Indian spices are so much more than just “spicy” — in fact, Indian food did not use chili peppers until after the 16th century, when Portuguese traders brought them to their outpost at Goa. The ancient and rich culinary tradition of the South Asian subcontinent boasts an incredible array of spices that are used in many ways to create different flavours and textures, as well as for their diverse and specific health benefits.

In this fun, hands-on workshop, chef and culinary historian Abeda Oturkar introduces you to some of the many spices and blends used in mixtures like garam masala, and spice-centric dishes like curries and chutneys. You’ll learn more about the history and uses of common seed spices like coriander, cumin and mustard, as well as be introduced to other versatile spices like fenugreek and carom (ajwain) seeds.

You’ll learn 3 recipes that showcase the variety and versatility of these spices: Kadu Bharta, a delicious savoury pumpkin mash from the province of Maharashtra state; easy & delicious gluten-free herb & spice crêpes similar to dosas, made from brown gram flour (a type of chickpea); and a “superfood” coconut chutney that uses fresh coconut, coriander root and jaggery, an Indian raw sugar.

While you enjoy your snacks, Abeda can dig deeper into the history and healing properties of the spices you’ll be working with, and each participant will leave with a their own personalized spice blend, tailored to your palate and nutritional needs, ready to spice up your next meal!
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$50 +HST

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Abeda Bihari Oturkar is a veteran food entrepreneur who is equally passionate about preparing delectable recipes and providing foods that improve well-being. Over more than 11 years her Dubai-based food business, Spice & Aroma Alimentary Food, grew to encompass a successful restaurant, catering business, cooking classes, consulting and culinary tours. All of Abeda’s endeavours are informed by a lifelong study of food, culinary history, spices and nutrition. She’s now looking to bring this culinary adventure to Ontario.

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Every Monday, The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops.