Cusines of India Cooking Classes

By CHCA Events at George Brown College (other events)

3 Dates Through Apr 02, 2016

The Cuisines Of India

A Cooking Demonstration and Exploration through History

Discover the extraordinary diversity of Indian cuisine with cookbook authors and food historians Smita and Sanjeev Chandra.

History, religion and geography have come together over millennia to endow every region of India with its own distinctive cuisine.

Cooks create specialty dishes by blending spice combinations with local ingredients that are not to be found elsewhere in the country. Smita will demonstrate the preparation of fabulous Indian recipes and Sanjeev will charm us with the history of the Spice Trail. Explore these unique recipes with Smita while Sanjeev weaves together the rich tapestry of culture and history that forms the backdrop to this ancient cuisine. At each cooking demonstration, participants will get to taste what Smita has prepared.

These three classes can be taken individually or as a series. Tickets are $85 per person per class. Purchase all three classes ($255) and receive a two for one dinner voucher for The Chefs’ House restaurant (restrictions may apply when redeeming; alcohol is not included).

January 30

  • From the Northern heartlands — Recipes From Punjab and Delhi

Sample the richness of north Indian cuisine with Samosas stuffed with spicy lamb and feta served with a fresh herb chutney, followed by Punjabi Butter Chicken — morsels of grilled chicken simmered in a tomato butter cream sauce with sautéed onions and peppers and Alu Gobhi — cauliflower florets sautéed with potatoes — a delicate basmati rice pilaf, a refreshing cucumber yogurt raita and decadent carrot halwa completes a delicious Indian feast.

February 27

  • Coconuts and Curries — Recipes from the Southern coast

The cuisine of south India is renowned for its flavourful coconut milk based curries and creative use of herbs and spices. Let their flavour transport you to the sun-baked Malabar Coast where palm trees sway gently in the spice scented breeze. The cooking begins with Malabar Mustard Shrimp served over a bed of fresh baby greens drizzled with homemade dressing. Kerala ‘Mapillah’ Biryani, Paneer Korma,  Yogurt and Vegetable Pachadi, and Basmati Rice with Curry Leaves complete the meal. Dessert is an unforgettable Cashew Cardamom Coconut Burfi (fudge).

April 2 

  • The Royal Banquet — India’s Palace Cuisine

Take your place at the royal table and sample Shammi Kababs (pan fried lamb patties), served with spicy tomato chutney and warm wedges of naan, followed by chicken korma (chicken cooked in a nutty, creamy sauce) and Saag Paneer Masala — cubes of Indian cottage cheese cooked with spinach served over basmati rice. Leave room for dessert — delicious Mango Kulfi (Indian ice cream)!


CHCA Events at George Brown College

Mailing Address

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