If you’ve ever traveled to India or been to an Indian restaurant, you already know that beans are an essential part of the cuisine and that meals are often served with rice to soak up the flavors of each preparation. We’ll learn from an expert, Surbhi Sahni, a native of New Dehli who expertly fuses Eastern and Western cooking styles. She’ll show us a cooking knowledge she’s been cultivating since she was seven years old preparing three meals a day for her family and extending to her current role as owner of Bittersweet 269, specializing in custom-designed wedding cakes and Indian-inspired confections. We’ll learn from her the basics of dal, a standard Indian dish, made of pureed lentils, peas or beans, creating a thick, satisfying soup that’s an important part of any Indian cuisine. The class will also explore Saag Paneer, another traditional dish of a mix of spinach, cheese and powerful herbs, served warm – Indian comfort food! And to balance out the meal we’ll be frying up some vegetable pakoras – the Indian version of fritters – made with vegetables and spices for a hot and satisfying snack. Vegetarian meals are never boring in India, and here in Brooklyn we’ll learn how to make them exciting too!
Recipes: Vegetable Pakoras with Mint Chutney, Khadai Cauliflower, Saag Paneer, Three color lentils, Mint Raita, Green Peas Pulao
Class Type: Series: World Cuisine
Class Notes: Learn how to easily make some of the most popular Indian legume, rice and vegetable items with a few basic techniques and ingredients found in most supermarkets.
Combining traditional Indian ingredients with a blend of Indian, European and American pastry techniques, Surbhi Sahni orchestrates the sweet finales at Tulsi, where she helped earn a Michelin star rating in 2012. She is also co-owner of Bittersweet NYC, a catering company specializing in wedding cakes and Indian inspired confections. Over the past 15 years, she has created desserts for such acclaimed New York restaurants, including Dévi, Amma and Tamarind; and honed her skills in the pastry kitchens at davidburke&donatella, Picholine and Between the Bread. Her desserts have been featured in such publications as O, The Oprah Magazine, New York Daily News, Time Out New York and Food Arts. Contact Surbhi