What We Call Masala with Sarina Kamini

Milk Street's Livestream Classes

Join guest teacher Sarina Kamini to learn to employ the Indian technique of masala with confidence and care.

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NOTE: iphone and ipad users,<a href="https://eventbrite.oldmanhustle.net/checkout-external?eid=1977532813880" title="https://eventbrite.oldmanhustle.net/checkout-external?eid=1203517235449" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer"> CLICK HERE </a>to register for class. What’s on the Menu: Homemade Paneer Turmeric Paneer (Turmeric Chaaman) A Perfect Pot of Basmati Rice Stir-Fried Bitter Greens with Hing (Hing Haakh) Description: What do we mean when we say masala? On the one hand, it’s simply the Hindi word for spice or spice blend; on the other hand, in the words of guest teacher Sarina Kamini, masala is “wider and deeper than flavor. It is shape, weight, texture flavor.” Join Sarina, most recently the other of the book “<a href="https://portersquarebooks.com/book/9781761500282" title="https://portersquarebooks.com/book/9781761500282" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">What We Call Masala</a>,” to experience a taste of just what masala means in Indian cooking. She’ll start by encouraging you to smell and taste—really taste—the spices we’ll use, from brightening anise seed to punchy ginger to moody cloves. Then, we’ll build our own masala to use in a batch of turmeric-forward fried paneer. That paneer has to be homemade, but making it requires just three ingredients, one pot and some patience. This simple process over-delivers on flavor, so don’t say we didn’t warn you: it’ll be hard to go back to store bought paneer after this. You’ll learn a classic Kashmiri Hindu cooking technique that dramatically transform the flavor of turmeric—and use turmeric in an unexpected way to keep your paneer from sticking to the pot as we gently fry it. To pair with your deeply spiced paneer, we’ll also prepare a perfect pot of basmati rice and a batch of quick-cooked greens that employ a very different masala, proving that masala is not a single recipe to pin down, but a fundamental philosophy of great Indian cooking. Get 10% off your copy of “What We Call Masala” with code MILK2026 here: <a href="https://portersquarebooks.com/book/9781761500282" title="https://portersquarebooks.com/book/9781761500282" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">https://portersquarebooks.com/book/9781761500282</a> About Sarina: Sarina Kamini is a food writer who has worked in the hospitality industry. Her most important qualification for this book is that of Indian daughter. Spice is an education and masala is a legacy. Kamini Ganju's journey has taken her from homes in New Delhi and Bangalore, to Paris, Southern California and Barcelona. Now living between the Ganju home in New Delhi, and on Wadandi Boodja - Margaret River - Kamini Ganju opens her family kitchen and her masala masterclasses to share the world she was raised in with curious cooks and chefs of all levels and persuasions.If you have any questions about this class, please don't hesitate to get in touch via cookingschool@177milkstreet.com.This event has limited spots and you must register in advance via Eventbrite in order to attend. One sign-up covers one device. Payments for Milk Street livestream events are non-refundable. If you find yourself unable to attend, you may transfer the ticket to someone else, but we are unable to refund fees and all payments are final.Closed Captioning is available for all Milk Street virtual events.Immediately after registering, you will get a confirmation email that contains the Zoom meeting log-in information. One week prior to the class (or within 48 hours, if you register less than one week in advance), you will receive instructions on how to prepare ingredients and equipment in order to cook along, if you choose.After class, you will receive a recording of the event, as links to any additional recipes and resources that may come up. NOTE:The recording link is only available online for one month following each event. If you’d like to have access to the recording for longer than that, you'll need to save the recording locally by clicking on “download” on the top right corner of the recording page.Bonus: All attendees of this class will receive a one-time 20% off coupon to the <a href="https://store.177milkstreet.com/" title="https://store.177milkstreet.com/" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">Milk Street Store</a> after class.

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What We Call Masala with Sarina Kamini

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What We Call Masala with Sarina Kamini

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