Bangladeshi Cooking w/ Afsari: Immersion Workshop #3

Bangladeshi cuisine, a rich culinary tradition found in the eastern part of the Indian subcontinent, is known for its aromatic spices and diverse range of fresh flavors.

When you meet Afsari, you will be delighted by her warmth and graciousness. Upon arrival, Afsari will serve her ginger spiced tea accompanied by a delicious snack of homemade samosas or pakoras along with a range of homemade chutneys, or chaat, a refreshing sweet, spicy, tangy mixture of crunchy puffed rice, chickpeas, fresh cilantro, yogurt, and tamarind sauce. In her workshops, you will learn to create the complex, delicious flavors of Bangladeshi cuisine, and you’ll learn the art of handling the myriad number of spices at its heart. Afsari is a master teacher, and her clear and supportive guidance will give you the confidence to successfully make her recipes at home. This is Indian food like you can’t get at any restaurant. At the end of the day you’ll go home newly inspired with all the recipes and a shopping guide to Afsari’s favorite food markets.

Menu:

Kalo Buhana (Beef Curry)
Slow cooked chunks of beef shoulder in a spiced yogurt marinade, finished with onions browned in mustard oil, and roasted cumin powder, nutmeg, mace powder, and ground celery seed.

Pulao (Rice Pilaf)
Kilijira rice toasted in butter with almonds and spices, then simmered with fresh green chiles, fried onions, ginger-garlic paste, saffron, and rose essence, and finished with a touch of heavy cream and ghee.

Acher Baingan
A spicy fried eggplant casserole cooked with tamarind, tomatoes, onions, chiles, and assorted spices.

Raita
A cooling yogurt and cucumber side dish made with fresh mint, a touch of brown sugar, and seasoned with chile and cumin powders.

Vermicelli Pudding
Toasted vermicelli, cinnamon, and cardamom simmered with milk, sugar, golden raisins, and almonds, then cooled until thickened.


* Food Allergies: This menu includes dairy, tree nuts, and wheat.