This is an Australian-influenced Bengali curry. I'm showcasing our great seafood, using barramundi, prawns and mussels.
These Indian doughnuts, known as gulab jamun, are soaked in a sugar syrup until they double in size.
In his 'ghee-free' kitchen at Melbourne restaurant Tonka, Adam D’Sylva is changing perceptions of Indian food, one butter chicken at a time.
From spice grinding to ghee-free cooking, Melbourne chef Adam D'Sylva shares his tips for maximising the flavour and freshness of Indian cuisine.
Served with crispy rice pappadams and grated wasabi, this sashimi starter fuses Japanese and Indian flavours.
Walk down one of Melbourne's famed alleyways, and you'll find Tonka - an acclaimed restaurant where traditional Indian flavours are given a modern makeover from...