This 2-part course explores many well-loved, traditional Indian dishes. On night one, we will prepare chicken koftas (tender spiced meatballs in delicious cream) and baingan bharta (oven-roasted eggplant onion tomato gravy). To complete the meal, jeera rice, pan-fried parathas (Indian flatbread), and raita (cucumber yogurt dip) will also be made. Aloo Gobi (a vegetarian dish made with chunks of potatoes and cauliflower in onion tomato sauce) and pakoras (fluffy deep-fried fritters made with spinach onion chickpea batter and served with the quintessential coriander chutney) will be made on night two. We will also prepare curd rice and pooris (deep-fried puffed bread) to go along with the meal. The cost of food is included in the tuition.
Please note: this class meets July 10th & July 24th.
