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Ratings and reviews

RATINGS
Food
Service
Value
Atmosphere

Details

PRICE RANGE
US$15 - US$38
CUISINES
Indian
Special Diets
Vegetarian Friendly, Vegan Options
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meals, features, about
Reviews (56)
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Traveller rating
26
16
6
4
4
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Time of year
LanguageEnglish
Traveller rating
26
16
6
4
4
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Reviewed 12 July 2020

25 years we have patronised this restaurant, we used to think it was the best in Sydney. We ordered takeaway last night to find the prices have risen, the quantity diminished and the quality shot to pieces. We noticed but you probably won't see us...disappear. Thank you for destroying 25 years of trust.More

Date of visit: July 2020
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Reviewed 13 April 2020 via mobile

We have been a fan of Manjits for many, many years. We did feel they had lost their magic over the last few years but decided to give them another try to support local restaurants during this pandemic. Their isolation menu specials is a great...idea and the food was delicious! We ordered over the phone and we picked up, so no problems with delivery. Will definitely order again!More

Date of visit: April 2020
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Reviewed 25 August 2019 via mobile

Lacking any sense of passion or authenticity. The restaurant's quality has really gone down hill. Staff were quiet and did not even mention exactly what foods were being served. Restaurant was fairly quiet - around 2 tables booked at 8pm. Entrees were awkwardly served almost...twice. Not sure why there were tempura prawns at an Indian restaurant?! Were they out of other entrees? Main courses all tasted fairly similar. Just a lot of sauce and very little substance to the food... Naan was cold. The banquet mentioned that the desserts were a choice from a selection, although we were just served a bland indian desert with some cheap ice cream and strawberry topping. It wasn't great at all. When we questioned it, they said the policy had changed - but no updated menus? Waiters did not have general common sense to check for water top ups either - wonder what the service would be like on a busy night?? Would not recommend this place to others. Honestly we should have stayed at home! Very disappointing.More

Date of visit: August 2019
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Reviewed 11 August 2019 via mobile

After reading the reviews we were a bit hesitant of coming to Manjit in Balmain. We've heard alot about Manjit on the Wharf but always shy away from modern Indian food as it tends to be overpriced with a superfluous and abrupt twist. With this...in mind we were a bit cautious. The food was quite good. Being both Pakis we know alot about authentic food and though some of the flavours were different it was still good food. We had the Hydrbadhi Biryani and their Butter Chicken. Both dishes were decent in size and full of flavour. The price was a bit above average but least we walked out satisfied unlike so many other places in Sydney. Service by two young Indian man-bun hipsters was nice. Restaurant wasn't too busy but food came out timely. Will definitely revisit.More

Date of visit: August 2019
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Reviewed 6 July 2019 via mobile

Was told the food would be delivered in 45 minutes an hour and a half later still no food. This restaurant used to be very good but has now unfortunately dropped the ball. It's the second time now it's been delivered cold. Far to expensive...for such bad service. Won't be ordering from here anymore. No starsMore

Date of visit: July 2019
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Reviewed 23 February 2019 via mobile

Wow I can’t believe it. Dinner was fantastic, possibly 5% more expensive than a comporable restaurant in Annandale, but the place was empty?

Date of visit: February 2019
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Reviewed 16 January 2019 via mobile

My sister and I got home delivery fro here and it’s quite seriously the best Indian I have had in ages. Everything we ordered was fresh, generous and bloody delicious. Keep up the good work is all I can say. We will be back. YUM

Date of visit: January 2019
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Reviewed 2 December 2018

