Indian breads can be both chewy and crispy and served warm or cold, often used to soak up the delicious soups, sauces and flavors of the meat-based dishes found all over this diverse culinary country. Equally delicious paired with chutneys, we’ll learn how bread is an integral pairing with meats and kabobs , creating incredibly delicious and classic Indian flavors. Leading the way is Surbhi Sahni, a native of New Delhi and former Executive Pastry Chef at New York City’s Dévi, where she worked when the restaurant received a Michelin star rating in 2007 and 2008, at the time the only Michelin-starred Indian restaurant in the country! We’ll be making the breads from start to finish, kneading, rolling, and shaping so get ready to get your hands dirty in flour! We’ll also learn a variety of chutney flavors, from sweet and savory to tangy, and how to prepare meat using Indian spices and traditional techniques such as kebab and ground lamb dishes. The great part about these recipes is that everything can be purchased right in your local grocery store or spice shop, so while we would always encourage a trip India, you won’t have to go there in order to recreate these delicious breads, chutneys, meats and flavors!
Recipes: Uttapam with Coconut Chutney, Adraki Chicken Kebabs with Cranberry Chutney, Ground Lamb Parantha, Cauliflower Parantha with cucumber Raita, Carrot Halwa
Class Type: Series: World Cuisine
Class Notes: Learn how to create healthy and quick Indian breads right in your kitchen. Learn the secrets of Indian grill marinating of meats and kebabs and create flavorful easy chutney’s to accompany the meal.
Combining traditional Indian ingredients with a blend of Indian, European and American pastry techniques, Surbhi Sahni orchestrates the sweet finales at Tulsi,
where she helped earn a Michelin star rating in 2012. She is also co-owner of Bittersweet NYC, a catering company specializing in wedding cakes and Indian inspired confections. Over the past 15 years, she has created desserts for such acclaimed New York restaurants, including Dévi, Amma and Tamarind; and honed her skills in the pastry kitchens at davidburke&donatella, Picholine and Between the Bread. Her desserts have been featured in such publications as O, The Oprah Magazine, New York Daily News, Time Out New York and Food Arts. Contact Surbhi