Spice crusted scallops, grape and ginger dressing
You can’t beat a good curry. The question is in Australia, where can you find a good curry?
Some 15 years ago there were hardly any curry houses and even though now they are spotted around everywhere, few offer a really great dining experience.
Usually what we are served is anonymous cuts of meat in generic curry sauces heated up to order.
It’s miles away from the wonderful dining experiences of other ethic cuisines – from Thai to Turkish – where the ingredients are fresh and the microwave isn’t the cooking tool of choice.
Spiced goats cheese toastie, honey mustard yoghurt and pickled walnuts
But right now curry lovers are in for a treat. Atul Kochhar, who is one of the first Indian chefs to have be awarded a Michelin star for his Indian food in London, is in Melbourne and cooking up curry as part of the Melbourne food and Wine festival.
Even better you can get the one Michelin star experience for $50 for two courses, or $60 for three, a Breezes on the 3rd floor of Crown Casino until Monday 14 March. He grinds all his own spices and cares about the provenance of his ingredients. You’ll find all the spice flavours are fresh and distinct – subtle even – in curries as you’ve never tasted or seen them before. There’s no muddying of flavours here.
It is also worthy trying the vegetarian selection for an awesome dahl.
I was lucky enough to eat there ( on Crown I should declare). Here’s a sample of what we were served.
Roasted roe deer fillet, venison biriyani, sesame peanut sauce
Tandoori chicken supreme, lentil sprout salad, saffron korma
Tandoor grilled pineapple with pistaccio milk
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