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Indian Food Safari
Food Safari journeys into the colourful spicy vibrant world of Indian food and learns how to make some fabulous 10 minute dishes as well as the secrets of great curries from the subcontinent. Food explorer and broadcaster Maeve O'Meara joins her friend chef Ajoy Joshi in a spice emporium to learn the secrets of choosing the right spices - and comes up with some surprising finds- spices used for fertility and antiseptic properties as well as taste.
Chef Daisy Rajan shares her recipe for the comfort food she whips up after a night in her restaurant "The Raaj" - high protein, delicious fresh tasting dhal fragrant with spices and fresh herbs, her restaurant style palak paneer made in under 10 minutes and sensational - and easy Gujarati potatoes made in 5 minutes.
Top chef Kumar Mahadevan (Abhi's, Aki's) shows the easy steps to a tender flavoursome rogan josh while Ajoy Joshi cooks Hyderabadi chicken in spices and its own juices. Scene stealers are two vibrant women - Kuki Singh who extols the virtues of Indian sweets and Raini Singh who makes a cheat's version of coconut and cardamom burfi with just 4 ingredients.
Featured Businesses
Abhi’s Restaurant
163 Concord Rd
North Strathfield NSW
(02) 9743 3061
The Raaj
2/318 Sydney Road
Balgowlah NSW 2093
(02) 9948 8222
Nilgiri’s
81-83 Christie Street
St. Leonards NSW 2065
(02) 9966 0636
Sagar South Indian Restaurant
423 Cleveland St
Surry Hills NSW 2010
(02) 9319 2170
Featured Food & Recipes
Hot Tips
Choosing and prepping asparagus
Choose asparagus with tight, well-formed heads and avoid any with thin woody, dry and dirty stems. Snap off the woody end of the asparagus by holding the spear in the middle and bend the bottom until it finds its natural snapping point. Discard the woody ends, or use in a stock.
Glossary
Tahini
A paste or butter obtained from grinding sesame seeds. Used in Middle Eastern and Mediterranean cooking, often to thicken hommos or other dips but also as a sweet filling in cakes and pastries.
