Paul Young

Educator, Designer, Culinary Explorer

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ABOUT THE RETREAT

 

Indian Cuisine Workshop

Saturday February 24 • 9–12pm

The Paratha Brunch Thali

Saturday February 24 • 12–1pm

Chef: Sirisha Bhandaru

 

In this workshop, you will get to cook a flavorful colorful brunch which incorporates flavors from across India. Enjoy the process of cooking along with stories about the culture and cuisine of India.

 

Indian cuisine is as diverse as the country’s geography, languages, and the people itself. The flavors change slightly every hundred kilometers. The dishes taste similar, yet slightly different, each region incorporating what grows best locally. Indian cuisine stands out because of the use of various spices that not only add flavor but also come with a lot of health benefits. The country’s cuisine has evolved over centuries and is rich in culinary wisdom that gets passed down to the younger generations through home cooking. Home cooked Indian food is light, nourishing, and flavorful. The intention of this workshop is to equip you with techniques that can be easily adapted into your home kitchens and your everyday meals. Indian cooking is fun and easily adaptable to suit your taste and the ingredients available locally and seasonally.

 

At this morning workshop, you'll join Chef Sirisha in the kitchen and help her prepare all the dishes for our brunch:

 

• Hand-made parathas: a north Indian breakfast staple made with whole wheat flour; learn how to knead dough, stuff, roll, and toast this delighful flatbread
• Dhungar wali Maa ki dal: a rich and creamy lentil dish from the Punjab region infused with a buttery smoky flavor
• Mango Shrikhand: a sweet treat popular in western India, especially in the states of Gujarat and Maharashtra
• Gajar ka halwa: a winter delicacy made across the country; this is a pudding made by cooking carrots in milk
• Beet raita: a beautiful pink, beet flavored yogurt dip; this dish is typical to south India, especially, from Kerala
• Chai: a favorite drink of the majority of India; learn to make the authentic Indian version (tea with milk, sugar and spices) which is very different from the chai tea latte available here

 

This meal will also be served with the following accompaniments:

• Cilantro chutney: a herby spicy antioxidant rich dip that goes great with parathas and many more dishes
• Steamed rice: for those who want to enjoy the rich smoky dal just a little more

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