From the street markets of Singapore, to the shores of southern India, Adelaide’s MasterChef Australia’s 2018 winner Sashi Cheliah takes diners on a tour through Asia – and his own heritage – at this bustling city restaurant. Gaja by Sashi’s menu is short but packed full of flavour. Get ready to give your palate a work out. Start with oysters from Smoky Bay on the Eyre Peninsula, which are reminiscent of a beachside cocktail with their dressing of coconut milk and a refreshing green chilli granita. A bite-sized urad lentil fritter is also a perfect starter, sitting atop a purplish-grey burnt onion raita that makes up for what it lacks in looks by its flavour. From the larger eats, a square of pickled white radish helps cut through the richness of braised pork belly, which falls apart with one press of a fork into the pool of golden brown jaggery caramel underneath. The choices traverse the continent, from a Khmer flathead curry to a roast cauliflower curry that’s evocative of butter chicken, with a ricotta and hazelnut crumble on top adding a modern, sweet twist. And a must-try peppery lamb curry with coconut chutney and pandan combines flavours of both India and Malaysia. Rip apart some crisp, flaky roti to mop it up. 4/86 Pirie St, Adelaide; gajabysashi.com.au.

Daughter-in-law’s Jessi Singh happily describes the food at his Rundle St Indian eatery as “unauthentic”, reflecting what he says is the limitless variations in the cuisine between regions, cities and even families. The name honours the bold women in his family and like them, this popular restaurant is prepared to push the boundaries and break a few rules. Singh gives the example of the kingfish sashimi, which combines slices of raw fillet with traditional south Indian flavours such as coconut, lime and mustard seed. Other popular dishes include the popular street snack Balls of Happiness, Colonel Tso’s IndoChinese style cauliflower, lamb chops with mint chutney and cumin yoghurt and tandoori chicken that is four days in the making. The naan is best swiped in the array of multicoloured chutneys served on an impressive platter. Singh’s curries, including three vegan options, are spice-loaded while the butter chicken is sans butter or ghee (clarified butter). Grilled dishes and desserts await those with looser waistbands. 290 Rundle St, Adelaide; daughterinlaw.com.au.

One of the true slatwarts of South Australia’s eating scene, Jasmin has been run by the Singh family for four decades, with matriarch Anant Singh at the head, Jasmin is a hallmark of consistency and excellent northern Indian cooking. A subtle blue cheese naan to start is brought to life with a piquant date and tamarind chutney while crispy vegetable pakoras keep it light for the first course. Like all Indian of this style, it’s best to pace yourself. For mains, it’s hard to go past the staple dahl, while the tandoori fish – a barramundi paired with eggplant chutney and a coconut potato curry – showcases the more delicate expressions of the cuisine. Butter chicken is the most popular mild dish, and this one is textbook, while there are options such as the tindaloo for those who like it hot – “A must for those who find the vindaloo tame”. Jasmin fits the bill for midweek comfort food or a special occasion accompanied with something special from the top-shelf wine list. Hindmarsh Square, Adelaide; jasmin.com.au.

A broad palette of flavours and textures peppers this Indian curry house’s menu. Kamal Rawat’s take on what can be an everyman entree of pakora is indicative of his creative kitchen juices, particularly spinachy and savoury in style. Chicken tikka is notably tender, a refreshing mint sauce packed with spearmint-like flavour contrast. While there are dozens of lamb, beef, goat and chicken curries in northern and southern Indian styles, seafoods come mostly in southern sauces, a prawn malabari with a Goan approach typical. The lamb shank masala is excellent, too, its rich flavours soaking right through to the bone. 535 Portrush Rd, Glenunga; khanakhazanasa.com.au.