Ger-Nis INTERNATIONAL, LLC

Tour of India Series

Start:
February 1, 2011 6:00 pm
End:
February 1, 2011 9:00 pm
Cost:
$200
iCal Import
Venue:
Ger-Nis Culinary & Herb Center
Phone:
347-422-0337
Address:
Google Map
540 President St., Suite 2E, Brooklyn, NY, United States, 11215

Classes take place on February 1st & 15th and March 1st, 8th & 29th from 6-9pm

Once again, Ger-Nis is proud to offer a series of classes that delve into the culture and food of another land that excites foodies everywhere. As we leave the borough of Brooklyn (well, not really) we arrive in the exotic landscapes of India. There are so many remarkable qualities to discover in this 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 is so much of the culture to soak up we can’t begin to convey the immense pleasures India has to offer.

With the help of Suvir Saran, renowned cookbook author, culinary instructor, and working chef, our journey begins through Northern and Southern India, at the foundation of Indian cuisine, wonderful aromatics experienced in the herbs and spices, that which perfumes all Indian dishes, giving them their distinct nature.

As we move along our food-ridden trail, we progress to Indian bread, and, with so many varieties to choose from, it’s tough to have a clue which types you could make at home. That’s where Ger-Nis steps in by providing recipes that any home cook can build upon with absolute confidence.

Anyone who has ever walked the streets of Delhi or Mumbai knows that no stroll is complete without a stop at one of the many food vendors hawking tempting plates of savory, spicy snacks smothered in tangy chutneys and cooling yogurt. We will show you how to re-create these mouthwatering delicacies under your own roof.

It is almost impossible to cover everything that India has to offer, but we can cast a wide enough net for you to grasp a small portion of what makes India. Another night we’ll cover whole grains, be it lentils, rice or beans, essential components in Indian cuisine, delving into the simplicity that lies in these dishes and how they satisfy vegetarians and meat lovers alike.

Indian cuisine keeps a huge hand in the vegetable jar, and, of course, the series will include a class based specifically on this cuisine. We’ll explore the creative side of vegetarianism, crafting layers of flavor using fresh ingredients way beyond the limitations of imitation meat!

Let Ger-Nis and Suvir Saran guide you as we discover the vast culinary landscape of India together!



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. http://www.suvir.com/
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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