Tag Archives: Indian

Rochester Hotel aka ‘The Rochey’ (Fitzroy, Melbourne)

Kerala cuisine in a modern Australian pub!

Surprised? I am…..

I constantly crib about how poorly Indian cuisine is represented in Melbourne with just a handful of restaurants that serve decent fare. And also none when it comes to South Indian food except for plenty of dosa serving restos that are often a disappointment.

So the new South Indian menu at The Rochey came as a huge surprise.

The Rochey has been an iconic part of Fitzroy for many years now but recently went through a whole revamp in terms of food and drink, both of which has been taken up several notches. Mischa Tropp from ‘WeareKerala’ has designed the new menu which showcases regional Kerala cuisine at its best, with some snippets from the Goan cuisine too.

The ambience at Rochey is typical Fitzroy (the architecture is so unique there), retro with contemporary influences but also with the industrial touch that the suburb does so well. While the front portion is the dedicated pub space, there is a cozy dining area towards the back. There is also a beer garden and a party space if you are looking to hold events.

Rochester Hotel aka ‘The Rochey’ (Fitzroy, Melbourne) - thespiceadventuress.com

Rochester Hotel aka ‘The Rochey’ (Fitzroy, Melbourne) - thespiceadventuress.com

The new drinks menu at Rochey deserves mention too. There are the classics given that it’s a pub, but there are also some interesting cocktails and new wines, beers etc…. on the list, some of which are specifically included keeping in mind the flavours of the new menu.

I was fortunate to try out a couple of wines that were exceptional and paired extremely well with the flavour profiles of the new South Indian menu.

(I have outlined the specifics of each wine beneath the photographs)

Rochester Hotel aka ‘The Rochey’ (Fitzroy, Melbourne) - thespiceadventuress.com

Harvest Pinot Gris (2017 / Adelaide Hills SA / Organic) – Produced by a Grower’s Cooperative with a strong sense of giving back to the community, this Pinot Gris is easy on the palate, luscious with generous guava, lemongrass and white tea aromatics.

Rochester Hotel aka ‘The Rochey’ (Fitzroy, Melbourne) - thespiceadventuress.com

Some Young Punks ‘Monsters, Monsters Attack!’ Riesling (2015 / Clare Valley, SA) – Highly recommended if you are going to try out the fiery fish curry on the menu. A really sweet Riesling with racing acidity and brilliant florals, it is a treat after your tastebuds have been attacked from all the spices.

Rochester Hotel aka ‘The Rochey’ (Fitzroy, Melbourne) - thespiceadventuress.com

Yangarra Estate PF Shiraz (2017 / McLaren Vale, SA / biodynamic / preservative free) – Made without additives of any kind, this Shiraz is a treat for the palate. Fresh, medium bodied yet vibrant, it’s an easy one that can be enjoyed young.

The food menu, as I mentioned, is largely based on the cuisine of Kerala. But there are also dishes from the Goan cuisine. And it’s a classic example of old meets new. While some dishes are traditional, staying true to the roots, others are a modern interpretation of the flavours of Kerala and Goa.

(As with the drinks, all the details of the dish will be outlined under each photograph)

Rochester Hotel aka ‘The Rochey’ (Fitzroy, Melbourne) - thespiceadventuress.com

Egg Bonda (boiled egg & onion masala fried in a sourdough batter) – a classic tea time snack from Kerala. Traditionally a chickpea based batter is used but here, a sourdough batter has been used. The flavour was good especially from the caramelized onion masala used in the stuffing. But I would have preferred some sort of chutney or dip to go alongside the bondas. And if you have children with you, they are gonna love it.

Rochester Hotel aka ‘The Rochey’ (Fitzroy, Melbourne) - thespiceadventuress.com

Duck Hearts ( Chargrilled with Recheado and a sweet and sour spicy sauce) – One of the highlight dishes of the day for me. Absolutely loved the flavours, that perfect blend of sweet, sour, spicy; absolutely divine. And highly recommended.

Rochester Hotel aka ‘The Rochey’ (Fitzroy, Melbourne) - thespiceadventuress.com

Choris (Goan Chorizo with Onion Masala) – A twist on the Goan classic. A great snack if you are dropping in just for a drink or an excellent starter to start your meal. Another one the kids are gonna love.

Rochester Hotel aka ‘The Rochey’ (Fitzroy, Melbourne) - thespiceadventuress.com

Confit Parsnips (with Kashmiri Chilli Crumb and Shiso) – perhaps the dish that intrigued me the most on the menu which is why I had to try it. It’s unlike anything I have eaten before yet feels so familiar. For those who are familiar with the classic combination of tapioca and spicy dry coconut powder that is a staple in Kerala might be able to draw references to this one. And I totally loved the ingenuity of this one.

For the mains, it’s best to get an assortment of dishes and share which is the best way to enjoy regional Indian cuisine. We ordered a selection of vegetarian and non vegetarian dishes; also got rice, flaky bread and pappadoms to accompany. Quite chuffed the traditional red rice (Rose Mata) was served instead of the regular white rice; has a different texture and so much healthier than the white. The flaky bread or parotta as called in Kerala is a delightfully flaky creation that’s perfect to mop up the curries.

