Needham Community Education

Come experience regional and traditional varieties of Indian food, prepared over three evenings, followed by a tour of local Indian markets. The course aims to introduce the participants to a variety of Indian foods and an array of exotic spices.

Day 1 – North India

The most popular food outside of India comes from the North. Muslim emperors invaded and conquered established kingdoms in the North, and in the process introduced local Indians to the rich cuisine they brought with them. Indians adapted it but made it spicier than the original version. We will make a Vegetable Biryani and Saag Paneer–two very special dishes from the North.

Day 2 – West India

West India consisted of farmers and families associated with agriculture. The food culture of the state of Gujarat was built around festivals of new harvest, birth of Lord Krishna, seeding and planting, and folk music and dancing. The food of Gujarat is always vegetarian, distinguished by addition of sugar in most of their cooking. The predominant taste of Gujarati food is sweet and sour. We will make Khichdi (rice and dal, cooked together with a generous amount of ghee), Potato and Tomato Curry with a thick gravy, spiced with chili powder and garam masala, and Sheera (a sweet offering to Lord Krishna, cooked with cream of wheat, almonds, milk, butter and sugar, flavored with cardamom).

Day 3 – South India

The tip of South India is surrounded by 3 great bodies of water: Indian ocean, Arabian sea, and Bay of Bengal. So, it is no surprise that coconut and rice loom large in Southern Indian cooking. South Indian food, very popular in India, is just beginning to make its way into the Western world. We will be making the most famous dish from the South called Dosai (thin and crispy crepes made from rice and urad dal). Authentic Dosai take 3 days to prepare. We will soak the rice and beans on the first day, we will grind them into batter on the second day and let it ferment through the third day. These will be served with a spicy lentil and vegetable soup called Samba. We will also prepare a filling of onion and potatoes, cooked with chilies, ginger and a generous amount of lemon juice.

Day 4- Market Tour

Now that you have learned a variety of regional food and associated spices, we will visit a local Indian market in Waltham. You will be able to familiarize yourselves with how the spices are sold. We will learn storing and preservation techniques. We will also learn the medicinal values of different spices and how to incorporate them into daily cooking. Following the market tour, we will enjoy lunch together at a Waltham Indian restaurant (lunch cost not included in the course fee).

Let’s get cooking!! Note: Note: A $60 ingredients fee is payable to the instructor in the first class.