Lesson 1 - Beginner's Session 2 hours

 “Cuisine is the tactile connection we have to breathing history.

History and culture offer us a vibrant living society that we taste through cuisine.

All cuisine is a reflection of the society from which it emanates …

in the end cuisine is the result of culture”– Clifford Wright

For Indians, food is of paramount importance. It is a reflection of their culture, their personality and the range of their hospitality. Most important occasions, events and festivals are marked with carefully thought out menus and painstakingly assembled preparations. Even everyday meals are mostly sit-down affairs with the family. The lady of the house often waits on the rest of the family, serving out portions and making sure everyone has had a fair share of the meal which usually comprises two to three main course dishes, accompaniments like pickles, chutneys and papadums and eaten with rice and roti (bread),rounded off with a piece of dessert or ‘sweet dish’.

"The mere smell of cooking can evoke a whole civilization" - -Fernand Brandel

 At first sight, cooking up a delicious Indian meal may seem daunting. In today’s busy life, it can seem too time intensive. The recipe may require a plethora of ingredients which is enough to put one off. Then there is preparation to be done: lentils to be soaked and vegetables to be diced, chopped or pureed. Breads to be hand-rolled and various processes to be adhered to! But the dividends are enormous! When an Indian meal is being prepared, the aroma wafts through the air and invigorates the senses. It acts as a huge draw with the whole family anticipating an exciting meal-time together. It is truly a multi-sensory experience.

The Vegetarian Angle,

Although Indian cuisine does comprise a vast variety of meat and seafood preparations, India is perhaps the only country that is traditionally vegetarian. All over India one is able to savor a wonderful variety of fresh, healthy vegetarian food and not feel deprived of taste or gratification The country’s bounty is reflected in the primary role vegetables play in its cuisine. Onions, ginger, garlic and tomatoes form the starting point of many recipes. Eggplants, squashes, okra, potatoes and various greens like spinach and mustard often comprise the entree whilst the ubiquitous legumes: lentils, chickpeas, black-eyed peas or kidney beans form the staple protein fix. Sprinklings of fresh herbs like cilantro, mint, dill, fennel and fenugreek add a delicate flavor making it the 'original finger-licking good' meal.

Lesson 1 will attempt to explain the fundamentals of this cuisine. In it we introduce the basic concepts of Baghar or tempering and the role of some key ingredients that underlie the cuisine. Simple, uncomplicated recipes will be explored making it a winsome experience. We guarantee that at the end of the session you will be able to construct an authentic vegetarian home-cooked meal and feel confident enough to try out the more complex curries and kababs that comprise this ambrosial cuisine.

Menu:  Indian Vegetarian

 Daal Makhani ( Black Gram lentil soup),

 Palak Paneer ( Cottage Cheese and spinach) 

 Cumin pulao ( Fragrant Basmati Rice with Cumin)

 Papadum

 Cilantro Chutney

     ( Indian Spiced Tea) *  

Each session  includes the demonstration, recipes and  insights. 

For more details, please email curryflavors@gmail.com
*Menu's are subject to change due to availability of ingredients and/or at chef's discretion

Trivia: The ubiquitous Indian adornment: Indian Bindi (The Dot on the Forehead): Why is it worn, what does it mean?