The Cuisine of Southern India: Hands-On Cooking & Wine Pairing

The Cuisine of Southern India: Hands-On Cooking & Wine Pairing

with Kimberly Koharki, Michael Krondl

Location: The Kitchen
Price: $125.00
Date: Sat, Apr 17th, 12:00 PM - 4:00 PM
We're sorry, this class is sold out!

This class is part of the Intermediate Cooking-package.

From the misty hills of Tamil Nadu to the pepper forests of Kerala to the sun-drenched beaches of Goa, the spicy, coconut-enriched and herb-laced cuisine of Southern India has a bright intensity entirely its own. We will delve into some of its lesser know reaches with snacks of masala-stuffed lady fingers and coconut plantain chips then turning to a meal of baked snapper in banana leaf accompanied by a tamarind dal, a sweet-savory “curry” of shallots and dark roasted coconut, and a delightfully unexpected pineapple in mustard yogurt sauce all accompanied by idli (steamed rice cakes). Semiya Payasam, a sacred cardamom-scented pudding will finish the meal.

Indian dishes, with their richly layered flavors, have long posed a challenge to wine drinkers. The almost total lack of an indigenous wine culture means there are no obvious pairings to fall back on. And the complexity of the seasoning requires a non-traditional approach to finding harmonious matches. Once you’ve completed preparing your meal we’ll sit down around the table to discuss some rough guidelines and principles for matching the complex flavors and textures. We’ll learn what works, what doesn’t, and why.
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