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Natural Gourmet Institute for Food & Health

Richard LaMarita is a graduate of the Institute of Culinary Education and has been a chef/instructor since 1986.  He has worked in many popular restaurants in NYC including Tabla. He has been practicing and studying Ayurveda for 25 years.  He holds a Master's Degree from Maharishi Vedic University and has worked with accomplished Ayurvedic masters such as Maharishi Mahesh Yogi and Dr. B.D. TriGuna. He has led seminars on Ayurveda, Diet and Nutrition, Cooking, Yoga, and Meditation throughout the US, in Europe, and in Asia. Presently, he is a chef instructor at the NGIHCA, teaches classes in specialty and ethnic cooking, and is a private chef.

Health-Supportive Cooking & Specialty Classes / Global & Regional Cuisine

Spices: The Heart & Soul of Indian Cuisine
Hands-On

Spices, spices, spices...they are the heartbeat of Indian cooking.  A single dish may contain ten or more, exquisitely blended to excite the senses.  Explore the many roles spices play in this delicious cuisine with its complex flavors.  Richard will discuss the major spices found in the Indian pantry and their supporting cast of aromatics as we experience the brilliant interplay of India's signature spices. Carrot and Onion Curry with Black Mustard Seeds, Ginger and Fennel • Coconut Green Beans with Turmeric, Chiles and Urad Dhal • Bengal-Style Red Lentil Dhal with Cumin, Fenugreek and Red Chile • Kerala Shrimp with Curry Leaves • Cinnamon Basmati Rice Pulao with Raisins and Cashews • Pineapple Chutney • Carrot-Saffron Halva with Pistachio Nuts and Rose Water. (Organic dairy and optional fish will be used. Beer will be served.)

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Instructor: Richard LaMarita
Fee:$110.00
  • Friday, July 18, 6:00 pm - 9:30 pm
    Space AvailableClass Code: 51_SS14

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