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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.
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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