We kicked off our cooking lesson series with Spice it Up, a class on adding authentic flavors to your favorite Indian dishes. Chef Andy put on a show, with five small plate courses to sample. Each dish was delicious as the last.
The spices were the stars, from the mustard seeds that make the simple dal soup sing, to the cumin seeds that add robust complexity to paneer aloo tikki.
You might only be acquainted with turmeric from having it in your mustard. But the yellow powder is a foundation of South Asian seasoning as well as Ayurvedic folk medicine.
Coriander seeds tie simple chicken, tomatoes, and cream into pure decadence. The dish is called murgh kadai, and the diners agreed that they’ll make it again and again at home.
Tikka masala sauce is popular in Indian restaurants. The secret to making it taste as good at home as it does at Shanti? Fenugreek seeds.
Next time we’re unlocking the secrets to perfect chai tea, just in time to warm you up for the holidays!
A Taste of Central 