Serve with eggplant pickle, lime pickle or mango pickle.

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.

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.

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.

This curry is perfect for those of us who prefer things a little less spicy.

Use any starchy vegetable in place of Kent pumpkin and Desiree potatoes to achieve the same intensely savoury profile of this aromatic side dish.

These little golf-ball sized sweets are a popular dessert in just about every South Asian cuisine.

A rich, spicy biryani by Melbourne restaurant Tonka.