With a story dating back to the early 1980s, and the introduction of Indian cuisine into Sydney, Manjit’s is part of the very fabric of Sydney. This Indian restaurant group kicked off in Potts Point in 1984, before moving to the Balmain peninsula in 1987....“We are the only one left from 1987, I think because we own the building. If I had to pay rent, I don’t think we would still be here,” Kanwal Gujral explained. Despite a recent lick of paint, Kanwal’s Balmain restaurant is steeped in history and tradition. By contrast, Manjit’s at the Wharf is all about “the new generation, born and brought up here,” she explains. Kanwal glows with obvious pride as she talks about the contemporary edge her son Varun Gujral brings to the plates emanating from that kitchen. Across three generations of cooking, her family - along with other key players like Kumar Mahadevan, who has 28 years at Abhi’s in North Strathfield under his belt - have shaped the modern Indian food we eat in Sydney today. This family also shaped my own love of Indian cuisine. As a teenager I used to mow the lawn in exchange for tandoori chicken from Surjit’s in Strathfield. Surjit Gujral is Manjit’s brother, and today you’ll find his relocated restaurant by the same name in Annandale on Parramatta Road. As I listen to Kanwal detail the family’s history, including expanding into restaurants in Darling Harbour, Wollongong, Corrimal, and a dedicated function centre in Concord, I tuck into Pappadums ($3.90) presented with a flavour wheel of Side Dishes ($10.90/6). While the diverse platter represents the best value, if you prefer just getting one or two accompaniments, Mint Sauce ($3.90) and Imli Sauce ($3.90) are the standouts. The latter is a sticky-sweet tamarind concoction that will soothe the burn if you indulge too heavily in Manjit’s Extremely Hot Chilli Oil ($5) as we inevitably did. While I tend to trawl menus looking for exotic dishes you might not have eaten before, here at Manjit’s Balmain you’d do well to ignore my tactic and head straight for Indian menu stalwarts, like Tandoori Paneer Tikka ($12.90). The resulting, well-presented cheese bites amaze with the best texture and flavour I’ve had from this mild and milky Indian cheese. This is achieved by marination in tasty Kashmiri chillies, ginger, garlic, turmeric and cumin, before being arranged with scorched cherry tomatoes, crisp green capsicum, and summery sour mango into a dish that's as tasty as it is eyecatching. Tandoor-cooked lamb cutlets – otherwise known as Bhara Kebab ($29.90) – are another Indian menu standard taken to the next level at Manjit’s. Four Frenched lamb cutlets are thickly covered in paste, protecting them from over-cooking in the clay oven, so they arrive tender and pink in the centre but have still picked up that wonderfully smoky flavour. Gnawing charred lamb from these bones with an Indian beer in my other hand – Cobra ($10) and Kingfisher ($10) are both on offer – was one of the pleasurable memories I carried away from this meal. Eating across a number of different mains, the common thread uniting Manjit’s cooking is the use of fresh, aromatic spices. Each dish has a clear and distinct flavour profile. Baingan Bharta ($23.90) arrives with a smoky dining room flourish that’s about more than just looks. Juicy eggplant flesh carries a great smoky flavour that holds its own against decent chilli heat, fresh bursts of green peas, sweet onions and piquant fresh ginger. With big chunks of slow-cooked lamb shoulder, the Hyderabadi Biryani ($20.90) is fresh and aromatic. The long slender grains of Basmati rice stay wonderfully moist from being cooked together with the raw, spice-marinated meat inside a dough-sealed vessel. This is a time consuming cooking method that is hard to get right, but here they nail it. Punjabi Goat Rogan Josh ($26.90) is easily the best goat curry I've had all year. It impresses with tasty, fleshy goat that has been kept on the bone for added flavour. The curry has good creeping heat, with cardamom jumping out from the well-integrated, tomato-based gravy. It’s earthy and particularly delicious when combined with mint sauce. Just like the goat, the Kadai Beef Curry ($27.90) is relatively dry, a nice change from the soupy curries elsewhere that see you fishing for a piece of meat. This one tastes of star anise and cassia bark, and will have you reaching for your pillowy soft Garlic Naan ($4.20). Kaju Ki Sabzi ($29.90) is raw cashew-studded vegetable curry that combines dry spices and caramelised onions in gentle harmony. While it isn’t a hero dish, it is one I particularly enjoyed eating as leftovers the next day. While the Mango Pisachio Kulfi ($13.90) is certainly pretty and weather-appropriate for the Sydney summer, I’m all about the Coconut Kheer ($10.90). The two little glasses of creamy rice pudding topped with shaved coconut were just the ticket to round out an excellent meal at a restaurant that has existed for more than three decades for very good reason.More

Date of visit: December 2018
Helpful?1  
Reviewed 22 October 2018

Sadly, after a decade of Manjits we've decided to look for a new local Indian takeaway. Perhaps the new owners can explain the increased prices inconsistent quality and quantity of Manjits takeaway food? When paying $28+ a dish for takeaway, it's disappointing to play lucky...dip trawling for a piece of meat or vegetable in the in the standard (read:small) takeaway tray of gravy... I agree a price increase is a good way to increase or maintain profitability but I question the strategy of coupling increased prices with meagre serving sizes. Some customers could mistake this as miserly or greedy, and arguably not the best way to build loyalty... Thanks for 10 years Manjits, A real shame you couldn't just be consistent.More

Date of visit: October 2018
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Reviewed 17 March 2018 via mobile

Love the food here, and it’s not expensive. My only (small) problem is the blue-ish lighting that detracts from the atmosphere.

Date of visit: March 2018
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Frequently Asked Questions about Manjits Balmain

Yes, Manjits Balmain offers takeaway services.

Yes, Manjits Balmain offers delivery services.

Manjits Balmain is rated accordingly in the following categories by Tripadvisor travellers:
  • Food: 4.5
  • Service: 4
  • Value: 4
  • Atmosphere: 4