About this Event
1. Black Chana Salad
A light, protein-rich salad featuring soaked and boiled black chickpeas, with onions, tomatoes, fresh herbs, and a tangy spice dressing. This dish introduces the essential techniques of soaking and cooking legumes, while also teaching the balance of spice, acidity, and freshness.
2. Yellow Tadka Daal Creamy yellow lentils, slowly simmered until tender, then finished with a fragrant tempering (“tadka”) of cumin, garlic, and chilies sizzling in ghee. This dish highlights the art of lentil cookery and the signature Indian technique of blooming spices in hot fat to unlock deep flavor and aroma.
3. Butter Chicken
A beloved North Indian classic: marinated chicken, first cooked in a tandoori-style method, then simmered in a rich, buttery tomato sauce perfumed with warm spices. Students will practice marination, yogurt tenderization, and sauce reduction techniques, while mastering the balance of cream, tomatoes, and spice.
4. Fresh Handmade Rotis
Whole wheat dough is kneaded, rolled, and cooked on a hot griddle (tawa) until puffed and golden. This everyday staple teaches the fundamentals of dough preparation, rolling, and dry-heat cooking, while emphasizing the central role of breads in Indian dining.
Event Venue & Nearby Stays
The Skript Kitchen, 250 West 3rd Avenue, Vancouver, Canada
CAD 125.02
