The workshop started about 10 minutes late since we waited for the last 3 people to get there. I had a full class. Started off with an introduction on Indian cuisine, spices, lentils, health benefits, etc. This took about 25 minutes. Then moved on to making the dough for the chappathis. A very cool thing about the kitchen was the range itself that reminded me of some English kitchen that you see in the movies. Although the stoves were not that effective, they were prettydecent for the demo. It felt like a kitchen show on TV with people surrounding the prep area, asking questions, watching every move of mine. I am so glad the dishes turned out tasty. It was just a tad bit spicy for one of the students who was happy to hear that cayenne pepper can be completely eliminated, and all other spices can also be adjusted to taste. One tip that I shared with the students was that Indian cuisine especially stove-top cooking is quite forgiving. They do not have to be as precise as baking for instance. So, a little less of the cayenne pepper would not make a big difference to a palette that is not used to spices.
I continued with a demo of a simple dhal and a side vegetable dish. Everything went like clockwork. The students were excellent listeners and observers. Had very good questions. Everyone sampled the dishes and thought they were delicious. There was plenty for a second and a third helping.
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