Walking into an Indian market is an incredible experience for the senses - a colorful and aromatic array of baskets full of bright yellows, oranges and greens and deep browns and blacks – all spices and herbs used in Indian cooking. So what are they and how do we incorporate them into our cooking repertoire? In this class we’ll learn the basics of Indian cooking and how to create layers of flavors using chiles, curry leaves (no more mixed curry powder!), cardamom, cumin, pepper, ginger, cinnamon and coriander, to name a few, in order to show the complexity and range of Indian cuisine. With guidance from Surbhi Sahni, renowned chef and native of New Dehli, we'll also show you how to master the use of the spice grinder and the mortar-pestle, producing the freshest, liveliest aromatic indulgences, including spice mixes, pastes, and rubs that can be used in a multitude of ways. For both experienced and amateur cooks, this class will be sure to teach you a new thing or two about Indian basics. Let’s begin our tour of this incredible country by discovering the rich history and complex tastes of Indian spices!

Recipes: Shrimp Mint Rasam, Aloo Tikki (Potato Croquettes), Home-style Chicken Curry, Cumin & Onion Pilaf, Bhoondhi Raita, Payasam (Noodle Pudding with Roasted Almonds)

Class Type: Series: World Cuisine

Class Notes: From chilies and curry leaves to cardamom seeds and cardamom, build your repertoire of spices and explore essential techniques to prepare authentic home style Indian dishes.

Surbhi Sahni

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