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Lifestyle : Taste of India
1HERSA1 E021 AG2440698AA-051010 Halal Food We cater for Weddings, Corporate functions, Formals, Birthdays, Christmas, NYE, Anniversary and Engagement parties Contact: Mr. Abdul 0402 232 940 Licensed. B.Y.O $2.50 pax All prices GST inclusive You won t want to miss the opportunity to dine in comfort with stunning views of Sydney Harbour and the Harbour Bridge. A relaxed and casual atmosphere. The diverse menu offers an extensive variety of authentic gourmet northern and southern Indian dishes, as well as delicious tandoori entrees. A separate function room is available for that corporate event or special occasion. 41 Alfred Street Tel: (02) 9955 5095 • Fax: (02) 99555495 Web: www.ambala.com.au Web: www.ambalas.com.au Email: firstname.lastname@example.org Opening Hours Lunch Mon - Fri 12:00pm - 2:30pm Dinner Mon - Sun 5:30pm - 10:30pm Lunch: Sat & Sun Closed (unless booked for function) HOT LINE (02) 9955 5095 At The JEWEL we put the passion into each and every one of our dishes providing the best aromas and flavours of India. We have sourced the finest ingredients from across our Indian Landscape and carefully blended them into our beautiful dishes. We slow cook our recipes taking lots of care so you dine on our delicious products. Come dine with us at the Jewel on the Bay Restaurant in Rose Bay 639 New South Head Rd open 7 days 5pm to 10 or come visit us at Jewel of India 683 Gardener's Rd Mascot to stock up your fridge with delicious easy to use products. Delicious, All Authentic and Handcrafted, Ready to Eat. Made in Australia. Mouthwatering finger food, Simmering Sauces, Delicious dips, Fragrant Curries, Fluffy Rice, Soft Naans, Authentic Samosas, No additives, No Fuss, Just Simply Heat and Eat. Party and Home Packs Available. Direct to Public. At the Curry Factory 683 Gardener's Rd Mascot Corner of Kent Rd Opposite Beaurepairs Ph 96692279 or 1800 4CURRY (1800 428779) Jewel of India Takeaway Available All You Can Eat Indian Self Serve Buffet Lunch. $22 pp (Fri, Sat & Sun only) Cafe by day, Indian Restaurant by night 9371 4100 • 1800 CURRY 2GO • 1800 287 792 The Sydney Morning Herald Tuesday, October 5, 2010 21 good living taste of india special report Beauty in diversity Spice in variety . . . chef Vikrant Kapoor of Zaaffran. Photo: Domino Postiglione The many regions of India boast their own styles and tastes, writes Carli Ratcliff. C hef Christine Manfield made her first trip to India in 1996, as guest chef at the Taj hotel in Chennai. It was the beginning of a love affair. She has returned to the country several times each year since and leads culinary tours to different regions. ''I find India endlessly fascinating, the monumental culinary history and the layers of influence,'' she says. ''Every time you think you understand a region's food, something else pops up.'' Locals are usually keen to share their knowledge. ''Indians are food- obsessed; they love to talk about it, which makes them great teachers,'' Manfield says. ''You need to understand the heritage of a region to fully appreciate its food. Each area has a history that has informed the flavour and the methodology of cooking. We in Australia are finally starting to grasp that India is a huge country and there are stark regional differences.'' Vikrant Kapoor, co-owner and chef of Zaaffran at Darling Harbour and Castle Hill, agrees. ''Indian food cannot be put under a banner, its beauty is in its diversity,'' he says. The son of a tea plantation manager, Kapoor spent his childhood on the move, settling in a new region every couple of years. The nomadic lifestyle gave him the opportunity to learn about Indian cuisine's great variety. ''It was not conscious learning at that young age but we were always invited to picnics and other family's homes so I ate and saw a wide range of food being prepared,'' he says. Kapoor cooks food from many regions. ''Each time I change the menu I try to represent the best of a region. It is important to be true to each region's way of doing things,'' he says. He recently added dishes from the north-western frontier near the borders of Afghanistan and Pakistan including peshawari seekh (skewered lamb mince with golden onions, mint, coriander, ginger, green chilli and garam masala). Ajoy Joshi, chef and owner of Nilgiri's in St Leonards, agrees chefs must be true to a region's idiosyncrasies. ''It makes a mockery of a 40,000-year-old cuisine to just label it 'Indian' or a 'curry','' Joshi says. He explains that ''curry'' merely means ''sauce''. In an effort to help diners understand Indian regionality, Joshi has weekly classes and changes his menu monthly to showcase different areas. If Mughlai cuisine is featured, chicken korma might be on the menu; for Parsi, it might be patra ni machchi (fish in banana leaves); for South Indian, the popular masala dosai -- big, golden lentil flour pancakes filled with spiced potato -- will certainly be on the menu. REGIONAL CUISINE SOUTH INDIAN Malabar 334 Pacific Highway, Crows Nest, 9906 7343 and 6/274 Victoria Street, Darlinghurst, 9332 1755 Bhaji on the Beach 315a Barrenjoey Road, Newport, 9979 6680 Billu's 62-64 Wigram Street, Harris Park, 9687 7785 PUNJABI Rajarani 75 Church Street, Mudgee, 6372 3968 and 124 Wentworth Street, Blackheath, 4787 6968 HYDERABADI Daawat Indian Restaurant 3/41 The Boulevard, Strathfield, 9746 3889 HIGHLIGHTS Nilgiri's 81-83 Christie Street, St Leonards, 9966 0636 (This month: the royal houses of India) Zaaffran Level 2, Harbourside Centre, 10 Darling Drive, Darling Harbour, 9211 8900 and 8 The Piazza, Castle Towers, Old Northern Road, Castle Hill, 9634 2133 (Rajasthani, Kashmiri, Bengali)
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