Vindaloo: Flavor Not Pain *In-Person*

Vindaloo is considered one of the first fusion dishes, combining Indian and Portuguese cooking styles and ingredients – but the vindaloo we get in restaurants in the US and Britain is often an endurance contest to see how much red chili pepper you can stand before walking away from the table. In this class, we will make a more flavorful, milder vindaloo masala (spice blend) to make a British curry house vindaloo with the student's choice of protein (chicken, pork, or tofu). The complex, layered flavor of the dish will come shining through without the excessive burn. We will also reveal the secret to taming the pain of chili peppers in other dishes. Instructor: Michael McComas

The cost of tuition includes all food materials and fees.

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