While Indian cuisine is celebrated worldwide for its rich complexity, the picture of Indian food that is familiar outside the subcontinent is a partial and limited one, which hardly does justice to the diversity of flavors and techniques offered by all of the various regional traditions. Esha Bhandarkar is here to introduce you to the dynamic style of South Indian cooking, based on a few ingredients that are specific to the region of Karnataka: seafood, coconuts, tamarind, cashews, peppercorns, and chilies. The recipes in this class highlight some of the popular dishes in the city of Mangalore, often shared on dinner tables and during festivals. On the menu: belluli sungata (coconut garlic shrimp); poori (puffed whole wheat flatbread); Manga Achar
(mango pickle with fenugreek and sesame oil); khara huggi (coconut and cashew tempered rice); and Taushe Pachadi (cucumber and yogurt sauce with chilies and mustard seed).
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