As most of you know, I have been busy with menu planning and other details for my Culinary India workshop, to be held June 16-17, 2012 from 10am to 2pm on both days.
Escoffier Culinary School of Arts, Boulder, is offering a special discount for IFR readers, making this workshop even more attractive.
How awesome is that?!
Sign up online before end of day Wednesday June 13th, enter the code MANISHA and pay only $400 for the workshop.
Or call Ellie Scott of Escoffier at 720-204-3492 and mention this offer.
This workshop makes for a perfect Father's Day gift, too. At the workshop, we will explore the cuisine of India by learning techniques and recipes from Top Chef Master Suvir Saran, food historian and researcher Ammini Ramachandran, restaurateur Asha Gomez, and your favorite Indian food blogger — me, of course!
Also included are signed copies of Ammini's cookbook and my vegetarian Bible, Grains, Greens and Grated Coconuts, as well as Suvir's latest cookbook, Masala Farm.
Do it, I say! (and don't forget the super-special code MANISHA)
Please feel free to share this fabulous offer with friends and family in the Denver/Boulder area who have an interest in Indian cooking. Looking forward to seeing you there!
I have two recipes for you with this post but they're over on Cooking Boulder, the blog for Whole Foods Markets, Boulder.
Feeling the heat lately? Me, too. Cool off with this easy Cucumber Raita!
To appease that sweet tooth, or if you want to take a meditative break from the overly-connected world we live in, pick up that ladle and stir a little bit to make this delectable fudge-like Cashew Burfi.
I hope you enjoy these as much as I did. Go easy on those kaju burfi squares as they are rather addictive.
Culinary India, a 2 day workshop
Saturday & Sunday, June 16th - 17th
Time: 10:00 AM - 2:00 PM on both days
$400 with the code MANISHA, valid until June 13 end of day.
5 comments:
All the best for the workshop! Break a leg! ( I hope I am using this phrase correctly!)
If I were there, I'd be there!
Question about the last blog recipe (Lemon Rice): it calls for "cleaned urad and chana dal". Does this mean dry, presoaked, or what? I'm afraid that if I fry the dry dal it will be unpleasant and hard.
That kaju barfi looks so delicious,,,
Good luck with the workshop, Manisha! It sounds fabulous. I've sent the link to my cousin who knows some people in CO.
madteaparty, yes, you got it right! And thank you! It was a great workshop!
anna, sorry again I missed replying to this earlier. But I am so glad you liked the lemon rice with the toasted dals!
notyet104.5, it is! Make it!
Nupur, thank you! That was the kindest and sweetest thing to do!
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