A hands-on cooking class culminating in dinner served with wine and (a lot of) beer.
Chef James Chand specializes in exotic Fijian cuisine, and we are fortunate for this opportunity to learn from him. This particular menu is composed of special family recipes that celebrate the concept of Bula and the tradition of Taki!
Bula (boo-lah) is a Fijian word that has a variety of meanings and uses. Its literal meaning is "life," and, when used as a greeting, it implies wishes for continued good health. And Taki is a special means to meet this end. Taki is traditionally shots of kava, a ceremonial drink from the Fiji Islands to help you de-stress with friends and family after a long day. This tradition has continued, albeit with a few twists. Kava has been substituted with beer (or wine; we'll have both).
Phooloris & Chutney
chana dhaal fritters- cumin, red onion, chili, cilantro & curry leaves served with tamarind chutney
lime & masala prawns served with coconut chutney
Pork & Potato Curry
tomato-based sauce, turmeric, chili and curryous garam masala
Choraiya ke Bhaaji (Amaranth Greens)
Panfried Amaranth Greens & garlic
chane, toor, mattar, and mung beans, tempered with curry leaves, black mustard, cumin seed
Carrot and Green Apple Aachar
Fresh Tomato Relish
From the time Chef James Chand was a very young child, he has had a deep love of food—specifically the flavors of Indian Fiji. His family, who were from the Fiji Islands, were all excellent cooks and kept him nearby in the kitchen from a very young age. By the time he could hold a spoon, he was helping cook for family events.
One day, on a whim, a friend asked James to cater a birthday party. James obliged, and the food he cooked—all traditional Fijian-Indian dishes—was a huge hit. Soon, more friends (and friends of friends) began asking James to cater their affairs, and it became clear to James that he had found his true calling. He left his job in corporate sales, and set about founding a catering company.
Learn more at www.curryous.com