Rochester Hotel aka ‘The Rochey’ (Fitzroy, Melbourne) - thespiceadventuress.com

Rochester Hotel aka ‘The Rochey’ (Fitzroy, Melbourne) - thespiceadventuress.com

Girija’s Cabbage Thoran (Stir fried cabbage, coconut and curry leaves) – a classic vegetarian dish from Kerala. If you have looked at my blog before, you would know how much I love thoran and all the incredible dishes that can be made from the basic style. The cabbage thoran is perhaps the most common rendition and in my opinion, the most delicious way to eat cabbage. A must try!

Rochester Hotel aka ‘The Rochey’ (Fitzroy, Melbourne) - thespiceadventuress.com

Kadala (Brown chickpeas with roasted spices and coconut) – Another classic (you are going to hear that word a lot!). This curry that is just resplendent with spices and coconut makes it extremely loved in Kerala and beyond. Again done to perfection and as authentic as it can get. I would have loved to have some appams on the menu which pairs best but the flat breads are equally good too.

Rochester Hotel aka ‘The Rochey’ (Fitzroy, Melbourne) - thespiceadventuress.com

Roast Beef (Slow cooked beef neck in a rich Kerala style gravy) – Now where do I even start with how much this dish means to me. I was ready to be super critical of this one, but all that I can say is that Mischa and his team has done a fabulous job with this. Absolutely tender beef cooked in that classic aromatic spicy gravy that’s so unique to Kerala cuisine.

Rochester Hotel aka ‘The Rochey’ (Fitzroy, Melbourne) - thespiceadventuress.com

Fish Nadan (Freakin Spicy Keralan fish curry) – Yes guys, this is freaking spicy and not for the faint hearted. Even with the hardcore spice eating Indians, this dish stands out for its heat. But don’t let that prevent you for trying it out because it’s sensational and unlike any other fish curry you have ever eaten before. And pair it with the Monsters Attack Riesling that I mentioned above; it’s a match made in heaven.

To summarize, it’s the best Keralan food that I have eaten at a restaurant in Melbourne. Enough said!

Rochester Hotel aka ‘The Rochey’

202 Johnston St
Fitzroy, Vic, 3065

Phone no: 03 9419 0166
Website: http://rochey.com.au/

Timings:

Mon-Thu: 2pm– late
Fri-Sat: 12pm–3am
Sun: 12pm–11pm

Disclaimer – I dined as a guest at The Rochey, but all the opinions expressed are entirely mine. 

Rochester Hotel Menu, Reviews, Photos, Location and Info - Zomato

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Khichdi (Lentil Rice) with Carrot Greens

Khichdi – the comfort food of one half of the Indian population!

I say this specifically because khichdi is not a dish that is popular in my hometown, Kerala. And hence I was not aware of its existence for a very long time.

My first tryst with khichdi happened somewhere along the Pune-Mahabaleshwar route. We were living in Pune at that time and were visiting the hill station when we stopped at a roadside dhaba for a quick meal. Sam suggested that I try the khichdi (he had already developed a taste for it, thanks to his office mates) and hesitatingly I did. But oh boy, it was a revelation.

The rich, spicy, almost creamy consistency of rice and lentils with that generous drizzle of ghee made my tastebuds sing with joy.

Khichdi (Lentil Rice) with Carrot Greens - thespiceadventuress.com

And while I consumed many plates of khichdi during my stay in Pune, I never ventured to cook it in my kitchen till about 2 years ago.

I think it’s the memory of that taste that encouraged me to make a khichdi at home. It’s no rocket science, but often we need a motivation or purpose to try out something new.

At its heart, a khichdi is nothing but rice and lentils cooked together, mashed and then tempered with spices. But that tempering is what makes all the difference. It can be as simple or as complex as you want and in my opinion, the whole flavour profile of the khichdi depends on it.

My version of the khichdi is not the most traditional but neither a fusion. It is perhaps an amalgamation of various styles based on flavours and spices that I like best.

Khichdi (Lentil Rice) with Carrot Greens - thespiceadventuress.com

Khichdi is an extremely healthy dish because of its powerful combination of carbs and proteins. Usually prepared with just one type of lentils, but my version has a mixture of lentils and pulses along with some sort of greens like spinach, fenugreek or even carrot greens, as I have done today.

You can either make a mix of the lentils from what you have at home or pick up a packet of the soup mix like I do. Or use just one type of lentil; it’s totally your wish. When using a soup mix, it’s best to soak it overnight so that the cooking process is much faster.

How many of you use carrot greens as an ingredient? It has gained a lot of attention with the raw food movement and is often found as an ingredient in salads, pesto etc…. But I also love to use it in my dal (lentil) preparations just the way I would use spinach. Beetroot leaves can also be used this way but needs to be cooked more than the carrot greens.

Khichdi (Lentil Rice) with Carrot Greens - thespiceadventuress.com

Khichdi (Lentil Rice) with Carrot Greens - thespiceadventuress.com

Even though I pressure cook the lentils and rice for time constraints, I always slow cook for a good 15-20 minutes after adding the tempering. A bit of extra time only helps intensify the flavours which I really want from my plate of khichdi. And a final drizzle of hot ghee is an absolute must!

