In Workshops on December 14, 2016 at 4:45 pm
I’m getting the cooking workshop schedule in order for the New Year. The first workshop on Saturday, January 7, 2017 will showcase Southern India, the region that occupies a special place in my kitchen! It’s been scheduled for a young visitor from Japan but I am throwing the class open to anyone who would like to join us in cooking some of Southern India’s vegetarian classics. The class size is limited to a maximum of six people.
There’s a lot of food and drink involved; it’s always tea time in this part of town!
In Maharashtrian, on the side, Travel, Under 30 min!, Vegetarian on October 1, 2016 at 7:10 pm
There is this chunky peanut chutney from the Marathwada region of Maharashtra that’s a bit like a well-kept secret, a hidden gem, in a plethora of side dishes served all over Western and Southern India. Maharashtra has a portion of the thali reserved for these itsy-bitsy additions to the daily meal that make them special. Davi kadey, Marathi for on-the left-side, is the side of the thali reserved for a multitude of condiments, from salt to pickles, from a wedge of lime to chutneys of all kinds, a side that is almost completely missing in my Kashmiri thali. Exceptions only prove the rule. I think we allowed rice to find its way into that corner as well.
A lunch with three things on the left side: peanut chutney, green tomato chutney, and cucumber raita.