New Delhi: Panipuri, a traditional Indian street side snack has undergone a contemporary twist — with fruits and salads and fresh juices replacing the traditional fillings of chickpeas, onion, sev and tamarind water.
The modern panipuri is one of the items on the menu of celebrity chef Adam D’Sylva’s restaurants in Melbourne and reflects his ‘deep love’ for Indian food.
“I love panipuri and I serve it in my restaurant Tonka. We also have the Hyderabadi Biriyani, Tandoori Chicken, Afghani Chicken, Goan Fish Curry, lamb etc,” chef said.
D’Sylva is part of a 400 member delegation visiting India during the Australia Business Week in India. Born to an Indian father and Italian mother, Chef Adam grew up in the household where food was all over the place and which he says gave him the inspiration to become a chef.
D’Sylva owns two restaurants in Melbourne — Coda and Tonka and the latter he says has been inspired by Jodhpur and offers dishes which explore Indian techniques and flavours.
Tandoori meats, fish and sweet delights including Punjabi masala lamb cutlets, Goan fish curry and coconut rice pudding with mango sorbet, pineapple chiboust and shortbread are served in the 100-seat eatery.
When asked D’Sylva, who features regularly on popular TV When asked D’Sylva, who features regularly on popular TV shows like Master Chef picked grilled lamb cutlet with toasted Kashmiri chillies as one of his favourite Indian dish, mainly due to the amalgamation of Australian produce and Indian spices.
“Choosing my favourite dish would be something like choosing the favourite child of all. But grilled lamb cutlet is my personal favourite because of the spices and tenderness of the lamb which is soft enough to melt in the mouth,” chef said.
Celebrity Indian chef Kunal Kapoor points out D’Sylva is proficient in drawing out the flavours of Australian produce with Indian spices.
“Adam knows it best to draw out flavours of Australian produce and Indian spices making it lively and fresh for the food lovers,” Kapoor said.
Meanwhile, despite a love for Indian food, the chef says he has not travelled to many places in the country, something he says is on his wishlist.
Meanwhile, at a gala dinner organised recently ,the chef showcased different varieties of Australian wine and cheese.
The chef claims the best cheese comes from Victoria and other parts of Australia. “Cheese like Tripucraebrie, Cheddar from Tasmania, Camembert from Victoria are the best varieties of cheese available which taste best with the Penfolds Shiraz, Shiraz Cabernet and Chardonnay wines,”D’Sylva said.
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