You probably want to know what’s happening in these classes. Here are the next four. Expect classes to continue into November (at least!)
September 30: El Salvador and the Stuffed Flatbread
Exploring a general pattern in world culinary development, the stuffed flatbread, we will make traditional Salvadoran papusas, Argentine empanadas, and Indian stuffed parothas, to start with. Fillings and accompanying salsa also provided.
October 7th: A return to mystic India: Gujarati specialities from Bharti’s homeland.
Guest chef Bharti Desai (my mother) will explore easy-to-make, delicious dishes that have never made their way into an Indian restaurant in these United States…
October 14th: Fall Carnaval (Brazil)
Season variations on traditional Brazilian foods, including Moqueca (a coconut milk / tomato stew), farinha (toasted manioc), and Brazilan-style feijao (beans).
October 21st: Deep World Fried Exploration
Anticipating the start of the cold season, we will prepare tempura-style batters from various traditions (India, France, Japan) and work on deep-frying skills and techniques. Samosas and falafel sure to be included.