Cook-and-Lunch session #51 (Indian)

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Date(s) - 22/09/2016
09:30 - 13:00



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: Thursday, September 22nd, starting at 9.30am till about 1.00pm thereabouts

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

What:  Some freshly-made moong dal, piping hot basmati rice, and “aloo posto” – dry potato curry in poppy seed paste – is a meal many Bengalis consider comfort food.  For our lunch, we will also make a chicken curry, and tomato khejur chutney.  No Bengali meal is ever complete without this sweet and tangy chutney with all the goodness of tomatoes and dates.

There are 6 spots available in this session.  Sign up now to secure your spot!

Faeimm Tang

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