Ingredients:

  1. 1 cup mixed lentils; washed and soaked overnight
  2. ½ cup medium grain white rice
  3. Carrot greens (I used the greens from 4 small carrots); chopped
  4. Salt, to season
  5. Ghee/clarified butter; for serving
  6. 2 tbsp coriander leaves; finely chopped
  7. For tempering:
  • 2 tbsp ghee/clarified butter
  • 2 tbsp vegetable oil
  • 1 tsp mustard seeds
  • ½ tsp cumin seeds
  • ½ tsp caraway/shahi jeera seeds
  • 2 dry red chilli
  • 3 large shallots/small onion; finely chopped
  • 1 tbsp grated garlic
  • 1 tbsp grated ginger
  • 2 large ripe red tomatoes; finely chopped
  • ½ tsp turmeric powder
  • ½ tsp Kashmiri chilli powder
  • ½ tsp red chilli powder
  • A pinch of asafoetida
  • ½ inch piece of jaggery or ½ tsp raw sugar

Method:

  1. Wash the soaked lentils and rice together. Add to a pressure cooker or deep bottom pan and cook well with enough water (remember to season with a pinch of salt). The lentils and rice must be cooked enough to be able to mash well.
  2. In another pan, heat ghee and oil; add the mustard seeds and allow to splutter.
  3. Then add the cumin and caraway seeds; as it begins to crackle, add the dry chillies and shallots and sauté till softened.
  4. Then add the garlic and ginger; sauté till the onions have turned light brown.
  5. Next add the tomatoes and cook on medium heat till the tomatoes have softened and turned mushy.
  6. Then add all the spice powders and jaggery; sauté till the whole masala comes together and oil starts appearing at the sides.
  7. Meanwhile mash the lentils and rice using the back end of a ladle or potato masher.
  8. Add the chopped greens along with the masala to the lentils and mix well; season with salt if necessary.
  9. Add more water if necessary and cook on the low heat for 10-15 minutes.
  10. Finish off with the chopped coriander leaves.
  11. Serve warm with a drizzle of ghee on top.
  12. Tuck in!

Khichdi (Lentil Rice) with Carrot Greens - thespiceadventuress.com

 

Dahi Bhindi (Indian style Okra/Ladysfinger in a Yoghurt based Gravy)

Okra/bhindi/ladysfinger – my absolute favourite vegetable. In fact if you ask me what would I like my last meal on Earth to be, I would say chappathi, lentils and okra (just the way my mom makes).

I have loved every single okra preparation I have had till now in my life. Guess I love this veggie so much that even a bad dish wins approval from me. My love for okra is quite legendary at home that my siblings often tell my mom not to ask what I would like to eat (when on vacation) as I would say an okra dish.

While I enjoy every style of okra preparation, one of my all time favourites is the stir fried one with lots of onions, garlic and chillies. This okra/bhindi raita is another favourite of mine; pairs so well with a simple pilaf.

But today, I am sharing an okra dish that I have had only at restaurants till now. Dahi Bhindi or okra in creamy yoghurt based gravy is a popular dish in the Northern parts of India. Best paired with chappathis (Indian flatbread), this dish is an absolute winner if you love okra.

Dahi Bhindi (Indian style Okra/Ladysfinger in a Yoghurt based Gravy) - thespiceadventuress.com

Most people are put off by the slimy texture of okra and there are a few tips by which you can prevent this. The first tip is to wash and dry the okra well. After draining the excess water, I use a kitchen towel to completely dry the okra before cutting it which greatly helps to reduce the slimy texture.

Also, lightly frying the okra before adding it to the gravy helps to prevent it getting slimy. In a non stick or cast iron pan, add the okra pieces and lightly fry with no oil (or with just a tsp of oil) on low heat. I always follow this method if I am using the okra especially for curries or gravies.

Another tip is not to stir the okra around too much while cooking. Always cook on medium heat and stir only occasionally.

Dahi Bhindi (Indian style Okra/Ladysfinger in a Yoghurt based Gravy) - thespiceadventuress.com

Ingredients:

  1. 400gms okra/bhindi/ladysfinger, remove head and cut into half
  2. 1 Spanish onion; finely chopped
  3. 1 tsp mustard seeds
  4. ½ tsp turmeric powder
  5. Salt, to season
  6. 1 cup thick yoghurt
  7. 3-4 tbsp vegetable oil
  8. 2 tbsp coriander leaves; finely chopped
  9. Ground masala
  • ¾ cup freshly grated coconut
  • 3-4 green chillies (adjust according to heat preferences)
  • 1 inch ginger
  • 3 large garlic cloves
  • 5 shallots/small onion or 1 small red onion; chopped 

Method:

  1. In a non stick pan/kadai, heat 1 tbsp oil and lightly fry the okra till half done. Remove and keep aside.
  2. Grind all the ingredients given under the ground masala to a fine paste like consistency and keep aside.
  3. In the same pan that the okra was fried, heat the remaining oil and add the mustard seeds. Once it begins to crackle, add the chopped onions. Sauté till softened and translucent.
  4. Then add the ground masala, turmeric powder and season with salt. Cook on low heat till the rawness of the ingredients has gone away and oil begins to appear at the sides.
  5. Beat the curd well and add this to the masala; mix well and add enough water to get thick gravy.
  6. Then add the okra and cook on low heat till done.
  7. Remove from heat and add the coriander leaves; mix well.
  8. Keep for atleast 15 minutes for the flavours to develop.

Note – The gravy can thicken on standing or when refrigerated. Add a little water while reheating to get the desired consistency.

Dahi Bhindi (Indian style Okra/Ladysfinger in a Yoghurt based Gravy) - thespiceadventuress.com

Bengali style Fish Curry with Whiting/Lady Fish

Bengalis and Keralites have plenty in common, a fact that’s become common knowledge now due to the numerous Internet memes floating around.

