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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

Indian Dhal Demystified
Hands-On

Fans of Indian food, are you fond of the protein-rich dishes known as dhal yet confused by their endless variety and names? Tonight you'll learn to identify a wide selection of lentils, peas and beans and transform them into seven classic dhal dishes. We'll use a technique called "tarka" which boosts flavor using aromatic spices and savor our food with homemade panir, paratha, and chutney. Bengali Dhal of Red Lentils, Cumin, Fennel and Black Mustard Seeds • Fennnel-Flavored Urad Dhal • Dhal Makhini with Black Lentils, Green and Black Cardamom • Channa Dhal with Coriander Seeds and Coconut • Moong Dhal with Spinach • Rajma Dhal with Homemade Panir Cheese • Masoor Dhal • Basmati Rice Khichari with Seasonal Vegetables • Flaky Hot Paratha • Tamarind Chutney. (Organic dairy; beer will be served.)

 

 

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Instructor: Richard LaMarita
Fee:$110.00
  • Thursday, June 26, 6:30 pm - 10:00 pm
    Space AvailableClass Code: 49_SS14

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