Bhang: A Celebration of Indian Street Food

Bhang was born from co-owners Sway Quach and chef Dougal Colam’s (of Tom Phat) deep appreciation for India’s diverse and adaptable cuisine. The menu spans regional street food from across the country, divided into small plates, salads, charcoal-oven dishes, curries, and desserts.

Regional Flavours, Bold Plates

Highlights include kori gassi, a bold chicken, coconut, and tamarind curry from coastal Mangalore; gobhi korma, a Northern-style roasted cauliflower dish; and bharwan vanghi, a chargrilled eggplant dish with peanuts, coconut, and coriander from Maharashtra. The lamb neck curry is a crowd favourite, along with their house-made samosas.

A Warehouse with Warmth

Set in a converted warehouse just off Sydney Road, Bhang features a warm, industrial fit-out designed by the owners themselves—think timber, exposed brick, minimalist track lighting, and vintage Indian film posters.

Cocktails with a Cultural Twist

The drinks list is as thoughtfully curated as the food, with craft beer, wines from small producers, and Indian-inspired cocktails using ingredients like chai and cumin. There are also mango and medjool lassis, plus a selection of Indian whiskies.