Forget what you know about the humble pakora. Often, it gets relegated to a peripheral bite before heavier mains arrive. At Flyover Fritterie in Redfern, however, this chickpea-flour staple commands the table's centre. It anchors a repertoire reimagining roadside fare with sharp focus. Named to honour busy carts sheltered beneath concrete overpasses in India's major cities, the team adapts those local grazing customs into a vegetarian format. The restaurant builds its identity around deep-fried precision. The signature fritters emerge from vats with a golden exterior, avoiding any trace of residual oil. Seasonal vegetables, pungent onions, or robust chillies are bound in savoury batter. These are designed to be dragged through house-made mint and tamarind chutneys. This careful balancing of crispness and bright acidity sets the tone for subsequent courses. Beyond the fryers, the establishment has earned a reputation for elevating informal morsels into substantial portions. Among the items that have defined its offerings is the jaffle. This toasted sandwich is recast here with subcontinental fillings; one standout version features spiced dosa potatoes laced with peanut relish, coconut crunch, and roasted cashews. It delivers an unexpected crossover that feels like a natural extension of the vendor ethos. The kitchen is equally celebrated for comfort bowls, handled with exacting attention. A signature lime daal khichri pairs simmered lentils and rice with crunchy cauliflower pickles and melted fenugreek butter. Such combinations create layers of temperature and texture rarely seen in everyday preparations. The beverage selection mirrors this dedication to detail. Slow-brewed chai, steeped with freshly pounded ginger and cardamom, acts as both an accompaniment and a palate cleanser. For a cooler counterpart, the thandaai provides a rich infusion of almond milk, saffron, poppy seeds, and rose. This drink blurs the boundary between refreshing relief and delicate dessert. Eating unfolds across an understated space. Guests move from window-facing high-tops to an upstairs room. The setting remains relaxed, allowing aromatic servings to shine. By stripping away meat and stiff formalities, the venue distils pavement traditions into their fundamental elements, providing a plant-centric meal.