Bringing Indian street food with a fun flair to Redfern

By Our Reporter
Flyover Fritterie. Pic credit Alana Dimou

It started as a hole-in-the-wall in Sydney’s CBD—but now the Flyover Fritterie & Chai Bar has an exciting new ‘home’ that better caters to the cult-like popularity of its Indian street food-inspired dishes. And in addition to having a bigger space to serve take-out, they now offer dining in—plus a larger menu for lunch, snacks and dinner.

“We’re thrilled about our new, expanded menu,” says owner Gunjan Aylawadi. “We offer an array of exciting combinations of street food and regional dishes that challenge the Australian palate for Indian food and show how diverse and intensely colourful Indian food is! Flyover Fritterie’s dishes are defined by their ‘bright’ flavours and textures—all served in an eatery with a casual vibe, where customers can eat a few times a week, rather than just occasionally.”

Flyover Fritterie kitchen on bustling Regent Street Redfern

The new-look Flyover Fritterie has swapped its laneway location for a larger venue on Redfern’s bustling Regent Street, spurred on by customer feedback and support during the pandemic. “They told us how much they enjoyed ordering dinners from us—despite the fact we were then a lunch-only, weekdays-only takeaway café. It gave us the confidence to open our all-day eatery in Redfern. We are so excited to be in a new space in such a dynamic area,” says Gunjan.

Gunjan describes Flyover Fritterie as “a cosy, accessible all-day eatery where people from all walks of life can gather together and bond over delicious, heartful Indian specialties—whether they’re stopping in for a small snack or lunch, or meeting friends for dinner”.

Located beneath Iglu Redfern (student accommodation), Flyover Fritterie’s vegetarian, predominantly vegan menu (with many GF options), includes many of the eatery’s signature dishes such as seasonal fritters/pakora, traditional Chai brewed with fresh ginger, fresh chutneys all made from scratch, and Khichri bowls (a healthy Indian dish made with rice and lentils). And the menu will change regularly to include different specials, depending on seasonal produce and the various Indian festivals.

Pic credit: Alana Dimou

Key dishes include:

  • All-day snacks you can find in markets around India, such as pakoras made with seasonal vegetables and crunchy aloo tikki (potato fritters stuffed with chana daal)—all served with tamarind and mint chutneys made from scratch every day.
  • A rotating menu of jaffle toasties with fillings including Dosa potato and peanut chutney, cauliflower Korma and Tofu Tikka. “We love offering fun takes on Indian food and our jaffles are a perfect example!” says Gunjan.
  • Salads such as lemon cauliflower rice, Bhelpuri (crispy puffed rice, vegetables and tamarind sauce) with black chickpeas, and corn with coconut and curry leaves.
  • A range of bowls that Gunjan describes as “a joyful mix of dishes we grew up eating”, such as Khichri topped with sabzis (dry vegetables with different spices), crunchy fritters and house-made chutneys.
  • Sweets including a sea salt besan laddoo (traditional North Indian sweet balls), and a vegan rose cardamon kheer (pudding).

And, of course, these are paired with Flyover Fritterie’s specially brewed Chai, with flavours including fresh ginger and cardamom, lemongrass, and chocolate. “We’re very proud of our Chai menu and offer them in cups or bottles for taking away,” says Gunjan. “In India, Chai is more than just a simple cup of tea. It’s India’s most popular drink and really evokes a sense of identity.”

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