North Indian flavors
Duration:
3 hour
Number: 10 person
Difficulty level:
Use of ingredients:
Cultural depth:
Language: English
Indian cuisine, naturally, is not uniform; the different geographic regions offer various cuisines, flavors, and traditions to those who visit. Today, we will explore the culinary traditions of the northern regions of the subcontinent (including Pakistan/Kashmir), where we can discover Hindu, Persian, and Muslim influences, and work with ingredients grown in continental and mountainous climates. We will prepare lamb kebabs, a delicious curry, and a splendid biryani, which is a complex rice dish. Additionally, we will learn to make a wonderful mint sauce and a superb, layered, folded Indian flatbread.
MENU
- Vegetable biryani
- Rogan Josh lamb ragout
- Sammi lamb kebab with herb relish
- Laccha paratha / Multi layered indian bread
DATES
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Book recommendations for the course
There is also a 2 recipe from this course in "Chefparade Asia". in our book.
Look for it in our webshop or you can also buy it from the chef after class...