2008 Schedule |
| date |
code |
class ($110.00 per person) |
Sat 2nd Feb
Sat 16th Feb |
0202HYD
1602HYD |
HYDERABADI CUISINE & BIRYANI
This cuisine is an amalgam of the rich, creamy and aromatic dishes from the North and the sharp, piquant and pungent flavours of the South. The result, as you will discover in the class, is a unique cuisine with dishes and sauces unlike any other. |
Sat 1st Mar
Sat 8th Mar
Sat 15th Mar
Sat 22nd Mar |
0103NIV
0803NIV
1503NIV
2203NIV |
NORTH INDIAN VEGETARIAN DELIGHTS
Whoever said that vegetables can only be a side dish or an accompaniment was not familiar with the rich and proud heritage of North Indian vegetarian cuisine. Learn all about the dhals and the rotis or the paneers and the pachadis and have a great vegetarian feast at home. |
Sat 5th Apr
Sat 26th Apr |
0504GOA
2604GOA |
A GOAN REPAST
When a Goan cooks for you, the result is not a meal, but a veritable feast, reflecting the zest and the vibrancy of its people. Goan cuisine boasts a rich variety of distinct culinary styles - the influences of the various peoples who moved to these western ghats over the last few centuries. Learn about this colourful cuisine, where the flavours are as hot and spicy as you can get!! |
Sat 3rd May
Sat 10th May
Sat 17th May |
0305KER
1005KER
1705KER |
CUISINE FROM KERALA
Kerala or “the land of the coconut palm” on the south-west coast of India, is home not just to the coconut palms, but also to the “King of Spices - Peppercorn” and the “Queen of Spices - Cardamom”. Learn about the subtle differences between the cuisines of the four major communities of this beautiful state, besides some coconut-based classics!! |
Sat 7th Jun
Sat 14th Jun
Sat 21st Jun |
0706PAR
1406PAR
2106PAR |
PARSI CUISINE
Parsis are a small community, who migrated to the western states of India, from Iran a few centuries ago. Their cuisine is a unique blend of Persian and coastal Indian food, further influenced by the British, during the British Raj. Learn about the food and culture of this peaceful community, through the dishes they have made famous worldwide, including Dhan Sakh and Patra Ni Machchi. |
Sat 19th Jul
Sat 26th Jul |
1907SIV
2607SIV |
SOUTH INDIAN VEGETARIAN DELIGHTS
Whoever said that vegetables can only be a side dish or an accompaniment was not familiar with the rich and proud heritage of South Indian vegetarian cuisine. Food from this region is supposed to be the spiciest in the country. Rice is an integral part in this region, the belief is rice should be made fresh and hot while the “kari” should never be reheated. |
Sat 2nd Aug
Sat 9th Aug
Sat 16th Aug |
0208JWL
0908JWL
1608JWL |
JEWELS FROM THE COAST
A seafood lover’s delight, with dishes from the Malabar & the Coramandel coasts of India. While India cannot boast of having excellent seafood, she certainly has the finest sauces and marinades, which would complement the premium grades of seafood on offer in Australia. A taste of the best of both worlds!! |
Sat 6th Sep
Sat 13th Sep
Sat 20th Sep |
0609MUG
1309MUG
2009MUG |
MUGHLAI CUISINE
Mughlai Cuisine is the cuisine that comes from the kitchens of the ancient Indian aristocracy or the Moghul Emperors. It has strong influences of Muslim Cooking. Mughlai Cuisine is very "spicy" and has a distinctive aroma and taste of ground and whole spices. The Mughlai cuisine is literally 'fit for royalty' with it's rich sauces. |
Sat 18th Oct
Sat 25th Oct |
1810KEB
2510KEB |
KEBABS & TIKKIS
Kebabs are delicately spiced morsels of meat or vegetables, generally served with a fresh salad and an assortment of chutneys. Discover the delicious world of succulent kebabs and the common accompaniments that go with them. |
Sat 22nd Nov
Sat 29th Nov |
2211BIR
2911BIR |
BIRYANIS & PULAOS
What the paella is to Spaniards, the Biryani is to Indians!! Inhale the flavours and aromas of this grand dish, where the best Basmati rice and the choicest cuts of meat are layered in a pot and “dum-cooked” with an assortment of herbs and spices. So what do you do while the biryani is cooking? Well, discover the many types of biryanis and the traditional accompaniments that go with it. |
Sat 6th Dec
Sat 13th Dec |
0612SAV
1312SAV |
SAVOURY SNACKS FROM THE SOUTH
The most popular of all dishes in India is the Masala Dosai, which has its origins in the South. It is a delicious pancake, filled with tempered potatoes, and served with the quint essential Sambhar and fresh Coconut Chutney. Master the techniques of making a Dosai and a few other snacks, which the Northeners would like to claim as their own. |
