The word “curry” has evolved in the western part of the world that is, ironically, not understood by people in India. In the traditional sense, “curry” refers to a dish, generally a dry dish (sometimes with sauce), which could be vegetarian or non-vegetarian. Tonight, we will explore various curries, each with a distinctive taste of their own.
Paratha - Indian flatbread
Potato Curry - A dry potato dish
Egg Curry - Eggs spiced and fried and then cooked in a sauce made with dry and ground spices and fresh tomatoes
Shrimp Curry - Shrimp cooked in a sauce made of ground mustard, coconut flakes, and poppy seeds
Chicken Curry - Chicken marinated with dry spices such as, fenugreek leaves and many more
Rasmalai - A milk-based dessert with delicious ricotta balls
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: Chef Srirupa Dhar
The word “curry” has evolved in the western part of the world that is, ironically, not understood by people in India. In the traditional sense, “curry” refers to a dish, generally a dry dish (sometimes with sauce), which could be vegetarian or non-vegetarian. Tonight, we will explore various curries, each with a distinctive taste of their own.
Paratha - Indian flatbread
Potato Curry - A dry potato dish
Egg Curry - Eggs spiced and fried and then cooked in a sauce made with dry and ground spices and fresh tomatoes
Shrimp Curry - Shrimp cooked in a sauce made of ground mustard, coconut flakes, and poppy seeds
Chicken Curry - Chicken marinated with dry spices such as, fenugreek leaves and many more
Rasmalai - A milk-based dessert with delicious ricotta balls
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: Chef Srirupa Dhar
