6/8 Indian Breads & Dals, Two Classes with Pankaj Kumar

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6/8 Indian Breads & Dals, Two Classes with Pankaj Kumar

from 65.00

Take both classes and save $15!

I’m excited to have Pankaj in the kitchen. Simple Indian staples made with fresh herbs and spices are the backbone of Indian cuisine and we’re likeminded in the idea that nourishing traditional foods are the most delicious foods.

Pankaj comes highly recommended and has worked in establishments that I love and respect including Cheese Board Pizza and Three Stone Hearth in Berkeley and at Arizmendi Bakery in San Francisco.

Class Location:  Hillside Church San Jose, 545 Hillsdale Ave, San Jose, CA 95136 - Drive up the hill to the “back” of the church and look for the Community Cuisine sign.

Indian Flatbreads, Hands On - Saturday, June 8 - 1:00 - 4:00

An everyday staple for more than a billion people, the essential, all-purpose roti is India’s favorite flatbread and a perfect introduction to the country’s famously rich and diverse bread-baking culture. Requiring no oven, no yeast, and no mixers, rotis are simple, round flatbreads made from whole wheat dough, and cooked on a dry, hot griddle. However, without the right technique and ingredients, the humble roti, like a good baguette, can be unforgiving and tricky to master. In this class, you will learn how to make perfectly round sprouted wheat rotis as well as its rich, chewy, flaky variation – the paratha – that can either be enriched with ghee and layered like a croissant or stuffed with delicious fillings such as spicy potatoes, meats, cheese or vegetables. You will also learn how to make a dessert flatbread stuffed with sweetened lentils. No forks or knives needed – Indian flatbreads are a hands-only operation!

Indian Dal, Hands On - Saturday, June 8 - 5:00 - 8:00

Dal is the common term for the whole family of dried beans, peas and lentils used in Indian cooking. Nutrient-rich dals are great for both human and environmental health as they are a great source of protein and essential nutrients and can be grown without harsh agricultural practices. Dals are a staple in Indian cuisine, and each one has its own unique taste and texture, and by adding spices there is endless variety.

In this informative class, you will learn how to make four very different and delicious regional dals and a lentil chutney from India. You will work with spices common in Indian cuisine, and learn to enhance the flavor of spices by making a tarka (spices fried in oil or ghee). You will also learn simple techniques for soaking and sprouting lentils and beans. Along with the dals made in class, you will also get to sample a few lentil-based snacks from India.

Classes are nonrefundable but feel free to send someone in your place if you are unable to attend.

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PANKAJ KUMAR is a bread baker and cook from India, living in Oakland, California. He grew up in a family of Ayurvedic healers, in a culture that believed that food is sacred, a blessing and a gift and that the simple acts of cutting, chopping, and stirring are graces that can bring one peace and calm. Pankaj has pursued his passion for baking, cooking and serving good food in the kitchens of Cheese Board Pizza and Three Stone Hearth in Berkeley and at Arizmendi Bakery in San Francisco. In a previous life, he worked as an MIT–trained urban planner and environmental consultant. www.pankajcooks.com

PANKAJ KUMAR is a bread baker and cook from India, living in Oakland, California. He grew up in a family of Ayurvedic healers, in a culture that believed that food is sacred, a blessing and a gift and that the simple acts of cutting, chopping, and stirring are graces that can bring one peace and calm. Pankaj has pursued his passion for baking, cooking and serving good food in the kitchens of Cheese Board Pizza and Three Stone Hearth in Berkeley and at Arizmendi Bakery in San Francisco. In a previous life, he worked as an MIT–trained urban planner and environmental consultant. www.pankajcooks.com