dine in experience with authentic cusines, pleasent vibe and overall hospitality.Having previously tasted their food from varous parties wanted to experience dine in experience. So went there to have a dinner as a part of family member's birthday celebration.As it was a weekday, the restaurant was not crowded. But still the wait time was bit excessive but was compensated with the authentic taste of each food ordered.The entre Grilled Goan Prawns tasted authentic Konkani Style. The veechu parotta combined with Kathirikai chops was my favourite. Palak Paneer tasted divine, Meen Manga Charu was classic and Karikudi Kara Kulambu was authentic chettinad style. Chapati and Veetu Dosa were pretty good too.Thanks for the surprise birthday song.

(3.5 stars)Nithik’s Kitchen was empty on the Thursday evening I dined. The menu has seen some adjustments since those early, more experimental days, where owner/chef Vikram Arumugam was keen to build upon his decade of experience at Indian fine-diner, Aki’s in Woolloomooloo. Working more to the tastes and dining proclivities of the residents of Rozelle, the restaurant has now found its groove as a better-than-just-competent suburban Indian restaurant. However that’s not to say that the menu doesn’t stray beyond Sydney's tried and true Indian standards.In the marigold yellow dining room, I returned to a long-term favourite, Kuzhi Paniyaram ($17). Made with a fermented urad dal (black lentils) and rice batter, these dumplings are made using a mould (like Dutch poffertjes). Adorned with crisp curry leaves, this Chettinad (South Indian) specialty are fun to dab in the golden line of home-made curry leaf gun powder and pop into your mouth with your fingers.Made using a similar batter, the Madurai Kothukari Dosa ($24) is a pancake stuffed full of hand-pounded lamb and egg, and served with a soupy little side dish of lamb salna (that's also perfect for dipping flatbread into). Vegetarians don’t have to miss out on dosa, with the Masala Dosa ($19) stuffed with a tasty mix of Julia Crème spuds sourced from Garry Kadwell’s fourth generation potato farm in Crookwell, NSW.The beer list has improved since my last visit, with Feral Hop Hog ($13) making an excellent dosa companion drink. Wines remain under fifty bucks, with the 2015 Delatite Dead Man’s Hill Gewürztraminer ($42/bottle) proving a bit Turkish delight-sweet for my tastes these days. Next time I’ll hopefully remember this is one Inner West restaurant that still allows you to BYO (and that the bottle shop directly across the road has a terrible range).While service left a little bit to be desired on this revisit, with our waiter noisily pouring used cutlery from our plates onto the platter, and stacking the dishes at our table, the curries remain on point. Kola Urundai Kolumbu ($27) sees lean, finely grained, hand-shaped lamb kofta simmered in a tasty coconut and cashew gravy with decent heat and plenty of flavour. It’s the kind of gravy that will have you reaching for your Peshwari Paratha ($6) and dragging the coconut, date and raisin-stuffed flatbread right in. The - even better - Masala Cheese and Onion Paratha ($6), is so super-tasty, it’s worth eating it as is, without dipping it in anything.We contrasted our lamb curry with Kathirikai Chops ($22) where baby eggplants swim in tomato, masala, coconut, cumin, peppercorn, fennel and curry leaves. This vegetarian curry also ate well on well-separated long grain Steamed Rice ($4) the next day with the kitchen happy to package our leftovers up to take away.

One of the most authentic Indian restaurants in Sydney. The family running this restaurant are extremely hardworking and make food with the highest quality and taste. The dishes are diverse, tasty and leaves you with a positive feeling. One the best dishes is the Lamb Chukka. It is one of the most authentic dishes offered by that region in india and Nithik has done a fabulous job bringing that to us here in Sydney. Highly recommended restaurant. Perfect for large groups, families or couples alike.

I ordered Mutton Kola Urundai which has only 5 pieces for $16, this worst i quantity. If you're giving taste that doesn't mean that you will give less quantity. If family of 4 ordered one box, each will get 1 pieces? Seriously have a think about it...

The food served is always very very consistent , full of flavours and authentic. I wish they had extra staff to help them out in busy hours ,but they are most polite and lovely at all occasions.

Amazing food and amazing service. I came here from a word of mouth recommendation and look foward to coming again. Would recommend for fellow vegetarians! The pictures don't do it justice. Highly recommend a visit

Absolutely obsessed with this place!! Every dish is so authentic and flavoursome. We ordered almost everything and every single dish was better than the last. Service was also great with a really warm atmosphere. Can’t wait to visit again!

Best South Indian restaurant in Sydney I have tasted so far! Chef prepares the food with love and is presented with passion. What a preparation! My suggestion is that it is a must visit restaurant in Sydney. Have tasted majority of Non-vegetarian dishes which are fabulous. I feel mouth-watering even while writing this review. Deserts Wow! No words to explain the blend perfection!

We got to know Nithiks kitchen from one my friend party. From then I am awaiting to taste their food. But due to Sydney lockdown we only got delivery options that too they introduced different combo every week. Last week we tried non veg combo which has Chicken 65, Bhai Mutton Briyani, Brinjal Curry, Raita, Bread Halwa. It’s taste amazing I’m missing this Bhai Briyani for almost 2 years. Today I ordered Non veg combo of Kongunadu Mutton Briyani, Curry leaves chicken, egg gravy, raita and elanneerr payasam(Coconut sweet pudding) and also orders from this week menu Fish Gravy, Mutton Gravy and Crab Omelette. Wow is the only word I can say for their dishes. I become the fan for them. Neat Packaging, Yummy foods and happy stomach with satisfied taste tongue buds.

Sunday Special Lunch combos are very unique. Extremely authentic Tamilian / chettinad / karaikudi flavours. Will keep coming again and again.