Thursday, 13 May 2010

The Art of Making Murtabak








Above is the final product, accompanied by three different types of South Indian curries - chicken, vegetarian and lamb with potatoes. The murtabak - crispy bread with fillings of minced lamb and aromatic onion - is a meal by itself. All this for under AUD11.








The fillings are placed ready to be wrapped up once the fresh dough translates into a delectable bite of roti.

















Utensils of the murtabak maker.







Swirling the dough on to the hot plate - the very first step of making murtabak.
Images taken at the Mirchi Indian Cuisine Cafe, Sydney CBD World Square.
at
Labels: , , ,

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)

Alternate Routines in the Daily Life

 At times, I do wonder whether my daily regime would be the same if I did reside in another city, another country. Melbourne The streets of ...

  • No Land Boundaries
      Let us look at some nations with no land boundaries, not sharing some of the problems and opportunities with another state crossable by ro...
  • This Suburb
      I am standing along a suburban street lined mostly with unassuming shops. The only place seemingly abuzz durinv the daytime is the local...
  • The Current State of Australian Television
      So it is Sunday. An afternoon to turn to trivial things. Eatery reviews these days are within an environment post Covid that has to deal ...