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Thursday South Asian Demonstration Classes
Over the year, we'll be tantalising your taste buds with the stunning array of flavours, styles and ingredients that characterise authentic regional dishes from India, Pakistan and Sri Lanka. These 3-hour Classes begin at 6pm and end at 9pm. And you feast on every dish Lataha demonstrates!
North Indian Table
South Indian Table
Eastern India
Western India
Pakistan
Sri Lanka
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Kashmiri cuisine has evolved over hundreds of years. The first major influence was the food of the Kashmiri Pandits, the Hindus who lived in the valley in the Middle Ages. The cuisine was then influenced by the cultures which arrived with the invasion of the Kashmir region by Timur from the area of modern Uzbekistan. Subsequently, it has been heavily influenced by other central Asian, Persian and Afghan cultures. Menu: Lamb Rogan Josh
Choose which start date suits you best and register online through the links below: 11th March 2010 8th July 2010 4th November 2010
North Indian Table - Madhya Pradesh The cuisine in Madhya Pradesh reflects tribal influences with a touch of both Gujarati and Rajasthani cuisine. With many of the dishes being vegetarian, we will give those interested a real insight into spicy vegetarian cooking. Menu: Bhopali Fish with Green Chillies
Choose which start date suits you best and register online through the links below: 18th March 2010 15th July 2010 11th November 2010 In the Punjab, wheat is the staple food. Punjabi food is available in many of the major cities in the West where communities of Punjabis have grown. Liberal use of butter and ghee is very common in their cuisine. The best known of Punjabi food is bread (paratha, chappati or naan) which is consumed with lentils and potatoes in the case of vegetarians. Non-vegetarians traditionally went for tandoori chicken and more recently, chicken tikka masala and butter chicken. Menu: Chicken with Almonds & Raisins
Choose which start date suits you best and register online through the links below: 25th March 2010 22nd July 2010 18th November 2010
North Indian Table - Uttar Pradesh The cuisine consists of both vegetarian and non-vegetarian dishes. The most important influence on the food of Uttar Pradesh dates back to the Mughal times and these delicacies are noted for the use of exotic spices, dried fruit, nuts, milk, and cream. The biryani rice and sheesh kebab are significant dishes of this region. Menu: Potatoes & Peas in Yoghurt Sauce
Choose which start date suits you best and register online through the links below: |
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As with most South Indian cuisine, the food that is served in Kerala is mainly spicy. Two ingredients or elements stand out in Keralan cuisine (or pachakam in Malayalam the native language). One is the coconut which grows feely along the coastal strip and is used extensively. The other is fish. Kerala is known for its traditional sadhya, a vegetarian meal served with rice and a range of side-dishes. Traditionally the sadhya is served on a banana leaf and the meal is finished with a dessert called payasam. The spices used in cooking in Kerala include cinnamon, cardamom, ginger, green and red peppers, cloves, garlic, cumin seeds, coriander, and turmeric. Menu: Fish Molee
Choose which start date suits you best and register online through the links below: 8th April 2010 5th August 2010 2nd December 2010 South Indian Table - Andhra Pradesh The cuisine of Andhra Pradesh is truly spicy. Many variations to the Andhra cuisine are to be found depending on caste, geographical regions, traditions etc. Pickles and chutneys, called pachchadi in Telugu, the local lingo are particularly popular and it is not uncommon to find pickles and chutneys made from practically every vegetable including tomatoes, brinjals, and roselle. Many are unique to this region. A distinctive feature of Andhra cuisine is the Muslim and Mughal influence on food. As a result, much of the cuisine revolves around meat. It is rich and aromatic, with a liberal use of exotic spices and ghee. The biryani is perhaps the most distinctive and popular of Hyderabadi dishes. Menu: Lamb Shank Dalcha with Red Lentils
Choose which start date suits you best and register online through the links below: 15th April 2010 12th August 2010 9th December 2010 South Indian Table - Tamil Nadu Tamil Nadu, previously called Madras State, is famous for its vegetarian dishes and a variety of sweets and savouries. The land is populated by Tamils, who are also to be found in the northern part of the independent island country of Sri Lanka to the south. The Tamils love cooked rice with legumes and lentils, with its distinct aroma and flavour achieved by the blending many spices including curry leaves, tamarind, coriander, ginger, garlic, chili, pepper, cinnamon, cloves, cardamom, cumin, nutmeg, coconut and rosewater. Interestingly, the word "curry" is actually derived from the Tamil word 'kari' which means "sauce". Menu: Chettinad Fried Chicken
Choose which start date suits you best and register online through the links below: 22nd April 2010 19th August 2010 16th December 2010 South Indian Table - Karnataka The cuisine of Karnataka comprises diverse vegetarian and non-vegetarian cuisines. However, it is fair to say that the cuisine revolves round three staple items – rice, ragi and jowar. The people living in the northern districts have a preference for wheat and jowar rotis (unleavened bread made of millet) eaten with spiced vegetable preparations, while the Kodavas or Coorgis have their curries lightly spiced and moderately sour. In the coastal areas, seafood preparations reign supreme. Then, there is Mangalorean cuisine. This is distinctively spicy and the city is noted for its flavoursome chicken and prawn curries made with fresh coconut milk and fiery masalas. Mangoloreans are also well known for the wide variety of chutneys, kori roti and sana idlis. Menu: Mangalorean Pork
