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, for hot and spicy foods; the east specialises in chilli curries; while the west uses coconut and seafood and the central part of India is a blend of all!

For more recipes and tips on cooking Indian food, visit the SBS Food portal.

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