Nutrition Science announces cooking class on Indian cuisine

The Department of Nutrition Science will explore Indian cuisine during a cooking class in June.

The class will include instruction by a registered dietitian, hands-on cooking and tasting of all recipes, and a recipe booklet to take home. Participants are encouraged to bring containers in case there are leftovers.

June 15: Exploring Indian Cuisine

This class will explore a variety of traditional Indian dishes while incorporating fresh and local produce. Sowmy Thuppal from the Department of Nutrition Science will share some of his family's favorite recipes and provide background details on the dishes. Produce for the class will be sourced from Freedom Foods in Wolcott, Indiana. The owner of the farm, Ryan Schleman, will visit the class to discuss his products and his farm operation. Recipes for the evening include Poori with a Paneer Butter Marsala (Indian Bread and gravy), Vegetable Rice, Raita (yogurt-based side dish), Idli (Indian pancakes), and Sambar (lentil curry).

The class will be held from 5:30 to 7 p.m. in Lyles-Porter Hall Demo Kitchen, Room 1107. Free parking is available after 5 p.m. in the Harrison Street Parking Garage attached to Lyles-Porter Hall.

Classes are $20 each and are open to the public. Registration is required at www.conf.purdue.edu/eatlocal. For more information, contact class coordinator Jill Wanchisn at jwanchis@purdue.edu or 765-496-0184.