Choose which start date suits you best and register online through the links below: |
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Bengali cuisine is perhaps the best known of the foods from this part of South Asia. There is a vast range of rice dishes and various preparations of freshwater fish, however, the food is is generally not too spicy. In Bengali cooking, lots of nuts and mustard oil are used Curries can be bata (paste), bhaja (fries), chochchoree (less spicy and dry) and jhol (thin and spicy). Usually, these are eaten with plain boiled rice or ghonto (spiced rice). Bhaja - Fried Tidbits
Choose which start date suits you best and register online through the links below: 6th May 2010 2nd September 2010 Eastern Indian Table - Orissa Oriya foods – yes, that is the cuisine of the eastern Indian state of Orissa - is rich and varied, and heavily reliant on fresh local ingredients. The flavors are usually subtle, delicately spiced and unlike the fiery curries typically associated with Indian cuisine. Fish and other seafood such as crab and shrimp are very popular as are chicken and mutton. Pancha-phutana, a mix of cumin, mustard, fennel, fenugreek and kalonji (nigella) are extensively used for tempering vegetables and dhals. Garam masala and haladi (a turmeric) are widely used for non-vegetarian curries. Menu: Crab Kalia
Choose which start date suits you best and register online through the links below: 13th May 2010 9th September 2010 Eastern Indian Table - Bihar Bihari cuisine is mainly vegetarian, although, unlike some other parts of India eg Gujerat, non-vegetarian food is also quite acceptable even in traditional homes of Bihar. Mutton or goat meat is even used in religious ceremonies. Menu: Behari Kebabs
Choose which start date suits you best and register online through the links below: |
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Western Indian Table
Western Indian Table - Maharashtra Maharashtrian cuisine is broadly split into two groups – the coastal foods and the hilly regional cuisine. The former is mainly rice, curry coconut and fish, while the hill foods use groundnut in place of coconut and feature wheat, jowar and Bajri. Menu: Spicy Chicken Fritters (Arooq)
Choose which start date suits you best and register online through the links below: 27th May 2010 23rd September 2010 Western Indian Table - Gujarat In Gujarat, people are really into vegetarianism. The food does have a hint of sweetness because of the widespread use of brown sugar and a typical Gujarati meal would consist of flat bread , dhaal or kadhi, rice, and sabzi/shaak which are different combinations of vegetables and spices. Menu: Creamy Beef Kebabs (Malai Tikka)
Choose which start date suits you best and register online through the links below: 3rd June 2010 30th September 2010 Western Indian Table - Goan Food in Goa is characterised by the heavy dependence on rice, coconut and sea fish mixed with some Portuguese influence from the colonial days. For instance, beef and pork clearly date back to when the Portuguese ruled and the well known dish, the vindaloo, is ever present as is the pork sorpotel. The latter is a dish made of thin pork sausages mixed with onions and is usually eaten on its own. Menu: Fish Cachets
Choose which start date suits you best and register online through the links below: 10th June 2010 7th October 2010
Western Indian Table - Rajasthan Predominantly vegetarian and dazzling in its variety, Rajasthani cuisine is very spicy. The prepartaion of food here was and is still influenced by the war-like lifestyle of the Rajput inhabitants of long ago and the availability of ingredients in this dry region. It was essential that food had to last several days and be consumable without heating. The scarcity of water also meant that fresh green vegetables were not that easily obtainable. Rajasthanis relish ghee which is an integral part of many of the preparations and the variety of sweet dishes is wide ranging. Red Meat Curry
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Regional impacts are highly pronounced in Pakistan reflecting the country’s ethnic, cultural and culinary diversity. For instance, Sindhi and the PunjabI food can be very hot and spicy while food in the north-west and northern areas involves the usage of mild aromatic spices and little oil. The main course is served with wheat bread (tandoori bread) or rice. Menu: Chicken Karahi
Choose which start date suits you best and register online through the links below: |
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Sri Lankan Table
Generally, for Sri Lankans, rice is the staple food and this is consumed at virtually all meal times. At breakfast, hoppers, puttu and idiappam – all made from rice – are common. At lunchtime, there is cooked rice with an assortment of seafood, vegetables and meats. The same at dinner time. Perhaps more so in SriLanka than in any other South Asian country, fruit curries are also featured. Being an island country surrounded by good fishing grounds, it is not surprising that fish is widely eaten and cooked in so many different styles. An essential accompaniment is the sambol - the best of all being the coconut sambol which is made of ground coconut mixed with chillies, dried Maldive fish and lime juice. The Sri Lankan meal is one to have – for those who love spices. Menu: Fish Curry (Thoramalu)
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Latasha's Kitchen, Latasha's Place Pty Ltd
ABN: 66 102 906 927
745 Newcastle St, Leederville WA 6007
Telephone: +61 8 9328 8184
Email: info@latashaskitchen.com.au