|
CLASS DETAIL:
The Moguls who settled in Uttar Pradesh in the sixteenth century brought with them a Persian-influenced cooking that combined the local ingredients with a more liberal use of spice to create the much-imitated dishes of today’s Delhi cuisine. We'll prepare some of these dishes and gain a sense of how their flavors are built up.
MEAL PREPARED:
• Tandoori-Grilled Fish
• Spiced Lamb with Spinach
• Aloo Samosas with Cilantro-Mint Chutney
• Traditional Biryani with Spice Paste Chicken, Saffron,
Black Cumin Seed and Pandan
Note: We recommend taking the Indian Short Course or having experience with Indian cooking before taking this class.
RELATED CLASSES:
Indian Meat and Seafood Cooking
Passage to Devon Expedition
|
