South India Flavors
Duration:
3 hour
Number: 10 person
Difficulty level:
Use of ingredients:
Cultural depth:
Language: Hungarian
Indian cuisine is not uniform; it encompasses the diverse cuisines of different regions. Given the vast area, the cooking traditions of these regions have been shaped by natural conditions, climate, and religious/social traditions, sometimes showing significant differences from each other. In this course, we will explore the cuisine of the southern part of the country, where the tropical/subtropical climate is predominant, and the flavors are bold and spicy. We will prepare a classic Madras (now known as Chennai) super-spicy chicken curry, a vegetable curry with lots of coconut milk, saffron rice as a side dish, and a chutney made from fresh grated coconut. Finally, we will make an Indian spiced banana fried in oil.
MENU
- Cabbage-carrot thoran
- Coconut chutney
- Saffron rice
- Coconut vegetable curry
- Chicken Madras curry
- Kerala Pazham Pori / Kerala Deep Fried Banana
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...