Book now for:
GUEST CHEF HARPREET KAUR
'Regional Indian Cuisine'
CLASS OVERVIEW
Join Harpreet Kaur for an evening of Regional Indian Cuisine paired with wines where dishes such as such as Galouti kebabs, Allepey fish curry, Methi murgh and Strawberry shahi tukra will be demonstrated.
MENU:
Khurmani ki Tikki
Potato, Apricot cake with yogurt & Mango Relish
PAUL CLUVER GEWÜRZTRAMINER 10
Galouti kebab
Tender Lamb Kebabas from Lucknow
MEINERT MERLOT 07
Allepey fish curry
Coconut fish curry from the Coast of Kerala
SIMONSIG KAAPSE VONKEL 09
Methi murgh
Fenugreek flavoured Chicken Curry
VIN D’ORRANCE CUVEÉ ANAIS CHARDONNAY 09
Steamed rice
Basmati rice
Strawberry shahi tukra
Bread and Strawberry Pudding
FLEUR DE CAP NOBLE LATE HARVEST 06
To book, call Rachel on 021 422 01 28 or email her at info@chefswarehouse.co.za.
Please read the Terms & Conditions.
HARPREET KAUR
Harpreet Kaur is the Chef of Bombay Brasserie at The Taj Cape Town. She started her career in 1997 at the Landmark Taj Mahal Palace Hotel in Mumbai.
A Specialist in Indian Cuisine, she played an instrumental role in the opening of "Masala" brand restaurants at the Taj.
From accompanying the Prime Minister of India, Mr. Vajpayee on his China trip to promoting Indian cuisine in Bangkok, Frankfurt, Zurich and New York are a few highlights of her career. She has also represented Taj at 'The World Gourmet Summit-2005' in Las Vegas.
Her research in Indian Food includes exploring the regional cuisines of India - Punjab, Delhi, Rajasthan and Lucknow in the North. Coorg, Chikmanglur, Guntur, Vijaywada, Warangal, Hyderabad, Thanjavur, Chettinad and Kerala in the South. Working in Mumbai helped her to gain skills in cooking of Maharashrian, Gujarati, Parsi and Bohri food.
Passionate about using 'organic' ingredients in cooking, she has effectively conducted innovative food promotions like "Chillies of India" and "G.T Road Food" at the Taj.