*Gujarati Vegetarian Homestyle Dinner: If you’re tired of eating the same old greasy and over-spiced restaurant Indian food, this class will open up an entirely different style of cooking based on the vegetarian cuisine of Gujarat, a state in western India. Gujarati food is renowned for its use of lentils and ingredients such as curry leaves, astefedita, and jaggery. This class aims to both demystify these and other Indian spices (all readily available in New York!) as well as introduce you an array of simple yet highly satisfying Gujarati dishes.
On the menu: Pan fried potato croquettes stuffed with peas, currants, and fresh coconut; fried rice with cabbage and asafetida; methi thepla: millet and fenugreek flatbread; muth: sprouted brown lentils; kadhi: spicy yogurt “soup”; cilantro and coconut chutney; dhokla: fermented steamed rice and lentil cakes; kasoori methi-gobi: cauliflower and peas with dried fenugreek; shiro: traditional sweet made of semolina, almonds, and currants.
*Korean Standards: We love galbi as much as anyone but there is more to Korean food than barbecue as we aim to show in this class. We’ll cover everything from gochujang to making your own anchovy and konbu stock to add depth to stews. And once you get a hang of these delicious Korean classics, making your own galbi at home will be a cinch!
On the menu: Quick cabbage and radish kimchi; toppoki (rice cakes) with pork and kale; sundubu jjigae: soft tofu, meat, and kimchi soup in an anchovy stock; pajeon: chive and seafood pancakes; spicy grilled chicken wings; kongamul muchim: spicy bean sprouts; braised radish and tofu with shrimp; jujube and ginger tea.
*Pan Asian Favorites: Give Momofuku a run for their money – and avoid the long lines – by making your own pork buns! This class will take you on a whirlwind gastronomic tour of Asia by covering some it's favorite dishes. What unites this eclectic menu is the tastiness of the dishes and how surprisingly easy they are to make in your home kitchen.
On the menu: mandoo (Korean kimchi and tofu dumplings); tebasaki: Japanese-style chicken wings with miso and shio kōji; Vietnamese pho; Cantonese style roast pork buns); bhel-puri: Mumbai street food made of puffed rice and fried chickpea sticks; Sichuanese green beans and pork with fermented vegetables and Sichuan peppercorns; daifuku: Japanese sweet made with glutinous rice and adzuki bean paste.
*Regional Indian Food: Experience the wonderful diversity of Indian cuisine as we travel from North to South in this intensive hands-on course covering classic regional dishes.
On the menu: North Indian chicken curry with yogurt and dried fenugreek; South Indian idli sambhar; Bengali-stye fish with curry leaves and panch poron (5 spices); Mumbai street-style pav bhaji (mixed vegetables); Gujarati kichidi: basmati rice cooked with lentils.
