Spices have been grown, traded, and fought over for nearly as long as human civilization has existed. We have used them not only for their complex and delicious flavours, but also to help preserve foods and to harness their medicinal properties. This deep history is why they have taken on such an important role in many cultures, in particular in South Asia where complex mastery of spices helps transform simple staple ingredients into a diverse and flavourful cuisine. While acquiring a full spice cabinet has never been easier, many of us still feel intimidated in the spice aisle of our local supermarket, and perhaps more so with the modern abundance of global options available.
In this hands-on class, Niharika Gupta will lead you beyond the measuring spoon to explore the world of spices through their histories, aromas, colours, and applications. You’ll learn how to roast and grind whole spices, how to build your own custom spice blends, and develop your confidence and intuition when using them. Through a series of simple recipes, Niharika will introduce participants the individual spices themselves, as well as the guiding principles and ratios used to create classic blends for specific uses, such as garam masala (a widely used 'warming' spice blend), chaat masala (a tangy mix for snacks and fruits), tadkas (distinctive whole spice blends tempered in hot oil and added to garnish many dishes), and more… The flavours and techniques are highlighted through a series of simple South Asian recipes, but the principles are broadly applicable in any kind of cooking.
In many South Asian homes, at the heart of the kitchens is often a masala daani or dabba, an air-tight box containing multiple small bowls (katori) holding staple spices and personalized mixtures (masalas); a practical and time-honoured way of storing spices that reflects each cook's personal and regional preferences. In this class, participants will have an opportunity to create their own personalized masala daani filled with spices and mixtures that reflect their individual tastes and cooking style. Participants have the option of purchasing a classic masala daani to take home at the end of class (+$20), or we will provide disposable containers to hold their spices.
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Rasam: A comforting spiced South Indian warm tomato broth infused with curry leaves, cumin, cilantro, asafoetida (hing) and mustard seeds.
Sweet & Sour Potatoes: Roasted potatoes tossed in a dry spice blend of dried mango, chili, and cumin, layered over a tangy cilantro chutney and finished with sweet yogurt.
Thayir Sadam & Achaar: Yogurt and rice seasoned with a tadka, tempered mustard seeds, lentils, dried chillies and curry leaves, finished with cilantro and pomegranate seeds. Served with Indian-style mango and carrot Pickles (achaar)
Paneer Kali Mirch Skewers: Skewers of paneer, Indian cottage cheese, marinated in a blend of black and white peppercorns (kali mirch), garam masala, yogurt, and garlic, served with a cooling mint-yogurt chutney.
Chocolate Mousse with Cardamom Marshmallow: A light and airy dark chocolate mousse paired with handmade cardamom-scented marshmallows.
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Niharika Gupta is a self-taught cook, passionate about locally sourced seasonal ingredients. Named after her grandmother, Haemlata, she runs "Haem's Table", a micro-kitchen hosting pop ups around the city. Drawing from her Indian heritage and immigrant experience she aims to reintroduce old favourites and create new ones. When not cooking or working at her corporate 9-5, she enjoys reading food history and watching birds. @haemstable
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The Depanneur is where Interesting Food Things happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity by hosting unique food events. @thedepanneur
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