This class will cover dishes inspired by West Bengal as well as other Indian states in the east.
Bengali cuisine is known for its subtle and fiery flavors, with unique cooking styles. With an emphasis on vegetables, lentils, rice and spices, this is a little-known part of Indian cuisine.
The use of spices for vegetable dishes is quite extensive and includes many combinations not found in other parts of India. Main examples are the onion-flavoured kalonji (nigella or black onion seeds), which is one of the spices in Panch Phoron Masala, (blend of 5 whole spices) the use of which can elevate a humble dish to a whole new level.
Come join Sangeeta as she demonstrates this unique cooking style and discover another distinctive food culture of India!