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CLASS DETAIL:
In North India, spice pastes break down meat's tough flesh, spinning the flavors into wild directions. We'll also explore the lesser-known seafood cooking of North India. Learn to make true, onion-based, tenderizing sauces rather than the heavy cream restaurant shortcut. These are some of the masterpieces of world cuisine: you will love learning to prepare these dishes at their highest level from your own kitchen.
MEAL PREPARED:
• Moghul Chicken in Saffron Sauce
• Kerala Shrimp with Coconut and Curry Leaves
• Goa-Style Pork Vindaloo
• Banana-Toasted Coconut Raita
• Basmati Rice with Whole Spices and Turmeric
RELATED CLASSES:
Moghul Indian Feast Trek
Blazing South Indian Feast
Passage to Devon Expedition
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