The flavourful and texture-rich Indian food is so famous because of its deliciousness. There is a popular myth that has been spread about Indian food.

According to it, eating Indian food is one of the beautiful guilty pleasures. No matter how strongly you are feeling the urge, you should not eat it regularly.

But Indian cuisine is so diversified and it has so many options that you can choose to eat healthy and tasty items. Each time you crave for the Indian food, make sure you are ordering it from the Indian restaurant Sydney.

LET US PRAISE IT

Because of the irresistible taste of Indian food, 6 inhabited continents are admiring the taste of Indian food.

WHICH ITEMS WOULD YOU FIND IN A TYPICAL INDIAN RESTAURANT?

Following items are customarily available in the local greek restaurant and international Indian restaurants:

• • Vegetable Biryani

• • Butter and Tandoori Chicken

• • Jalebi

• • Mango Chicken

• • Rogan Josh

• • Samosa

• • Naan Bread

WHAT IS THE PREDOMINANT REASON FOR THE LOST FLARE OF TRADITIONAL INDIAN FOOD?

Some cultures were so fond of Indian food that they adapted to that and made it their standard food. Since they kept on bringing new things in the already existing recipes, the conventional nature of Indian food kept on lagging.

HOW HAS INDIAN FOOD BEEN SUCCESSFUL IN REACHING SO MANY COUNTRIES?

As we know, Indians tend to visit foreign countries at a rapid pace. These countries may include Greece, Germany, England, Canada, America, Mexico and many others. Whenever they visit these countries they always satisfy their hunger with their traditional food. So when they make new friends who are native to that country, they make them taste Indian food. Each of the foreigners is sure to get fascinated with the one bite of the Indian food.

WHICH RECIPES ARE FAMOUS IN FOREIGN COUNTRIES?

The foreigners are usually fond of the non-vegetarian sunshine. This is the main reason that each of the foreigners tries to make the Butter chicken at home whenever the weekend commences. The Punjabi recipes such as the Makki ki roti Sarson ka saag and the kheer like recipes are very much liked by the foreigners.

WHICH SPICES AND INGREDIENTS ARE ACCOUNTABLE FOR MAKING INDIAN FOOD ONE OF THE BEST KINDS?

There are so many spices and herbs which make Indian food the best. But the predominant among all are mentioned below without which the Indian food cannot reflect the true personality:

• • Cinnamon

• • Cardamom

• • Turmeric

• • Cloves

WHY SHOULD YOU VISIT THE SYLVANIA RESTAURANT?

Sylvania is the best restaurant which is known for its best dine-in facilities and awesome Indian dishes. The Indian dishes are made with the finest and the handpicked ingredients.

BOTTOM LINE

If you are an Indian food lover, then you should surely try out Best Dine-In Experience at Sylvania restaurant. So book your table with us today!

When are you going to visit us? We are waiting for you eagerly.

Make Tasty Dal Fry at Your Home

When you visit the best Indian Restaurant Sydney you will find several Indian food, which is worth a try. One of them being a dal fry recipe which is a tasty Indian dish. It contains spices, herbs, and lentils. Moreover, it is made in different ways which makes it best and worth a try. It can be considered as your comfort food and super easy to make which is as similar as food cooked in a greek restaurant. In this blog, we will give you detailed instructions on how to get it done.

What all is included in dal fry?

Dal dry is made of toor dal which is also known as split pigeon peas. It also contains spices, onions, tomatoes, herbs, and ghee. Although, you can use the lentils of your own choice like toor dal, chana dal, masoor dal, or moong dal. When you visit the Indian restaurant, the one which you are served is made of masoor dal and toor dal.

What are the steps to make dal fry?

Step 1

You need to add dal (1 cup) in a pressure cooker and wash it several times, till the time water comes clean. Now add 2 ½ cups of water. In this, I added toor dal but most of the time we add ¾ cup toor dal and ¼ cup moong dal. The use of moong daal gives it a different taste and texture.

Step 2

Pressure cook for around 2 whistles and keep the flame medium. You need to cook dal, till the time it is soft and mushy. Only open the lid, when the pressure comes down.

Step 3

Take a pan and add 1½ tablespoons of ghee. Once it is hot then you need to add

• • ½ teaspoon mustard seeds (optional)

• • When the spices begin to splutter and add ⅛ teaspoon hing (optional)

• • 1 sprig of curry leaves (optional)

• • ½ to ¾ teaspoon cumin seeds

• • 1 broken dried red chili (optional)

Step 4

Now add finely chopped onions ( ¼ cup or 1 medium onion) along with green chilies (1 or 2). Saute onion till the time it is brown. After that add in ginger garlic paste (1 teaspoon) and you can even add 2 garlic cloves. Saute then till the raw garlic smell goes away. Do this for around 1 minute.

