One part takeaway shop, one part casual eatery, Derrel’s has an à la carte offering plus curries served from bain-maries. Vindaloo is always on offer, plus a Nepalese curry special (thanks to one of the venue’s Nepalese chefs) and butter chicken. The butter chicken’s tangy-sweet, rich gravy joins the tandoori half-chicken plate as a dipping sauce for hot chips (along with cucumber salad and mint yoghurt) and as a sauce on the hot chip butty. Head chef Brendan King joins Around Town to chat about the kitschy Parramatta Road eatery. Plus, crooked tune is the best inner-west distillery you’ve never heard of. 

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Broadsheet Sydney Around Town is hosted by Emma Joyce and produced by Nicola Sitch.

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