Friday 11 June de 12:00 à 13:00
Join us in making these delicious smoked kebabs. Made with a mouthwatering concoction of Indian spices, Shridula will teach you a how to make this traditional dish as well as a zero waste coriander chutney that is always a crowd pleaser!
Challenge: Easy I Serves: 6-8 kebabs
Your teacher: Shridula
Key ingredients: Potatoes, red kidney beans, cashew nuts, coriander, garam masala, chaat masala
Shridula is a former chef at Lavash by Saby, the Armenian restaurant in New Delhi. Her approach to food isn’t cuisine-specific instead she is conscious about the ingredients in play - She’s ardent about local and seasonal produce as well as practicing sustainability in her kitchen. She is fond of speaking and reading about the lesser-known regional ingredients and techniques of cooking. Shridula is a part of the Chefs’ Manifesto, a community of over 640 chefs from 77 countries. The Forum believes that chefs can bridge the gap between farm and fork, and empowers chefs with a framework tied to the United Nations Sustainable Development Goals.
* * *
Platewell is a fresh new cooking school which offers live cookalong classes online, at regular times every week. Recipes are plant-based, and curated to be accessible, nutritious, delicious and beautiful. Our teachers will take you inside their kitchens (virtually of course!), and inspire you to cook healthily and plate beautifully.