Focus on 5: Understanding Indian Spices

In this class, chef Neelam Batra will introduce five key spices used in Indian cooking and explain the qualities that they bring to many different foods. Today, we’ll highlight Coriander, Cumin, Turmeric, Garam Masala and Chaat Masala. Students will prepare the following dishes and learn how to incorporate these spices into many of their own ingredients to give them an Indian kick. Indian Samosas with Cucumber Mint Raita; Curried Chickpeas in Fresh Onion-Tomato Sauce; Quick Sautéed Spinach with Paneer Cheese; Lentil Soup with Shallots and Turmeric; Quinoa Pullao with Roasted Bell Peppers and Chaat Masala-Coriander Oil; Grilled Sea Bass with a Garam Masala Yogurt Marinade; Coriander Cilantro Chicken; Ground Lamb Curry with Turmeric, Rosemary and Mint.