Curry is a dish with a sauce seasoned with spices, mainly associated with South Asian cuisine. In southern India, leaves from the curry tree may be included.
Fusion cuisine is a cuisine that combines elements of different culinary traditions that originate from different countries, regions, or cultures. They can occur naturally and become aspects of culturally relevant cuisines, or they can be part of the post-1970s movement for contemporary restaurant innovations.
Indian cuisine consists of a variety of regional and traditional cuisines native to India. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herbs, vegetables, and fruits.
Chicken tikka masala is a dish consisting of roasted marinated chicken chunks in a spiced sauce. The sauce is usually creamy and orange-coloured. The dish was first offered by British cooks of south Asian origin and subsequently gained popularity at restaurants around the world.
Biryani is a mixed rice dish originating among the Muslims of South Asia. It is made with spices, vegetables, rice, and usually some type of meat. In some cases without any meat, and sometimes with eggs and potatoes.
Neil Arthur Perry AM is an Australian chef, restaurateur, author and television presenter. He also is the co-ordinator for Qantas Flight Catering under his company Rockpool Consulting. He also cooks high quality Korean BBQ foods and is an expert in Asian cuisine.
Bush tucker, also called bush food, is any food native to Australia and historically eaten by Indigenous Australians, the Aboriginal and Torres Strait Islander peoples, but it can also describe any native flora, fauna, or funga used for culinary or medicinal purposes, regardless of the continent or culture. Animal native foods include kangaroo, emu, witchetty grubs and crocodile, and plant foods include fruits such as quandong, kutjera, spices such as lemon myrtle and vegetables such as warrigal greens and various native yams.
Vikas Khanna is an Indian chef, restaurateur, cookbook writer, filmmaker and humanitarian. He is one of the judges of MasterChef India. He is based in New York City.
Indian Chinese cuisine, Chinese Indian cuisine, Sino-Indian cuisine, Chindian cuisine, Hakka Chinese or Desi-Chinese cuisine is a distinct style of Chinese cuisine adapted to Indian tastes, combining Chinese foods with Indian flavours and spices. Though Asian cuisines have mixed throughout history throughout Asia, the most popular origin story of the fusion food resides with Chinese labourers of Calcutta, who immigrated to British Raj India looking for work. Opening restaurant businesses in the area, these early Chinese food sellers adapted their culinary styles to suit Indian tastes.
Tetsuya Wakuda OAM is a Japanese-born Australian chef based in Sydney. He was the leading judge in the final episode of the second season of Junior MasterChef Australia.
Tetsuya's is a restaurant in Sydney, Australia, owned and operated by chef Tetsuya Wakuda. Tetsuya's cuisine is based on Australian, Japanese and classic French cuisine, and makes use of Australian ingredients. The restaurant is known for its signature dish, the Confit of Tasmanian Ocean Trout, referred to by Financial Review as "the world's most photographed dish," and has been offered since 1987. Tetsuya's, along with the French establishment Claude's, is credited with bringing a new style of fine-dining cuisine to Sydney.
British cuisine is the specific set of cooking traditions and practices associated with the United Kingdom, including the cuisines of England, Scotland, Wales and Northern Ireland. According to food writer Colin Spencer, historically, British cuisine meant "unfussy dishes made with quality local ingredients, matched with simple sauces to accentuate flavour, rather than disguise it". International recognition of British cuisine was historically limited to the full breakfast and the Christmas dinner. However, Celtic agriculture and animal breeding produced a wide in variety of foodstuffs for indigenous Celts. Wine and words such as beef and mutton were brought to Britain by the Normans while Anglo-Saxon England developed meat and savoury herb stewing techniques before the practice became common in Europe. The Norman conquest introduced exotic spices into Great Britain in the Middle Ages.
Guillaume Brahimi is a French-born chef based in Sydney, Australia. He is currently head chef of Bistro Guillaume Sydney.
Jacob Sahaya Kumar Aruni, popularly known as "Chef Jacob", was an Indian celebrity chef born in Uthamapalayam, Tamil Nadu. He was known for his authentic South Indian cuisines. Aruni was a visiting chef at several hotels, and a consultant chef. He was also a food historian, spice collector and promoter of South Indian cooking.
Gurinderjit Singh is an Indian-born chef based in Brisbane, Australia. He is currently the owner/chef of an eatery that offers an amalgamation of Indian/Mexican cuisines, IndiMex Café Bar Restaurant at Stones Corner, Greenslopes.
Meeru Dhalwala is an author, chef and co-owner, with her ex-husband Vikram Vij, of the Indian restaurants Vij's and Rangoli in Vancouver, British Columbia.
Vivek Singh is an Anglo-Indian celebrity chef, restaurateur, and media personality known for his Indian cuisine. He is the CEO and Executive Chef of four London- based modern restaurants and one Oxford-based modern restaurant. Singh is a regular face on BBC's Saturday Kitchen, and has been featured on television shows including Madhur Jaffrey's Curry Nation, At Home with Rachel Allen, NDTV Good Times – Will Travel for Food and My Kitchen Rules UK.
Ranveer Singh Brar is an Indian celebrity chef, Masterchef India judge, author, restaurateur and actor. He is well known as the host of popular Television food shows and as a judge in four seasons of MasterChef India, alongside fellow chefs Sanjeev Kapoor, Vikas Khanna ,Vineet Bhatia, Garima Arora and Pooja Dhingra
Kundan Lal Jaggi, was an Indian chef and restaurateur based in New Delhi. Kundan Lal Jaggi is the inventor of butter chicken, and dal makhani, paneer makhani and the founder of the Moti Mahal restaurant along with his partners Kundan Lal Gujral and Thakur Das Magu in 1947 in Daryaganj, Delhi.
Greg Malouf is an Australian chef of Lebanese descent, author and culinary consultant. He is known as a pioneer of modern Middle Eastern cuisine in Australia and for the influence that his work has had on Middle Eastern cuisine at large.
