Gujarati food may be India’s best kept culinary secret. Even in a country with as diverse and fragmented a cuisine as India, Gujarati food is particularly renowned for its variety, extensive use of legumes (dal is to Gujaratis what pasta is to Italians), and distinct combination of sweet, sour and savory flavors. In this class we’ll introduce you to the Gujarati culinary repertoire using ingredients such as fenugreek, asafetida and jaggery, to make dishes such as tikhi velmi, pastry stuffed with spicy pigeon peas, cloves and mint; muthia, steamed vegetable dumplings featuring fenugreek and bottle gourd.
Dishes made in this class will include:
- Muthia: steamed vegetable dumplings with fresh fenugreek leaves (often stir fried after steaming with mustard and sesame seeds); served with coriander and coconut chutney
- Dudhi ane chana ni dal: bottle gourd and split Bengal gram with curry leaves; served with basmati rice
- Tikkhi velmi: spicy (tikkhi) filling made from toor dal (split pigeon peas), red onions, cloves and mint for stuffed parathas (flatbreads) or deep-fried/ baked pastries; served with coriander and coconut chutney and ketchup
- Coriander and coconut chutney
The course involves a mixture of demonstrations, knife skills and hands-on cookery in small groups.
The chefs will give tips to save time and increase your confidence in the kitchen.
There will be lots of cooking, but also plenty of foodie conversation, tasting and lunch with vegan organic wine. You will leave with a comprehensive recipe pack so you can replicate the dishes at home.
About the tutor
Samar is an avid home cook and food blogger (http://www.oishiirasoi.com/) with a passion for the entire panorama of Asian and Mediterranean fare. He particularly enjoys making things from scratch, whether it is tofu or puff pastry, which may explain why he's taken to fermentation like yeast to a sugary medium! Originally from Mumbai, where he grew up eating and being inspired by his mum's Gujarati-style cooking, Samar moved to New York in the 1990s for his studies. Living in that melting pot for over 20 years exposed him to cuisines ranging from Korean to Senegalese, and ignited a nascent interest in cooking that, with frequent and extended trips to East Asia over the years, has grown into an obsession with all things food. Luckily, Samar's day job as an academic at Oxford gives him the opportunity to attend conferences (and eat) around the world. When not lecturing or researching climate change, his love for teaching and learning extends to his kitchen, where he holds cookery classes in home-style Indian, Korean, Japanese and Chinese food.