This past Sunday evening students experienced a taste of India. Graduate Fellow Zoe Manickam hosted an Indian cooking class. She transformed the Elaine student apartment to an authentic Indian restaurant. Twinkly lights, scents of spices, and Indian classical sitar music filled the apartment. Dressed in her bright red sari, Zoe greeted the students and passed out bindis, a traditional forehead decoration.
Zoe dazzled the students with her cooking skills! She demonstrated tricks to mincing garlic and ginger, how to properly cut a mango, onion, and cauliflower, how to measure the perfect proportion of rice to water, and tips on multi-tasking while preparing multiple dishes at a time. She also shared secrets passed down from her father, a native of India, on the best ways of adding and frying Indian spices.
The menu included:
Papadam: A thin, crisp, fried cracker based on seasoned dough made from lentils. The students fried the papadam over the stove and enjoyed the tasty treat as an appetizer while they cooked.
Roti: An Indian bread made from stoneground flour. This may have been the highlight of the cooking class due to the preparation. Zoe taught the students how to properly prepare roti by forcefully tossing and kneading the dough.
Aloo Gobi: A vegetarian Indian cuisine made with potatoes, cauliflower and Zoe’s Indian spices. This dish turned out amazing!
Butter Chicken: A flavorful dish comprised of chicken sautéed in garlic, gingers, coriander, cumin, turmeric, and garam masala in a rich, seasoned tomato sauce.
Rita: A cool, creamy Indian condiment made from yogurt and onions. It paired perfectly with the spice in the two main dishes.
Lassi: Similar to a fruit and yogurt smoothie but better! Students prepared their lassi with fresh mango, papaya, and strawberries. It was the perfect desert.
The students cooked up an amazing feast! Conserve School is so lucky to have Zoe’s excellent culinary skills and cultural experiences to share with the community.
Thank you to Kristi Parsons for the wonderful photographs!
Rebecca Rand, Graduate Fellow