Step 5

Now add in chopped tomatoes (½ cup or 1 large) and salt (¾ teaspoon). Let it saute till the time it becomes soft and mushy.

Step 6

Now you need to add in the spices:

• • ¼ teaspoon turmeric

• • ½ teaspoon red chili powder (as per taste)

• • ¼ to ½ teaspoon garam masala (as per taste)

Saute them till the time it smells perfect and do this for 1 to 2 minutes.

Step 7

Now I need to cook it and mash dal. Give it a good mix and cook it properly. If you want you can add more water, depending on your need. As it cools down it will become thicker.

Step 8

When you notice the toor dal start to bubble you need to add Kasuri methi (½ teaspoon) and make sure to crush it with your hands. Make sure to taste it first and then add in the salt as per your taste.

Step 9

On the top, add in the coriander leaves and mix them properly. Turn off the flame and add in some lemon juice, before you serve it. Adding lemon is your own choice.

You can serve it with papad, roti, chapati, and paratha.

Serve and Enjoy It!

Who does not love the traditional Indian non-veg recipes? I know, everybody does.  Indian food is so diverse and good that everybody has something to love and make them their favourites. Especially, when you visit the Indian restaurant Sydney for a family dine-in, then each member of the family has some of their favourite items such as curries and chicken items. So there is no need to go to separate restaurants to satisfy the craving of each one of them.

So in today’s article blog, we are going to discuss the traditional Punjabi fish curry:

An overview of the dish

In this dish, the fish fillets which are coated in the following items are cooked until the nice taste is approached:

• Ginger Paste
• Garlic Paste
• Red Chilly powder
• Turmeric Powder

This is the most favourite dish which can be served along with either the heart rice or the lachha paratha.

Why is this dish cooked so much all across the world?

It is because of the beautiful and unbeatable combination of health and the taste that this dish is so loved all across the world. There are so many health benefits which include the incorporation of the essential nutrient in the diet. So let us begin with the recipe:

For fish marination

• Rohu fish
• Turmeric powder
• Red chilli powder
• Ginger garlic paste-
• Salt
• Refined oil

For making paste

• Sliced onion
• Chopped tomatoes
• Ginger garlic paste

Other ingredients

• Garam masala powder
• Coriander powder
• Curry powder
• Kasuri methi
• Refined oil
• Bay leaf
• Salt

Instructions

STEP 1:

First of all, you have to wash the fish with utmost hygiene. Then take a big bowl and add all the ingredients which are given below:

• Fishes
• Turmeric powder
• Red Chilli Powder
• Ginger Paste
• Garlic Paste
• Salt

STEP 2:

Now put some oil in the pan and heat it until it gets piping hot. Now, it’s time for you to add the marinated fish. And fry the fishes.

TIP

The fish will be properly fried if both sides of the fish are brown. Now it is ready to be kept on the plate.

STEP 3:

Now, it’s the tadka time. For the preparation of the traditional Punjabi tadka, first of all, heat the oil in the huge cauldron. Once heated, then add the Indian spices and the herbs turn by turn:

• Jeera
• Mustard seeds
• Bay leaves
• Kasuri Methi
• Hing

Once all these ingredients are nicely cooked, then it’s time for you to add the following:

• Sliced Onion ( Fry them until they get a nice golden brown colour.)
• Tomatoes( Fry the tomatoes until they tend to leave the water and get blended with the onion)
• Ginger Garlic Paste

TIP

Do not put the prepared ginger garlic paste in the beginning of the tadka. You can only put it before the onions if these are chopped and not ground or blended.

Afterwards, add the following in the tadka:

• Turmeric powder
• Red chilli powder
• Coriander Powder
• Curry Powder
• Garam Masala powder

STEP 4:

When the masala is thoroughly cooked, then add some water to it. After the water has boiled in it, then add the fish fillets to it. Once added, then cover the lid and let it be cooked for at the latest 15 minutes.

STEP 5:

Exactly after the fifteen to twenty minutes, you can witch of the flames is the Punjabi curry is ready to be served along with refreshing ingredients like the coriander or the cilantro.

How do you like the recipe?

We shall get encouraged to share our most admired recipes with you. There are tons of non-veg recipes to cook the fish and different kinds of meats in the most delectable way.

So we wish you a healthy and tasty meal!!

Sylvania Indian Restaurant: So many are the classifications of the people, that many are species of the prawns. So it becomes difficult for people to know which kind of species they should choose to make a particular recipe like Indian Restaurant.

How do they look?

