LLFW 254 - Cuisines of the World: Indian

Are you seduced by the aromatic spices and flavors of Indian food? Learn the secrets behind the scents as we prepare chicken masala (curry) and the traditional side dishes of dahl (lentils) cooked with aloo, mutter, and gajjar (potatoes, peas, and carrots) tempered with cumin seeds and spices; aromatic basmati rice; and tasty green chutney. A fabulous mango lassi will round out your meal. Using an easy-to-follow, step-by-step process, Poonam will demonstrate techniques for roasting and combining spices and ingredients to achieve authentic Indian flavors. Poonam is from Delhi, India, and brought her passion for cooking to this country. She is currently writing an Indian cookbook. Class is limited to seven. Arrive hungry!