There are few facts about Indian cooking and its spices that we should know. First, there is no such thing as curry powder in India. Curry powder is an Anglo-Indian invention. The word curry is derived from the Tamil kari, which means “sauce”, and not the spice used to make the sauce. During the 18th century the British who took a liking to Indian cooking in general, and Indian curry in particular, returned home with their versions of the many spice mixtures on which curries are based. “Garam Masala”, which is a mixture of many spices, is known as the closest thing in India to a curry powder.
Curry dishes, of course, are not the only thing that makes Indian cuisine. There are many other dishes that one would experience traveling from the north to the south of India.
Join Samira and learn how to make the many dishes included in this class menu such as:
- Cold Yogurt Drink (Lassi)
- Curried Cauliflower and Potatoes (Alu Gobi)
- Curried Lentils (Dal)
- Chicken Curry
- Lamb Korma
- Baked Fish with Yogurt Tomato Sauce
- Mango Chutney
- Pineapple-Papaya Chutney
- Mint Chutney
- Basmati Rice with Vermicelli
- Carrot Halwa
- Mango Meringue Pie
Available any day on request for minimum of 2 people.
Price per person:
- 2-3 people: US$150
- 4-8 people: US$125
For more than 8 people, please enquire.