The Sarkari touch

Want a taste of tandoori crocodile or kangaroo? Try Adil’s Indian Restaurant at Sydney’s Castle Hill. A team of anonymous judges from the primary industry body, Restaurant and Catering NSW, awarded Adil Sarkari’s establishment the Best Indian Restaurant label at a gala dinner attended by 1,100 people, noted Jaedene Hudson in an article in Daily Telegraph. The report has been reproduced in Manashni (October 2002), the newsletter of the Australian Zoroastrian Association of New South Wales.

Sarkari, who migrated to Sydney with his wife, a dream and $ 7 in his pocket, opened the eatery in 1999. To it he dedicated his 17-year experience with five star hotels worldwide. Long hours of work and six months of trial and error creating a menu that combined Australian produce with Indian flavor paid off for Sarkari when he saw satisfied customers returning again and again. The fact that they can order their meals mild or hot is another winning aspect, writes Hudson.

"So excited” was Sarkari with the award, he told Hudson it would be days before he came down from the "high.”