Master the fundamentals of spices and masalas, which form the essential foundation of Indian cooking. Understanding and properly using spices is crucial to developing authentic Indian cuisine, so this course emphasizes spice expertise. You will learn the nuances and secrets of selecting quality spices, discover where to source the best masalas, and understand how to preserve their aroma and potency through proper storage and handling.
This is a highly hands-on class, and the instructor will be with you throughout every step, providing clear guidance and instruction. You will cook entirely from scratch using the best, freshest ingredients, quality spices, and seasonal produce. Beyond learning cooking techniques, you will mingle with fellow students, share cooking experiences, and enjoy eating together at the end of the class in a warm and fun atmosphere.
After the class concludes, the instructor will send you an electronic version of all the recipes used during the session. This ensures you have access to the dishes you learned to make and can recreate them in your own kitchen at any time.
About the Dishes:
In many regions of India, vegetarian cuisine is central to the food culture. The menu features popular vegetarian dishes widely enjoyed across the country. Samosa is a beloved snack consisting of mixed vegetables and spices wrapped in dough and then deep-fried. Typically served with chutneys and other relishes, samosas are a common street food found throughout India.
Malai Kofta is a rich and indulgent dish made with paneer cheese and potatoes, cooked with ghee and heavy cream. The masala spices give it depth of flavor, and it is traditionally served as a side dish, often paired with vegetable pulao. Aloo Gobi is a popular dry curry made with aloo, potatoes, and gobi, cauliflower, stir-fried with numerous spices including panch phoron, asafetida, turmeric, and salt. The turmeric gives this dish its lovely yellow color. Finally, Vegetable Pulao is a fragrant rice dish that differs from many traditional rice preparations. Rather than being purely salty or savory, this pulao combines vegetables, raisins, and warm spices such as cinnamon, cloves, and cardamom. These sweet spices and raisins give the rice dish a subtle hint of sweetness.
Menu:
- Samosa from scratch
- Malai Kofta, potato balls stuffed with paneer in a thick sauce
- Aloo Gobi and Matar, a cauliflower, potato, and peas curry
- Navaratan Korma, a mixture of your favorite vegetables, cashews, paneer, and spices
- Vegetable Pulao, basmati rice infused with carrots, onions, cashews, raisins, and warm spices
Note:
A minimum of 3 students is required for the class to run. If this minimum is not met, the instructor will personally reach out to you via phone or email to reschedule the class at a time that works better for everyone.
