Everyone loves Indian food but it’s daunting to re-create at home because of the sheer number of spices involved.
DurationEveryone loves Indian food but it’s daunting to re-create at home because of the sheer number of spices involved. Let Chef Shalu break it down for you and explain the use of ingredients, spices and techniques. Master the skills of cooking an authentic Indian meal from scratch.
Menu:
Aloo tikis, spicy coriander-mint chutney
Vegetable butter masala
Keralan eggplant curry
Little Green Kitchen (LGK) is a cooking studio and food consultancy – the brainchild of former lawyer Shalu Asnani to prove that vegetarian food is not boring! LGK offers hands-on cooking classes and bespoke menus through their food consulting, private dining and corporate cooking services.
The passionate foodie’s foray into the world of professional cooking was first born in Beijing at renowned cooking school, The Hutong, where through serendipity she found herself at the helm of their various vegetarian cooking classes.
Inspired and excited, Shalu returned to Singapore in 2011 to set up LGK. Combining the secret family recipes gained from the kitchens of her childhood and her modern take on vegetarian cuisine, LGK offers mouthwatering and healthy vegetarian food spanning a variety of genres; from Asian street food to contemporary Western cuisine. Down-to-earth good food is her motto and eating clean her passion.
Indian food combines techniques from many other cuisines and encompasses the whole palette of flavours – spicy, sour, sweet and hot all at the same time, making it into something that wants to jump off the plate and gives one a titillating food experience.
In Indian cuisine chutneys are traditionally made to naturally preserve food. They encompass a variety of sauces, relishes and dips, some of which date back to 500 BC.
A tandoor oven is a clay oven which generates heat from charcoal fire. The heat locks in the meat juices and breads are cooked to crisp exteriors and airy insides. The oven"â„¢s shape, temperature and medium, all work together to "Ëœtandoor cook"â„¢ the food within.
Demonstration of each recipe by Chef Michele Ow followed by hands-on session by participants.
Because you love our Butter Chicken soooo much, we are back with more this November.
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