5 Days Intensive Indian Cuisine

By Randall Tailford
Duration: 4 hours/session
For: 5 sessions
Price: S$750.00

Indian cuisine is vast and complex, each region telling their own story with the use of ingredients, spices and produce that is locally available to them. We will cover dishes that span from the north of India to its south. At the of the lessons, you will be able to fill your home with exquisite aromas of the tastiest Indian food.

Every lesson, we will cover a staple carbohydrate, a vegetable and a meat dish to create a substantial and wholesome meal. Explore the different sessions for different menu items from separate regions of India.

Notes:

Participants will work in pairs although some group work may be necessary.

Dhal Tadka (Lentil Stew)
Meen Kulambu (Fish Curry)
Mutaikos Puriyal (Stir fried Cabbage)
Medu Vadai (Black Gram dough fritter)
Chapatti (Wholewheat soft flat bread)
Idli (Rice and lentil steamed cake)
Thosai (Indian Rice crepe)
Chana Masala (Chickpea Curry)
Aloo Ghobi (Cauliflower and Potato Curry)
Naariyal Coconut Chutney
Tomato Chutney
Chicken Masala (Chicken Curry)
Naan (Yeasted bread)
Murgh Malai Kebab (White Chicken Kebabs)
Butter Chicken (Buttery Roasted Chicken curry)
Phirni Rice Pudding
Palak Paneer (Cottage Cheese in Spinach curry)
Mutton Keema Matar (Minced Mutton and Peas Dry Curry)
Chicken Tikka Masala (Creamy Tomato Spiced Chicken Masala)
Hariyali Kebabs (Roasted Chicken Marinated in Spinach and Mint Kebabs)
Cholar Dal (Split Chickpea Stew)
Beguni Telebhaja (Eggplant Deep Fried Snack)
Luchi (Fried Puffed Wheat Bread)
Mutton Kosha Mangsho (Dry Mutton Curry)