• If you want a complete overview of Indian Cooking, at a time of mutual convienience sign up for this session. This course consists of six intensive sessions and the content can be varied to suit your needs.

• These sessions are designed for individuals or groups of two-three people and the price and content is customized based on individual preferences.

Workshop One   January 28, 2006

Drinks and Starters

• Ginger and Mango Lassi (Ginger and Yogurt cooler)
• Mixed Vegetable Pakoras (Mixed vegtable fried with a chick-pea flour batter)
• Kalmi Kabaab (Chicken marinated with ginger, garlic, cardamom and cilantro)
• Papadums (Indian Crackers)
• Paneer Tikka (Indian cheese cubes spiced with mint)

Workshop Two  February 4th 2006

Non-vegetarian main Courses

Workshop Three   February 11th 2006

Vegetarian Main Courses

• Saag Paneer (Creamed spinach with Indian cottage cheese)
• Mushroom Simla Mirch (Mushrooms cooked with mixed bell peppers and potatoes)
• Alu Mattar (An Indian comfort dish, potatoes cooked with tomatoes and green peas)

Workshop Four  February 18, 2006

Completing the Meal

• Masur Daal (Pink Lentils with ginger, tomatoes and roasted cumin) 
• Shrimp Pulao (Rice Pillaf with shrimp spiced the Goan way)
• Carrot Raita (Carrot salad with peanuts, yogurt and cilantro)
• Tandoori Chicken (Indian barbequed chicken)

Workshop Five  February 25, 2006

Sweet Endings

• Gajrella (Carrot pudding with milk, butter, nuts, rasins and cardamoms)
• Kulfi (Indian ice cream)
• Mohan Bhog (Saffron infused Indian semolina pudding)

Pricing and Other Information