They usually have the following features of the emergence:

• Narrow-body
• Tapering structure
• Curled tail which is present underneath
• The long and whiskery antenna

The body of the tiger shrimps is usually wrapped in the brittle exoskeletal. All the variants of the species have ten legs. When they are raw, then they turn to be extremely translucent in case the smaller varieties are found. When these are cooked then the shells of the shrimps usually turn grey. The taste which you will get will be sweet and the meaty and the flesh may turn out to be having the tints of the whites and the pinks.

Do you know?

If you use the prawns which are cooked in the cold water instead of the hot water, then they come out to be extremely flavorful and juicy as compared to the Prawn’s which are fished in the hot waters.

What advice would work best if it is about buying the shell-on prawns?

When you are buying the shell-on prawns, then you have to take care that you buy double the quantity of what you need in your dish like Indian restaurants. It will ensure that you don’t run short of the dish and get unable to satisfy your cravings.

What are the qualities of fresh prawns?

The fresh prawns are the ones that always smell fresh irrespective of the fact whether they are cooked or not. Do not go for the one which looks extremely

Fresh prawns, whether raw or cooked, should smell fresh and clean, not fishy, and should look moist. Avoid ones that look dry or have broken or cracked shells.

Fresh prawns, whether raw or cooked, should smell fresh and clean, not fishy, and should look moist. Avoid ones that look dry or have broken or cracked shells. When buying shell-on prawns, double the quantity that you require for the wastage is almost 45% in prawns, making only 55% of each prawn edible.

Prawns, when raw, are blue-grey (and are sometimes called green prawns).

Which are the common variants of the prawns?

People usually rely on two varieties of prawns, which are as follow:

• Tiger prawns
• King prawns

These variants of the prawns are extremely juicy and the tender varieties of the shrimps. You can buy it from the markets. These can be found either with the shells or without the heads.

Do you know?

If you have eaten the prawn dish, then you might know that the prawns turn out to be pink when they’re cooked.

What are the shrimps also known as?

The shrimps are also known as small shellfish. The shrimps are called shrimps because of their diminutive size. You are advised to go for the ready-peeled ones because if you commence cleaning the shrimps, then the whole of your day will be spent doing that. And when you end up cleaning those, you will get extremely tired.

How to butterfly a prawn?

To butterfly the pawn, you have to make sure that you make a deep and lengthy cut alongside the tummy of the prawn. And after that, with tender hands, open it. No sooner you open it, just press it down. Insert the wooden skewer which has to be put alongside the length.

After analyzing more than 2000 traditional Indian foods recipes, scientists have said that it is the molecular levels that make Indian food one of a kind. The scientists are of the view that the Indian food made at the Indian restaurant Sydney is so unique because, unlike the other restaurants, the flavours are not getting distracted from the theme of the dish.

• Why do the people who try Indian food for the first time desire to eat again and again?
The unique approach is followed to extract the mesmerizing flavour of the dish.

• How many ingredients are added to the Indian dishes on average?
Each Indian Dish must include seven ingredients. It is because of this aspect that Indian food is known as the most flavoursome food. The heterogeneous combination of the various ingredients is unbeatable.

• What is the speciality of Indian food?
The flavours can be enjoyed in every successive bite.

• What is the scientific fact behind the magical working of the flavours?
The brain registers certain sensory impressions which we know as the flavours. Taste and smell are known as the chemicals sensors which are supposed to interact with the food.

• Which elements of Indian food are responsible for making it that popular?
Indian food is not only popular because it is tasty since the taste is limited to the salty, sweet and sour flavours. But along with the taste, it is the aroma also, which also produces positive impressions on the mind of the individuals.

• How can Indian food be a perfect blend of the flavours?
The traditional Indian people were so wise that they experimented with which flavours went well with the particular ingredient. That is why there are certain Indian dishes in which some ingredients are not supposed to be incorporated.

• Which factor is responsible for the appealing look of Indian food?
The chefs are so smart that they only take the incorporation of the particular spice into account if they know that it will neither spoil the flavour of the dish nor the presentation.
For example, Turmeric can not be put in all the dishes because of its colour. But there are other items in which the incorporation of turmeric is required otherwise the dish will not give the vibe to eat.

• Is there any secret for the perfectly cooked dishes?
The use of the right cooking technique for different dishes help in coming up with the properly cooked Indian food item.
For example, The stuffed Arbi leaves cannot be directly fried until they are steam first. If you consider frying them first, then the flavours of the dish will come out to be an extreme disaster.

• How do the chefs know whether the particular ingredient can be a good company for the other?
The beginner’s Indian chefs follow a chart that tells them about the same. Rest, it is the chef’s sense of taste that will help him to know whether the onion is supposed to be used with the coconut or not.