Vegetarian Indian Cooking With Spices

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Vegetarian Indian Cooking With Spices
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Spice & Aroma Alimentary Food says
$50 hands-on workshop and meal, chef and culinary historian Abeda Oturkar introduces you to some of the many spices and blends used in mixtures like garam masala, and spice-centric dishes like curries and chutneys. You’ll learn more about the history and uses of common seed spices like coriander, cumin and mustard, as well as be introduced to other versatile spices like fenugreek and carom (ajwain) seeds.

You’ll learn 3 recipes that showcase the variety and versatility of these spices: Kadu Bharta, a delicious savoury pumpkin mash from the province of Maharashtra state; easy & delicious gluten-free herb & spice crêpes similar to dosas, made from brown gram flour (a type of chickpea); and a “superfood” coconut chutney that uses fresh coconut, coriander root and jaggery, an Indian raw sugar.

While you enjoy your snacks, Abeda can dig deeper into the history and healing properties of the spices you’ll be working with, and each participant will leave with a their own personalized spice blend, tailored to your palate and nutritional needs, ready to spice up your next meal!
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By: Spice & Aroma Alimentary Food