This time our aromatic journey takes you through the array of spices that go into making the famed 'Indian Curry'. Historically, the spices of India have fascinated the Western world, making explorers chart new sea routes and kingdoms fight many wars. And not without reason. Spices have been used in India since antiquity: their taste-enhancing and therapeutic capabilities making them a valuable commodity surpassing that of even Silk and Incense.
Even today, spices pose an enigma. One is never sure which one to use and how much to use. Much less, one is not sure about the reason why a specific spice is used. The Curry Flavors Session will attempt to demystify the spices that go into the Indian curry and provide the fundamentals of simple, everyday home cooking in India. Through Show and Tell, it will teach the essential cooking techniques required to learn this cuisine in a simple and effective manner.
NOTE: To fully understand the nuances of Lesson 2, taking Lesson 1, Beginner's Session is highly recommended
Cuisine : Indian Non- Vegetarian & Vegetarian Curry *
- Appetiser : Chaas (Indian buttermilk drink laced with spices) or Ice Lemon Tea
- Entree:
- Chicken Masala ( Chicken in Curry sauce)
- Vegetable Curry ( Vegetables in spice gravy)
- Masoor Daal ( Red lentil puree to complement the curries)
- Kachoomar ( Indian salad)
- Entrees will be served with Naan ( Indian bread) & fragrant basmati rice
- Applam ( rice crackers)
*Menu's are subject to change due to availability of ingredients and/or at chef's discretion
Session includes cultural insights, food demonstration and recipes
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