Cooking Classes with Indian Master Chef Prasad Chirnomula, The Scholar of Spice

I recently watched an episode of David Chang’s Netflix series Breakfast, Lunch, and Dinner with comedian/actress Kate McKinnon. She told Chang about her first experience with Indian cuisine while on a field trip with her Girl Scout troop as a kid. She was astounded and physically moved; she couldn’t believe that her “compatriots,” as she called them, did not share her view. But to her, “It was sexual...it was life itself,” she said. “It filled me with boundless desire.”

So, if that’s not enough of a pitch for Indian cuisine and all Chef Prasad Chirnomula does for it, I don’t know what is. He has made his mark on Connecticut and his fully packed restaurants, not to mention lists of people contacting him wanting him to set up shop, are proof that he is doing a lot right.

In addition to blazing trails with restaurants (Thali, INDIA, Indian Kitchen) Chef Prasad has begun to make his fans swoon on a more intimate level with a regular cooking school series. What a special treat. I recently went to one of his Sunday classes and came away with a whole new passion for Indian cuisine. And believe me, I’ve already been a giant fan for years. (Jackson Diner, Queens anyone? I lived in Jackson Heights for ten years).

Walking into the room in the back of his New Canaan restaurant, fifteen of us, students for the day, were greeted by an intoxicating medley of spices from an endless row of them on the table before the group. Imagine, if they smelled so amazing then, what happened to the room, and us for that matter, when you added a little heat to them in a pan; we were gone. [Remember what Kate Mckinnon said].  The cooking school was complete with discussions and questions about all the different spices; some known, some unknown. We talked about the various regions of Indian Cuisine; what particular areas are known for, etc. And rice, we spoke a lot about the almighty Basmati grain and the lengths people will go to find the right sort or cook it just right.

With that, Prasad and his talented crew got to work. With an impressive stack of mis en place---there’s so much work to do just to prepare each dish, each recipe, the equipment and makeshift kitchen in the middle of the room to host a class of this size and length. We were there for four hours and counting; you can imagine how we went in and out of spice comas, and tasting along the way. Speaking of tasting, whether cooking at home or in a restaurant, Prasad says, “I’m in all your dishes,” you must taste along the way, and he showed us a little spoon he carries in his top pocket, like a scientist in his gear adorned lab coat.

As with regular school, we were loaded up with materials, lists, maps, and tons of information. We had tutorials on the spices, talked about each recipe, went to the back kitchen to watch Naan puff  in the tandoor ovens and learned how to cook with all our senses. That said, we’d be in trouble if there was a quiz at the end.

We spoke about so many herbs and spices like peppercorns, chilies, cardamom, fenugreek, cinnamon, cloves, cumin, saffron, and one of the kings of health and color, turmeric. We passed around a curry leaf and Chef Prasad even affectionately said, “My British friends ruined curry,” because many of us think of curry for what might actually the spice blend garam masala. And wow, how many variations there are. Prasad passed around a mixture we made in classes, all toasty and gorgeous, then he passed around a container of the mixture from his mom. Well, now, who knew the notches could be turned up even more.

Let’s “Chaat” About What We Made…
Every dish had so many components it’s no wonder each bite was multi-faceted, layered, and mysterious. From spicy chicken Kababs and Chaat patties (fried potato, peas, cumin, ginger yogurt, and chutney); to Roti and Naan, Saag Paneer (spinach and cheese), Kori Gassi (roasted chicken stew/curry with coconut, garlic, and spices) to fish curry, and the light, but tremendously flavorful Biryani. Prasad explained that Biryani is India’s Paella; there are so many variations to this rice dish, but it is quintessentially Indian.

As a unique and special treat Chef Prasad will be hosting a Gourmet Tour of India later this year (October) for a 14 day trek around Delhi, Agra, Jaipur, Udaipur, Mumbai and Goa. From visiting spice markets and bazaars to popular landmarks like Taj Mahal or Diwali celebrations, travelers will be able to expand their understanding of India’s stunning, vibrant culture.  Stay tuned to the restaurant’s site for updated tour details.

The next cooking class is scheduled for Saturday, February 8th at 1pm. Classes are $95 and include cooking session, recipes, and your meal. Tip & drinks not included. To make your reservation email chef@chefprasad.com asap. 

Chef Prasad Indian Kitchen
62 Main Street
New Canaan
475.558.9558
www.chefprasad.com

@chefprasad