Fork and Fingers
230 Union Road, Ascot Vale
03 9041 2436
- Tandoori Prawns
- Lamb Chops from Tandoor
- Chicken Tikka Achaari with Salad
- Goan Fish Curry
- Butter Chicken Lasagne
- Garlic Naan
- Gulab Jamun Cheesecake
It was an impressive start with the Tandoori Prawns. With a beautifully charred outer, the prawns were cooked in a traditional tandoor oven to a perfect tenderness. Having been marinated in a house-made mixture of herbs and spices for full 16 hours, the flavours were unapologetically bold and the juices from the protein were incredible. This was well complemented by a tangy and refreshing avocado chutney as well as some fresh salad, which made for a light yet appetising starter.
The Lamb Chops from Tandoor were no less spectacular and were stunningly presented. Despite being cooked all the way through, the lamb protein was incredibly juicy and tender. Quite literally flowing with juices upon each bite, the lamb itself was well-spiced and full of flavour. This was complemented by a very fluffy and light cous cous, which directly juxtaposed the meaty sensation of the lamb itself.
We also enjoyed the Chicken Tikka Achaari, which was a pickled chicken that was once again slow roasted in the tandoor oven. Opting to utilise thigh protein, the chicken itself was incredibly tender and juicy, exhibiting a slight charring on the outer that provided a hint of crispness throughout. The flavoursome chicken was served with a refreshing mint and coriander chutney as well as a Cilantro-Yogurt, both of which created an amazing balance in flavour throughout.
Arriving at the most anticipated dish of the evening, we finally dug into the Butter Chicken Lasagne. And let me tell you, the wait was definitely worth it. Smothered in a generous layer of melted cheese and bechamel, we found sandwiched between each soft layer of lasagne sheet, the fragrant and delectable butter chicken we have been craving for. The use of chicken chunks, as opposed to mince, provided a good texture that contrasted the softness of the pasta sheets. The meat was well-marinated and tasted just as a butter chicken should, a rich tomato base with loads of cream and spices. Though, our only gripe would be that the dish needed more butter chicken juices to give it a ‘saucier’ feel.
One of our favourite Indian dishes must be the Goan Fish Curry, and Fork and Finger’s rendition did not disappoint. Cooked in an exceptionally creamy and well-spiced sauce, the taste definitely matched its bright yellow appearance. The fish within were tender and plentiful, exhibiting a forward and rich coconut flavour throughout. This was of course well complemented by the spices the fragrant spices that composed the curry sauce. Served with a freshly made, savoury garlic naan, which soaked up the rich coconut-base curry, this was one traditional and incredibly appetising curry done well.
We concluded our meal with the Gulab Jamun Cheesecake. Within, we found wholesome chunks of Gulab Jamun, which is a popular Indian dessert, akin to a sofy and spongy donut that’s served with a sinfully sweet syrup. This was well complemented by a rather mild cream cheese that dulled the sweetness, while the tartness of the strawberries and kiwi slices provided greater balance to the dessert. Drizzled with a very floral and fragrant rose petal jam, this unconventional dessert definitely tantilised the tastebuds and senses in every possible sense.
It’s not every day that you see a fusion of Indian and Italian cuisine, though our curiosity definitely outweighed our skepticism, which resulted in our visit at Fork and Fingers.
Thankfully though, it seems that after countless experiments and trials, the efforts of owners Ishupal and Rohini have truly paid off, and we were rewarded with some creative, unique, and most of all incredibly scrumptious meals that only one can dream of.
Would Penguin Eat Again?
Definitely. Tasty yet unique cuisine is hard to come by in Melbourne, and this Indian and Italian fusion meal definitely hit the spot.
Penguineats would like to thank owners Ishupal and Rohini for inviting us to Fork and Fingers and for their generous hospitality.