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Key Ingredient
- Cardamom (1)
- Carrot (1)
- Chickpeas (3)
- Chilli (5)
- Coconut (3)
- Coconut Milk/Cream (1)
- Coriander (1)
- Crab (1)
- Cumin (3)
- Curry Leaf (1)
- Fetta (1)
- Fish (1)
- Garam Masala (2)
- Ginger (2)
- Lentils (4)
- Mango (1)
- Milk (1)
- Mustard Seeds (1)
- Onion (2)
- Peanuts (1)
- Pineapple (1)
- Pistachio (1)
- Potato (4)
- Pumpkin (1)
- Rice (1)
- Spinach (1)
- Sugar (2)
- Tamarind (1)
- Tomato (3)
- Turmeric (4)
- Chickpea flour (1)
- Ghee (1)
Special Consideration
Indian recipes and Indian food
About Indian Food
The vibrant, intensely colourful world of Indian food in Australia found an ever increasing fan base when Australians began to travel through India during the 1960s and 70s. Each region of India has its own style of cooking and distinct flavours. North is known for Tandoori and Korma dishes, South is famous for hot and spicy foods, the East specialises in chilli curries, the West uses coconut and seafood and the Central part of India is a blend of all.
Featured Businesses
For further information about the businesses featured in the Indian epidode of Food Safari, click here.
Key Ingredients
Indian Food
Make sure your kitchen is stocked with these essential ingredients.
MoreSpecial Utensils
Indian Utensils
Find out which special utensils you’ll need on hand during cooking.
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Latest Recipes
Indian Restaurants
Displaying 10 of 715 Indian Restaurants.
| Restaurant | Suburb | |
| 1. | Royal India Restaurant | West Perth |
| 2. | Gopal's Vegetarian Restaurant | Melbourne |
| 3. | Jehangir | Mawson |
| 4. | Jewel of India | Manuka |
| 5. | Rama's | Pearce |
| 6. | Tandoor House | Kingston |
| 7. | Tandoor Indian Restaurant | Belconnen |
| 8. | Hanuman | Darwin |
| 9. | Keller's Swiss and Indian Restaurant | Alice Springs |
| 10. | Taste of Asia | North Hobart |
Featured Food & Recipes
- Turkish ice-cream (dondurma)
- Turkish sausage and baked eggs (sucuklu yumurta)
- Green olive salad (yesil zeytin salatasi)
- Stuffed eggplant (patlican dolmasi)
- Lamb dumplings with yoghurt and sumac (manti)
- Fried mussels with tarator (midye tava)
- Cherry Bread Pudding (visneli ekmek tatlisi)
- Tapioca pudding with cassava and banana (che chuoi chung)
- Black Angus beef with lucky sauce (bo luc lac)
- Vietnamese dressing (nuoc cham)
Hot Tips
What rice for what dish
Long grain rice has a long, slender kernel and cooked grains are separate, light and fluffy. Medium grain rice has a shorter, wider kernel than long grain rice. Cooked grains are more moist and tender, and have tend to cling together more than long grain. Short grain rice has a short, plump, almost round kernel. Cooked grains are soft and cling together.
Glossary
Clay Chatty
A deep lightly glazed clay bowl used in Sri Lankan cuisine to cook directly on the heat.
