46 Eid al-Fitr recipes to celebrate the end of Ramadan
From biryani to baklava, the dishes that celebrate the end of Ramadan vary greatly between households. Here are some of our favourite Eid al-Fitr recipes.
Raja: Restaurant Review
In Sydney's inner east, an accomplished young chef is quietly rewriting the rules for Indian dining.
Native ad body.
Sponsored by %%sponsor_name%%
-(1).png?resize=380%2C304)
Chicken biryani
Serve with eggplant pickle, lime pickle or mango pickle.
Helly Raichura’s pine mushroom malaikari
Creamy and aromatic, this light curry crosses flavour borders between India and Malaysia. Traditionally made with crab, Enter Via Laundry chef Helly Raichura uses mushrooms to make this dish a vegetarian delight.
Helly Raichura’s Bengali prawns and seablite (shorshe chingri)
If you have the forethought to soak your mustard seeds overnight, we can guarantee the results are well worth it for the vibrant colour and flavour they lend to the prawns.
Native ad body.
Sponsored by %%sponsor_name%%
Helly Raichura’s wattleseed and poppy seed fritters (posto bora)
These fragrant little fritters are guaranteed to delight - packed with moist coconut flakes and topped with green chilli, these will challenge and delight your tastebuds in equal measure.
Helly Raichura’s Mughlai lamb curry (kosha mangsho)
This curry is perfect for those of us who prefer things a little less spicy.
Helly Raichura’s stir-fried warrigal greens and vegetables (shak bhaja)
Use any starchy vegetable in place of Kent pumpkin and Desiree potatoes to achieve the same intensely savoury profile of this aromatic side dish.
Native ad body.
Sponsored by %%sponsor_name%%
.jpg?resize=380%2C304)
Tonka’s gulab jamun
These little golf-ball sized sweets are a popular dessert in just about every South Asian cuisine.
Tonka’s Hyderabadi chicken biryani
A rich, spicy biryani by Melbourne restaurant Tonka.
Twelve-hour spiced lamb shoulder with saffron pilaf
This dish goes to show that slow-cooked and steady wins the race.
Native ad body.
Sponsored by %%sponsor_name%%
Anatomy of a dish: saag paneer
It’s easy being green with this spice-fuelled Indian classic.
Coconut dhal with barramundi
Dhal is the ultimate comfort food and, in this version, coconut milk adds richness to the dish.
Anatomy of a dish: samosas
Crisp, spiced, addictive – these party stalwarts have humble origins.
Native ad body.
Sponsored by %%sponsor_name%%
Chana masala
A comfort bowl that's ready in minutes.
Tonka
The appeal's partly due to its hidden laneway address, ex-nightclub digs and the picture windows over plane trees and the MCG.
The founder of Horn Please is opening an “unauthentic Indian” restaurant in Melbourne
There's pink walls, green velvet banquettes, and a naan pizza filled with blue cheese. Plus, a dish that combines panipuri and steak tartare.
Native ad body.
Sponsored by %%sponsor_name%%
Kerala-style prawn curry with cauliflower rice
Cauliflower rice makes a fine alternative to the real thing, adding extra nuttiness to this fragrant Indian-style prawn curry.
Indian-spiced lamb skewers with mint yoghurt
The classic combo of fragrant spices, cooling yoghurt and lamb, on a stick. A crowd-pleaser that's as simple as it is delicious.
Christine Manfield is cooking a vegetarian Indian dinner in Melbourne
She’ll be joined by New York’s Babu Ji chef Jessi Singh, for one night only.
Native ad body.
Sponsored by %%sponsor_name%%
Sid Sahrawat: Meet the chef reinventing New Zealand’s fine dining scene
The gutsy innovator behind Sidart, Cassia and Sid at The French Café.
Don’t Tell Aunty, a new Indian restaurant, lands in Surry Hills
Melbourne may be ahead of Sydney in the Indian dining game, but a new restaurant in Surry Hills from the man who brought Victoria Dhaba and Horn Please could narrow that gap. Get to know Don’t Tell Aunty.
Dosas with coconut lentil curry
Dosas with coconut lentil curry recipe - For dosas, rinse and drain dhal and rice, then soak together in a bowl of water overnight.
Native ad body.
Sponsored by %%sponsor_name%%
New Indian restaurant breaks new ground in breakfast and lunch
Café Southall, a contemporary all-day Indian eatery from the family behind Bombay by Night, opens in St Kilda.
Aloo paratha
An Indian dish that elevates humble ingredients - bread and potato - to tasty side dish or snack.
Apricot chicken biryani
Apricot chicken may sound retro, but it still tastes great in this take on a classic biryani.
Native ad body.
Sponsored by %%sponsor_name%%
Mela Indian’s lamb seekh kebabs
Perth restaurant Mela Indian share their recipe for tender lamb seekh kebabs with a Kashmiri chilli paste and cooling raita drizzled on top. Add naan to make it more of a meal.
Chana masala with yoghurt and flatbread
A fast and delicious recipe for a chana masala, served with Greek yoghurt and flatbread.
Spiced potato and pea fritters with sweet and sour chutney
Try this savoury Indian street food favourite for an afternoon snack or evening entrée.
Native ad body.
