Get ready for the fall and bring home the flavor-packed warmth of an Indian homemade spread. Join Mitra as she presents a lavish array of favorite foods from different regions of the country and incorporates meats, fresh vegetables, legumes, dairy and abundance of spices to create a delectable menu. She’ll start with Channa Sundal, a popular and flavorful street food snack of chickpeas, fried with an array of aromatic spices and coconut. Mooli ka kas, from the Uttar Pradesh state in the northeast, is a tangy salad of daikon radish with fresh vegetables, ginger and herbs, a perfect side dish to the main dish, Yakhni Pulau, a Kashmiri celebratory dish of rice simmered with succulent meat, braised in delicate sweet spices, a scrumptious presentation for any dinner party. Maharashtrian Rassa, cauliflower and pea curry, Maharashtra style, is a delightful vegetarian meal of cauliflower florets cooked with peas and tomatoes in a blend of aromatic spices, and Semiya Payasam, a roasted rice vermicelli and milk pudding with saffron, nuts and sultanas which can be enjoyed as a delicious dessert or a decadent breakfast.
Complementary wine pairing.
Note: This class is gluten free.
