We speak from experience when we say that even a month traveling through India isn’t enough time to really experience all the sights, smells and flavors of such an amazing country. So why pack your bags and schlep out of town when we’ve curated the best of the best for you right here in Brooklyn? In one of our most comprehensive World Cuisine Series flights, and with guidance from Surbhi Sahni, renowned chef and native of New Dehli, we will attempt to demystify the layers of incredible flavor found in authentic Indian cuisine. We start our first class with the basic fundamentals of Indian cooking , spices and flavor layering and move on to vegetarian Indian, the common dietary choice for the majority of the country. We will then delve into the fantastic world of Indian breads, from spongy uttapam to puffy parathas and the meats and chutneys that fold so well into them. We venture next to the where is arguably the best foods of India: the street. Learn why travelers whisper cultishly about which train stations serve the best tiffin (snacks) and why there is such an avid following for these daily delights. Hit the streets and start trying things for yourself in little India in a walking tour of Jackson Heights. And then finally, see what’s being referred to as a culinary revolution in “modern India” with wine pairings to boot. Sign up for the entire series or for individual classes. Let’s start the journey!
Class Type: Series: World Cuisine
Class Notes: A $100 savings when you purchase the entire series!
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