How To Make North Indian Curry Paste / Sauce
- Kursnummer
- Mi307-409H
- Kategorie
- Gesundheit (3.05)
- Volkshochschule
- Mitte
- Leitung
- Rani Bayat
- Zeitraum
- 15.09.2026 – 15.09.2026 (1 Termine)
- Wochentage
- Dienstag
- Preis
- 42,26 €
- Plätze
- 3 von 12 frei
- Ort
- VHS Etagen
Turmstr. 75, 10551 Berlin
Beschreibung
Defining an Indian curry is complicated because the Indian subcontinent is so vast it is the size of Europe.The British applied the term "curry" although its origin can be traced back to history. Since the Indian subcontinent has an endless variety of cuisines, how can this be demarcated as "curry" when it's simply Indian food?A curry is made with meat or vegetables simmered in a rich spiced gravy - packed with flavour. Curry varieties depend on it's region and origin. My origins are from Panjab, North India, and I will bring you a whole new experience in making a standard base curry paste and sauce that can be used to make practically anything. In addition to learning about the spices, these curry sauces can also be adapted to your choosing. We will make a vegetable curry, which can be served with rice or Indian bread. This workshop is suitable for vegetarians and vegans. Rani Bayat was born and raised in Britain to Indian parents, who grew up with dual heritage as well as having lived in a very diverse cultural environment. This exposure led her to be able to cook a variety of vegan and vegetarian cuisines and most importantly, “healthy and tasty”! Over the years, and throughout travel, Rani naturally progressed, creating fusion foods, cooking techniques, and developing layers of flavour. Rani is looking forward to sharing this very experience through creating these delicious cuisines especially in Thai and other Pan Asian cuisines.
Zusatzinformation
18 Euro Lebensmittelgeld sind in der Kursgebühr enthalten.