Incredible India: Slow Food Cooking Class and Traditional Dinner
When: Monday, March 5, 5:00 p.m. SousChef, 6:30 p.m. Guests, 7:00 – 9:00 p.m. Dinner
Where: Condo near ‘Iolani School in Mo’ili’ili
Cost: $60 Members, $70 Non-Members
Join our guest chef, Gita Kar, and Slow Food O’ahu for a delicious meal of traditional Indian cuisine. Our expert India-born chef will prepare several dishes dear to her heart – recipes from her mother, her grandmother and her Bengali mother-in-law, all amazing cooks. This evening, infused with family and cultural stories, is designed to delight you and demonstrate a variety of spice combining and cooking techniques for slow, elegant Indian cooking.
We will open wit
h a popular street-food appetizer. You will be introduced to a variety of indigenous spices, lentils and yogurt preparations, and their health benefits. Best methods for Basmati rice selection and preparation will be discussed and demonstrated. We will select from only the finest fresh produce available on the day of the class for our ingredients, so come prepared to be surprised and enjoy a vegetarian meal with vegan options, whose recipes have been in Gita’s family for over 150 years. Printed recipes will be provided for each guest.
Gita divides her time between Minneapolis, Honolulu, and India. She comes from a line of traditional women cooks from four regions of India. She has worked with chefs from the Taj Group of hotels and interned under the head chefs of Zarang and Amber restaurants of Calcutta. She was Instructor and Food Consultant at Cooks International in St. Paul and Byerly’s Cooking School in Minneapolis, MN.
A portion of each ticket price will be donated to Slow Food O’ahu to help fund sending our local delegates to Terra Madre 2018 in Turin, Italy.
The class size is 12 (minimum 10).
Sous Chef: 3 Slow Food Members may choose to come at 5 PM to assist Gita with the meal preparation, and to observe every aspect of the cooking process.
Dinner Guests: 9 seats are available to enjoy the dinner and learn about the dishes, ingredients, and their cultural significance.