Sunday, January 29, 2017

Cooking Class in New Delhi

Our group attended a private cooking class in a woman’s home.
We were greeted with Samosa and Chicken Sausage.

 Our three sous-chefs dressed for cooking

 The basic Indian Spices - right for Aroma (smell), left for Flavor (taste)

 Other basic ingredients to add texture.

 Sauces are cooked slowly to release the flavor and aroma from the selected spices and herbs.

 A simple dish like fried potatoes requires multiple steps to build up the flavors.

 Making Bread

 Our finished products

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