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Indian Home Cooking |
Vegetarian Family Recipes From Northern India |
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| August 15, 2008 - August 17, 2008 |
| Rhinebeck Campus: Rhinebeck, NY (US) |
| Tuition: $295 (does not include accommodations or commuter fee)
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| Course: SM08-3702-217 |
Tuition discounts are not available.
Limited enrollment, register early.
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| | Registration for this workshop has ended. Go to the Search Workshops page to look for upcoming workshops. | | |
The scent of freshly ground spices and complex curries perfumes the air during this workshop on northern Indian home cooking in Omega's cooking classroom.
Through hands-on learning, cooking demonstrations, and tastings, Kiran Ramgotra Sancious shares some of her family's culinary secrets as we learn to make delicious, healing, healthy vegetarian meals and how to modify traditional dishes to meet specific dietary needs. We explore ways to cook with unique spice combinations while making dals; curries, parantha, roti, and naan breads; and indian desserts.
Though the flavors and procedures are typically intricate, Kiran teaches a process that simplifies Indian cooking, making it accessible to everyone. The workshop is open to all. We return home with delicious food, recipes, and the confidence to cook Indian food on our own.
$65 optional materials fee for spice kit; include when you register.
Kiran Ramgotra Sancious grew up in a family of cooks where, on a Sunday after Kirtan, there would be 20 women in the kitchen preparing food (lungar) for up to 100 guests. Her mother began teaching her to cook with she was just 7 years old. She now teaches private clients and small groups of people in their own kitchens, and is writing her first cookbook, Food Time Stories. |
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