From our organizers:
Together we’ll be making delicious regional specialties from the south of India! Rohan Kamicheril of the Tiffin Club will give you the hands-on low-down on using south Indian spices, grains, herbs, cooking techniques, and more, and we’ll end with a delicious brunch (paired with South Indian filter coffee, naturally).
On the menu:
We’ll start with huli avalaki, a tamarind-tinged dish of beaten rice, peanuts, and fried lentils that’s ground to a couscous-like meal and served with brussels sprouts palya, a lovely green tangle of shaved sprouts sautéed with warm spices in fragrant coconut oil. You’ll also learn how to make an earthy, spicy, herb-rich fish saaru, packed with black pepper, cilantro, and ginger. We’ll finish with a bowl of warm payasam, a milk-based rice noodle pudding studded with toasted cashews and ghee-fried sour cherries. And after we’re done cooking and eating we’ll send you home with a little pamphlet of recipes and a little treat.