Despite the fact that it may well be the smallest food establishment in Sydney (a 10-metre hole-in-the-wall space beside streetwear den Sneakerboy), Flyover Fritterie delivers on big, fresh flavours. The whole menu is vegan, which makes it a goodie for all you plant-based heroes out there.
Sporting flavours straight from the streets of Northern India, Flyover Fritter is the genius of Delhi-born, Sydney-based artist Gunjan Aylawadi. The concept has been floating around at markets (Sydney Vegan Market, for example), but has finally found a permanent nook.
If you’re unacquainted, Flyover Fritterie specialises in modern variations of the ever-popular Indian fritter, also known as pakora.
The menu is made up of just four items, each is vegan with gluten-free options too. You’ve got your fritter of the day, always made with chickpea flour and seasonal veggies, spices and herbs and served in a paper cone topped with homemade chutney (tamarind or mint and lime).
Then there’s an Indian stew called “Khichri”, which replaces rice with quinoa. The “Poa Burger” features pickled beetroot in a soft bun with tamarind chutney. The “Street Style Salad” substitutes boiled potatoes from a traditional recipe with fresh avocado, spinach and crunchy puffed rice—making it an Aussie spin on traditional Indian street food.
Flyover Fritterie’s second speciality is perfectly delicious hot and cold chai. Rather than packet or powdered chai flavouring, you can expect all-vegan spicy chai, freshly brewed in small batches and made with Bonsoy. Chai blends will change every few weeks to match the weather and the Flyover Fritterie menu.
This pint-sized spot is reinventing the pakora slash fritter from a traditional meal into a modernised creation. While still using traditional Indian spices and condiments, these street food treats will tickle the tastebuds.
Image credit: Flyover Fritterie.