Indian Full Course
Five Weeks • Cost: $485 (includes meals and all materials)
Hands-On, Class Size: 5

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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 detour to the fiery cuisine of Sri Lanka. The fourth class returns to Southern India with a vegetarian cuisine full of curry leaves, coconut and mustard seeds. 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; Colomban-Style Chicken Curry; 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 – Spice Meets Fire in Sri Lanka
4 – Blazing South Indian Feast
5 – Moghul Feast Trek
6 – Expedition: Passage to Devon