A bit of interesting culinary history: In the middle of
the third century BC, Alexander the Great invaded India. As a consequence,
the Greeks (and the rest of Mediterranean Europe shortly afterwards)
became acquainted with the great spices of India. For centuries thereafter,
the 'Spice Road' became the major trading route between East and West
and Indian spices became an integral part of the world's cuisine from
Spain to China, and eventually to the New World as well. Pepper, saffron,
mint, cinnamon, coriander, cardamom, cilantro, jasmine and so many other
herbs and spices vital to many of the world’s cuisines originally came
In this Chef's demonstration, culinary author May
Fridel shares her passion for both the creative use of Indian spices
as well as healthy cuisine in what promises to be a deliciously entertaining
and educational event. May will be joined by Chef Hemant
Mathur, a well-known Tandoori Master noted for his innovative cuisine
at Tamarind, Diwan Grill, Amma, Devi (America’s first Michelin-starred
Indian restaurant in 2007) and Tulsi.
Of course, great food needs to be paired with great wines.
May and Chef Mathur
will be accompanied by Sam Bhatia, president of Sufi
Wines, who will be on hand to give suggestions on pairing Indian
cuisine with wine and will lead a tasting of wine specifically chosen
to enhance Chef Mathur’s creations.