Nilgiris Restaurant Cooking Class Schedule

schedule

Nilgiris is pleased to offer the 2009 cooking class schedule.
Please call 02-9966 0636 to ensure availability before mailing or faxing your payment details.

2009 Schedule
date	code	class ($110.00 per person)
Sat 14th Feb Sat 21st Feb Sat 28th Feb	1402hyd 2102hyd 2802hyd	the art of hyderabadi murg & hyderabadi cuisine This cuisine is an amalgam of the rich, creamy & aromatic dishes from the North & the sharp, piquant and pungent flavours of the South. The result, as you will discover in the class, is a unique cuisine with dishes & sauces unlike any other.
Sat 14th Mar Sat 21st Mar Sat 28th Mar	1403niv 2103niv 2803niv	the art of palak paneer & north indian vegetarian cuisine Whoever said that vegetables can only be a side dish or an accompaniment was not familiar with the rich & proud heritage of North Indian vegetarian cuisine. Learn all about the dhals & the rotis or the paneers & the raitas & have a great vegetarian feast at home.
Sat 11th Apr Sat 25th Apr	1104goa 2504goa	the art of bife vindhalo & goan cuisine When a Goan cooks for you, the result is not a meal, but a veritable feast, reflecting the zest & 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 & spicy as you can get!!
Sat 9th May Sat 16th May Sat 23th May	0905ker 1605ker 2305ker	the art of fish moiley & cuisine of 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” & 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 13th Jun Sat 20th Jun Sat 27st Jun	1306par 2006par 2706par	the art of patra ni machchi & 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 & coastal Indian food, further influenced by the British, during the British Raj. Learn about the food & culture of this peaceful community, through the dishes they have made famous worldwide, including Dhan Sakh & Patra Ni Machchi.
Sat 11th Jul Sat 25th Jul	1107siv 2507siv	the art of poori & south indian vegetarian cuisine Whoever said that vegetables can only be a side dish or an accompaniment was not familiar with the rich & 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 of this cuisine & the belief is that rice should always be made fresh & hot, while the “kari” should never be reheated!!
Sat 8th Aug Sat 15th Aug Sat 22nd Aug	0808jwl 1508jwl 2208jwl	the art of pepper prawns & 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 & marinades, which would complement the premium grades of seafood on offer in Australia. A taste of the best of both worlds!!
Sat 12th Sep Sat 19th Sep Sat 26th Sep	1209mug 1909mug 2609mug	the art of chicken korma & 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 & taste of ground & whole spices. Mughlai cuisine is literally 'fit for royalty with its rich sauces.
Sat 24th Oct Sat 31st Oct	2410keb 3110KEB	the art of chicken tikka & kebabs Kebabs are delicately spiced morsels of meat or vegetables, generally served with a fresh salad & an assortment of chutneys. Discover the delicious world of succulent kebabs & the common accompaniments that go with them.
Sat 14th Nov Sat 21st Nov Sat 28th Nov	1411bir 2111bir 2811bir	the art of andhra chicken pulao & biryanis What the paella is to Spaniards, the Biryani is to Indians!! Inhale the flavours & aromas of this grand dish, where the best Basmati rice & the choicest cuts of meat are layered in a pot & ‘dum-cooked’ with an assortment of herbs & spices. So what do you do while the biryani is cooking? Well, discover the many types of biryanis & the traditional accompaniments that go with it.
Sat 5th Dec Sat 12th Dec	0512sav 1212sav	the art of dosai & south indian savoury snacks 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 & served with the quintessential Sambhar & fresh Coconut Chutney. Master the techniques of making a Dosai & a few other snacks, which the Northeners would like to claim as their own!!