Mogul or 'Classic" cooking of North India, as well as regional Indian cooking is covered in this course, emphasizing light and subtle preparations particularly suited for entertaining.
DurationMogul or 'Classic" cooking of North India, as well as regional Indian cooking is covered in this course, emphasizing light and subtle preparations particularly suited for entertaining.
Brahmin cuisine of the Dravidian South and the Jain cuisine of Western India — noted for low-calorie, low-salt dishes and made with natural whole grains, variety of legumes, yogurt, homemade cheese, garden vegetables and fruits — are also covered in depth. Using whole meal flours and special kneading, rolling, and techniques to make Indian breads are an integral part of this course, as well.
Julie Sahni offers intensive participation, private courses for professional and non-professional cooks. Starting Januuary 1, 2019 Instruction is available in three formats: 1 day Immersion program, 2 days Intensive program, and 3 1/2 days Comprehensive program.
The classes are held during weekends and weekdays and some spanning over both and are limited to three (3) students. All classes are taught year-round in the specially designed teaching kitchen in Chef Sahni's Brooklyn Heights studio.
The 1day format includes 8 hours of instruction, 2 days format includes 12 hours of instruction plus 4 hours Indian market visit, and 3 1/2 days format includes 24 hours of instruction plus 4 hours Indian market visit. All courses emphasize the use of aromatics in cooking and their effect on the palate. C
ooking techniques, appropriate use of Indian spices, herbs and seasonings, and planning healthful, balanced meals are covered in-depth. Historical and cultural background and religious ideologies behind cuisine are also included.
The Indian kitchen on all its many variations, offers a very unique way of cooking. The principles are completely different to the European style of cooking. Get to know some new spices and liven up your vegetarian cooking.
Thaali literally means “plate.” A thaali meal is typically served in little bowls arranged on a single large or compartmentalized plate. The dishes served in a thaali meal are typically 1-2 daily vegetables, daal (legume soup) rice, bread, yogurt, raita, pickle and/or chopped salad.
Learn the secrets to using Indian spices and cooking techniques, so you can make all of your Indian restaurant favorites at home.
Indian Night cooking class is offered by Cookin' Class. Unlike other establishments, at Cookin’ Class your meal is made by you–for you. Depending on the class, all cooking will be done by you and your party. We pre-portion all your ingredients giving you more time to enjoy your experience.
Join us in this hands-on cooking class where you'll master classic Indian dishes that will be your newest obsession!
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