Sponsored by %%sponsor_name%%
Red lentil dhal
Is this the ultimate comfort food?
Join Gourmet Traveller in India and Morocco
Bags packed? Join Gourmet Traveller Journeys by Abercrombie & Kent.
Curried eggs with rice
Lisa Featherby fast recipe for Indian-style curried eggs with rice.
Native ad body.
Sponsored by %%sponsor_name%%
English spinach with cumin seeds
Brigitte Hafner recipe for English spinach with cumin seeds.
Devendra’s roasted spiced potatoes
Brigitte Hafner recipe for Devendra’s roasted spiced potatoes.
Dosai with spiced potatoes and tamarind chutney
Recipe for dosai with spiced potatoes and tamarind chutney.
Native ad body.
Sponsored by %%sponsor_name%%
Lamb korma
Korma curry came about during the Mughul Empire in India. It’s usually a mild curry, although some versions include Kashmiri chilli to add a little heat, which we’ve done here.
Avani’s lamb curry
Recipe for Avani's lamb curry by Adam D'Sylva from Tonka restaurant in Melbourne for Gourmet Institute.
Puffed rice salad with green chilli chutney and crab
Recipe for puffed rice salad with green chilli chutney and crab by Adam D'Sylva from Melbourne restaurant Tonka for Gourmet Institute.
Native ad body.
Sponsored by %%sponsor_name%%
Chicken biryani
A multi-layered affair with chicken, rice and spice.
Curried split-pea soup
A winter warmer that's ready in minutes.
Yellow split pea and carrot dhal
Recipe for yellow split pea and carrot dhal.
Native ad body.
Sponsored by %%sponsor_name%%
Breakfast curry with roti and poached egg by Ruby’s Diner
Breakfast curry with roti and poached egg recipe from Ruby's Diner in Waverley, NSW.
Spiced pasties with lime-pickle yoghurt
Australian Gourmet Traveller recipe for spiced pasties with lime-pickle yoghurt.
Hot and sour ginger chutney with cucumber yoghurt and roti
Australian Gourmet Traveller recipe for hot and sour ginger chutney with cucumber yoghurt and roti.
Native ad body.
Sponsored by %%sponsor_name%%
Yellowtail scad fish-fry with cucumber and iceberg salad
Australian Gourmet Traveller recipe for yellowtail scad fish-fry with cucumber and iceberg salad.
Quick Chettinad chicken masala
Australian Gourmet Traveller recipe for quick Chettinad chicken masala.
Goan seafood curry
Australian Gourmet Traveller fast Indian recipe for Goan seafood curry.
Native ad body.
Sponsored by %%sponsor_name%%
Rajasthani duck
Australian Gourmet Traveller recipe for Rajasthani duck by Tonka recipe in Melbourne.
Avani’s lamb curry
Australian Gourmet Traveller recipe for Avani’s lamb curry by Tonka restaurant in Melbourne.
Spring recipes
From Greece to Japan via Mexico and India, a globetrotting gustatory adventure is yours for the making.
Native ad body.
Sponsored by %%sponsor_name%%
Dhal with crisp cauliflower and rasam
Australian Gourmet Traveller recipe for dhal with crisp cauliflower and rasam.
Indian-spiced potato, fried egg and kasundi
Australian Gourmet Traveller fast recipe for Indian-spiced potato, fried egg and kasundi.
Okra with panch phora and lemon
Australian Gourmet Traveller recipe for okra with panch phora and lemon.
Native ad body.
Sponsored by %%sponsor_name%%
Tonka, Melbourne restaurant review
The talented team from Coda is turning out serious Indian street food in a smart laneway dining room with a welcome mix of seriously good drinks and service to match, writes Michael Harden.
Spiced-yoghurt roast chicken with potato and ginger stuffing
Australian Gourmet Traveller wine match recipe for Indian-spiced roast chicken.
Besan-fried prawns with saffron-braised vegetables
Australian Gourmet Traveller recipe for besan-fried prawns with saffron-braised vegetables.
Native ad body.
Sponsored by %%sponsor_name%%
Dosai with coconut, ginger and green chilli chutney
Australian Gourmet Traveller recipe for Dosai with coconut, ginger and green chilli chutney
.jpg?resize=380%2C304)
Spiced mango chutney
This chutney is the ultimate all rounder. Dollop some on top of nearly anything and the meal it instantly lifted.
Fragrant lamb shanks with kishmish pilau and lemon and turmeric pickles
Australian Gourmet Traveller main course recipe for fragrant lamb shanks with kishmish pilau and lemon and turmeric pickles.
Native ad body.
Sponsored by %%sponsor_name%%
Mint chutney
Australian Gourmet Traveller Indian side dish recipe for mint chutney by Anil Ashokan
Layered bread
Australian Gourmet Traveller Indian chefs' recipe for layered bread by Anil Ashokan
Indian-style prawn, turmeric and okra curry
Australian Gourmet Traveller fast recipe for Indian-style prawn, turmeric and okra curry
Native ad body.
Sponsored by %%sponsor_name%%
Goan masala lamb with kachumber salad
Australian Gourmet Traveller fast recipe for Goan masala lamb with kachumber salad
Dhal with coriander and fried onion
Australian Gourmet Traveller Indian entree recipe for dhal with coriander and fried onion