Curry Recipe Suggestions

1. Chicken Tikka Masala: Marinate chicken in yogurt and spices, then simmer in a rich tomato-based curry sauce.

2. Thai Green Curry: Cook chicken or shrimp in a coconut milk-based curry paste with Thai basil and chillies.

3. Vegetable Korma: Sauté onions, ginger, and garlic, then add mixed vegetables and a mild curry sauce.

4. Beef Madras: Braise beef in a spicy tomato-based curry sauce with onions and bell peppers.

Spice Blend Tips

1. Garam Masala: A blend of ground spices like cinnamon, cardamom, and cloves.

2. Curry Powder: A mix of spices like turmeric, coriander, and cumin.

3. Thai Red Curry Paste: A blend of chillies, lemongrass, and spices.

Specific Spice Information

1. Turmeric: Known for its anti-inflammatory properties and vibrant yellow colour.

2. Cumin: Aids digestion and adds warmth to dishes.

3. Coriander: Rich in antioxidants and adds a citrusy flavour.

Health Benefits of Eating Curry

Curry is a popular dish that offers numerous health benefits due to its rich blend of spices. Some key advantages include:

- Anti-inflammatory properties: Turmeric, a common ingredient in curry, contains curcumin, which has potent anti-inflammatory effects.

- Antioxidant-rich: Curry spices like cumin, coriander, and turmeric are rich in antioxidants that help protect against cell damage and oxidative stress.

- Digestive health: Ginger, cumin, and coriander in curry can aid digestion and alleviate symptoms of indigestion and bloating.

- Immune system support: The spices in curry have immunomodulatory effects, which can help boost the immune system.

- Cancer prevention: Some studies suggest that the active compounds in curry spices may have anti-cancer properties.

- Cardiovascular health: The antioxidants and anti-inflammatory compounds in curry may help reduce the risk of heart disease.

Key Takeaways

- Enjoy curry in moderation due to its high-calorie and fat content.

- Experiment with different spice blends and ingredients to maximise the health benefits.

- Pair curry with whole grains, vegetables, and lean protein for a balanced meal.

Popular Curry Variations

- Indian-style curry: Known for its rich, complex spice blends and creamy sauces.

- Thai curry: Often features coconut milk, lemongrass, and chilies for a creamy and spicy flavor.

- Japanese curry: Milder and sweeter, often served with rice or noodles.

TICCA: August at Malabar

TICCA for 8th August 2016

To warm our little toes and delight our tastebuds, we are returning to MALABAR

Following our last visit to Malabar and the sensational evening presented by Mohammad and his staff, members who attended have repeatedly asked ‘Can we please go back’?

Malabar is an award winning restaurant that specialises in exotic South Indian cuisine.

Read the review in Mature Traveller: www.maturetraveller.com.au/malabar.html

When: Monday 8th August – 6.30 for 7.00PM

Where: Malabar – 274 Victoria Street. Cnr Victoria + Craigend St Darlinghurst.

Opp the fire station. About 50 metres from the Coca Cola sign heading South.

Members - $40.00; Guests and Friends of TICCA - $45.00.

Mohammad has allowed us to BYO (corkage only $3) and has offered selected red and white house wines for a special price of $30 per bottle.

Any food and or drink ordered that’s not organised by TICCA must be paid for separately.

Note that only financial members are eligible for major door prizes.

Bookings, advice of e-banking must be received by Friday, 5th August

Payment can NOT be made on the night. Please confirm your attendance, e-banking, or unavailability by e-mail to editor@maturetraveller.com.au

E-banking: M J Osborne Acc#: 219909737. Bsb: 012303.

Should any member or guest have any product they would like to donate for our LUCKY DOOR prizes, please contact Chairman MO on the above email address.

Our Tribute Curry Night at Spice I Am

A Celebration of Life Curry at Spice I Am

Tuesday 15^th March – 6.30 for 7.00

A Grand Thai Curry Evening - What better way to celebrate the memories of Tom King, the driving force on the forming of TICCA and Frank Newall, who was a committee member from  almost day one.

And Spice I Am, at 206/300 Victoria  Road, Darlinghurst opp the Fire Station and near the Coca Cola sign is the ideal venue. Sujet and John have designed a sumptuous banquet that will delight your tastebuds.

Kay King who will be our special guest on the night, has generously supported the dinner, as she wants to commemorate the year since Tom left us. Kay’s support includes paying $10 per head off the cost of the meal.

The cost per head is now only $35 for the food. House reds and whites are, on the night available at the special price of $25.

Sujit has offered a signed copy of his famous cook book as a major door prize.

Please make a special effort to attend, AND BRING ALL YOUR FRIENDS; we want to make this AN EXTRA SPECIAL EVENT.

Bookings, advice of e-banking and cheques must be received by Friday 12th March.

Payment can NOT be made on the night. Please confirm your attendance, e-banking, or unavailability by e-mail to editor@maturetraveller.com.au

Food ordered that is not part of our menu must be paid for.

Please make cheque payable to M. Osborne. Send to TICCA POB 236 Rosebery NSW 2018

E-banking: ANZ: M J Osborne Acc#: 219909737. Bsb: 012303.

Should any member or guest have any product they would like to donate for our LUCKY DOOR prizes, please advise Chairman MO on the above email address.

Check out our web site: http://www.lovecurry.org /

New Indian in Eastern Adelaide

TICCA foundation member, Roderick Eime, recently sampled a new Indian eatery in Adelaide's leafy Burnside.

Years ago, this place used to be a noisy Fasta Pasta. Now we have divine north #Indian food. #burnside

Posted by Roderick Eime on Wednesday, 23 December 2015

TICCA Christmas function 2015 - December 7.

Dear members and friends of TICCA

Another year has rushed by and I do hope it has been good for you.

It has been decided to hold a joint Christmas function with the Australia Indian Travel and Tourism Council (AITTC). On this occasion all the hard work has been done by Phillip Boniface. Here is his message;

Hello All,

It’s that time of the year to celebrate and remember the good times of the year gone past and get excited for the oncoming New Year and most of all to party!!!

We would love to have you join us for our annual get together and welcome to bring along guests.

Chef/ Owner Farzan Comtractor. Picture: Ward Adam

The Sage Indulgent are run by young entrepreneurs (knowing them and been there before), they have offered us a good deal and promised an enjoyable evening and mix menu. (read review)

Do note it is a Licensed venue and alcoholic drinks are payable direct on the day (they will charge reasonably). Kick off time is 6.30 pm to 9.30 pm.

As you will appreciate it is a busy time for restaurants and they have requested for numbers as soon as possible, so your early response will be appreciated.

We look forward to seeing you all on Monday 7th December.

Kind regards.


Phillip Boniface – Manager - Helloworld Carlingford


Bookings, advice of e-banking and cheques must be received by Tuesday 1st December.

Payment can NOT be made on the night. Please confirm your attendance, e-banking, or unavailability by e-mail to editor@maturetraveller.com.au

Please make cheque payable to M. Osborne. Send to TICCA POB 236 Rosebery NSW 2018

E-banking: ANZ: M J Osborne Acc#: 219909737. Bsb: 012303.

Should any member or guest have any product they would like to donate for our LUCKY DOOR prizes, please advise Chairman MO on the above email address.

Check out our web site: http://www.lovecurry.org/