With over 200 languages and influences ranging from the invading Mongols to the imperialist British and, now, modern Silicon Valley, Indian cuisine reflects the variety and diversity of the culture itself. The rich array of spices in the Indian pantry offer so much room for creativity and excitement even as it provides a stable base of flavor that is comforting and familiar to fans. Just as the use of certain techniques and spices traveled across the sub-continent and became the regional cuisines of the country, we can now apply those techniques and spices to our local ingredients to create Indian dishes that have the freshness and quality that you might otherwise have to travel around the world to experience. In our class, An Indian Holiday, part of our Palak’s Indian Kitchen series, Chef Palak Patel will walk you through a whole spread of savory starters that will add a delicious and exotic twist to your Holiday parties. You will learn how to balance flavors as you make deceptively simple salsas and chutneys and also get a hands-on introduction to making some Indian classics like samosas and roasted chickpeas. Just to keep the festive atmosphere going, we’ll also mix up an Asian inspired martini.
Recipes: Star Anise Martini with Curried Grapes; Spicy Roasted Chickpeas; Indian-Style Onion Tart; Spiced Mini Lamb Burgers with Salsa Verde; Bite Size Samosas with Apple Chutney; Roasted Eggplant Dip
Class Type: Palak’s Indian Kitchen series
Class Notes: Learn how to combine quality local ingredients with the exotic spices of India to create delicious dishes for your holiday.
Chef Palak Patel moved to NY from San Francisco where she served as personal chef to the well to do crowd of the Silicon Valley. She competed on the Sears Chef Challenge, one of only 12 chefs selected to compete in a national cooking competition for charity and featured on CBS series about outsourcing your life. As a teenager, she learned everything she could from her mother about traditional Indian cuisine. Palak’s main goal is to integrate fresh produce and flavors of Indian cooking with French techniques. Palak is currently enrolled in the French Culinary Institute, a premier member of United States Personal Chef Association (USPCA), Women Chef Restaurateurs and Slow Food USA. Contact Palak