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:
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 sitting down to enjoy the food. You will leave with a comprehensive recipe pack so you can replicate the dishes at home.