Flyover Fritterie at 88 Regent Street, Redfern has quietly built one of Sydney’s most distinctive dining reputations — a fully vegetarian, largely vegan Indian street food restaurant that started in a CBD laneway with a four-item menu and has since grown into a two-level corner venue drawing crowds from across the city.
Gunjan Aylawadi, an artist and cook who grew up in Delhi, founded the restaurant in 2019. She opened Flyover to honour the street food vendors she encountered across India — cooks who set up their carts under flyovers each day, specialise in a single dish, serve it with precision and pack up when the food runs out. That origin shapes the restaurant’s name, philosophy and menu.
The original Flyover occupied a small space at the end of Temperance Lane in the Sydney CBD and built its following on three types of pakora, a chai and a weekly special. The move to Redfern gave the concept room to breathe — and the menu expanded accordingly.
What the Menu Looks Like Now
The Redfern venue spans two levels, with a lively kitchen and bar operating downstairs and a quieter, more intimate dining room upstairs. The food programme now covers a broad range of Indian street food formats.
The seasonal vegetable fritters remain central to the menu — deep-fried in chickpea batter with fillings that rotate — alongside the aloo tikki, a crispy potato fritter stuffed with spiced chana dhal and finished with tamarind chutney, mint chutney, pomegranate, ginger and beetroot. Chaat — the category of tangy, textured Indian street snacks — anchors the snacks section, with options including sabudana vada with beetroot yoghurt, corn bhel puri with puffed rice and grilled corn, and seasonal greens chaat dressed in mint and tamarind.
Beyond snacks, the kitchen runs a 48-hour slow-cooked black daal, coconut lime daal khichri, pav bhaji and a range of dosa-based jaffles where Indian fillings meet an Australian format. Aloo tikki burgers, tandoori paneer momos and broccoli wings round out the mains section.
The drinks programme reflects the same approach. The bar offers three types of chai — traditionally brewed with ginger and cardamom, chocolate chai and a liquor-spiked version — alongside mango lassi, Indian filter coffee and a cocktail list that includes a Chilli Ginger Gimlet, a tableside Watermelon Negroni served with a spray of rose mist and a Spice Trade gin and tonic with ruby grapefruit.
The Besan Laddoo Soft Serve
No account of Flyover is complete without the dessert programme. The most talked-about item is the besan laddoo soft serve — a discovery that came from leftover besan ka sheera in the kitchen, finished with crushed nuts and now the restaurant’s most viral offering. It sits alongside rose cardamom kheer with almonds and rose petals and a rotating cake slice of the week.
What Flyover Fritterie Means for Redfern
Redfern stands as one of Sydney’s most culturally layered suburbs, with a dining scene shaped by long-term residents, newer arrivals and a growing creative community. Flyover now gives emerging chefs a platform to experiment and develop their skills in vegetarian cooking, helping build a training ground for a style of cuisine still underrepresented in Australian professional kitchens.
For Redfern locals and inner-city visitors, Flyover Fritterie offers something the suburb did not previously have — a full-service Indian vegetarian restaurant with a serious drinks programme, a considered fit-out and a menu that changes with the seasons.
The restaurant is a six-minute walk from Redfern station, with free parking available in nearby streets. Flyover Fritterie opens Wednesday to Friday from 4:30 PM, and Saturday and Sunday from 12:00 PM (closing at 10:00 PM Sat / 9:00 PM Sun). Bookings and more information are available at flyoverfritterie.com.au or by contacting hello@flyoverfritterie.com.au.
Published 13-March-2026.
