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Lifestyle : Taste of India
1HERSA1 E022 AG2440819AA-051010 Party room available for 20 -120 guests FREE HOME DELIVERY! (Surrounding Suburbs) Open 7 Nights 5.00pm - 11.00pm Lunch - Sunday 12noon - 3.00pm LICENSED & B.Y.O 235 Darling St, Balmain 9818 3272 www.indianpalace.com.au ramworldtravel Email: email@example.com Web: www.ramworldtravel.com.au Call for coloured brochure (02) 9262 1661 Oz-India tours specially designed for Australians From $1025 p.p. India Travel Specialists 5/207 B, Pacific Highway, St Leonards Ph: 9966 5557 Mon - Fri 930amto230pm Mon - Sat 6pmto10pm Same space ... a different spice!! www.macerestaurant.com.au More Specials available for Dinners. Exclusive Restaurant Booking (Grp. of 50 max). Catering at your premises. 10% off on takeaways. Minimum order $20. Spring/Summer Specials @ Indiaquay Till End of Year 2010 An Indian Restaurant Minutes Away From The Opera House FOR LUNCHES ONLY (Bookings essential) Grp. Of 15-30 paxs $50.00 per person 3 course unlimited buffet, plus two hours unlimited drinks (beer, house wine, soft drinks) $22.99 per person 2 course unlimited buffet -- 1-starter, 3 mains and all accompaniments plus welcome drink (beer, house wine, soft drinks) Tel. 92517722 | Mbl. 0408 234 742 2 Phillip Street (Diagonally Opp Ferry Wharf 2) Circular Quay, Sydney NSW 2000 | www.indiaquay.com.au "'With Mantra Indian Restaurants you don't have to let any precious occasion of life pass you by. What ever those things are for you, we're here to help make them happen." Come & experience fine Indian Cuisine with great entertainment! We cater for all your functions & events! Ph: 9808 2266 / 9808 2233 • www.mantraindian.com.au 100 Blaxland Rd, Top Ryde (Cnr of Church St) • Email id: firstname.lastname@example.org CATERING FOR ALL FUNCTIONS & EVENTS: • WEDDINGS • BIRTHDAYS • ANNIVERSARIES • THANKS FOR GETTING ADDICTED TO MANTRA, CRAVE AGAIN SOON 22 Tuesday, October 5, 2010 smh.com.au good living taste of india special report Lightness of touch Refined . . (clockwise from left) Anil Ashokan; Zaaffran's chicken kebab; Kumar Mahadevan. Photos: Domino Postiglione; Marco Del Grande Fiery, in-your-face flavours are undergoing subtle changes in Indian kitchens, writes Carli Ratcliff. The most hip and happening eateries in the country are now busy serving the most nouvelle cuisines to satiate the senses of the diners,'' reports the India Times. ''Is it a new sense of exploring the unknown that draws our palate towards rare fare or are we a country of great gourmands who love to appreciate epicurean delights?'' The chef and owner of Sydney's Abhi's and Aki's restaurants, Kumar Mahadevan believes it is a combination of both. Mahadevan travels to India four times a year to observe trends. ''The dining landscape has changed dramatically in the major cities in the past few years,'' he says. ''With the economic boom and young professionals travelling, there is a demand for a more sophisticated kind of dining. Diners are seeking refinement, they want food that is different to what they get at home.'' Mahadevan arrived in Australia in 1985 as Ambassador of Indian Food appointed by the Indian Government. Indian food in Sydney has changed significantly since, he says. ''The Australian public has really embraced Indian cuisine.'' He says there's still a long way to go. ''It's taken the English 200 years to make Indian food part of everyday life and they still haven't got it right,'' he says, lamenting London's proliferation of generic ''curry houses''. At Aki's, in Woolloomooloo, Mahadevan serves traditional Indian food with a modern twist. ''The flavours are traditional, the ingredients are contemporary. You have to adapt to your surroundings,'' he says. ''I'll use barramundi and kingfish because it's great produce and it's what we eat here. That is what good Indian food is, local ingredients with flavour, not a mouthful of spice or heat.'' At the renamed Mace restaurant (formerly Qmin) in St Leonards, chef and owner Anil Ashokan has a similar philosophy. Ashokan shops at the markets daily, his menu is driven by seasonality and his goal is always to make produce the focus of the dish. His veluri varathathu (whitebait coated in rice flour and fried) and karwari jhinga (semolina-crusted prawns with garlic and tamarind) are dependent on the freshest local seafood. Vikrant Kapoor, co-owner and the chef of Zaaffran at Darling Harbour, is also a fan of lightness. He did his apprenticeship at Raffles Hotel in Singapore in a brigade of international chefs where he learned the benefit of a light touch. ''In Indian cooking we tend to cook meat until it's dead again,'' he jokes, ''but I learned not to do that; I make sure each ingredient still has its own flavour.''
Spring In The Blue Mountains