Beyond Curry: Quick and easy Indian cooking
For some Western cooks, the diversity of flavor and tradition in Indian cuisine can be mysterious and seemingly impenetrable. This class, taught by the author of Beyond Curry: Quick and Easy Indian Cooking Featuring Cuisine from Maharashtra State brings the culinary delights of India, particularly that of the State of Maharashtra, into the kitchen of every cook. It expands the repertoire of those already well-versed in Indian food, with a focus on vegetarian, locally-sourced and sustainable foods.
The aim is to empower cooks to make foods that they thoroughly enjoy, even those cooks who are not experienced in Indian cuisine. For those cooks already versed in Indian food, a focus on regional dishes and vegetarian Maharashtrian food offers easy additions to their repertoire. There will be a demonstration of how to make some dishes.
Optional cookbook available in class for $25.
DATES: 1 Saturday
- January 27, 2024 - Register Online
- May 11, 2024 - Register Online
TIME: 9:00am - 12:00pm
FEE: $60 (includes materials)
LOCATION: San Luis Obispo Campus Room 4028
MODE OF DELIVERY: In-Person
INSTRUCTOR: Hemalata Dandekar
QUESTIONS: Contact Community Programs at CommunityPrograms@cuesta.edu
| Meet the instructor | |
|---|---|
| Hemalata Dandekar | Hemalata C. Dandekar, PhD grew up in Maharashtra, India cooking and eating delicious, home cooked food made by family members who were connoisseurs of the details. Dandekar's experimentational approach to traditional dishes is reflected in the recipes in her book Beyond Curry. In her other life, Dr. Dandekar is Professor and former Department Head, City and Regional Planning, California Polytechnic State University. |