Each season, Ger-Nis visits a particular country in our Cuisines of the World Series to learn about the amazing history, traditions, and customs and of course cuisine. This time around we are taking a journey to India where we’ll explore the food and culture of this magical country in depth. The idea behind this series is to delve into what the locals are experiencing, from their backgrounds, to their stories and significance within this vast country. These days, everyone is a foodie in Brooklyn and many people love India food and want to know more about it, especially how to recreate it at home. Within this series, we are providing just that, we are sharing the tools, techniques, recipes and more on how to achieve a perfectly balanced Indian meal within your four walls.
Suvir Saran, renowned cookbook author, culinary instructor and working chef is teaching on what he knows best about—vegetarian cooking. Saran, a vegetarian his whole life, loves sharing on how to cook this type of cuisine. We will cover an incredible range of dishes from vegetables to rice and beans to cheese, including recipes that will satisfy any vegetarian palette.
Many Indians are strict vegetarians, which allow them the creativity to explore the large range of vegetables, rice, and grains that this country has to offer. Saran will delve into vegetarian specific dishes that are perfect for everyday meals, lunch, and dinner. Most people think Indian food might take all day to make to achieve layers of flavor, but tonight we’ll show you the simple route concentrating on fresh ingredients and little else.
Recipes:Creamy Cauliflower & Spinach Soup; Aloo Bonda Dumpling with Tomato Chutney; Corn Curry; Smoked Spiced Eggplant; Indian Cheese in Herbed Green Sauce; Drink: Indian Fruit Punch
Class Type: Local Chef and Series, hands-on cooking class
Class Type: Take home some herbs!
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