All Warm & Tingly at Cooking with Kurma’s ‘Vegetarian World Food’
Govinda’s in Darlinghurst hosted another Kurma Cooking Class yesterday. Twenty-five ultra-enthusiastic attendees (twenty-two ladies and three men) cooked up a tasty storm under my direction.
Here Carolyn, Margaret and company sear freshly-pressed fillets of juicy panir cheese made from creamy, unhomogenised milk.
Caroline has never fried a ‘waffer-theen’ atta flour poori in her life, but she soon picked up the technique, with spectacular results.
Zarah and friends load their plates of just-cooked delights before the feast.
Another satisfied participant. I explained to the group that I have taught over 3000 classes. Average participants per class = 20. So that’s 60,000 people who have personally learned and feasted under my tutelage since 1979. Makes me feel all warm and tingly.
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