Chef tips: Master Indian at home

From spice grinding to ghee-free cooking, Melbourne chef Adam D'Sylva shares his tips for maximising the flavour and freshness of Indian cuisine.

Do carnivores the world over just give up on the glorious tastes of meat and the various nutrients it offers like protein, iron, zinc and vitamin B12? Source: Alan Benson

The keys to success

“It's really important to use fresh spices all the time,” says executive chef of Tonka, Adam D'Sylva. “Every home cook should also have a heavy based saucepan, a mortar and pestle or a spice grinder and a good Indian style yoghurt.”

+ Find 10 more yoghurt ideas, including Indian spiced lamb, here + 

O.M.Ghee.

The clarified butter known as ghee is to Indian cooks what olive oil is to the Italians. It forms the basis for many dishes, of both the sweet and savoury persuasion, adding a depth and nuttiness that vegetable oils can't always achieve. For Adam D'Sylva, though, ghee also has a habit of making dishes greasy. “That's why I don't get [Indian] takeaway," he explains, “Because it's too rich.” 

“The unique difference of Tonka is that it's a ghee-free kitchen,” he continues. “We use oil instead.”

Essential spices

When asked which ingredients every Indian enthusiast should possess, Adam is stumped – there are too many to list. After a few prods he shares four staple spices: “Ginger, chilli, cumin and coriander”. 

 

Have we got your attention and your tastebuds? The Chefs' Line airs 6pm weeknights on SBS. Check out the program page for episode guides, cuisine lowdowns, recipes and more.