SS Curry Star offers a truly unique dining experience in our Indian restaurant. We offer an extensive wine list as well an extensive list of fine liquors and unique Australian beers. You’re sure to have a memorable dining experience at our Indian restaurant in Ballarat.
Fruit and vegetables fresh from the market, the highest quality of the products and the creativity of the head chefs are the ingredients for culinary. Treat your palate to something special – enjoy the fantastic buffets and elaborate set meals at our Indian restaurant in Ballarat. A friendly smile and a divine dessert will be the crowning moment of your evening.
The cuisine of India encompasses a variety of regional cuisines making use of local spices, herbs, vegetables, and fruits. Indian religious and cultural habits-especially Hindu beliefs and culture-have shaped the development of these cuisines. Vegetarianism is common in indian society. Although, Islamic influence due to years of Mughal and Sultanate rule as well as Persian interactions have influenced North Indian and Deccani cuisine significantly. Cuisine has evolved as a result of the subcontinent's cultural interactions with other societies. Indian cuisine has also shaped the history of international relations; the spice trade between India and Europe is often cited as the primary catalyst for Europe's Age of Discovery. Indian cuisine has influences other cuisines across the world, especially those from Southeast Asia, the British Isles and the Caribbean. All of these values are present in our Indian restaurant. Have your guests enjoy our authentic cuisine at SS Curry Star’s Indian restaurant in Ballarat.
Indian cuisine has been influenced by a 5000-year history of various groups and cultures interacting with the subcontinent, leading to diversity of flavors and regional cuisines found in modern-day India. Indian cuisine was greatly influenced by the Aryans, who invaded india in 6000 BC. Later Mughals, British, Turks and Portuguese marked their presence by adding their flavours and ingredients to the Indian cuisine. As a result, the resulting cuisine had variety and diversity.
Many recipes first emerged during the initial vedic period, when India was still heavily forested and agriculture was complemented with game hunting and forest produce. In Vedic times, a normal diet consisted of fruit, vegetables, grain, dairy products, honey, and meat, especially poultry. Over time, some segments of the population embraced vegetarianism. The advent of Buddhism affected this shift, as well as an equitable climate permitting a variety of fruits, vegetables, and grains to be grown throughout the year. A food classification system that categorized any time as saatvic, raajisic or taamsic developed in Ayurveda. The Bhagavad Gita prescribes certain dietary practices (Chapter 17, Verses 8-10). In this period, consumption of beef became taboo, due to cattle being considered sacred in Hinduism. Many Indians continue to abide by this belief, making the use of beef in Indian cuisine rather rare.
During the Middle Ages, several North Indian dynasties were predominant, including the Gupta dynasty. Travelers who visited India during this period introduced new cooking methods and products to the region, such as tea and spices. Later, Northern India was invaded by Central Asian cultures, which led to the emergence of Mughlai cusine, a mix of Indian and Central Asian cuisine. Hallmarks of this cuisine include several seasonings, such as saffron, and the practice of cooking in a sealed pot called a dum.
Our expert chefs are use only the finest and traditional ingredients at our Indian restaurant. Staple foods of Indian cuisine include pearl millet (bajra), rice, whole-wheat flour (atta), and a variety of pulses, especially masoor ( most often red lentils), channa (bengal gram), toor (pigeon pea or yellow gram), urad(black gram), and moong (green gram). Pulses may be used whole, dehusked-for example, dhuli moong or dhuli urad-or split. Split pulses, or dal, are used extensively. Some pulses, such as channa and mung, are also processed into flour(besan). Many Indian dishes are cooked in vegetable oil, but in northern and western India, peanut oil is popular, and in eastern India, mustard oil is more commonly used. Coconut oil is used widely along the western coast, especially in kerala; gingelly (sesame) oil is common in the south as well. In recent decades, sunflower as Vanaspati ghee, is another popular cooking medium. Butter-based ghee, or desi ghee, is used frequently, though less than in the past.
The most important or frequently used spices in indian cuisine are chilli pepper (introduced by the Portuguese in the 16th century), black mustard seed (sarso), cardamom (elaichi) cumin (jeera), turmeric (haldi), asafoetida (hing), ginger (adrak), coriander (dhania), garlic (lehsun), red chilly powder (mirchi). One popular spice mix is garam masala, a powder that typically includes five or more dried spices, especially cardamom, cinnamon, and clove. Each culinary region has a distinctive garam masala blend-individual chefs may also have their own. Goda masala is a comparable, though sweet, spice mix popular in Maharashtra. Some leaves commonly used for flavouring include by (tejpat), coriander, fenugreek, and mint leaves. The use of curry leaves and roots for flavoring in typical of Gujarat and South Indian cuisine. Sweet dishes are often seasoned with cardamom, saffron, nutmeg, and rose petal essences.