Yamini’s sunny, spiritual nature will instantly make you feel welcome in her home. Whether she’s teaching you the proper way to handle spices or how to roll a perfectly circular roti, you will be inspired by her passion for cooking and her commitment to making everything from scratch.
When you arrive, Yamini will serve her homemade chai and a selection of delicious, seasonal Indian treats, which may include her uttapam served with homemade cilantro chutney, and her spiced chickpea cakes made with fresh curry leaves and mustard seeds, and served with pomegranate seeds. Yamini is deeply knowledgeable about cooking from many regions of India, and she will impress you with her encyclopedic knowledge of spices, techniques, tools, recipes, and traditions.
At the end of the day you’ll go home newly inspired with all the recipes and a shopping guide to Yamini’s favorite food markets.
Menu
- Lili Bhaji (Mixed Leafy Greens)
- A Rajasthani side dish of sautéed mustard greens, spinach, dill, scallions, methi (fenugreek leaves), chiles, garlic, and tomatoes in mustard oil and seasoned with mustard seeds and cumin powder.
- Roti (Whole Wheat Flat Bread)
- Flat breads made from scratch, lightly browned in a dry skillet, and then puffed over an open flame.
- Mixed Dal (Mixed Lentils)
- Yellow split peas, red lentils, and urad dal simmered with green chiles, garlic, coriander, and cumin, and then mixed with a quickly cooked sauce of tomatoes, fresh curry leaves, toasted mustard seeds, and red chili powder.
- Ghee (Clarified Butter)
- Homemade clarified butter.
- Basmati Rice
- Aromatic long grain rice mixed with homemade ghee.
- Shira (Indian Semolina Dessert)
- Roasted semolina cooked with sugar and homemade ghee, flavored with saffron and cardamom, topped with sliced almonds and green raisins.
All Immersion workshops include a light lunch and beverage, 3 hours of hands-on cooking instruction, a full dinner, a recipe packet, and a shopping guide.