Friday, October 8, 2010, 6:00pm - 10:00 pm
Price: $195

4 hours of instruction and tasting

Our upcoming class has sold out. To join our wait list, call 888.908.2783 or email us your name and phone number.

If you are already a fan of Indian cuisine, you have probably heard of Floyd Cardoz, executive chef/partner at Tabla in New York City. You may even own his cookbook—One Spice, Two Spice. And then you know of Cardoz's skill at bringing the flavors of his native country to traditional French and American cooking. In this vegetarian-focused class, Cardoz will teach you several classic Indian dishes as well as broaden your understanding of using spices to bring incredible taste to any vegetable preparation. Start off by making a chickpea and potato chaat—a popular Indian street of food crispy fried bread and tangy salty spices—followed by maa ki dal (home-style lentils, just like mom used to make), squash foogath made with coconut milk and curry leaves, and finally paneer bhartha (fresh homemade cheese with fragrant vegetables)—all served with your own perfectly cooked basmati rice. If you want to lighten up your Indian cooking or just add a little more spice to your vegetable repertoire, you won't want to miss this class.

MEET YOUR INSTRUCTOR

Floyd Cardoz cooked and studied in both Mumbai and Switzerland and has cooked throughout Europe and India, perfecting his blend of classic Western techniques with the sensual spices he grew up with. After moving to New York City, the opportunity to work with Gray Kunz at Lespinasse allowed him to further his pioneering of new Indian cuisine before opening Tabla in 1998 with restaurateur Danny Meyer.

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