Beher Living Kitchen launches Indian cuisine on June 30
Taiwan is a kingdom of water, and the "chutney" sweet-and-sour sauce in this class is perfectly suited to being made with Taiwanese fruit.
It is a fruit-processing dish that is very appetizing in the hot season; it can be made in large batches and stored; it can be eaten with flatbread, bread, rice, vegetables and other dishes.
June 30, 2012 (Sat), 2:00 pm - 5:00 pm Indian cuisine
"Chutney" is a condiment in Indian cuisine, usually containing a mixture of spices and chilies along with vegetables and fruit.
One of the most common fruits used in making chutney is mango; in Taiwan, where fruit is abundant, it is very well suited to making all kinds of variations of chutney that are sour, spicy and sweet, and it goes well with rice, bread, vegetables and fish dishes.
Hara Mirch Masala (Green Chili Masala): hara means green, and it usually uses green herbs such as cilantro leaves, mint leaves and green chilies; it can be used as a marinade or a chutney; in this class it is used as a marinade for lightly grilled fish.
Beans Poriyal (Spice Cononut Green Bean)Spiced Coconut Green Beans: this is a lightly dry-fried South Indian vegetable dish, and its distinguishing feature is the addition of mustard seeds and fresh coconut.
Mitha Aam Chutney (Sweet Mango Chutney)Mango Chutney: an Indian sauce made from unripe green mango with spices, vinegar, sugar and chilies; it goes well with rice, bread and vegetable dishes.
Masaladar Oven Ki Mocchi (Masala Baked Red Snapper)Green Sauce Baked Fish: this is a dish from the seaside of Cochin, a city in Kerala, South India.
Class size: within 10 people
Fee: 2500 yuan
Instructor: Joseph
Tasting after class
The ingredients used in the above class will give priority to crops from Taiwanese small farmers grown without pesticides or chemical fertilizers (provided by 248 Farming Market)
Beher Living Kitchen, No. 354, Fujin Street, Songshan District, Taipei
Closed on Monday, Tuesday to Sunday 11:30 am - 7:30 pm
Registration line: 02-27652646
Email: [email protected]