Come discover the many enchanting facets of India in our food tour series of cooking classes based around popular Indian recipes. Lucky for Ger-Nis we have snagged a leading authority on the subject, culinary instructor, cookbook author and working chef Suvir Saran to teach on what he knows best about, Indian food and culture. We will travel to Northern and Southern India, visiting the entire country throughout our food tour, and our first stop on this journey is discovering the herbs and spices used throughout this spiritual area.
Any good Indian recipe starts with spices and is often finished with herbs. The idea behind this class is to build on this foundation, discovering and demystifying the wonderful spices and herbs often used in Indian cuisine, think cardamom, cumin, coriander, fennel seeds, cilantro, and curry leaves. We will explore the history and culture of the different herbs and spices of India while learning the basics of selecting, storage and usage. With guidance, we’ll show you to master the use of the spice grinder and the mortar-pestle, producing the freshest, liveliest aromatic indulgences; spice mixes, pastes, and rubs for use in your next meal. Let’s follow the herb and spice trail, as we gather simple recipes that any amateur cook can make and add to their collection. They will be a treasure that you can make for years to come for friends and family to enjoy.
Recipes:Stir Fried Cauliflower with Potato & Crunchy Bengali Spice; Stir Fried Carrots with Cumin & Lime; Rice Pilaf with “Standing Spices;” Lahori Chicken Curry with Whole Spices & Potatoes; Spice Mixture: Garam Masala; Drink: Chai
Class Type: Local Chef and Series, hands-on cooking class
Class Notes: Take home your own Masala Spice!
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