Hyderabadi chicken biryani is part of Indian Mughlai culinary tradition and it roots back to Central Asian cuisine and a rich fusion with Indian flavours and techniques. The Hyderabad Chicken Briyani is an aromatic and mouth-watering dish with succulent chicken pieces in layers of 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 more ease at this cooking demo by Chef Devagi Sanmugam at The Kitchen Society! She will also be teaching the following dishes:
Prawn Korma is juicy prawns in rich and creamy gravy made with ground coconut, cashew nuts and spices. The 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 make the sauce a velvety smooth texture without adding too much calories and the fresh herbs and spices gives it that extra edge.
Chutneys are so necessary in daily Indian meals whether it’s breakfast, lunch or dinner. They come in all forms and differ in taste and texture depending on the ingredients used. Fruit based chutneys are usually served as accompaniment to meat dishes as the acidity will help to break down the meat fibres and help in digestion.
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.
Date: Saturday 31st August 2019
Time: 3 pm to 6.30 pm
Venue: Kitchen Society
11 Kim Yam Road
Tel: 6733 0808