World Cuisine: Tour of India – Indian Street Food

June 21, 2012 6:30 pm
June 21, 2012 9:30 pm
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Ger-Nis Culinary & Herb Center
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540 President St Suite 2E, Brooklyn, NY, United States, 11215

One of the more remarkable experiences in almost any Indian city is being a part of the street culture. While the flurry of people, vendors, and conversation may appear hectic to even the most seasoned New Yorker, it’s a standard way of life in India. From the mellower ways of Kerala to the intensity of New Dehli, no outdoor market would be complete without a plethora of street-food vendors. This type of cuisine is a huge market for the locals, showcasing their fresh ingredients in a simple, convenient “on the go” and direct way for people to enjoy food and conversation as they take in the sights and sounds of their surroundings. We’ll learn the tricks and techniques of making street food by renowned chef and native of New Dehli, Surbhi Sahni, whose cooking creations are inspired by her childhood meals, knowledge of Eastern and Western styles, and experience in New York restaurants for the past 15 years. Sahni will show us how to incorporate our own local ingredients in true Indian fashion to produce unique street foods you can enjoy anywhere! Find sustenance in the season and discover Indian streets in Brooklyn at Ger-Nis!

Recipes: Bhel Puri, Pani Puri, Dal Ke Gulgule, Galauati Lamb Kebab, Poori Chole, Fruit Raita, Kulfi

Class Type:Series: World Cuisine

Class Notes: From savory bread to crunchy chaats to kebabs, explore delicious food traditions of Indian street food as well as savory and sweet snacks. You’ll make authentic Indian treats that are flavorful additions to any meal or party.

Surbhi Sahni

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

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