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Restaurant

GamaGama Indian Cuisine - FLAVOURS OF KONGUNADU

26B Chapman Rd, Bentley WA 6102, Australia

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Find GamaGama Indian Cuisine - FLAVOURS OF KONGUNADU

26B Chapman Rd, Bentley WA 6102, Australia

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+61 466 229 924
HoursMonday: Closed Tuesday: 5:00 – 9:30 PM Wednesday: 5:00 – 9:30 PM Thursday: 5:00 – 9:30 PM Friday: 5:00 – 9:30 PM Saturday: 12:00 – 3:30 PM, 5:00 – 9:30 PM Sunday: 12:00 – 3:30 PM, 5:00 – 9:30 PM

*Opening hours may differ during holidays.

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About GamaGama Indian Cuisine - FLAVOURS OF KONGUNADU

GamaGama brings rare Tamil Nadu regional cooking to Bentley, trading standard curry house tropes for authentic Kongunadu recipes. Diners seek out the fragrant goat biryani made with tiny Seeraga Samba grains—steamed and served straight in a traditional clay pot. Equally essential is the kizhi parotta, bundled in a banana leaf that traps spiced gravy and flaky flatbread until opened at the table. Owners frequently wander between tables to talk through the menu, while soft South Indian instrumental tunes keep the room unhurried. End the feast simply with a hot glass of ginger-cardamom milk tea.

  • Clay Pot Seeraga Samba Biryani: Prepared with aromatic short-grain rice and presented directly in a traditional mud vessel.
  • Banana Leaf Kizhi Parotta: Flaky layered flatbread and rich curry wrapped and infused inside a fresh banana leaf parcel.
  • Warm, Guided Hospitality: Attentive hosts walk diners through regional specials against a backdrop of soft instrumental music.
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What's On at GamaGama Indian Cuisine - FLAVOURS OF KONGUNADU

Upcoming events, special menus and other reasons to plan a visit.

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Why Choose GamaGama Indian Cuisine

Authentic Kongunadu cuisine, specialized cooking techniques, and warm hospitality in Bentley

  • Traditional Clay Pot Seeraga Samba Biryani

    Biryani prepared with fragrant Seeraga Samba short-grain rice and presented in an authentic mud pot, delivering genuine Kongunadu flavor.

    One unique highlight of this restaurant in Perth is that they serve Biryani made with Seeraga Samba rice in a traditional mud pot

    Srikanth H

  • Banana Leaf-Wrapped Kizhi Parotta

    Flaky layered parotta wrapped in infused banana leaves, retaining moisture, rich aroma, and authentic regional preparation.

    The parotta wrapped in banana leaf is a must-try as well — soft, flaky, and packed with flavour.

    Jessy Jay

  • Attentive Owner Guidance on Regional Dishes

    Warm, hands-on hospitality from the owners and staff, including guided menu walkthroughs that introduce diners to regional Tamil dishes.

    The owner came and spoke to us and explained about the dishes in depth.

    Melody

  • Family-Friendly Service & Welcoming Staff

    A welcoming setting and attentive team that accommodates both first-time guests and family celebrations.

    The staff are very friendly, attentive, and helpful. Nice place for family gatherings!

    Subash Gunaseelan

  • Fragrant Ginger Cardamom Tea & Filter Coffee

    Traditional hot beverages including spiced ginger cardamom milk tea and South Indian filter coffee brewed fresh to conclude meals.

    Their Ginger with Cardamon milk tea $3.50 was very fragrant with perfect balance of sweetness.

    Melody

  • Relaxing Instrumental Ambience

    A calm dining room complemented by South Indian instrumental music playing in the background.

    what added an extra layer of enjoyment was the South Indian instrumental music playing in the background.

    Srikanth H

Signature regional Kongunadu and Tamil specialties

  • Chicken Kizhi Parotta

    The Kongunadu Vellai Chicken Biryani and Chicken Kizhi Parotta were absolutely outstanding, full of flavor and perfectly prepared.

    Govindaraj RK

  • Seeraga Samba goat biryani

    The Seeraga Samba goat biryani is absolutely delicious — rich in flavour, perfectly cooked, and truly authentic. What makes it even more special is that it’s served in a traditional clay pot, which really enhances the whole experience.

    Jessy Jay

  • Kuzhi Paniyaram

    We ordered the Kuzhi Paniyaram for starters to share, which were a restaurant specialty. We had never had these tasty treats before. They came with two chutneys and were hot and delicious.

    Laura W

  • Chicken Chinthamani

    The chicken chinthamani and chilli Gobi is among the stand out dishes here. Definitely a must try.

    Jayaraj Suppiah

Other favorites

Authentic beverages, crispy starters, and sweet finishes

  • Ginger with Cardamon milk tea

    Their Ginger with Cardamon milk tea $3.50 was very fragrant with perfect balance of sweetness.

    Melody

  • Onion Bhajji

    The Onion Bhajji was very crispy and tasty and the dipping sauce which goes very well with it.

    Melody

  • Chicken 65

    Chicken Dum Biryani, Seeragasamba Goat Biryani, Omelette and Chicken 65 for $25 and also their Onion Bhajji $12.99 and everything was spot on.

    Melody

  • Semiya Payasam

    We then finished off our beautiful flavoursome meal with another hot drink each and a portion of semiya payasam and rasmali.

    Laura W

Beyond the menu

Distinctive hospitality touches and regional dining rituals at GamaGama Indian Cuisine

  • Traditional Mud Pot Biryani Presentation

    Biryani is prepared with regional Seeraga Samba short-grain rice and presented directly in an authentic mud or clay pot with accompanying gravy.

  • Banana Leaf Parcel Unwrapping

    Kizhi parotta is wrapped and slow-steamed inside fresh banana leaves, releasing distinct aromas upon unwrapping at the table.

  • Personal Dish Guidance from the Owners

    The restaurant owners personally visit tables to walk diners through regional Kongunadu recipes, explain preparation methods, and gather feedback.

  • Anniversary Celebration Surprises

    Celebratory occasions such as anniversaries are acknowledged with thoughtful surprises like complimentary chocolates from the staff.

Before you head over

Practical guidance for ordering regional Kongunadu specialties and timing your meal

  • Note the regional spice levels

    If you are sensitive to heat, check before ordering the goat kizhi parotta wrapped in banana leaf; diners note it carries strong, unwatered-down regional spice that may require extra water.

  • Ask staff for menu guidance

    First-time guests or those unfamiliar with Kongunadu dishes can ask the owners or front-of-house staff for thorough guidance and recommendations on regional specialties.

  • Order starters while fresh mains cook

    Main dishes like curries and tandoori breads are prepared fresh and can take 20 to 25 minutes to arrive, making starters like Kuzhi Paniyaram or warm beverages ideal while you wait.

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