In the global healing kitchens series, we will explore authentic, home cuisine from cultures with strong food-as-medicine traditions. In this class, we'll dive into spice-laden and vegetable-rich Indian cuisine. Having worked at an Ayurvedic spa in India and growing up in a South Asian home, I'll share healing dishes and techniques that you won't find at your local Indian restaurant. We'll cover the basics of Ayurveda (the ancient Indian approach to holistic health) which emphasizes using 6 major tastes, improving digestion, eating with the seasons, and eating for your individual body type for optimal health. Learn how to use staples like turmeric, ghee, dals (lentils) and curry leaves in everyday cooking.
- Basmati and Mung Dal Kichari
- Sarson ka Saag (Mustard Greens)
- South Indian Green Bean Pooriyal
- Cardamom and Fennel Tea.
Class is vegetarian and vegan with the exception of an optional dairy (ghee) in one dish.