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Strathfield Good Food Guide : Strathfield Good Food Guide 2013
2013/2014 | 29 INDIAN 23TheCrescent,Homebush97461144thousandspices.com.au Where did you learn to cook? At the Institute of Hotel Management in Jaipur, India. What are your earliest memories of food? There was an Indian globe-trotting chef who inspired me when I was younger, but my mother was the person who taught me originally. She encouraged me to cook at an early age and was a very good teacher. How long have you been a chef? One of my earliest jobs was working for an airline catering company that supplied food to airlines such as British Airways. It was a very interesting role where I was exposed to foods from all over the world – lamb from New Zealand, pork from Australia and turkey from the US. That was not something you normally experienced in India at that time. What type of food do you serve? We have a modern cosmopolitan menu – the type of food you will find in Delhi and Bombay. We have a range of dishes that are popular in a number of regions. What is your specialty dish? The adraki champe is a feature of our menu. It’s a wonderfully fragrant lamb cutlet dish, marinated in ginger. What is your most popular dish? Our menu changes every month, so our most popular dishes also change. Currently, our batata puri is getting very positive comments. It ’s a shortcrust pasty filled with potatoes, tamarind, chickpeas, coriander, mint and chutney. ourstrathfield.com.au METHOD Rub lemon juice into cutlets in a large bowl. Add remaining ingredients and mix well, evenly coating the cutlets. Leave to marinate for one hour. Cook cutlets on BBQ hotplate. Serve with raita or plain yoghurt and salad. Adraki champe (ginger marinated lamb cutlets) Serves 4 YOU’LL NEED 8 french-trimmed lamb cutlets 30ml lemon juice 80g ginger paste 10g turmeric powder 10g chilli powder 10g coriander powder 10g cumin powder 2 tbsp chopped fresh coriander 1 green chilli, finely diced 2 tbsp vegetable oil 1 tbsp salt (or to taste) Where do you source your ingredients? Our meat is from RG Meats at Brookvale and we source our chicken from M&J Chickens. We have our fresh vegetables delivered from Sydney Markets. Our Indian spices are bought from SES Foods. All of our chutneys and yoghurts are made right here in the restaurant. Where else do you like to eat? I often have a meal at Arisun in Strathfield and I like to eat at a number of small Vietnamese restaurants at Flemington. Chef Thousand Spices
Strathfield Food Guide 2015
Strathfield Good Food Guide 2012