In Workshop #2 (Vegetarian)
, you will begin at the end - dessert. Afsari’s award winning rice pudding takes a fair amount of preparation but is worth every step.
She will introduce you to the fragrant kalazeera short-grained rice, which is soaked, dried, and crushed. You will then simmer it slowly with milk, cream, butter, sugar and cardamom pods, adding golden raisins and pistachios at the end. You will then learn to make homemade paneer (a light, crumbly cheese) for palak paneer as you’ve never had it before, made with fresh spinach, tomatoes, dried chilis, fenugreek, and ginger.
For an intensely flavored vegetable dish, you will cook gobi masala, cauliflower and potatoes cooked with tomatoes, onions, ginger, cumin, green chillis and coconut milk, topped at the end with fresh chopped cilantro. Afsari’s begun pora starts with charring the eggplant in a cast-iron pan and then mixing the smoky puree with finely diced raw onion, green chilli, mustard oil and fresh cilantro. And finally, Afsari will show you how to make fresh chapatis made from atta flour to accompany the rest of the meal.
Menu for Immersion Workshop #2 (Vegetarian)
Palak Paneer (Spiced Spinach Cooked with Homemade Farmer’s Cheese)
- Fresh spinach sauteed with tomato, cumin, coriander, turmeric, fenugreek, chili, and ginger, mixed with homemade paneer cheese and topped with chopped cilantro.
Begun Pora (Roasted Eggplant with Mustard Oil)
- Roasted eggplant puree mixed with finely diced raw onion and green chilli, seasoned with mustard oil and topped with cilantro.
Plain Chapati (Flat Bread)
- Circular flat bread made from scratch.
Firni (Rice Pudding)
Food Allergies: This menu includes dairy, tree nuts, and wheat.Cooking with Afsari:
- Richly flavored rice pudding spiced with cardamom and topped with golden raisins and pistachios.
Bengali cuisine, a rich culinary tradition found in the eastern part of the Indian subcontinent, is known for its aromatic spices and diverse range of fresh flavors.
When you meet Afsari, you will be delighted by her warmth and graciousness. Upon arrival, Afsari will serve her ginger spiced tea accompanied by a delicious snack of homemade samosas or pakoras along with a range of homemade chutneys, or chaat, a refreshing sweet, spicy, tangy mixture of crunchy puffed rice, chickpeas, fresh cilantro, yogurt, and tamarind sauce. In her workshops, you will learn to create the complex, delicious flavors of Bengali cuisine, and you’ll learn the art of handling the myriad number of spices at its heart.
Afsari is a master teacher, and her clear and supportive guidance will give you the confidence to successfully make her recipes at home. This is Indian food like you can’t get at any restaurant. At the end of the day you’ll go home newly inspired with all the recipes and a shopping guide to Afsari’s favorite food markets.All Immersion workshops include a light lunch and beverage, 3 hours of hands-on cooking instruction, a full dinner, a recipe packet, and a shopping guide.