Tikka, parathas, and chai. The profile of South Asian foods in the Australian Women’s Weekly Women’s Weekly Food

30 October 2025

October 2025

I have written elsewhere of the construction of South Asian cuisines (India, Sri Lanka, Pakistan and Bangladesh) in Australia through cookery books, newspapers and magazines across the twentieth century. The Australian Women’s Weekly (AWW) played a significant part in this.

The AWW now has a site on the internet which can reach millions instantly – Women’s Weekly Food .  What I wondered do South Asian cuisines look like to them. I limited my search to Indian cuisines as a quick look showed it to be by far the most published.

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Paul van Reyk
My first essay on food was in Year 10 - people seemed to like it. It took me 56 years to come back to it, so I have a lot of catching up to do. My focus is on Anglo-Saxon settler culinary ways in Australia, roughly from the first days of colonisation to the 1960s - 1970s. I particularly write about stuff that has not been written about before but is very much a part of the Anglo-Saxon Australian table. I hope you enjoy reading as much as I do writing.