Much ado about masalas—a deep dive into Indian Cuisine
Come join us as a maven of masala, Nandita Godbole, explores India’s complex and delicious regional cuisines through its culinary backbone – its masalas (which, by the way, are a vast number of spice mixtures ground into a paste or powder for use in Indian cooking).
Nandita will be dishing out a buffet of savory information on the micro cuisines of India, giving us a healthy serving of geopolitical histories that have shaped regional food identities. And she’ll liberally season her talk with her own culinary anecdotes.
Nandita is drawing her story from her newly published, seventh cookbook, Masaleydaar: Classic Spice Indian Blends. She says it’s her “love letter” to the micro cuisines of India, The book explores nearly 50 spice blends and offers more than 100 recipes.
Our own Culinary Historians member, Colleen Sen, an internationally renowned Indian authority herself, wrote the forward to the book. She calls it “a brilliant culmination of a lifetime of research, practice, thinking and talking about Indian food, an encyclopedia of information about spices and Indian food in general that can serve as a valuable reference work.”
Nandita Godbole: instagram: @currycravings
My Website: www.currycravingskitchen.com
Instagram (food):
www.Instagram.com/currycravings
Instagram (ceramics):
www.Instagram.com/Mrttika_bynandita
Digital book is available on
Kindle:
https://bit.ly/3EhhwJw
GooglePlay/Android: https://bit.ly/3Pk039W
iBooks: https://bit.ly/45tPh6p
Print books can be purchased directly from my website: www.currycravingskitchen.com/inventory
I have uploaded the presentation itself into Google Drive, it is here:
https://docs.google.com/presentation/d/1tbjdZy-HQEvon7vWYV4G6JKAtCNbCkSP/edit?usp=sharing&ouid=109443269166842455632&rtpof=true&sd=true
Recorded via Zoom on August 30, 2023
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