Day 7: India & The British Isles

OBJECTIVE

This lesson introduce techniques using a mortar and pestle, and the development of curries through ingredients indigenous to India and now the British Isles.

SKILLS & TECHNIQUES ADDRESSED

Cooking spices

MODELING/ DEMONSTRATION

Each student prepares:

• Rajmah: Red Kidney Bean Dal (Northern India; page 570)

• Jhinga Kari: Shrimp Curry (Southern India; page 578)

• Chicken Korma, Kashmari Style (Page 564)
  

• Butter Chicken:  click on link
  

• Pork Vindaloo: [served with Cilantro Chutney] – Goa: (page 596)

• Basmati Rice:  (page 584)

Read

• Chapter 12: Pages 543-556 (India)
• Chapter 13: Pages 599-606 (The British Isles)

Glossary/Notes

Cashews

Rice

Dal

Marinated Salads

Fennel

Langoustines

Coulis

Barley

Black Pudding

Skate

Cooking Methods/Techniques

Baghar

Biryani

Roasting

Steaming

Glazing Vegetables

How to Open an Oyster

Instructor Notes: