Images

Reset

Alternate Views

Indian Restaurant Favorites: Fresh at Home

Details

Item # 15184187
Instructor : Raghavan Iyer
$39.99 $24.99
Skill Level 3 : Proven experience
James Beard Award-winning instructor Raghavan Iyer returns to guide you through how to make popular Indian dishes at home. So, toss the takeout menu and whip up flavorful samosas, chicken tikka masala and more. And get ready to up your kitchen cred with each delicious bite your loved ones take.   James Beard Award-winning instructor Raghavan Iyer returns to guide you through how to make popular Indian dishes at home. So, toss the takeout menu and whip up flavorful samosas, chicken tikka masala and more. And get ready to up your kitchen cred with each delicious bite your loved ones take. More
Turn after-hours Indian food cravings into satisfying new skills!

Product Actions

Add to cart options
Some coupons are not applicable. See exclusions.
The purchase price of Classes does not apply toward shipping promotions.

Additional Information

Description
James Beard Award-winning instructor Raghavan Iyer returns to guide you through how to make popular Indian dishes at home. So, toss the takeout menu and whip up flavorful samosas, chicken tikka masala and more. And get ready to up your kitchen cred with each delicious bite your loved ones take. 
 James Beard Award-winning instructor Raghavan Iyer returns to guide you through how to make popular Indian dishes at home. So, toss the takeout menu and whip up flavorful samosas, chicken tikka masala and more. And get ready to up your kitchen cred with each delicious bite your loved ones take.
Reviews
Instructor
   Raghavan Iyer

Raghavan Iyer is a Bombay native, cookbook author and James Beard Award-winning culinary educator. He has written four cookbooks, including "660 Curries" and "Indian Cooking Unfolded," and has made numerous television appearances, most notably, as the host of the Emmy-winning documentary, "Asian Flavors." Chef Iyer won a James Beard Award for his work in the Craftsy class "Indian Curries: The Basics & Beyond," and he helped Bon Appétit launch its Indian Meals program by training its United States chefs in Indian cuisine.

Materials: What you Need

1 . Standard kitchen implements: pots, pans, baking dishes, mixing bowls, measuring cups and spoons, heat-proof spatula, whisk
2 . Food processor
3 . Candy or deep-frying thermometer 
4 . Fine-mesh tea strainer 
5 . Cheesecloth
6 . Blender
7 . Pizza stone or unglazed pottery tiles 

Lesson Plan: What you Learn

Lesson 1 : Samosas
00:29:43

In this class, award-winning culinary instructor Raghavan Iyer shows you how to make the flavors of popular Indian restaurant dishes come alive, starting with everyone's favorite: samosas!

Lesson 2 : Dal & Condiments
00:18:15

Whip up a variety of classic condiments, from tamarind-date chutney and fresh mint-cilantro chutney to a cooling yogurt raita. Then, learn to make a creamy black lentil vegetarian main course.

Lesson 3 : Chicken Tikka Masala
00:13:53

Master the quintessential Indian dish, chicken tikka masala. Raghavan walks you through the marinade and simmer sauce, along with essential finishing techniques. And, you'll find out how to use flavorful aromatic pastes to create restaurant-worthy meals.

Lesson 4 : Vegetables Two Ways
00:16:52

Raghavan shares his secrets for bringing two classic vegetarian main courses to life. First, learn how to infuse flavor into braised okra and tomatoes. Then, create aloo gobi, or cauliflower with potatoes and tomatoes, which is always a crowd favorite.

Lesson 5 : Basmati Rice
00:14:31

Master cooking the staple of the Indian table: rice! Learn how to achieve perfect results using either the absorption or pasta method. And, let your new skills shine in a sweet-scented rice pilaf.

Lesson 6 : Naan & Paneer
00:22:50

Crispy on the outside and chewy on the inside, classic naan is sure to become your favorite make-at-home bread. Pair it with the paneer in butter-cream sauce you'll make in this lesson. And, explore flavor variations, including garlic naan.



SUGGESTED CLASSES: WHAT YOU COULD DO NEXT