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Easy Vegetarian Indian Cooking: Creating Quick Curries
Thursday, April 13 @ 6:00 pm - 8:00 pm$69.00
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If you’re not sure what curry is, you’re in good company.
In this class, we’ll discuss the concept of curry as a general descriptor of any saucy main dish originating from Southeast Asia. We’ll learn about common spice mixes, the primary components of popular Indian dishes like kormas and saags, and a few techniques and tricks for making curries at home. Then, we’ll focus on how to prepare a few easy and transferrable sauce bases that can be used for making a variety of dishes.
Complimentary beer and wine are included in the price of the course!
About the Series: All classes in this series are VEGETARIAN! Indian cuisine is not known for its simplicity, but it doesn’t have to be that way! In this new series, Capitol Hill food writer Varu Chilakamarri will share her home cooking tips for making Indian food quickly and easily in a fun and relaxed environment. Participants will be introduced to key ingredients and spices and will learn simple techniques for creating different Indian dishes, with a focus on the subcontinent’s diverse vegetarian cuisine. Each class will center on a stand-alone topic and will include an initial discussion introducing techniques and relevant historical and cultural perspectives about the food we’ll be making that day. Most of our time will be spent on cooking demonstrations, hands-on cooking by participants, and sampling! Whether you attend one or several classes, the goal will be to make basic Indian cooking more accessible and to give you the confidence and ability to whip up an Indian dish any night of the week!
About Varu Chilakamarri: Varu Chilakamarri is a second-generation Indian American who learned to cook traditional South Indian cuisine from her mother. Varu is a writer and attorney who loves creating easy recipes that are influenced by the food of her parents but adapted to fit a busy home kitchen. She’s contributed to the Hill Rag, the Huffington Post, and Bon Appétit. Find more of her recipes in her cookbook, Indian Cuisine for the Busy Vegetarian, and on her website, www.busyvegetariankitchen.com.
This class requires at least 6 participants.