(For my international readers, Bengalis are the natives of West Bengal, a state in the Eastern part of India while Keralites are the natives of Kerala, a state in the Southern part of India).

An outsider might not find much similarity but if you delve deep, there are quite a few that these states have in common in terms of politics, literature, art, fashion and food.

Now let’s talk about food, since that’s our topic of interest. The most obvious similarity between the cuisines would be the ‘rice and fish curry’ obsession. There cannot be a more comforting meal than this, a combination that is relished across the length and breadth of both the states.

Seafood is much revered in both states as they enjoy an envious coastline. But the irony is that there ends the similarity too because apart from the seafood craze, there’s hardly much in common when it comes to preferred seafood varieties or style of preparation.

When I started learning more about the cuisines from other parts of India, the one that I was most hesitant to try out in my kitchen was Bengali cuisine, simply because of the use of mustard oil. Initially, I tried adapting the dishes using vegetable or coconut oil but soon realised that I am not doing any justice to the cuisine of Bengal. That’s when I slowly learnt to use mustard oil in the right quantities and also pick out dishes that are more familiar to my tastebuds. And the journey, ofcourse, began with seafood.

Bengali style Fish Curry with Whiting/Lady Fish - thespiceadventuress.com

Today, there are plenty of Bengali dishes I cook on a regular basis in my kitchen like this simple cabbage dish or this delicious fish curry. But the learning never stops and so here is another delicacy from the Bengali kitchen – a simple fish curry using Silver Whiting.

Fish and potatoes is a very unique combination but one that is extremely popular in Bengali cuisine. Though initially skeptical, I was amazed at how beautifully both the ingredients come together in this curry. The combination of mustard seeds with kalonji (onion seeds) and other spices and aromatics lend an earthy flavour to the curry that has to be enjoyed with steamed rice.

Bengali style Fish Curry with Whiting/Lady Fish - thespiceadventuress.com

(Do you cook Bengali dishes at home? What’s your favourite?)

Ingredients:

  1. 500gms ladyfish; cleaned (head removed)
  2. 1 medium potato; cut into long wedges/strips
  3. 1 large onion; grind to a paste with no water

This recipe was developed, styled and shot for Supreme Seafood, so visit their website for the full recipe.

Bengali style Fish Curry with Whiting/Lady Fish - thespiceadventuress.com

Duck Kurma (Supporting the Great Australian Curry Campaign)

Curry for change!

Duck Kurma (Supporting the Great Australian Curry Campaign) - thespiceadventuress.com

Great Australian Curry – an annual fundraising campaign by Opportunity International Australia is back and this is my second year of pledging support for the cause.

(You can view details of the previous campaigns here and here.)

Opportunity International Australia works through a unique system of microfinance, community development, training, local presence, technology and rural outreach programmes in developing countries including India. And the ‘Great Australian Curry’ campaign is a great way by which food lovers like us can contribute in a meaningful manner towards poverty and diminishing its impact.

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This year’s campaign was officially launched last month with a spicy cook-off between Stephanie Rice (Triple Olympic gold medallist) and Courtney Ferdinands (Finalist, My Kitchen Rules) on one team and Michael Kasprowicz (former Australian Test Cricketer) and Valerie Ferdinands (Finalist, My Kitchen Rules) on the other team.

It’s a great cause and with curry being a favourite at most Australian homes, it’s so easy to organize a small fundraiser in your home or office. Invite a couple of your friends home for a dinner (plenty of delicious curry recipes on the blog to help you with the cooking) and organize a small fundraiser of your own. Or perhaps arrange a curry potluck in your office where you can pitch in with your colleagues to raise a target amount. Remember that even the smallest amount can go a long way in being a helping hand to those in need.

Robert Dunn, the Opportunity Chief Executive Officer, said that last year the campaign was able to raise $108,000 which was used to help out 1500 families start small businesses and provide a livelihood. ‘We hope to help even more families this year through the generosity of Australians.’

And if cooking is not your thing, you can still make a donation and show support.

For more information about the campaign; visit the fundraising website, Great Australian Curry.

There are also many exciting prizes up for grabs this year to encourage you to start a campaign.

“The first 20 people to set up a fundraiser on Opportunity’s website will receive Rick Stein’s mouth-watering cookbook, ‘India’. The book features a wealth of simple curry recipes that’ll come in handy for your Great Australian Curry events. The colourful cookbook features the best recipes from Rick Stein’s Indian odyssey in search of the perfect curry.

There is also a writing competition and the prize is a signed copy of renowned Sydney Quay chef Peter Gilmore’s cookbook ‘Organum’. Peter’s book delves into the four essential ingredients for the perfect dish “nature, texture, intensity and purity. Just tell us in 25 words or less why taking part in the Great Australian Curry is important to you. Details of this competition are on the Great Australian Curry website.

And while you can find lots of delicious curry inspiration on my blog, here’s another one to get you started…Chettinad style Duck Kurma.

Duck Kurma (Supporting the Great Australian Curry Campaign) - thespiceadventuress.com

Today’s recipe comes from the Chettinad region in South India, which is famous for its cuisine especially curries.

Kurma is a type of curry preparation that was bought to India by the Mughals. While it has evolved much over the years, the kurma is essentially a rich creamy curry and can be both vegetarian and non vegetarian.

