East Indian Cuisine

Enjoy a 3-4 course menu with complementary wines.  Must be 21 years or older. 
Location: Harvest Kitchen, Marion Andrus Learning Center
Fee per Class: $50 member, $60 non-member

Crazy About Curry
Chef: Raghavan Iyer
Thursay, April 24, 6:30 - 9 p.m.

Join Raghavan Iyer, CCP, one of the nation's top culinary instructors, as he presents spectacular curries from his newly-released book 660 Curries.  Menu: Flame-Toasted Lentil Wafers with Shredded Cucumbers Soused in Yogurt and Fresh Mint, Spiced Lamb Chops with a Fenugreek Sauce, Stewed Potatoes, Carrots, and Peas in Spiced Coconut Milk, Buttery Spinach and Red Onions Stewed with Basmati Rice, and Pineapple-Golden Raisins with Red Chiles over premium ice cream.

Quick and Easy Curries
Chef: Raghavan Iyer
Thursday, May 22, 6:30 - 9 p.m.

Here's a great way to incorporate easy curries into your weekday meal routine - for the vegetarian and meat-eater alike. Menu: Cabbage and Cucumber "Slaw" with Roasted Peanuts, Yellow Split Peas with Golden Raisins, Potatoes and Spinach in a Garlic-Red Chile Sauce, Braised Okra and Tomatoes, Basmati Rice with Saffron.

About the Chef
Raghavan Iyer, a native of Bombay, received the highly coveted International Association of Culinary Professional's Award of Excellence - Cooking Teacher of the Year in 2004.  As a Certified Culinary Professional, Raghavan is also author of Betty Crocker's Indian Home Cooking, The Turmeric Trail: Recipes and Memories from an Indian Childhood, and recently released 660 Curries.  Iyer is co-founder of the Asian Culinary Arts Institutes, Ltd., an organization dedicated to the preservation, understanding and enjoyment of the culinary arts of Asia.