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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 the fiery foods of Southern India with a vegetarian cuisine full of curry leaves, coconut and mustard seeds. We end the session by going outdoors to create tandoori specialties on a kettle grill.
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
WEEKLY BREAKDOWN:
1 – Indian Vegetable and Grain Cooking
2 – Indian Meat and Seafood Cooking
3 – Blazing South Indian Feast
4 – Tandoori BBQ
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