However in the Chettinad region, the kurma is prepared slightly different as the cream gets replaced by coconut which is blended with poppy seeds, cashewnuts and other spices to form a rich and flavourful curry. Personally, it’s this kurma preparation that’s my favourite as I am not too fond of cream based curries.

I have veered away from the usual proteins, opting for duck instead of chicken or lamb as it’s a delicious meat that pairs beautifully with the spices and coconut. And also because we get such high quality duck meat in Australia.

Duck Kurma (Supporting the Great Australian Curry Campaign) - thespiceadventuress.com

Note – Use any meat of choice or replace with eggs or mixed vegetables/paneer/tofu for a vegetarian option.

Ingredients:

Wet spice paste:

  1. 2 tbsp vegetable oil
  2. 2 tsp fennel seeds
  3. 2 tsp cumin seeds
  4. 3 fresh green chillies; broken in half
  5. 2 tsp white poppy seeds
  6. 10 raw cashewnuts
  7. 7 garlic cloves; crushed
  8. 2 tbsp roasted Bengal gram (split)
  9. 1 ½ inch ginger; crushed
  10. 60gms fresh grated coconut

For the curry:

  1. Whole duck (approximately 1.1kg); cut into curry sized pieces
  2. 3-4 tbsp vegetable oil
  3. 2 inch cinnamon bark
  4. 4 green cardamom
  5. 1 large onion; finely chopped
  6. ½ tsp turmeric powder
  7. 2-3 sprigs curry leaves
  8. 2 large ripe tomatoes; pureed
  9. 2 tsp red chilli powder
  10. Salt, to season

Method:

To prepare the wet spice paste:

  1. Heat oil in a large pan and add the cumin, fennel seeds and green chillies. Then add the poppy seeds, cashews and garlic; sauté for a few seconds.
  2. Next add the Bengal gram, coconut and ginger. Mix well and sauté for a minute or two till the coconut turns a little toasty but not too brown.
  3. Remove from heat and allow to cool thoroughly. Blend with just enough water to get a wet paste.

To make the curry:

  1. Heat the remaining oil in a large wok/kadhai and add the cinnamon and cardamom followed by the onion. Sauté till the onions are softened and turn light brown.
  2. Next add the turmeric powder, chilli powder and curry leaves; mix to combine.
  3. Add the tomato puree and season with salt. Cook on medium heat till the mixture comes together and you can notice oil appearing at the sides of the masala.
  4. Next add the wet spice pasta and mix well to combine. Sauté for about 5-6 minutes on low to medium heat stirring continuously.
  5. Add the duck pieces; mix well and cook for 1-2 minutes. Then add 1-2 cups water (depending on how much gravy you prefer) and bring to boil. Turn down the heat and simmer gently till the duck pieces have cooked perfectly and the gravy has thickened. Taste and season with salt if necessary.
  6. Allow to sit for at least 30 minutes before serving.

This duck curry is delicious with hoppers, flatbreads, rice, pita breads etc… I paired it with steamed rice, flat breads, a green salad and my favourite tomato chutney.

Enjoy…but don’t forget to take part in the fundraising too. A little help from us can go a long way to help out another family in need.

Duck Kurma (Supporting the Great Australian Curry Campaign) - thespiceadventuress.com

Duck Kurma (Supporting the Great Australian Curry Campaign) - thespiceadventuress.com

Disclaimer – This post was bought to you in association with Opportunity International but all the opinions and musings are mine.

Tatrelo Kolmi Patio (Parsi style Prawns)

I know I have been MIA for quite some time here but I am back now with a lipsmacking prawn dish from the Parsi kitchen!

Tatrelo Kolmi Patio (Parsi style Prawns) - thespiceadventuress.com

The reason for being MIA is that my parents are visiting me from India for the next couple of months. And I am meeting them after five long years guys, so you can imagine my excitement. I can hardly think of work; every single moment is spent chatting with them and taking them around the city and neighbouring places.

And pampering them with loads of deliciousness.

I have never had the opportunity to cook for them before for such a long period of time. And now I don the blogger status too, so treating them to all sorts of new dishes and cuisines, both at home and at restaurants. After all, Melbourne is indeed the food capital of the world.

With seafood being a family favourite, I decided to treat them to Tatrelo Kolmi Patio, a delicious Parsi style prawn dish.

Tatrelo Kolmi Patio (Parsi style Prawns) - thespiceadventuress.com

The Parsi cuisine is rich, varied and full of delicious recipes especially more if you are a seafood lover. This prawns patio is simple, easy to prepare but so full of flavour that you will find yourself making it over and over again.

The combination of vinegar and jaggery along with the spices and aromatics add a punch to the flavours yet not overpowering. The spices are subtle and only highlight the taste of the meaty tiger prawns. Make sure that the dish has a semi-dry consistency which is when the masala coats around the prawns for a delicious mouthful.

And there’s only way to enjoy this best – with steaming hot rice and a simple dal. Tuck in!

Recipe adapted from http://www.bawibride.com

Ingredients:

  1. 600gms prawns; deshelled and deveined
  2. 1 medium red onion; finely chopped
  3. 3 garlic cloves; grated

Find the full recipe here.

Tatrelo Kolmi Patio (Parsi style Prawns) - thespiceadventuress.com

Recipe developed, styled and shot for Supreme Seafood.

