by clicking the arrows at the side of the page, or by using the toolbar.
by clicking anywhere on the page.
by dragging the page around when zoomed in.
by clicking anywhere on the page when zoomed in.
web sites or send emails by clicking on hyperlinks.
Email this page to a friend
Search this issue
Index - jump to page or section
Archive - view past issues
Lifestyle : Taste of India 2011
1HERSA1 E019 RESERVATIONS 9331 1032 9331 1032 227 Glenmore Road , Paddington @ Five Ways visit www.vampsbistro.com Email: firstname.lastname@example.org VAMP S BISTRO Classic French with Oz and Asian Influences OPEN DINNER: TUESDAY TO SATURDAY NOW LICENSED and BYO Private Function Rooms for all occasions *CHRISTMAS PARTIES *BIRTHDAY PARTIES *ANNIVERSARIES *CORPORATE EVENTS *SMALL WEDDINGS *FAMILY GATHERINGS (Special Wine Deals for Functions) (Lunch Functions by Request) WHOLESALE PRICES 7 DAYS A WEEK ALL CAFÉ & RESTAURANT ENQUIRIES WELCOME DIRECT TO THE PUBLIC Whole Baby Lambs $7.99kg 1159 Botany Rd, Mascot Phone 9667 1891 Check out our new website www.as -selectmeats.com.au WHOLESALE BUTCHER As Seen On Today Tonight Baby Lamb Grilling Chops $9.99kg With purchases over $50 Must present coupon With purchases over $100 Must present coupon 1 FREE Roasting Chicken 1kg Tasty Thick BBQ Sausages Mon-Fri 6am-6pm Sat 6am-5pm Sun 9am-3pm FREE FREE & FREE 2 Roasting Chickens All Fresh Poultry at COST Prices FREE HOME DELIVERY for the purchase of over $150 to Sydney Metropolitan area Yearling Grass Fed Rump $8.99kg (Whole) Sliced Free Baby Lamb Chump & Loin Chops $12.99kg Pork Loin Chops $9.99kg Yearling BBQ Steak $7.99kg Baby Lamb Shoulder Boneless $13.90kg Yearling Grass Fed Scotch Fillet $19.90kg Center Cut Yearling T-Bone $12.99kg Sydneys Best Meat at Sydneys Lowest Prices AG4613066AA-251011 0404 831 645 www.indiandance.com.au Bringing out the dancer in you! Bringing out the dancer in you! JoinJoinNow!Now! The Sydney Morning Herald Tuesday, October 25, 2011 19 good living taste of india special report Spice is right for home cooks Flavour enhancer . . . Madhu Arora is a passionate cook. Photo: Tamara Dean Learning how to make Indian dishes is easier with expert advice, writes Carli Ratcliff. M adhu Arora of Ma Indian Cooking Classes in Normanhurst credits her grandmother with passing on her enthusiasm for food and cooking. ‘‘My inclination to cook began as a little girl, I was always ‘the cooking girl’ in the family,’’ she says. ‘‘I spent hours beside my grandmother learning to cook the dishes she made so beautifully.’’ Growing up in fast-paced Delhi, Arora attended university, becoming a science teacher. ‘‘Science teaching was from the brain, but not from my heart,’’ she says. While studying, she recalls a year spent living with her grandparents in Punjab. Their modest two-bedroom home was surrounded by a vast vegetable garden. ‘‘My grandparents grew all of their vegetables and fruit,’’ she says. ‘‘One neighbour had a cow, another chickens, everyone shared their produce. It was a slow and very conscious way of eating and living, a way of life that I have aspired to since.’’ After moving to Australia in 1990, Arora worked as a casual science teacher until 2006, when she began to teach cooking. Her classes navigate the subcontinent, from her grandmother’s Punjabi cuisine of the north to southern India’s fish and seafood curries. The first request for lessons came from friends who were members of Animal Liberation. ‘‘They were keen to learn vegetarian and vegan cooking,’’ she says. Arora also holds mughlai classes on cooking in a tandoor, including how to mock up a tandoor oven at home using everyday kitchen appliances. ‘‘It is important to teach techniques and recipes that students can use in everyday life,’’ she says. The owner of The Cheeky Food Group, Leona Watson, agrees. Watson, whose company runs cooking classes for individuals and corporate groups, has added an everyday Fijian Indian cooking class to her schedule. ‘‘I met a Fijian chef of Indian heritage when I was in Fiji,’’ Watson says. ‘‘Together we tweaked traditional recipes to make them approachable for Australian home cooks, with an emphasis on lighter curries, ensuring they are trans-seasonal.’’ A prawn curry is thickened with almond meal rather than coconut milk and salads accompany the dish with a series of sambals for extra heat. ‘‘Students want a sense of glamour, but a dish has to be achievable,’’ she says. ‘‘They want to be able to cook an exotic dish, and they like Fijian Indian because it’s not just learning a rogan josh, it’s an accessible, appropriate cuisine and they will most likely cook it at home.’’ Ajoy Joshi of Nilgiri’s in St Leonards teaches more than 150 classes a year to children, adults, groups and corporate teams. His goal is to demystify Indian food. ‘‘I teach technique and process,’’ Joshi says. ‘‘Indian food does not dictate ‘add x, y, z quantities’ – it’s about the how, why and when of adding ingredients.’’ Chef Christine Manfield is well acquainted with the how, why and when of Indian cooking, having spent long stints in India researching techniques and spice. At the Sydney Seafood School in December she will lead a class showing how to make dishes from her latest book, Tasting India. COOKING CLASSES Ma Indian Cooking Normanhurst, 9945 0745, maindiancooking.com.au. Cheeky Food Group Surry Hills, 1300 785 365, cheekyfoodgroup.com. Nilgiri’s 81 Christie Street, St Leonards, 9966 0366, nilgiris.com.au. Christine Manfield Sydney Seafood School, Pyrmont, sydneyseafoodschool.com.
Party Planning 2011
Hair and Beauty 2011