Notes To Self

A Journey to India with Jyoti

October 01, 2014
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Curry powder
The medicinal benefits of curry powder and other ingredients of traditional Indian cooking are discussed in Mukharji's cooking classes.

Notes to Self

Traditional Indian food is fresh, made from scratch, flavorful and balanced for optimizing health. “Unfortunately, the Indian food served in most restaurants is TexMex,” says Dr. Jyoti Mukharji. “Authentic Indian food doesn’t use cream. The cream substitution is only to please the American palate and makes the food heavy, unhealthy, and not authentic.”

Mukharji, a former physician, hosts intimate cooking classes in her Prairie Village home. A natural teacher, she talks her way through a full menu of recipes while preparing a multi-course meal. Seated in her large kitchen, participants are regaled with stories about Indian culture, medicinal benefits of the herbs, spices, powders and other ingredients of traditional Indian cooking, and, of course, get tips for making the authentic recipes at home.

Classes this fall will feature flatbreads of India – soft paratha breads stuffed with aloo (potatoes) and gobhi (cauliflower), crispy loochi eaten with kala channa masala (black garbanzo beans), Indian pickle, yogurt raita, and halwa, a cream of wheat dessert with nuts and spices.

Trust us on this one and reserve your place at her table. You will not be disappointed.

Classes are $60 per person and last three hours. Dates are Sunday, October 5 at 4 p.m. and Wednesday, November 5 at 5:30 p.m. Contact to register. No alcohol is served, however, participants are welcome to BYOB.

Article from Edible Kansas City at
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