Methi Dana ki Sabzi (Indian style Fenugreek Seeds Stir-Fry)

A couple of weeks ago, I was invited to a friend’s home for a  girls’ lunch meet-up where I came across one of the most interesting dishes using fenugreek seeds.

My friend was so excited to serve this dish because none of us had ever heard of or seen this preparation before. Many of the girls thought it was a lentil dish but I did figure out that it was fenugreek seeds from that mild hint of bitterness. Though I use fenugreek seeds a lot in my cooking, it has always been as a spice and never as the main ingredient.

Fenugreek seeds - food photography - thespiceadventuress.com

And even before the thought entered my head, my girlfriend had decided that I must share it on my blog. Love it when people get so excited about my work and want to share unique and amazing recipes with me for the blog. Deeply indebted for having friends who are always willing to share their knowledge.

This is a traditional dish from India, commonly prepared in some parts of North India. I haven’t seen anything like this from the southern part of India or from any other part of the world; please correct me if I am wrong.

Now the reason why fenugreek seeds are generally used sparingly is because of its mildly bitter taste. But when I tasted this dish, it was hardly bitter….just a mild aftertaste if you eat the stir fry on its own and almost none if paired with rotis.

Methi Dana ki Sabzi (Indian style Fenugreek Seeds Stir-Fry) - thespiceadventuress.com

And my friend told me that’s because the fenugreek seeds are first boiled in a particular manner, washed thoroughly and then used for the stir fry. The recipe is an extremely simple one and the only care to be taken is in the cooking and washing of the seeds which I have outlined below.

So please do give it a try, it’s a really unique and interesting way to consume fenugreek seeds.

(Thanks a lot to my friend, Alka who not only taught me how to make this dish but also came home the day I was making it to ensure it turns out perfect. Also my hand model for the day!)

Methi Dana ki Sabzi (Indian style Fenugreek Seeds Stir-Fry) - thespiceadventuress.com

Ingredients:

  1. ½ cup fenugreek seeds/methi
  2. 1 small red onion; finely chopped
  3. 1 tsp ginger; grated
  4. 1 tsp garlic; grated
  5. 1 green chilli; chopped
  6. ½ tsp cumin seeds
  7. A pinch of hing/asafoetida
  8. ¼ tsp turmeric powder
  9. ½ tsp red chilli powder
  10. ½ tsp coriander powder
  11. ¼ tsp garam masala
  12. Salt, to season
  13. 2-3 tbsp vegetable oil
  14. Coriander leaves; chopped for garnish

Method:

  1. Pour 5 cups of water into a saucepan and place over low to medium heat.
  2. When the water has become slightly warm, measure out the fenugreek seeds using a spoon or measuring cup and add to the water (do not touch the seeds with your hand or wash it before adding)
  3. Bring to boil and then simmer till the seeds are cooked. If you want to check if the seeds are cooked, use a spoon to remove a few from the water and discard after checking. The fenugreek seeds will plump up lightly and the water also turns dark while cooking. The seeds are cooked when it has become soft but still has a bite to it (it might still taste slightly bitter at this stage).
  4. Once cooked, place the saucepan with the seeds in it under a trickle of running water. Do not disturb or touch by hand. You can see that the water begins to run clear after some time. When the water runs completely clear, strain into a colander and keep aside.
  5. To prepare the dish, heat oil in a pan and add the cumin seeds. As it begins to splutter, add the asafoetida followed by the chopped onions. Sauté for a minute and then add the chillies, garlic and ginger. Sauté till the onions are lightly browned.
  6. Add the turmeric, red chilli, coriander powder and garam masala. Mix well and tip in the fenugreek seeds. Season with salt and cook till the extra moisture from the seeds have dried out.
  7. Garnish with coriander leaves.
  8. Keep the dish for at least 30 minutes before having it.

Note – As I mentioned, the only care that needs to be taken is not to touch the seeds by hand at any point till the dish is done. A lot of dishes on the internet using the fenugreek seeds are prepared by soaking the seeds overnight, wash and then use for cooking. I tried out this method too but found that though the seeds do not taste bitter after soaking, it does develop a bitter taste once cooked.

Methi Dana ki Sabzi (Indian style Fenugreek Seeds Stir-Fry) - thespiceadventuress.com

 

 

 

Spicy Tuna Croquettes

Eat, drink and make merry! The season of festivals, summer barbeques, potlucks and parties are upon us. I even know a few of my friends who are already preparing lists and planning for Christmas and New Year.

I am not doing anything of that sort because the maximum I can plan ahead is for a week. So I tend to go with the flow figuring out things as and when it happens. And this weekend, I get to enjoy the liberty of ‘being fed’ rather than cooking and feeding others which I am doing all the time. The break is much anticipated….

So keeping in mind the mood of the upcoming season, I am planning on adding recipes that are perfect for entertaining. Most of these are dishes that feature highly every time I entertain at home; simple, delicious and can be prepped ahead. And I am starting the series with these delicious Spicy Tuna Croquettes.

Spicy Tuna Croquettes - perfect for the party season - thespiceadventuress.com

There is nothing novel about tuna croquettes; it is one of the most common seafood snacks that you are likely to find across the globe. The flavours are often different depending on the cuisine and almost always made using canned tuna.

But today, we have some deliciously spicy tuna croquettes that have been made from fresh tuna fillets. The texture is different to what you would get with canned tuna; I find these croquettes lighter and melt in the mouth.

