Understanding Indian cooking – 4 part series

Kaaren Bedi is offering four classes at the Chef Studio on understanding the subject of Indian cooking based on her travels, research and the practice she has undertaken to get the flavors and techniques right. She will share an exceptional journey of understanding.

[1]  Salads

Because the objective is to learn the basic construct of a simple meal, she will offer insights into the difference between restaurant food and home cooking

. Salad, cucumber with graham masala and black salt/ onions

. Dhal, a dish that opens up the world of pulses

. Raita/dhey, the joy of yogurt

. Potatoes &, subzi, insights into the importance of vegetable

. Bread/rice

[2] Breads

The staff of life is the joy of carbohydrates! Learn the basic principles for all Subcontinent breads

Learn about the rice/wheat divide – a basic key of understanding:

. Roti/chapatti

. Pouri/ batura

. Paratha

. Dosa-making the batter

. Idili- steamed/ fried

[3] Curry

The vast plethora of dishes called ‘curry’ are basically a state of mind. Kaaren will explain the distinction, and that they come Wet or Dry. Knowing how to master a few techniques allows you to make a huge array of ‘curries’

[4] Spices

The merry mixtures of spice are the heart and soul of the cuisine. Kaaren points out how to distinguish, identify and use aromatics, sour tastes, and other flavors. She explains techniques of toasting/ frying, grinding/whole, and most importantly, understand when and how to add them to the preparation of a dish.

Classes are held at the Chef Studio

2818 SE Pine Street, 97214

Dates and time: October 5, 12, 19 & 26

Cost: $600 the series

RSVP: troufood@me.com

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