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Introduction to South Indian Cookery Class |
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South Indian food tastes different- the preparation of spices and ingredients, doing away entirely with milk except, when making sweets and desserts, like” payasam”. We use coconut in all its forms, from whole dried”copra” to fresh coconut and coconut milk! The instruction course offers a diverse range of foods from Kerala to Karnataka, Tamil Nadu and Andhra Pradesh. For those of you who make a wish to learn basic North Indian dishes, an extra day of four hours is also on offer.
A lot of the vegetables mentioned are South Indian in origin- yams can sometimes be found in big Asian food shops, better still look in Sri Lankan shops that stock even raw banana, drumsticks, coconuts, bitter gourd besides fresh coriander and curry leaves. These vegetables undoubtedly form the basic structure of South Indian cuisine.
We hope this workshop provides a good introductory guide to understanding Southern cooking and styles.
Course details and programme schedule
1) This introductory course is offered by Mrs. Meenakshi-Baehner, a well trained and experienced Traditional Indian cook, who hails from a Brahmin family and specializes in pure vegetarian cuisine, which is thousands of years old.
2) The courses are on offer all year except April- August, when the Indian summer and the following monsoon are in full swing.
3) This is a three day course/ 4 hours a day, for a minimum of three people and a maximum of ten people
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