Some selected recipes from the Indian dastarkhwan ( the 'Indian spread') offering a quick to fix gourmet
Indian vegetarian dinner. Nutritious, delicious and flavorful... and best of all at a fraction of the cost
of the most budgeted take-out!
Farhana will also cover variations of serving for the recipes included.
Pick up the 'inside' tricks to fixing gourmet Indian and enjoy pro-like results at your very first attempt!
1) Aloo Palak: (spinach and potatoes) cooked in a sautéed onion, ginger and garlic base. Seasoned lightly with fresh herbs and mild spices and
then slowly simmered and steamed in the vegetable's own juices for a flavorful finish!
2) Daal: (lentils) Lentils cooked in mild spices and seasoned for added flavor with fresh herbs. Topped with a traditional 'bhigar' (garnish) of lightly sautéed
onions and fresh ginger and garlic.
3) Chappati: (home made Indian/Pakistani flat bread) Home made flat bread made with whole wheat Indian/Pakistani ' atta' (flour). Served piping hot off of the stove!
Farhana Sahibzada is the former chef and owner of cinnamon STIX Café and catering in Woodland Hills, California.
She has been teaching Indian/Pakistani cooking for over 25 years.
Farhana has taught and continues to teach classes for local city colleges, professional cooking schools
and prominent retail establishments including Whole Foods Markets, Williams-Sonoma, Gelson's Super Markets,
Southern California Culinary Institute in South Pasadena and the Arts Institute in Santa Monica, to name a few.
Farhana recently published a cookbook on the subject of Indian/Pakistani cooking,
her classes focus on simplifying the art of Indian cooking.