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.”
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”.
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