I learnt to make these from my mom and all those who hail from Kerala (especially if you have lived in Middle East) would identify with this. Nothing’s changed except that I used fresh tuna which actually makes a bit of a difference. If Panko breadcrumbs are available, do use it instead of regular breadcrumbs; you get a much crunchier coating.

Fresh Tuna fillet - food photography - thespiceadventuress.com

Spicy Tuna Croquettes - perfect for the party season - thespiceadventuress.com

The croquettes can be prepped ahead and frozen if you are making a large batch. Make sure to roll in breadcrumbs and then freeze to avoid it from sticking to each other. You could also use the same mixture to make tuna burgers; just make patties instead of croquettes. In fact I do this all the time; reserve one half of the mixture for patties which makes delicious lunch boxes the next day.

And the perfect accompaniment for these crunchy delights is some pickled red onions and mint coriander chutney.

Do try it out and hope you enjoy it as much as we do. And if you make it, please do tag me on your social media posts #thespiceadventuress so that I could see it too.

Ingredients:

(Makes approximately 30 croquettes)

  1. 500gm fresh tuna fillet
  2. 1 large potato (approximately 300gm)
  3. 1 medium red onion; finely chopped

This post is bought to you in collaboration with Supreme Seafood, so please do check out the full recipe here.

Spicy Tuna Croquettes - perfect for the party season - thespiceadventuress.com

Spicy Tuna Croquettes - perfect for the party season - thespiceadventuress.com

Tabakh Maaz (Kashmiri style Lamb Ribs)

Kashmir – a mysterious, beautiful land that always evokes a deep sense of calmness and peace within me.

Ironic, isn’t it…especially given its turbulent geo-political issues. I have never visited Kashmir except through the thousands of breathtaking photographs of the place but everytime I think of the land, it’s ‘Garden of Eden’ that I remember. And everytime I visualize Adam and Eve eating that apple, its pictures of Kashmir that flash through my mind.

Travelling through Kashmir remains one of the top wishes on my bucket list, and particularly visiting the saffron fields and picking out the flowers; I want to experience that at least once in my life. Though today’s dish has nothing to do with saffron, it has all to do with the cuisine of the region. Tabakh Maaz or Kashmiri style Lamb Ribs!

Tabakh Maaz (Kashmiri style lamb ribs) - a traditional dish that forms an integral part of the wazwan - thespiceadventuress.com

A very traditional preparation of the region, Tabakh Maaz is one of the integral dishes of a wazwan. (You can check out more about wazwan on the Internet or read my mutton roganjosh post). And I learnt this recipe too from my dear friend, Supriya who remains my expert on Kashmiri cuisine. I am a lucky gal indeed!

Making Tabakh Maaz is rather simple but one which takes a bit of time and some good quality ingredients. It is a brilliant example of how spices flavour a fish without adding any heat. The lamb ribs are slow cooked in a broth flavoured with whole spices and then fried off in ghee. It is rich and indulgent, a dish that warms you from within and definitely not one if you are calorie-conscious.

I left the fat layer on the ribs for that extra flavour but you can choose to trim it off. Traditionally it is served as 2-3 ribs together on the bone but I have kept it 1-2. Tabakh Maaz is usually a starter type dish of the wazwan but I had it as the main protein for dinner, so served it with Afghan style bread, cucumber yoghurt dip with sumac and a fresh green salad. One of the ways of adapting a traditional recipe to your family’s needs.

Whole spices to make Tabakh Maaz or Kashmiri style lamb ribs - thespiceadventuress.com

Tabakh Maaz (Kashmiri style lamb ribs) - a traditional dish that forms an integral part of the wazwan - thespiceadventuress.com

So here we have a very traditional lamb dish from Kashmir – Tabakh Maaz or Kashmiri style Lamb Ribs.

Ingredients:

  1. 500 gms lamb ribs; cut into 2-3 pieces
  2. 2 inch cinnamon bark
  3. 3 black cardamom
  4. 5 green cardamom
  5. 2 dried bay leaf
  6. 1 tbsp cumin seeds
  7. 1 tbsp crushed fennel seeds
  8. ½ tbsp dried ginger powder
  9. A pinch of asafoetida/hing
  10. 2 large garlic cloves; crushed
  11. 1 tsp turmeric powder
  12. Salt, to season
  13. 1 cup milk
  14. 2-3 tbsp ghee/clarified butter

Method:

  1. In a heavy bottomed vessel, add the lamb ribs and fill with water, enough to just cover the ribs.
  2. Bring to boil and remove the scum that floats on the surface.
  3. Then add all the spices, garlic and season generously with salt. Also add 1 cup milk and stir well to combine.
  4. Cover the vessel, reduce the flame and slow cook the ribs for 1 hour or till the meat has become tender and almost fall off the bone.
  5. Remove from heat and take out the ribs slowly and keep aside. You can either keep the ribs in large chunks or cut into smaller pieces.
  6. Heat another flat pan, add the ghee and add the ribs one by one. Fry on medium to high heat till one side has caramelized before turning over. Remove when the other side has also caramelized well.
  7. Serve warm.

Though the basic recipe for making Tabakh Maaz is the same across the state, there can be variations from region to region. For eg: Kashmiri Pandits soak the ribs in plain yoghurt before frying it off in the ghee.

