- Parents
On Monday morning, we kicked off another exciting session of the monthly PAFA Kitchen series with our guest chef Tishya Jain, who introduced our community to the vibrant world of Indian-Chinese cuisine.
We began with a brief history lesson on how Chinese immigrants in India blended their culinary traditions with local flavors, creating a unique fusion cuisine. To set the mood, participants enjoyed colorful rice crackers paired with a spicy mayo dipping sauce and a warm cup of Indian masala chai (tea).
The first dish we prepared was vegetable Manchurian, a delightful mix of fried vegetable dumplings served in a spicy gravy. The room soon filled with enticing aromas that hinted at the flavors to come.
Next, we learned to make Hakka noodles, a stir-fried dish featuring noodles tossed with a medley of vegetables and seasonings. Following that, we crafted burnt garlic fried rice, reminiscent of traditional fried rice found in China but with a robust garlic flavor that elevated the dish. Lastly, Tishya guided us in preparing sweet and sour tofu with vegetables.
To conclude the class, she treated us to a pre-cooked mango and strawberry jelly custard, a refreshing dessert that perfectly complemented our meal.
It was indeed an engaging session that allowed us to explore these fusion cultures. As we relished our dishes, we mingled and shared our own cultural influences, deepening our bonds with one another.