Tour of India: Indian Breads, Chutneys and Raitas

February 15, 2011 6:00 pm
February 15, 2011 9:00 pm
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Ger-Nis Culinary & Herb Center
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540 President St., Suite 2E, Brooklyn, NY, United States, 11215

Ger-Nis is globetrotting once again—as we leave the borough of Brooklyn (well, not really) for the exotic landscapes. There are so many remarkable qualities to discover in a country filled with unique characters and personas. From the religious values to the yogis, to the food vendors and children playing in the streets, there are too many joys to mention when speaking of a country so popular to travelers everywhere. As our journey on the tour of India continues, we keep on discovering the many aspects of Indian food that has everything to offer.

Who doesn’t love hot, chewy, flaky, crispy bread and a dip or two to complete a perfect snack? There is nothing quite like the smell of warm baking bread and cooling dips. Bread is a major staple in the American diet and is just as important in India where bread is equally adored and consumed! Suvir Saran, cookbook author, culinary instructor and working chef is ending the misconception that Indian breads are difficult to make with this class. We are making breads that are rich, textured, fluffy, crusty and just plain delicious. Serve them alone or with wonderful accompaniments like spicy, sweet or tangy chutneys or a sour pickle and even velvety smooth raitas. We are making all of these breads from start to finish, kneading, rolling, and shaping and getting our hands dirty in flour. The great part about these recipes, is that everything can be purchased right in your local grocery store or spice shop.

Indian breads: Stuffed Parantha with Potato, Chilies & Cilantro; Papadam; Chapati
Chutney: Tamarind
Raitas: Cucumber; Grape Raita

Drink: Indian Lemonade

Class Type: Local Chef and Series, hands-on cooking class

Suvir Saran

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.
Contact Suvir

Tina DeGraff

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

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