Real Foods of India Pt. 4

You are checking out Part 4 of the Real Foods of India cooking series.

Indian cuisine has opened my eyes to a different world of flavor. Whether you’re cooking for meat lovers or vegetarians, Northern or Southern Indians, there is a cuisine for everyone.

Throughout the 4 part series I’ve focused on recipes I learned while attending the Real Foods of India cooking class at the Milestone Culinary Arts Center. Minal Jhaveri, from Gourmet Journey, was a wonderful host and taught us some amazing vegetarian dishes. The great thing about these dishes is the versatility. You can use the base of the recipes to get you started, but feel free to sub out the different ingredients for more of your favorites. Check out the tips for each dish to help you along the way.

Last week I covered Saag Paneer and Saffron & Nuts Pulav and now I’m down to the final two dishes. These are the ultimate in Indian comfort food; flavorful, hearty, and absolutely delicious. So give these recipes a try and feel free to tell me your favorite Indian meals! Continue reading

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Real Foods of India Pt. 3

You are checking out Part 3 of the Real Foods of India cooking series.

I learned so much from the “Real Foods of India” cooking class at Milestone Culinary Arts Center, led by Minal Jhaveri. We’ve already covered some amazing recipes in part 1 and 2, and now I wanted to share with you two more amazing recipes for, Saag Paneer and Saffron & Nuts Pulav.

I enjoyed my experience so much that I recently attended an Indian Breads cooking class led by Mrs. Jhaveri. I can’t wait to share all five of the amazing breads we made in another series. So enjoy the following culinary treats and don’t forget to check back for my final blog of the series next week. You don’t want to miss the final two lip-smacking recipes!

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Real Foods of India: Pt.2

You are checking out Part 2 of the Real Foods of India cooking series.

I recently attended the “Real Foods of India” cooking class at the Milestone Culinary Arts Center in Dallas, led by Minal Jhaveri from Gourmet Journey. Four hours of culinary fare and eight delicious dishes later…I walked away one step closer to mastering another challenging cuisine.

The following two dishes were preceded by the cool and refreshing flavors of a Mango Lassi and Cucumber Raita, described in Part 1 of the series.

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Real Foods of India: Pt.1

Due to all of the fabulous recipes and great information I’d like to share I’ve made this into a four part series. So, here’s Part 1 of Real Foods of India. Check back soon for more great recipes and tips.

I recently had the pleasure of attending the “Real Foods of India” cooking class at the Milestone Culinary Arts Center in Dallas, led by Minal Jhaveri from Gourmet Journey. Not only was it an educational evening, but it was every bit a piece of heaven to my taste buds.

Working for an Indian owned company has definitely broadened my horizons when it comes to different types of food. Needless to say, I have fallen madly in love with Indian food and was really excited to delve in to the culture’s many different tastes and techniques.

There were 8 dishes prepared and each one had its own do’s and dont’s that could make or break the dish. Lets start off the first series with two amazing recipes to get an Indian themed culinary evening started off right! Continue reading

“De cuisiner ou de ne pas cuire?”

Paris“To Cook or Not to Cook?” That is the question resting heavy on my mind these days. For those of you who know me two questions might come up when I talk about my love for the kitchen; “LOL Sarah? Cooking?” or “Wait…I knew you cooked, but culinary school?” The latter would be more of a question from the friends of mine acquired within the last 5 years or so. It’s amazing how you can simply fall in love with something so deeply and quickly.  My love for food has always been there, but my passion to prepare it has slowly been evolving over the last few years, and I’m enjoying every moment of it.

I always dreamed of being able to use my talents to make a living. I love to sing more than anything in the world, and cooking is quickly rising in the ranks. I was always a bit hesitant to go to school for music. I didn’t have a passion to teach and I always felt that if singing was my calling, I would do it with or without a degree. I seem to view cooking in a completely opposite way. The culinary world is so vast and the skills to be learned can be difficult and complex…something I feel going to school for would be a great benefit. So the question..to cook or not to cook…for a living? Continue reading

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