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); mangaluru saagu (mixed vegetable kurma in creamy coconut sauce); khara huggi (coconut and cashew tempered rice); and gajjri raita (carrot yogurt sauce).
We are excited to welcome you into our space and would like to remind you of our covid policy. For the safety and comfort of our staff, guests, and their loved ones at home, we are requiring proof of vaccination and ID to attend in-person events in our space. Please make sure you and your guests know to bring either their vaccination card or a photo of their card as well as their ID. All guests will be required to wear a mask during instruction regardless of vaccination status. If you have had symptoms of covid or if you have been in close contact with someone with covid in the past 14 days, you will need a negative covid test to attend class. If you are sick, please stay home. Thank you for your help keeping each other and our staff safe!
Itching to get back into the Pantry kitchen, but still feel hesitant about the end-of-class dinner party? We get it! We are happy to pack up your meal at the end of class for you to enjoy at home. We’ll check in at the start of class to see what you’d prefer!