Indian cuisine varies from state to state. While people in some states live primarily on vegetarian food, others eat seafood and meat along with vegetables. The staple food for the eastern part of India (especially the state of West Bengal which is close to the Bay of Bengal) is rice, fish, and greens. Bengalis (the people from West Bengal) speak, think, write, dream, and of course eat SEAFOOD.
Tonight, we will explore the simple yet intricate “fishy” mysteries of this part of India.
Tuna fritters (minced tuna cooked with spices, battered, and fried)
Basmati/Kaali Jeera Rice
Catfish cooked in a delicious sauce with green beans. This is my family recipe that has caught the hearts of generations (both within and outside my family and across continents) with its core simplicity.
Shrimp with potatoes (a beautiful blend of shrimp with ginger and tomatoes)
Salmon cooked with ground mustard and poppy seeds (a quintessential Bengali seafood dish)
Sandesh (a delectable dessert made of ricotta cheese and jaggery). Jaggery is unrefined brown sugar made from the sap of the palm or date tree. Desserts made with jaggery is a unique culinary delight of West Bengal. The natural sweetness of the jaggery is what creates this yummy dessert. No refined sugar is used.
Chef’s Table (you will sit around the island, the chef cooks and teaches little tricks of the trade while you taste and savor the food).
Recipes will be provided.
Instructor: Srirupa Dhar
Indian cuisine varies from state to state. While people in some states live primarily on vegetarian food, others eat seafood and meat along with vegetables. The staple food for the eastern part of India (especially the state of West Bengal which is close to the Bay of Bengal) is rice, fish, and greens. Bengalis (the people from West Bengal) speak, think, write, dream, and of course eat SEAFOOD.
Tonight, we will explore the simple yet intricate “fishy” mysteries of this part of India.
Tuna fritters (minced tuna cooked with spices, battered, and fried)
Basmati/Kaali Jeera Rice
Catfish cooked in a delicious sauce with green beans. This is my family recipe that has caught the hearts of generations (both within and outside my family and across continents) with its core simplicity.
Shrimp with potatoes (a beautiful blend of shrimp with ginger and tomatoes)
Salmon cooked with ground mustard and poppy seeds (a quintessential Bengali seafood dish)
Sandesh (a delectable dessert made of ricotta cheese and jaggery). Jaggery is unrefined brown sugar made from the sap of the palm or date tree. Desserts made with jaggery is a unique culinary delight of West Bengal. The natural sweetness of the jaggery is what creates this yummy dessert. No refined sugar is used.
Chef’s Table (you will sit around the island, the chef cooks and teaches little tricks of the trade while you taste and savor the food).
Recipes will be provided.
Instructor: Srirupa Dhar
