Добавить фото
12 фото
В этом фастфуде стоит попробовать блюда индийской и вегетарианской кухонь. Здесь готовят неплохой бирьяни. Гости утверждают, что персонал в Top In Town потрясающий. Отличный сервис - большой плюс этого места.
Часто упоминается в отзывах
Посмотреть всеСкрыть
Отзывы посетителей о Top In Town
/ 20
Сервис временно недоступен
Пожалуйста, повторите попытку позже.
₽₽₽₽
Стоимость на одного гостя
NZD 35
© OpenStreetMaps
contributors
Адрес
дорога Сандрингхем, 583, Окленд, Окланд, Новая Зеландия, 1025
Особенности
Возможна оплата картами
Режим работы
| ПонедельникПн | 10:00-22:30 |
| ВторникВт | 10:00-22:30 |
| СредаСр | 10:00-22:30 |
| ЧетвергЧт | 10:00-22:30 |
| ПятницаПт | 10:00-22:30 |
| СубботаСб | 10:00-22:30 |
| ВоскресеньеВс | 10:00-22:30 |
Сообщить о неточности данных
We usually go to shubh on the opposite end but ended up here instead.
Now first impressions don't always count, this place doesn't give off the best and I was in two minds about eating here in saying that you can't judge a book by its cover, right?
We ordered the butter chicken + rice + a drink for $13 and a piece of nan for $2. The portions were very generous and it was the best $15 I had spent all damn week!
The butter chicken was mild, creamy but not to the point where you feel sick towards the end. The chicken was cooked beautifully and all the flavors combined were magnificent!
I haven't tasted a butter chicken like this in a while, this place has so much potential and I'll definitely be back to try more!
Lemon Coriander Chicken was a flavourful curry with the correct amount of lemony nip to round it out. Their robustly flavoured Chicken 65 has a spike of chilli that is further topped off by a resonant gong of tangy aftertaste indicating expert use of tamarind.
Their Gobi Manchurian, made on request to be a dry appetizer, was a welcome surprise - so many places make this a pseudo-Schezwan gloopy stodgy mess but Top In Town as an eponymous demonstration simply but impressively wok-tosses cauliflorets with soy sauce and chilli to create a smoky hit almost approximating a meaty zinger.
Chicken Curry on the other hand was a dreary Mughlai version with the chicken tasting like tired mutton. The prawn curry was a mixed bag , the gravy having too much of a tamarind spin sometimes but then sporting a complex balance on subsequent tastings but there was no such doubt about the prawns : they were big and plentiful but tasteless.
Paneer Tadka , fiesty though it was with a spicy-savoury-tart-sweet blend, had stiff paneer , with the tomato puree peaking more than the desired complex smoke.
Chicken Manchurian was an average Indo-Chinese version with its flavour profile's emergence precluded by excess chilli but contrary to the whole concept of these being boneless chunks to enjoy, I felt it would taste better on the bone. Ginger Chicken gravy never enticed me when it was hot but once when I took out the take-away pack from the fridge the next day and tasted it cold on a whim, the sweet spicy sour triumvirate came through with crystalline clarity.
Dishing out the same quasi-Indian fare as a million others isn't paying them dividends particularly with the monopolizing popularity of the joint across the street. I'm not being pessimistic but something still tells me not to expect genius overhauls here.