Territory business a go-go: Yogi’s Way of making food taste terrific

Showcasing Territory businesses: Stuart Park’s Yogi’s Way restaurant brings the exotic flavours of Nepal right here to the Northern Territory.

There are many stellar local businesses providing Territorians with supreme services. Here the NT News is showcasing businesses and helping connect staff with new customers.

Yogi’s Way

WHAT:Yogi’s Way – Modern Australian Nepalese Asian cuisine

WHERE: 9 Westralia Street Stuart Park

WHEN: Monday-Sunday 7am-3pm and 5.30pm-9pm. Delivery Monday to Sunday 10.30am-2.30pm and 5.30pm-9pm

WHY: Start with the menu. It’s expansive and sensibly priced. Including the kids menu – and not including drinks and beverages – there are five components to the Yogi’s Way dining experience. Breakfast includes smashed avocado, eggs on toast, bacon-egg roll, vegetarian breakfast, corn fritters, eggs Benedict and Florentine and Yogi’s way pancake.

The fusion way includes grilled chorizo tapas-style entree, baby octopus entree, chicken and beef burger and slow-cooked pork in Szechuan sauce, crispy skin barramundi, triple-cooked pork belly and Australian rump steak.

The authentic way includes the best of Nepalese cuisine. The entrees include memo chicken, chicken choila, chilli prawns and boneless goat choila and the mains are curry based chicken, goat, seafood, house made roti and rice.

The vegan and vegetarian range includes vegan memo, chilli soya wadi, pumpkin salad, royal butter paneer and chana masala.

Yogi Bhairab from Yogi’s Way. Picture: Glenn Campbell

Meals are comfortably priced, mostly below $30, and there is a self-managed takeaway food and delivery service.

Born in Nepal, owner Yogi Bhairab launched Yogi’s Way four years ago and has focused on a diverse, tasty and nutritious menu for a range of tastes. “The menu’s designed to satisfy all sorts of pallets and diners are attracted to that. We’re a local cafe and restaurant but our food, by word of mouth, has gone beyond Darwin. People actually come to Darwin to try out our food. I was born in Nepal, trained over here and I’ve been in hospitality business for almost 20 years now. I’ve worked at the Sydney Theatre Company on The Rocks and Wharf One at the waterfront. We put a lot of passion and a lot of heart to our food and that’s why we’re able to survive this time. Our food has real taste and is full of nutrition and is all made from scratch here. We did about a dozen functions and fundraisers at the Deckchair and again this year and festivals such as Seabreeze and Mango. ”

Yogi is hopeful the Covid bounce-back isn’t far away. “I’m always optimistic. I know it’s all going to change and that nothing lasts forever. We’re down three staff at the moment and today we’re doing food for the Bagot Community. We’ll keep doing whatever we can to support the community and know the community support us back.”