Food-Explorers-Cook-and-Lunch-Dry-Spices

Cook-and-Lunch session #75 (Indian)

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Date/Time
Date(s) - 28/06/2017
09:30 - 13:00

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Nômoshkar!

Culinary diversity is one of India’s treasures.  This time, we sample the flavours of West Bengal, a state located in the eastern part of India and bordered by Bangladesh in the east.

When: Wednesday, June 28th, starting at 9.30am till about 1.00pm thereabouts

Where: Rituparna’s home in Ludwigshafen (address will be provided to those attending)

What:  There is a saying, “machhe bhate bangali” — fish and rice make a Bengali.  Fish is an integral part of Bengali cuisine, so we take the opportunity to make the popular “Doi Maach“, a light fish curry based on yogurt.  Also on the menu is “Begun Bhaja” — crispy fried eggplant, an epitome of home-cooked food.  It is said that Bengalis have a stronger sweet tooth than other communities in India, so naturally we need to round up our meal with some “Payesh” — a sweet rice pudding which is a must-have on festive occasions.

There are 6 spots available in this session.  Online registration opens end May.

Dhan’yabada!
Faeimm Tang

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