Cooking It Up Indian Style

A friend of mine surprised me on my bday with a gift certificate to Cook Street School of Fine Cooking. Oh the class choices...Greek, Thai, technique, knife skills. I've been eyeing their class list ever since Passionate Palette closed its doors.

In the end I chose the class that felt that most foreign to me...indian. I love indian food-I've even made it on several occasions. But really, I'm not going to lie to you here. It always tastes exactly like curry. No matter what I make, or how the recipes differ, I'm making something that tastes like curry. I knew there was more to indian than just curry.

The class did not disappoint. I learned all about spices, that saffron could be found in powder form for a fraction of its whole price, how to make my own garam masala and even how to to turn fabulousing thick greek yogurt into a fabulous mousse dessert by adding saffron, powdered sugar and some freshly ground cardomom.

Of course the yogurt mousse is best served on a bit of fresh grilled pineapple,

and only after consuming the Chicken Korma, minted lamb, naan and jeweled rice we'd prepared. Fun, scrumptious, and I got to pull out my camera. It was the perfect evening.