Chaat and kebabs with Khalil Akhtar

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Sunday, November 4th, 2012
4:30 PM

Chaat and kebabs

In many western countries, Indian cuisine begins and ends with curries, the stewed dishes often served with rice and various flatbreads. In this class, we look beyond curry. Participants will receive an introduction to the snack foods of the subcontinent. Most often served by street vendors or as a mid-afternoon 'tea time' meal, chaat and kebab dishes vary widely by region. In all cases, though, they combine the elemental flavours: hot, sour, sweet and salty with contrasting textures and temperatures.

Menu:

dahi bara - chickpea dumplings with yoghurt, tamarind, chillies and black salt
shami kebab - a tender, flat kebab made of lamb that has first been stewed, then minced and finally lightly browned in ghee
aloo tikki - an earthy kebab of potato with cumin
cholay chaat - a slow cooked dish of chickpeas with tamarind
3 Hour Class

Demonstration with some hands on