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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
fourth week we’ll create tandoori classics
on a charcoal grill. 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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