The ethos of this class was “cook flavoursome Indian food with easy to procure ingredients in some easy quick-to-do steps”. Cooking Indian food seems overwhelming because of the many steps and ingredients it entails. In the class we broke some myths, created some delicious memories and practiced some never to forget recipes.
The repertoire was:
Indian chicken roast in rich Shahi gravy; good with any bread on the side
Coriander coconut fish bake; can be made with any boneless fish
Bengali Parathas; triangle shaped breads with Nigella seeds infused dough
Steamed yogurt in mango flavor; a light ending to any meal anywhere in the world.