The Āyurvedic Kitchen

Course Information

 

Method (demonstration/individual work). All material provided.

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Learning Objectives/Intended Outcomes

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Lesson 1

Working with vegetables

  

• Introduction to basic Ayurveda and its relevance to Indian food and cooking

• Introduction to the five basic tastes in Indian cooking

• Different techniques of vegetable cooking

• Introduction to different types of vegetables and their properties

• Introduction to basic spices and their properties 

• Introduction to cooking mediums of various oils and their properties

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Lesson 2

Working with legumes

  

• Introduction to the legume family

• Cooking technique of “TARKA” explored

• Introduction to use of garlic and ginger and their properties

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Lesson 3

Working with rice and other grains

  

• Introduction to various groups of grains and their properties

• Basic rice making techniques

• Introduction to GHEE and its properties along with other forms of fats.

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Lesson 4

Cooking a basic curry either non vegetarian or vegetarian

  

• Cooking with meat products and their properties

• Introduction to new spices

• Techniques to assembling and cooking curry

 

Lesson 5

Cooking Indian Sweets

  

• Introduction to various groups of sugars and their properties

• Basic Indian Fudge making techniques

• Techniques to assembling and cooking Indian Sweets

• Introduction to specific spices used for Sweets and reason

 

Lesson 6

Bread making

  

• Introduction to various groups of breads and their properties

• Difference in unleavened and leavened breads

• Techniques to assembling and making unleavened breads

• Introduction to serving a complete Indian meal.