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 students will learn about kitchen safety, cooking methods and techniques, and different cuisines from around the world. We will explore the preparation of some basic menu items that kids will love.
A menu for not just fathers, but mothers and children as well! Roasted Amchur chicken will cook in the oven while the stew and the dal makhni brews away.
You will be taught everything you need to know about spices (masalas), which is the basis of Indian cooking that will come handy when we begin to cook. Spices bring out the flavor in each dish;
Indian food remains an enigma for many. Contrary to popular belief, Indian food is not just curry and spicy food. The foundations of Indian cuisine is based on the Ayurvedic principles and thus has a deep connection to seasons.
Why is Indian food so darn delicious? Is it because it’s flavors are complex, fluctuating between sweet, savory, and spicy? Or is it because Indian food encompasses a wide variety of regional and traditional cuisines native to the country?
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