Savour Authentic Indian Food in Melbourne at the Palms

In its December 2011 State of the Nation report, Roy Morgan Research reveals that the most popular international cuisines in Australia are Chinese (73%), Italian (60%), Thai (52%), Indian (45%) and Mexican (38%) taking the Top 5 spots, which are followed by Japanese (32%), Greek (31%), French (24%) and Lebanese (23%) cuisines.

Palms Restaurant in Melbourne serves tasty Chinese and Indian food

Palms Restaurant, formerly known as Palms Food Court, understands the Australians’ palates; that’s why they have been satiating Australians’ craving for fresh and delicious Asian cuisine for the past 15 years with their international buffet. This Melbourne Restaurant is popular for preparing great Chinese food and North and South Indian dishes. Their family friendly service makes them sought-after Indian food caterers caterers in the city. Cooking savoury Malaysian, Chinese and Indian food in Melbourne has enabled them to grow into the thriving restaurant it is today.

All about Indian Food

Indian food is gaining popularity in Australia because of its distinct taste and cooking method, reflecting the various cultures and ages of Indian culture. Although India is very diverse when it comes to food, there is one popular ingredient you can always count on Indian food. Spices. They are generously used in Indian food, not just for their flavour and aroma but also for their nutritional and medicinal properties.

There’s no national cuisine in India because each region has its unique cuisine, influenced by the people’s religion, state, language and caste.

North Indian Food
- Roti (bread), parathas, vegetable dish accompanied by pickles and curd, rice
- Kashmiri cuisine, Mughlai cuisine, Punjabi cuisine
- Not as spicy as the food from the South
- Has more complex and aromatic spices
- Common ingredients include: meat, nuts, dried fruits, yogurt, cottage cheese
- Spices: coriander, cumin, chillies, cinnamon
- Curry: usually thick, moderately spicy, creamy gravy


South Indian Food
- Idlis and dosas (accompanied by various chutneys), rice
- Common ingredients: fishes, coconuts, tamarind, rozelle leaves, lentils
- Hyderabadi cuisine, Tamilian cuisine
- Spiciest of all Indian cuisines
- Spices: curry leaves, red chillies, mustard, pepper

West Indian Food
- Dhokla, milk, roti, wheat, rice, seafood, coconut
- Pickles and preserves (substitute the lack of vegetable in these areas)
- A mix of North and South Indian cooking
- Goan cuisine, Gujarati cuisine
- Vegetarian (influence of Jainism and Hinduism)
- Sweet and spicy dishes

East Indian Food
- Rice and fish
- Bengali cuisine
- Common ingredients: yoghurt, coconut, maize, dairy products, bamboo shoots
- Spices: cumin, mustard, fennel, fenugreek

Curry: A Dish Full of Flavours

Another favourite among Indian dishes is the curry. It has become world famous because of its variety, spices, colour, and flavour. Many think that curry is the curry powder used as the main ingredient. Curry is actually any or all dishes that are soupy and gravy added with the curry powder, which is a mix of spices to enhance aroma and flavour. The basic ingredients are the same, but each household use different proportions, depending on their taste, that’s why curry tastes differently from home to home. From sour to sweet to spicy flavours, the curry powder or garam masala (blend of spices) can be used in various combinations for vegetarian and non-vegetarian dishes.