Bengali Cuisine *NEW*

Bengali cuisine is shaped by its geographic position along the Bay of Bengal, the Ganges-Brahmaputra river delta, and a humid tropical climate, incorporating rice, freshwater fish, and pungent mustard oil. Bengali cooks use a unique selection of spices, including cumin, fennel, fenugreek, mustard seed, and nigella, which we will make in class. In this class, we will make Murgir Jhol, a traditional homestyle chicken curry, white potato curry, luchi bread, and mishti dessert made from fresh paneer. Instructor: Michael McComas