Cooking Classes

The Flavors of South Asia: Introduction to Indian Cooking
4 sessions, April 2014
Class size: Limited to 6 students per session

This course will introduce you to the flavors and techniques of Indian cuisine. We'll cover some of the history and culture of Indian food, the range and uses of spices, and general techniques. Most important, we'll make a number of delicious Indian dishes with locally available ingredients -- things that you can easily reproduce at home. The recipes will cover a variety of vegetarian and non-vegetarian dishes, with most easily adaptable to vegetarian and vegan diets.

The class will be held on Wednesday evenings, and will last for 2-2.5 hrs. You'll have a chance to eat the food we cook, too. If you register individually the cost is $45 per session; if you register for all four sessions the cost will be $150 and will include a starter kit with some of the most-used Indian spices and ingredients.

April 2: The Indian Pantry
  • The Simplest Chicken Curry
  • Aloo Bhaji (Potatoes with Turmeric and Mustard Seeds)
  • Stir-fried Cabbage with Mustard Seeds and Ginger
  • Masoor Dal (Spiced Red Lentils)
April 9: Restaurant Favorites
  • Aloo Paratha (Potato Stuffed Flatbreads)
  • Chana Masala (Spiced Chickpeas)
  • Lamb Saag (Lamb with Spinach)
  • Baingan Bharta (Smoked Eggplant in a Spicy Tomato Sauce)
April 16: Vegetarian Feast
  • Punjabi-style Black-Eyed Peas with Corn and Dill
  • Mattar Paneer (Peas with Indian Cheese in a Creamy Tomato Sauce)
  • Pullao Rice (Rice with Whole Spices)
  • Raita (Yogurt Dip)
April 30: Regional Specialties
  • Sai Bhaji (Spicy Lentils and Greens)
  • Prawn Patia (Prawns in a Thick and Spicy Sauce)
  • Kerela-style Fish Curry with Coconut Milk
Register using the form below. Payment can be made at the start of each session, or for the full course at the beginning of the first session.

For further information, email me at i.flaneuse at gmail.