Note – The broth in which the ribs were cooked has a beautiful flavour. It can be strained and use as a stock for making soups and risottos.

Tabakh Maaz (Kashmiri style lamb ribs) - a traditional dish that forms an integral part of the wazwan - thespiceadventuress.com

Tabakh Maaz (Kashmiri style lamb ribs) - a traditional dish that forms an integral part of the wazwan - thespiceadventuress.com

 

 

 

 

 

 

 

 

Indian Burrp (Cheltenham, Melbourne) – a Review

Quite often I get asked the question, ‘Can you suggest a good Indian restaurant we can dine at?’ or ‘What do you think about this new Indian restaurant that has opened in XYZ location?’ And I find it quite challenging to answer both of these questions because firstly, I do not eat out much at Indian restaurants and secondly, there are very few Indian cuisine restaurants that I actually enjoy in Melbourne.

So when a friend who lives in Cheltenham asked about Indian Burrp, I was clueless. She was keen to know my opinion about the food there (which made me feel rather important!!!!).  But with the usual problem of having too many places to try out in Melbourne, it just never happened.

Until…..another friend (do check out this lady’s amazing YouTube channel) won a dining voucher to Indian Burrp.

Indian Burrp, Cheltenham, Melbourne - a Review - thespiceadventuress.com

The restaurant is located on Nepean Highway; quite an accessible location to most. On entering, you will be immediately drawn to the beautiful ambience and décor. Soft dim lights, beautiful centre lighting, comfortable dark seating and a small bar at the end all add to the slow paced dining experience that the restaurant has tried to create for its customers.

Indian Burrp, Cheltenham, Melbourne - a Review - thespiceadventuress.com

Indian Burrp defines itself as a fine dining restaurant. But I do not really agree with that term as the menu is quite classic heavily leaning towards the North Indian style of cooking. There aren’t any surprises with regard to the dishes, style of cooking or presentation. I really wonder why the Indian restaurants here are so afraid to veer away from the familiar path. Having said that, you can find all the much loved and popular Indian dishes on the menu. Not disappointing if you are looking at classic North Indian food. There are also combo deals which work great if you are looking to sample many dishes.

The wine list is a good one albeit a small one but I was quite happy to see a bunch of good Australian wines carefully chosen to go with the flavours of the food. We did sample the wines, both white and red which went really well with the food but I was so busy talking with my friends that I forgot to note the names. Sorrrry!!

Indian Burrp, Cheltenham, Melbourne - a Review - thespiceadventuress.com

Another factor that stands out at Indian Burrp is the friendly customer service. The owner Rash Banker is always around being the perfect host, getting your orders sorted, making enquiries etc… It was welcoming to see him around making sure that everyone is having a good time.

The first starter to arrive was the Tandoori Prawns. It was good but the spice paste had a bit of rawness to it from not being cooked through but nevertheless flavourful.

Tandoori Prawns at Indian Burrp (Cheltenham, Melbourne) – a Review - thespiceadventuress.com

The next starter we got was the Chef’s special Burrpie Chicken. The menu stated half for $13.95 and full for $22.95. Reading it, one would assume that half meant half chicken but it is not so. What arrived at the table were 2 medium sized chicken thighs which was a bit of a bummer; a clear menu would help rather than having to call the staff to find out more about every dish. The chicken was cooked well, moist and juicy with a good spice rub. Quite similar to a tandoori but without the smoky chargilled flavour.

Burrpie Chicken at Indian Burrp (Cheltenham, Melbourne) – a Review - thespiceadventuress.com

For mains, we ordered the Lamb biryani, butter rotis and Chicken Hutke (Chef’s Special). The chicken dish felt a little heavy but the flavours were good. An onion based gravy, medium spicy and paired really well with the rotis.

Coming to the biryani, hands down, it was the dish of the day for all of us. It was a Mughlai style biryani with succulent lamb pieces, right amount of spices, full of flavour and the rice cooked to perfection. A must try if you are a biryani lover. The only bummer was that the biryani is served without any raita/yoghurt dip or salan; you need to order a raita for extra cost. Biryani always comes with a raita folks!

Chicken Hutke - Indian Burrp (Cheltenham, Melbourne) – a Review - thespiceadventuress.com

Mughlai style Lamb Biryani - Indian Burrp (Cheltenham, Melbourne) – a Review - thespiceadventuress.com

For dessert, we got the Mango Kulfi and Gulab Jamuns. Sorry guys, no pics again (this time, the effect of too much wine!). The kulfi had a good flavour of the mangoes, creamy and delicious. It is served in a bowl instead of the traditional stick format. The jamuns were soft, syrupy and just the right amount of sweetness. Totally recommend both.

Overall, a nice experience. There were some misses but plenty of hits too. Loved the service, ambience, a good wine list and decent food. And ofcourse, a great song selection playing throughout the night. Would return back to this place.

Indian Burrp
Shop 6
1291-1293 Nepean Highway
Cheltenham
Melbourne, Victoria
Phone: 03 8524 5096
Website: http://indianburrp.com/
Timings:
Monday – closed
Tuesday to Thursday – 5.30pm to 10.00pm
Friday & Saturday – 5.30pm to 11.00pm
Sunday – 5.30pm to 10.00pm

Indian Burrp Menu, Reviews, Photos, Location and Info - Zomato

Disclaimer – My friend had a gift voucher which was redeemed and the remaining amount was paid by her.

 

 

 

 

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