The Foods of Kashmir

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Taught by Drake Page

Drake Page founded and operates The DP Chutney Collective located in Greenpoint, Brooklyn. His chutneys, ketchups and relishes are available in stores nationally and have been featured in the New York Times, Food & Wine magazine, Daily Candy, Tasting Table and on NPR. 

 

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From India's coldest province a unique cuisine has evolved over the centuries utilizing winter-hearty produce, nuts, specific spices and rich sauces to warm numbed palettes.

We'll discuss and sample ingredients less familiar in other regional Indian diets and learn about quintessential Kashmiri meals while preparing a feast of Basmati Pulao (multi-spiced, buttery rice), Kashmiri Fennel Dal, Nadur Monji (Rice Flour Battered Fresh Lotus Roots), Pear Cardamom Chutney and Kashmir's world famous Walnut and Red Chile Raita. 

If you'd like to add on a Kashmiri Cooking Essentials Kit for an additional $20 ($58 total), choose the "class + kit" ticket option from the drop down menu on the check out page. 

Kit includes:

Kashmiri Whole Dried Red Chilies
Kashmir Garam Masala Spice Mix (hand mixed and ground by your instructor, secret recipe!)
Kalonji (Nigella Seeds)
Caraway Seeds
Fennel Seeds
1 lb. moong dal
1 lb. basmati rice flour

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