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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.
More
Latest Recipes
Indian Restaurants
Displaying 10 of 717 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
- Andhra curry leaf chicken
- Fish head curry (gulai kepala ikan)
- Roast capsicum sauce (salsa de pimiento)
- Spiced pork skewers (pintxos morunos)
- Linzer torte
- Cauliflower and cavolo nero rice pie
- Indian chicken korma
- Lemon meringue tart with blueberry jelly
- Warm salad of rare roasted venison with celeriac, pear and red cabbage
- Best end of lamb with eggplant caviar and a fricassee of sweetbreads, chorizo and anchovy
Hot Tips
Stir Fry Hot Tip
The secret to the success of a good stir fry is to prepare all ingredients before starting to cook; heat the wok first before adding any oil to reduce smoking; cook over high heat and keep the food moving; par cook the vegetables first.
Glossary
Scallop
Shellfish with a delicate taste available in a range of sizes. Scallops can be steamed, fried or grilled but should be cooked gently. The flesh is firm and white, the coral (or roe) is orange or pale red in colour.
