Indian Restaurant Favorites: Fresh at Home
Raghavan Iyer
Class Preview
- In-depth Instruction; over 117 mins
- On-demand video access anytime
- Bonus downloadable PDF resources
- Access to class Q&A
Samosas
29:43
In this class, award-winning culinary instructor Raghavan Iyer shows you how to make the flavors of popular Indian restaurant dishes come alive, starting with everyone's favorite: samosas!
Dal & Condiments
18:15
Whip up a variety of classic condiments, from tamarind-date chutney and fresh mint-cilantro chutney to a cooling yogurt raita. Then, learn to make a creamy black lentil vegetarian main course.
Chicken Tikka Masala
13:53
Master the quintessential Indian dish, chicken tikka masala. Raghavan walks you through the marinade and simmer sauce, along with essential finishing techniques. And, you'll find out how to use flavorful aromatic pastes to create restaurant-worthy meals.
Vegetables Two Ways
16:52
Raghavan shares his secrets for bringing two classic vegetarian main courses to life. First, learn how to infuse flavor into braised okra and tomatoes. Then, create aloo gobi, or cauliflower with potatoes and tomatoes, which is always a crowd favorite.
Basmati Rice
14:31
Master cooking the staple of the Indian table: rice! Learn how to achieve perfect results using either the absorption or pasta method. And, let your new skills shine in a sweet-scented rice pilaf.
Naan & Paneer
22:50
Crispy on the outside and chewy on the inside, classic naan is sure to become your favorite make-at-home bread. Pair it with the paneer in butter-cream sauce you'll make in this lesson. And, explore flavor variations, including garlic naan.
Description
James Beard Award-winning instructor Raghavan Iyer returns to guide you through how to make popular Indian dishes at home. So, toss the takeout menu and whip up flavorful samosas, chicken tikka masala and more. And get ready to up your kitchen cred with each delicious bite your loved ones take.
Raghavan Iyer
Raghavan Iyer is a Bombay native, cookbook author and award-winning culinary educator. He has written four cookbooks, including 660 Curries and Indian Cooking Unfolded, and has made numerous television appearances, most notably, as the host of the Emmy-winning documentary Asian Flavors. He also teaches culinary courses around the world and helped Bon Appétit launch its Indian Meals program by training its United States chefs in Indian cuisine.
Bonus materials available after purchase