Event

Bengali Cuisine

Join us on November 1st for an exciting hands-on cooking class featuring Bengali cuisine. We'll be led by Vinita Jacinto, a graduate of the Institute of Hotel Management, Culinary Arts and Applied Nutrition in Mumbai. Born in Kolkata (formerly Calcutta), Vinita is now an East Bay resident (and Aqua Terra member) and teaches Principles of Contemporary Cuisine at the California Culinary Academy.

Last year we hosted an introduction to dishes from parts of western India. This year were looking at an eastern region, at the top of the Bay of Bengal. Vinita will tell us what makes Bengali cuisine distinct and teach us to make several dishes. We'll dine on our accomplishments.

Menu

Korola Bhaja (Bitter melon, fried)
Mushurir Daal (Masoor dal tempered with Paanch Phoron)
Shorshe Maach (Fish with a mustard sauce)
Kumdho Charchari (Pumpkin stir fried with a medley of spices and curry leaves)
Apple Chutney
Roshogolla (Poached cheese balls in a cardamom and rose water syrup well make the cheese)
Darjeeling Tea and other beverages