This program provides quality care in a fun, safe and caring environment.
Join us as we continue our exploration of Indian cooking.
In this class we will focus on three commonly used ingredients - tamarind, lime and mango powder - that contribute to the tanginess in Indian curries.
The demonstration will include seafood, beef and chicken as central ingredients.
Afterwards, we will dine and continue with an informal discussion on ‘all things Indian cuisine’. No previous Indian cooking experience required.
Ejaz Saifullah is an experienced Indian cook. He graduated from the Institute of Hotel Management & Catering Technology, Mumbai in 1984 with a 3-year Diploma, and completed a 1-year Chef Trainee program at the Holiday Inn, Juhu, Mumbai.
In 1987, Ejaz immigrated to the United States and graduated from University of Wisconsin-Stout in 1990 with a BSc in Hotel & Restaurant Management. In 1991, he left the hotel industry and graduated again from UW-Stout in 1994 with a BA in Graphic Design. "I have indulged in Indian home cooking for the past 33 years, raising 3 kids in Hudson. My cooking style and the passion I hold for the vast array of regional Indian cuisines has been strongly influenced by my mother and grandmother, along with the personal experience of simply growing up in various parts of India, tasting regional delicacies from street food to 'high-end' restaurants."
Ejaz Saifullah
