All spices are not created equal. As with searching for a great wine or good olive oil where there is always so much choice and lots of variation in flavour profile and quality, the same can be said about spices too. Spices, being the building blocks of Indian cooking, leave absolutely no room for ‘short-changing’ your dish with stale spices that are ‘past their prime’. The end-result will tell all!
Posts Tagged ‘Cooking Class’
Posted in Cooking Class, Spices, tagged Arvinda's, Cooking Class, Ethné Philippe De Vienne, Indian, Jean-Talon Market, Marche Jean-Talon, masala, Montreal, Olives et Epices, spices on April 19, 2010 | 4 Comments »
Posted in Beverages, Breakfast, Cooking Class, Indian-Inspired, Recipes, tagged apple, Arvinda's, beverage, chai masala, Cooking Class, healthy, Indian, Indo-Canadian Report, kids cooking, March Break Chef Camp, pressed, Radio Canada International, Rashi Khilnani, samosa, Victor Nerenberg, Whole Foods Market on March 21, 2010 | 1 Comment »
As March Break wraps up and the kids head back to school, many will be enthralled by their winter break cooking experiences and kitchen stories. A couple days ago I was at Whole Foods March Break Chef Camp for the Spices of India session, to teach the kiddies about spices. As I walked into the room, these clever little munchkins were cooking up Samosas and Tandoori Chicken with my friends Amanda and Rose. Impressive!
Even though I was enthused by their excitement and liking to the spices, I really shouldn’t be all that surprised. Over the years, we’ve run a number of Indian cooking classes for kids and have had a handful of aspiring teenage chefs join our adult classes—all wanting to learn authentic Indian cuisine!
A few weeks back, I spoke to Victor Nerenberg on the Indo-Canadian Report at Radio Canada International about how we’ve had excited young chefs in our classes, amongst other Indian cooking techniques. Listen to the radio clip.
Posted in Appetizers, Soups & Snacks, Events, Trade Shows, Benefits, Indian-Inspired, Vegetarian, tagged Arvinda's, chai, Cooking Class, Cooking with Curtis, curried, curry masala, Curtis Stone, flourless torte, Indian, masala, recipe, relaxed cooking, The Celebrity Apprentice, Vegetarian on March 11, 2010 | Leave a Comment »
About a year ago, I was lucky to catch the talented and charming LA-based Aussie chef Curtis Stone in an intimate live cooking demonstration. Curtis Stone–chef, host of the popular program Take-Home Chef and entrepreneur who recently designed and launched a line of really cool kitchenware–entertained the group with not only delicious food, but also with his animated stories of the restaurant biz and tales of the life as a well-known chef.
On this Sunday, I took a page out of Curtis’ book and tried his rustic Zuppa Ribolata (Lentil Soup with Vegetables) laced with Arvinda’s Curry Masala and Flourless Chocolate & Pecan Torte topped with Arvinda’s Macerated Chai Cherry Compote for dessert.
Posted in Appetizers, Soups & Snacks, Entertaining, Gluten-Free, Holidays, Indian-Inspired, Recipes, Vegetarian, tagged appetizer, Arvinda's, chick pea, Cooking Class, curry masala, curry powder, dip, Entertaining, healthy, holiday, hummus, Indian, recipe, snack, Vegetarian, yogurt on November 24, 2009 | 1 Comment »
At this time of year we’re in full swing festive mode. It’s getting busy and with all the holiday soirees and get togethers, we let down our guards and embrace the festivities with good food, sharing and of course a few extra indulgences. I myself have already started!
When I’m planning to attend a dinner party or event where there will be a plethora of delicious treats, I prefer to keep my preceding snacks and meals moderate and healthy so I can enjoy new foods and tastes at the party. This is what the holidays are all about, isn’t it!?
Posted in Appetizers, Soups & Snacks, Cooking Class, Entertaining, Holidays, Recipes, Vegetarian, tagged appetizer, Arvinda's, baked, Cooking Class, curry masala, Garam Masala, healthy, holiday, Indian, madras masala, phyllo, recipe, samosa, snack on November 15, 2009 | 1 Comment »
Samosas are one of India’s most loved appetizers and is probably the most known out of the immense variety of Indian snack foods available in the world.
Always a triangular shape, samosa filling ingredients and pastry type can vary greatly depending on which part of India you are in. With that in mind, the recipe below is not your typical samosa. Baked not fried, this recipe uses a simple and easy phyllo so you don’t have to fuss too much with the pastry — making it easy yet impressive for holiday entertaining season!