Nilgiri's Indian Restaurant

16/10/2026

Friends…

Some relationships are built over a meal. The best ones last for generations!

In my business, there are people who walk in, enjoy a meal, savour the moment and return another day to do it all over again.

And then there are people like Thomas.

Thomas first walked into my restaurant in 1991, as a corporate customer. He returned with his immediate family, then with his extended family. And last week, he walked in with his partner. This week, he was back again with his son Lefroy, before heading home to the US.

Thirty-five years. Different stages of life. Different generations. Countless meals and memories.

So, what do you call this relationship?

A customer? A regular? A friend?

Perhaps none of these words quite captures it.

Because somewhere along the way, a restaurant became more than a place to eat. It became a place to return to, a place to reconnect, and a place that holds a little piece of your life.

And for someone like me, who has spent a lifetime cooking for people, there can be no greater reward.

Thomas, thank you for being part of our journey, and for allowing us to be part of yours.

With gratitude
Ajoy
Nilgiris

15/10/2026

When Indore meets Clonakilla…

Our Indori Palak Samosa, made with semolina pastry, served with spiced chickpeas, sultana chutney and fresh mint, coriander and green chilli chutney.

And alongside it? The cool-climate Clonakilla O’Riada Shiraz.

(Pepper, red cherry blackberry savoury spices and some contrasting flavours of Indore!)

At Nilgiri’s, we love bringing regional Indian food and Australian w**e together, thoughtfully, one plate at a time.

Have you tried this combination at our restaurant?

10/10/2026

For 30 years, Nilgiri’s cooking classes have brought people together around the irresistible aromas, vibrant spices and rich traditions of Indian cuisine.

In 2027, we’re celebrating this milestone with a very special year of hands-on cooking, generous hospitality and unforgettable meals.

Our 2027 Cooking Class Schedule will be released in November and places are sure to fill quickly. Start planning now and get ready to book the class, or classes, you’ve always wanted to attend.

Ever wondered…

🌶️ What exactly is garam masala?

🍛 What makes a korma a korma?

🤔 What is the difference between a khurma and a khorma?

🍖 Are there different styles of Rogan Josh?

🍗 Is Butter Chicken the same as Murgh Makhni?

In our classes, you won’t just learn the answers you'll experience them in the kitchen.

Roll up your sleeves, follow the aromas, discover the secrets behind classic dishes and cook alongside fellow food lovers. Our classes are hands-on, relaxed and filled with stories, techniques and plenty of culinary surprises.

Then, when the cooking is complete, we gather around the table to enjoy what we’ve created together, with a glass (or three!)of w**e thoughtfully matched to the meal. 🍷

📅 Tuesday evenings
⏰ From 5.30 pm

Thirty years of cooking, learning and celebrating deserves a year to remember — and we’d love you to be part of it.

08/10/2026

THE MAKING OF BIRYANI MASALA

This is the key to getting that final flavour just right!

Cassia.
Green cardamom.
Black cardamom.
Cloves.
Nutmeg.
Mace.
Bay leaf.
Peppercorns.
Fennel.

And Persian saffron… soaked in warm milk.

The spices are mildly roasted in a warm oven to release their aromas.

Then comes the important part…

Cooled and ground in a stone grinder.

Yes — stone, not metal!

Because when you’re making Kachche Gosht Ki Biryani, every little detail matters.

06/10/2026

Something amazing is happening in our kitchen…

We’re making the BEST.
The ULTIMATE.

And this is the moment when the shagird becomes the ustaad or as they say 'the student becomes the master'!

Yes…

KGKB — Kachche Gosht Ki Biryani.

A biryani that demands patience.
Technique.
And a little bit of madness.
Coming soon..

03/10/2026

03/10/2026

NOW THAT BALOO HAS CHANGED HIS CODE… 🏉

We’re all set for the Grand Final!

THE HEAT IS ON! 🔥

And so it is in our kitchen…

We’re getting your takeaways ready to go —
from our kitchen to your dining table.

Bring on the footy. Bring on the feast!

All you need to do is place your orders on line.

01/10/2026

Gosht Filfora
Slow-cooked shoulder of lamb with cassia, black pepper, mace, caramelised onions & hung yoghurt.

Rich, slow-cooked lamb. Warm spices. Silky yoghurt.

And a glass of Barolo to bring it all together.

The evening begins…

30/09/2026

2018 Roberto Sarotto Barolo
Delicious, showing tertiary characters...earthy, dark chocolate, dark plums, dark cherry, dark chocolate....yumm!!

29/09/2026

Friends

We’ve got something to celebrate!

Nilgiri’s has been awarded 2 Glasses in Australia’s W**e List of the Year Awards 2026 Australia's W**e List of Year Awards

Last year, we received our first Glass.

This year, we’ve made it two.

Our w**e list has always been about one thing, finding w**es that work beautifully with Indian food.

So tonight, we’re raising a glass to our team, our w**e partners and all of you who have shared our table.

Thank you. 🙏

Ajoy Meera & Team Nilgiri’s

**eListOfTheYear
**eAustralia

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