August 13, 2014 • 5:30 – 8:30 pmSanta Fe Culinary Academy • 112 W. San Francisco St, Ste 300
Local chef and Ayurvedic Practitioner Shibana Singh introduces two classic South Asian dishes now found around the world: Biryanis and Kebabs! Biryani is a rice-based dish traditionally cooked in earthenware pots; a Kebab can be roasted or grilled with or without skewers. Demonstration.
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Chicken and Vegetarian Biryani with Raita – An aromatic layered rice dish. The layers are sprinkled with saffron water, lemon juice other spices making this dish a delicious blend of exotic flavors.
Raita- A savory yoghurt side dish with Cucumbers, Mint, Tomatoes and Onions.
Chicken Hariyali Kebob – Chicken marinated in Spinach, Fenugreek Yoghurt served with Green Cilantro Chutney
Paneer Tikka – Cubes of fresh made Cheese, mixed with Vegetables and marinated in Spices
Lassi and Chai
Shibana Singh serves up a scrumptious Ayurveda-inspired, farm-fresh meal while introducing you to herbs, teas, and foods that will help you cleanse and detox this spring. The effects of various spices and teas will be discussed as well as different types of Ayurvedic cleanses for the body type. Hands-on.
draw all experiences of the physical body together through rhythmic asana, music, mantra, and meditation, learning that the essence of the highest union is honoring our own sacred sexuality.