Influenced by flavours and cooking styles from South Asian countries sharing borders with China and India, Sushil’s menu is both unique and diverse. Using local produce, Sushil adds his modern touch to a range of authentic recipes: kingfish tartare with sour cream and Indian fenugreek spice; raw scallop with hog plum (a tropical fruit) and Nepalese rice crackers; momo, popular Tibetan-style steamed chicken dumplings with a chilli, tomato and sesame sauce; marinated roast whole lamb shoulder served with fermented spinach and a fried mustard leaf, sesame and turmeric potato salad; and finally for dessert, crispy fried donuts steeped in saffron sugar syrup served with dollops of natural yoghurt.
The South Asian Kitchen
A unique and diverse menu
Get up close and personal with the chefs from some of Melbourne’s best restaurants. Sharing their extraordinary knowledge and expertise, our Master Class chefs will show you how to create the food that they are famous for and teach you how to take your cooking to the next level. Click here for more information the class format.
Image is indicative only and does not reflect the exact ingredients or dishes you will use/make during this class.
About the Chef
Head Chef , Tokyo Tina
Nepalese born Sushil Aryal has fond memories of his mother’s cooking and the significance food played in his family. Spending more time eating than cooking in his early years, he developed a remarkable palate that has seen him travel 22 countries in one year and work in Melbourne’s most cherished venues. Commencing his professional training as a chef at 18, Sushil has spent 12 years within the hospitality industry. His experience includes stints at Cumulus Inc, The Vue Group’s Jardin Tan, Moon Under Water and most recently at Cutler &Co as Sous Chef. Each restaurant has cultivated his passion for the industry and developed the necessary skillset to take on his new position within the Commune group as Head Chef of Tokyo Tina. More