Northern Indian Balti
North Indian vegetarian cooking is more robust than Southern Indian cooking with richer sauces and more substantial lentil, bean and vegetable curries. The course specializes in the cooking of the Himalayas.
Balti comes from Baltistan a mountainous area tucked up high,
north of Kashmir. Balti also refers to the small two-handled wok
that the curry is both cooked and eaten from.
The basis of a balti is the rich tomato sauce and spice mix and
then you can add whichever seasonal vegetables you fancy.
You will make the balti spice mix and sauce from scratch and made
fresh it’s so flavoursome and then add seasonal vegetables.
As well we will make paneer & spinach kofta, tamarind chutney,
chana masala, beetroot & sweet potato subzi & tarka daal.
All eaten with Bhatjoora nann stuffed with dhal.
To finish we will make gulab jaman, these syrupy saffron and rose
water balls are traditionally eaten at Diwali.
For lunch we will eat everything we've cooked in a Northern Indian style Thali, with some warming chai and a glass or two of organic wine.