The Celebration Table, June 5, 5:30-7:30

I come from a Bengali family. Bengal is a state in the eastern part of India. I grew up in a family where customs and traditions were always very important. Celebrations like birthdays, bridal showers, weddings were a lot about traditional food. The sumptuous lunch or dinner would generate discussions for days and even years to come! Even now, after 25 years of my marriage when I visit my hometown, people tell me that they still remember my wedding dinner. Ambrosial food can never be forgotten. A whole army of spices kick into these items made for special occasions.

The menu for this Chef’s Table Class:

Chicken chops (fried chicken balls)

Cucumber-Tomato-Onion Salad

Pulao (a fragrant rice)

Cauliflower Korma (flavorful cauliflower dish)

Shrimp Malaikari (shrimp dish made with coconut milk)

Rice Pudding

Chef’s Table (you will sit around the island, the chef cooks and teaches little tricks of the trade while you taste and savor the food).

Recipes will be provided.

Instructor: Srirupa Dhar