Kitchen secrets from the Middle East
A new class by chef Anjali Pathak aims to teach enthusiasts the little-known secrets of Middle Eastern cuisine
The abundance of shawarma kiosks across the streets of Mumbai sans the highly inauthentic fad of using mayo in the classic Lebanese roll might indicate the growing popularity of Middle Eastern food among Indians. But if you are one of those who flinches at the sight of roadside shawarmas notwithstanding their otherwise flavourful taste, simply on the basis of gastronomical principles (read: "a shawarma should only have hummus"), a new masterclass with chef and food writer Anjali Pathak is just what you should
sign up for.
In a bid to familiarise serious foodies with the nuances the Middle Eastern cuisine, Pathak will be hosting three classes every month, spread across weekdays and weekends at her studio Flavour Diaries, which also serves as an interactive space for food enthusiasts.
"The Middle East is full of vibrant spices, flatbreads and wonderful ingredients. I will be sharing recipes for dips apart from hummus. We'll be teaching people how to create smoky baba ghanoush, creamy lemon yogurt dip and heavenly herby tabbouleh," Pathak tells us, adding that, "The fabulous recipes have always been a favourite with my students, so I wanted to share a few more."
Speaking of what will be unique to the class Pathak is conducting this Saturday, she explains, "We encourage guests to personalise their dishes. In this class, we'll be baking our own sumac and
sesame flatbread from scratch and learn the tricks and tips of creating a sweet treat called
baklava, which is difficult to prepare."
ON August 11, 11 am to 1.30 pm; August 17, 3 pm to 5.30 pm; August 29, 11 am to 1.30pm
AT Flavour Diaries, off SV Road, Khar West.
LOG ON TO flavourdiaries.com
COST Rs 3,800
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