Tandoori Hut After a late night the staff like to eat here because it’s open late and is simple and easy. The Pakistani and Indian food is good, like the traditional dish haleem where the meat is cooked down to a paste and served with rice. I always order simply – just this and some salad. Enmore
Rams – Sri Lankan/ Indian takeaway My wife likes eating Sri Lankan – especially the vegetable roll. It’s basically mixed vegetables like in a spring roll, only bread crumbed and then fried. Homebush West
Mehra da Dhaba I like to order the tandoori chicken and the dhal here. It’s open late night which is good for me after service. I’ve known Mehra for years and he always makes excellent food for me and my staff... and for the public. Surry Hills
Abhi’s This is my other restaurant and it’s named after my eldest son. It’s very nice, the flagship restaurant. That’s where it all started and that’s where I entertain. Order the spinach leaves and the eggplant and the butter chicken – it’s the best butter chicken in Sydney. And if you like something spicy, try the goat with coriander stems, star anise and kaffir bark. North Strathfield
Max Spices wholesalers, also open to public. He’s been supplying my restaurants for 20 years. The service is good and they look after you, making sure to get you whatever you need. Smithfield
Shri Ambiga Spices Especially good for South Indian spices and products like gingely – anunscented sesame oil. We also get all our tamarind from here. Homebush West
Sultan’s Choice It’s good for some spices (we get anything we can’t get from Max’s here), but it’s great for charcoal for the tandoor (we do it the proper way – not with gas like some places) and edible silver paper for desserts. Yagoona
As advised by Kumar Mahadevan - owner of Aki's and Abhi's Indian restaurants.
Want to attend the Sydney Food Awards?