Tandoori delights get their name from the tandoor, a cylindrical clay oven that Indian kitchens have used for centuries to cook meat over live charcoal rather than an open flame or standard grill. The result is a dish with a charred exterior and a moist interior,
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Level 1, 192 Queen Street, Campbelltown, is where you’ll find The Curry House, and it happens to double as a genuinely useful restaurant for students who want a proper meal without trekking across Sydney to get one. The kitchen runs Kerala coconut curries alongside North Indian
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Walk into a South Indian kitchen around lunchtime, and the first thing you notice is the smell of mustard seeds hitting hot oil. That single step, tempering whole spices before anything else goes into the pot, is the backbone of most traditional Indian curries. It is
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