There is so much more than butter chicken to eat at Melbourne's best Indian restaurants – if you know where to look.
Brine and marinate chicken, then bread and fry it until epically craggy and crunchy before dunking it in an aromatic, warming bowl of curry in this triumphant Vietnamese duet.
Marinate chicken overnight in a blend of fragrant, toasted spices, then braise until falling apart-tender before serving it over steamed basmati rice.
Lightly cook soft boiled eggs in a spiced coconut sauce in this versatile and simple, yet deeply flavorful, Sri Lankan curry.
Build a rich, velvety chicken curry with coconut cream and warm spices, showcasing Persian and Indian influence in classic Thai cooking.
Marinate pork belly overnight in a tangy, spicy mixture of vegetables, herbs, and spices, then braise until juicy and tender in this comforting Trinidadian curry.
Make a simple, flavorful curry paste, then use it to marinate and slowly cook pork ribs until falling-off-the-bone tender.
A perfectly soft boiled egg enrobed in curried, aromatic ground pork, then breaded and fried in this version of the classic British bar snack.
This spicy, fragrant, celebratory Laotian noodle soup is a one-pot-wonder that can be made using familiar pantry ingredients.
Satisfying and spicy, this vegan chickpea curry is perfectly balanced by the subtle sweetness of coconut milk.
The key to perfect and flavorful Jamaican curry? Allspice.
An upgrade to the lunch staple.