Dive deep into the culture and cuisine of India with Chef Nishi Lal in this hands-on master workshop. Over the three days, you will cover:
Indian spices and pantry essentials: Includes hands-on exploration of Indian spices the creation of your own spice combinations (including a visit to an Indian Market!) and making fresh paneer.
North Indian cuisine: Include recipes from the northern states of Kashmir, Punjab, Mughlai cuisine and other regional but very characteristic dishes. Also included will be chaat /street food items of North India like kababs and samosas.
South Indian cuisine: Will include seafood and other characteristic dishes from south India like Dosa, coconut chutney, Kerala fish stew etc. Will also include typical Parsee dishes like akuri etc.