The Street Food of Northern India. Delhi is a thriving city of perpetual motion, kinetic energy and dazzling color whose citizens fuel themselves on the countless variety of street foods (or chaats) beckoning from carts and stalls on virtually every corner. Creatively combining the rich bounty of their nation’s indigenous ingredients with time-tested cooking traditions passed down for centuries, vendors nourish millions throughout the city each day. Quick, approachable and inexpensive yet delivering deep, complex flavors, these benchmarks of North India street food keep customers coming back for more. In this class, we will recreate five of Delhi’s most popular street foods with cookbook author Jody Eddy and the charismatic chef Maneet Chauhan. The two women recently returned from a trip to North India to research a cookbook they are collaborating on together. Maneet, a native of India, former chef of Vermillion in New York City and Food Network Chopped judge, deftly navigated Jody through the streets of Delhi tasting what they are confident was nearly every single chaat the city had to offer. It was an invigorating journey of discovery for Jody and a poignant rediscovery for Maneet of the culinary treasures enlivening Delhi’s bustling streets. Throughout the class, as we cook our way through the vibrant, flavorful dishes that can easily be recreated at home, Maneet and Jody will discuss their cookbook collaboration and share the discoveries they made that left an indelible mark on both of them.
Recipes: Bhel Puri (a puffed rice dish with a zingy tamarind); Ram Laddoo (vibrant yellow lentil orbs perked up with a bright green chutney and shaved radishes); Bhalla Papdi (dal with tangy yogurt, refreshing mint chutney, ginger and chilies); Sweet Potato Chaat with Masala and Star Fruit; and Gajar Ka Halwa (a vibrant warm red carrot pudding with toasted cashews)
Class Type: World Cuisine Series, hands-on cooking class
Class Notes: Come try some of the famous mouth-watering street foods of india!
Jody Eddy is a graduate of the Institute of Culinary Education in Manhattan and former Executive Editor of Art Culinaire Magazine. Prior to her three year tenure at Art Culinaire she cooked at restaurants in America and Europe including Jean Georges, Tabla and The Fat Duck in Bray, England. She is the author of Restaurant Staff Meals: The Food That Fuels the World’s Best Kitchens to be published in the fall of 2012. She is a member of the New York Women’s Culinary Alliance and Les Dames d’Escoffier, author of the website www.jodyeddy.com and contributor to various online and print publications including Food Arts, Plate, Culinary Trends, Kinfolk Magazine and Food Republic. She is currently writing a cookbook in collaboration with chef Maneet Chauhan. Maneet introduced Jody to the fascinating street food culture of Delhi on a recent trip to India with more trips planned in the future to research street food throughout the rest of this vast and extraordinary nation.Contact Jody
Maneet Chauhan catapulted into the culinary spotlight after her appearances on Food Network’s Iron Chef America and The Next Iron Chef. She made television history as the only Indian female to compete on the shows, but Maneet’s journey with food began much earlier. Growing up in India, her parents instilled a deep love of the power of food infused with spice. Maneet’s culinary career began after she graduated from the top of her class at the WelcomGroup Graduate School of Hotel Administration, India’s top culinary and hotel management school. She then interned at India’s finest hotels and kitchens, including the Taj Group, Oberoi Hotels and Le Meridian. Chauhan came to the United States in 1998 to attend the foremost culinary school in the country, The Culinary Institute of America in New York, where she graduated with high honors and swept all the awards of her batch. Upon graduation Maneet strove to bring the beauty and intricacy of Indian Cuisine and spices to the forefront in the US. She opened and expanded an upscale contemporary Indian Restaurant in South Jersey, which received glowing accolades. She then moved to Chicago and was hired as the opening executive chef of Vermilion Chicago, from 40 other candidates (all men). Over 8 years with Vermilion Maneet Chauhan was at the helm of the kitchens in executing the Indian-Latin cuisine and receiving multitude of media accolades. She was a part of the opening team of Vermilion NYC. She was nominated as Time Out Magazine’s Best out of town import. A unique and talented chef, Maneet believes that food is like life….. It’s about evolution. Maneet believes in celebrating her rich Indian Heritage and is passionate to spread the beauty and deliciousness of these wonderful Indian flavors and techniques. Contact Maneet