Meet Garlic Clove Indian. This restaurant opposite The Barracks in Petrie Terrace serves up Indian high tea along with traditional dishes.
Garlic Clove Indian, from the husband and wife team of chef Sabir Merchant and Dolly, offers a unique Indian High Tea which comprises a selection of chaats, street food, finger food and sweets along with Masala Chai (Italian Prosecco is also an option).
Customers can choose between a vegetarian and non-vegetarian option. Booking is required.
Garlic Clove also offers authentic Indian fare, starting with entrees which includes Vegetable Samosas or fine filo pastry with pea and potato filling spiced with cinnamon and cloves; Chilli Chicken; Pau Bhaji which is a bowl of mashed vegetables with hot buttered and served with a home-made bun.
There are Tandoor dishes as well which include Murgh Malai made with chicken thigh meat that is steeped overnight in garlic, ginger, coriander stems and a little cream, served slightly pink; Masala Prawns with each served slightly charred at the edges; and Tandoori Chicken cooked in traditional North Indian recipe.
Also on offer are Biryani dishes, curries, and vegan and vegetarian dishes.
Garlic Clove also offers a lunch menu (available from 11 am to 4 pm only) including Bhel (puffed rice and chopped vegetables tossed with tamarind sauce, green chutney and spices) and Chilli Chicken (fried chicken pan-fried in chilli, soy, ginger and garlic-based sauce).
The drinks offering, meanwhile, includes cocktails, beer, spirit and wine as well as hot and cold beverages.
“Awesome family experience.worth a visit. food is very well executed and great selections.” – Apoorv bhatt
“Once again, Sabir and Dolly have outdone themselves. An authentic Indian experience in a great location. The food is mouthwatering-ly good. The service impeccable. Can’t recommend Garlic Clove Brisbane highly enough!” – Lee Mathers
“We loved the food and service will definitely go again.❤️” – sagar soman
Garlic Clove is located at 48 Petrie Terrace. For hours of operation, click here.
