The cuisine of Sub continent is one of the world's most diverse cuisines,
characterized by its sophisticated and subtle use of the many spices,
vegetables, grains and fruits grown across India and Pakistan. The cuisine of
each geographical region includes a wide assortment of dishes and cooking
techniques reflecting the varied demographics of the ethnically diverse Indian
subcontinent. Both India and Pakistan's religious and cultural beliefs have
played an influential role in the evolution of its cuisine.
Cuisine of India and Pakistan has evolved through large-scale cultural interactions with neighboring Persia, ancient Greece, Mongols and West Asia. New World foods such as chili peppers, tomatoes, potatoes and squash, introduced by Arab and Portuguese traders during the sixteenth century, and European cooking styles introduced during the colonial period added to the diversity of this great cuisine.
Class conducted by Chef. Nasim Insari
Chef Nasim Insari has been teaching cuisine of Sub continent, Asian and Arabic for several years now.
Together we will prepare the following:
Class 6th May, 2018 - 10:30AM
* An appetizer
* Fresh yogurt lassi
* A main dish. + how to make chapati (a traditional bread)
At the end of class we will sit down and enjoy great Indian or Pakistani meal, accompanied by local wines.
Most popular Indian and Pakistani dishes for your class
- Chicken Curry
- Fish Vindaloo
- Lamb Korma
- Saag Alu
- Alu tikis
- Fruit Lassi
- Faluda Dessert
:: You will learn to cook popular Indian or Pakistani dishes, such as ... (click to view pictures)