Food-Explorers-Cook-and-Lunch-Biryani

Cook-and-Lunch session #115 (Indian)

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Date/Time
Date(s) - 08/05/2019
09:30 - 13:00

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Namaste!

Apart from countless traditions that an ancient civilisation develops over centuries, Indian cuisine was also influenced by many foreign cuisines at different points in its history.  Another major influence on Indian cuisine has been the ancient Hindu treatise on health, the Ayurveda.  As Indians now relocate from one part of the country to another, and restaurateurs set up establishments in other regions of India other than their own, culinary boundaries within the country are being redefined.

The best Indian food is still to be had in people’s homes, so get ready for a meal very different from what you get in Indian restaurants!

When:  Wednesday, May 8th, starting at 9.30am till about 1.00pm thereabouts

Where:  Kishori’s home in Nußloch (address will be provided to those attending one week before the event begins)

What:  Biryani is a dish much loved all over India and enjoyed during festivities.  Each region has its own unique take and variation on this classic dish.  Kishori shows us how to make “Hyderabady kacche gosht ki biryany“, the version of lamb biryani from the region of Hyderabad in southern India.

In a special cooking vessel, fragrant basmati rice is layered over raw, marinated lamb.  The vapours rising from the lamb as it is being slow-cooked will also cook the rice.  This dish is best enjoyed with cooling “Raita“.  Our meal concludes on a sweet note with some “Ras Malai“, a mouth-watering Bengali dessert consisting of Indian cottage cheese in thickened milk flavoured with saffron and cardamom.

There is space for 8 participants.  Registration opens early April. The list of participants will be finalised two weeks before event date.

Dhanyavaad!

Faeimm Tang

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