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CLASS DETAIL:
Almost every dish in India gains incandescence from its own unique blend of spices, or, a masala. This course offers a tremendous overview of the food concepts of India and will leave you with hours of delight in your home kitchen. We'll work with 18 different spices, Northern and Southern, to experience how they work individually and in tandem. For the third week of class we visit Southern India with a vegetarian cuisine full of curry leaves, coconut and mustard seeds. The fourth class lights the grill for tandoori-style barbecue. In the fifth week we’ll prepare some of the sophisticated Moghul dishes of Northern India. In our final week we’ll tour the Indian shops on Devon and create a five course dinner party.
27 DISHES WE'LL MAKE
INCLUDE:
Bhindi Okra Masala; Goa Pork Vindaloo; Kerala Shrimp with Coconut and Curry Leaves; Corn in Coconut-Tamarind Sauce with Mustard Seed; Tandoori Chicken; Traditional Biryani with Spice Paste Chicken, Saffron, Black Cumin, and Pandan; and Coriander-Crusted Fish with Bengali Tomato Marmalade
WEEKLY BREAKDOWN:
1 – Indian Vegetable and Grain Cooking
2 – Indian Meat and Seafood Cooking
3 – Blazing South Indian Feast
4 – Tandoori BBQ
5 – Moghul Feast Trek
6 – Expedition: Passage to Devon
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