Hyderabad chicken biryani is part of Indian Mughlai culinary tradition. It has its roots all the way back to Central Asian cuisine with a rich infusion of Indian flavours and techniques. The Hyderabad Chicken Briyani is an aromatic and mouth-watering dish with succulent chicken pieces layered in fluffy basmati rice, fragrant spices and caramelized onions. It used to be cooked only on charcoal or firewood stoves. Learn how to cook like a native but with much more ease!
2. Prawn Korma
Prawn Korma is a dish with juicy prawns cooked in a rich and creamy gravy made with ground coconut, cashew nuts and spices. This korma has a wonderful, intense flavour that soaks right into the prawns to make them beautifully juicy and tender. The creamy coconut works wonders to give the sauce a velvety smooth texture while the fresh herbs and spices lends an extra refreshing edge.
3. Mango Chutney
Chutneys are so necessary in daily Indian meals, be it breakfast, lunch or dinner. They come in all forms and differ in tastes and textures depending on the ingredients used. This fragrant mango chutney like this one is usually served as accompaniment to meat dishes as the acidity will help to break down the meat fibres and help in digestion.
4. Cucumber Raita
The cucumber known to be a 'cooling vegetable’ has a detoxifying and cleansing effect on the overall health. It is usually served with spicy dishes so that it neutralizes the ‘heat’ in the body after a heavy meal.
Type Demonstration by Chef
Food Tasting Participants will sample all the items.
Take Home Items Participants will take home a Recipe Pack.