In 1000 AD Muslim emperors who came from Afghanistan and Turkey established many little kingdoms in Northern India. They lived a very lavish lifestyle and brought along with them exotic foods. Northern Indian cooking was transformed under their regime; the Mogul banquet of kebabs, puvlavs and biryanis was adopted and improved with greater emphasis on spices with heat. The preparation of Mughlai dishes tends to be time consuming and involved. In this class we will prepare these traditional dishes simplified without sacrificing taste. Join us and learn about this rich cuisine as we prepare a signature dishes like Vegetable Biryani (basmati rice cooked with saffron, vegetables, spice blends and yogurt), and Hare Mirch Ki Salan (spicy curry of a variety of hot peppers in a creamy sauce prepared with peanuts, sesame seeds, tamarind, ginger and garlic). Note: A $20 ingredients fee is payable to the instructor in class.
Shruti Mehta has been teaching Indian cooking to aficionados for over 25 years. She also conducts private classes upon request.