Cooking Par-Tay: India Style

Wednesday night a few fellow students and I rocked it, India-style, for a little extra-curricular cooking. Some of the ingredients we used that you may not have heard of: kokum, asafetida, mango powder, and Pakistani rose petal spread. Six dishes in four hours. All vegan and gluten free, and chock full of vegetables and traditional healing spices.

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Below: Spice-stuffed okra bombs. Delicious!

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Below: I love the color contrast of the blue Le Creuset pot against the purple cabbage and green broccoli.

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Below: This one is for Chef Alex (aka The Food Diva), food stylist extraordinaire and culinary instructor at The Natural Epicurean.

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Below: The sixth and final dish, orange slices with rose petal spread, which was sweet, thick like a jam preserve, and floral. Very unique.

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One thought on “Cooking Par-Tay: India Style

  1. Pingback: Cooking Par-Tay: Sorbet? | diet is correct

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