The rise of popularity of India for travel as well as cuisine grows significantly more every year, gaining new devotees at a rapid speed. Ger-Nis is equally excited about this engaging country not only for its beauty, but for its exciting culture and enlightening food. Each season, we like to highlight a particular cuisine of the world and this winter is no exception. Let’s leave Brooklyn for a minute and journey to India, where we’ll learn all about the historical and cultural aspects of a country rooted deep in tradition.
Let’s skip take-out, and make it at home with the help of local chef, cookbook author, and renowned culinary instructor, Suvir Saran. Saran and Ger-Nis want to share the many wonderful aspects that this mystical country has to offer in a series of classes that highlights the spicy, sweet, tangy, and sultry cuisine. In each class, we will focus on dishes that are popular amongst aspiring Indian home cooks.
The foundation and backbone of many Indian recipes start with dal (lentils), rice, and beans. Indian food served in restaurants can sometimes be thick and heavy, but in this class we are making light and fresh tasting recipes with tons of spices and aromatics. Any of these dishes can be made as a side-dish or main course. The beauty of these dishes lies in the simplicity of flavor, so let it shine throughout each recipe. Vegetarians and meat eaters alike will walk away from this class with the benefits of knowing how to make hearty nutritious dishes using very few ingredients.
Dal: Not-so-dull Dal; Warm Lentil Salad with Coconut and Tomato
Rice: Tamarind Rice
Beans: Curried Black Eye Peas; “Kwality’s” Chickpeas
Drink: Indian Rose Milk
Class Type: Local Chef and Series, hands-on cooking class
Cookbook author, culinary instructor and working chef, Suvir Saran is a respected food authority at age 35, making great contributions to furthering appreciation of Indian food in America. He has been featured in many publications such as Food & Wine, Bon Appétit, Fine Cooking, and Travel & Leisure, and has many Television and radio appearances on The Food Network, “Next Iron Chef”, “The Martha Stewart Show,” and NBC “Today” show. He is the author of two cookbooks, Indian Home Cooking and American Masala and the owner of two restaurants in the Tri-state area, Devi in Manhattan and American Masala in Jersey City, NJ.
When he is not on the road teaching and learning, Saran enjoys working on his 68-acre American Masala Farm in upstate New York. http://www.suvir.com/
Six years ago, Suvir and Tina met. Suvir was about to publish his first cookbook, Indian Home Cooking and Tina DeGraff was assigned to be his book publicist and quickly learned of his overwhelming talent, perseverance and generous spirit. They immediately hit it off and now she joins him in teaching a class at Ger-Nis Culinary & Herb, where she is the manager. After leaving cookbook publishing for her own food dreams, she enrolled in the culinary program at the Institute of Culinary Education and began her career working at Michelin star restaurants in San Francisco and Los Angeles, along with notable restaurants in Washington DC. She has honed her skills working with highly acclaimed chefs in fine dining kitchens, both in savory and pastry. Deciding to step out of the fast paced kitchen culture, she now brings her talents to the classroom setting, teaching about healthy eating and mindful thinking when it comes to our diets. The kitchen is her favorite place to be besides lounging on the beach. When Tina isn’t cooking, she enjoys being in the outdoors, biking, running or hiking. Contact Tina