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Itinerary for Taste of India workshop
Workshop Leaders: Sandhya Kumari and Jyotika Kumari
Venue: Diggi Palace
Introduction, 4.30 - 6pm: Welcome Tea on the Diggi Palace lawn
Day 1, 10 - 1pm: The first day of the workshop will be an introduction to the food, climate, lifestyles and utensils of Rajasthan. You will make and dry papads and dumplings, and learn to prepare cottage cheese. You will also learn how to make sweet and sour chutneys as an accompaniment to different food dishes.
Day 2, 10 - 4pm: You will be initiated into the mysteries of Indian breads – how to mix, knead, roll and cook a variety of traditional Rajasthani roti and others which have been absorbed from other areas of India, including batiya, phulkas, naan, stuffed aranthas and batti – breads made from different grains such as millet, maize, wheat, gram flour and barley. You will also be introduced to vegetable curries. Winter in India is the season for peas, carrots, delicious little cauliflowers, cabbage and other vegetables and several curries will be demonstrated.
Day 3, 10 - 1pm:You will experience the hustle and bustle of Jaipur’s fascinating wholesale produce and utensil markets, visiting fruit and vegetable vendors, spice sellers, the grain market and the sesame sweet makers; and making new and exotic discoveries Participants will be able to see for themselves where and how the ingredients are sold, and may want to buy spices or pickles to take home.
Day 4: Kite Festival Holiday
Day 5, 10 - 4pm: A fascinating trip to the countryside, to the Diggi family farm. You will watch a demonstration of typical Rajasthani rural dishes, learn the processes and then eat them for lunch. Sandhya will show you how the wandering tribes and hunters made game meat in a very simple way. With ‘shikar’ (hunting) now banned, we will make do with mutton. You will make tasty vegetable and cottage cheese pakoras and sample these whilst you relax and watch the meal being cooked. After lunch, there will be a chance to visit some of the local temples.
Day 6, 10 - 1pm: You will learn how to prepare non-veg food today. Chicken called Makhmali Murg will be made in the Diggi Palace-style. You will also look at the making of two sweet desserts, seero and gugula. You will prepare a table of delicious produce for display at the final exhibition with other workshop participants.
Please inform your workshop leaders of any food allergies. Whilst everything will be done to ensure your safety during the course of these workshops, you undertake to participate at your own risk.
Sandhya Kumari is a very experienced cook with a wealth of specialist knowledge to share, and she is the sister of Ram Pratap Singh, whose ancestors built the palace in the 1860’s. She will be assisted by Jyotika Kumari, Ram Pratap’s wife, who is the chatelaine of Diggi Palace
Diggi Palace Hotel
Diggi Palace is the city seat of the Diggi family and is a part of the original Haveli of the Thakurs of Diggi. It is set amidst 18 acres of beautiful gardens in the heart of the pink city of Jaipur. The family also reside in the main part of the haveli and take an active part in the upkeep and administration of the hotel, thereby ensuring that the guests enjoy not only the relaxing surroundings, but also the warmth and atmosphere provided by the family home. www.hoteldiggipalace.com