ANSO 11
Introduction to Indian Cuisine Winter 2020

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Class Details

India is a diverse country. The ingredients and dishes cooked in the Northern part of India vary immensely from those cooked in the South and coastal regions. This course will begin with an introduction into the origin and use of spices in Indian cooking and then go into a hands-on demonstration of some popular dishes from the above regions of India. The focus will be to learn to cook healthy vegetarian food, but we will also be making the popular chicken tikka masala. The class will meet for 6 hours each week (January 7, 8, 14, 15, 28, and 29¿plus compulsory field trip). There will be assigned readings and a compulsory 3-day trip to New York (January 20-22) where we visit restaurants and spice markets in the boroughs of Manhattan and Queens to further your understanding of the diversity within the Indian cuisine. The trip will feature cooking demonstrations at various restaurants, including one with the chef from the Pierre. The course will require students to create a food blog, post photographs, and make a number of blog entries about the Indian cuisine. Final evaluation will be based on a cooking project as well as the quality of blog entries. Adjunct Instructor Bio: Ramaa Reddy Raghavan is a freelance broadcast and print journalist who is passionate about food and travel. She is a graduate of the Columbia School of Journalism. Her work has been published in Huffington Post, NBC, WHYY, BBC, NPR, and PRI’s The World.
The Class: Format: lecture
Limit: 8
Grading: pass/fail only
Requirements/Evaluation: final project or presentation and blog entries
Prerequisites: interest in food and cooking
Enrollment Preferences: students will be selected on a written 350 word piece as to why they want to be in the class
Materials/Lab Fee: $420

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