About the Host
Born and raised in India, and of Sindhi descent, Chef Anita Jaisinghani trained and practiced as a microbiologist before deciding to turn her love of food into a career. She cut her teeth at the renowned Café Annie, where she worked in the pastry department for 2 years, before striking out on her own with her first restaurant, Indika, in 2001, After a decade of success with this endeavor, she opened Pondicheri, her all-day canteen, which has since developed into one of Houston's most-acclaimed culinary destinations (featured on Eater's "38 Essential HTX Restaurants" List, as well as Thrillist's “12 Essential Houston Restaurants” List). Fast forward to today, and she's now a 5-Time Semi-Finalist for James Beard's ultra-prestigious "Best Chef: Southwest" Award and one of the country's leading purveyors of modern Indian cuisine.
About the Event
In this chefstream, Chef Jaisinghani livestreamed from her home kitchen, as she taught us how to cook three of her favorite dishes: Yogurt Raisin Dip, Lentil Kofta Curry, and Spiced Apple Crumble. And, as is the case at every chefstream, she answered questions from attendees throughout the evening and participated in an extended Q&A to close out the night!
Appetizer: Yogurt Raisin Dip
Entrée: Lentil Kofta Curry with basmati rice
Dessert: Spiced Apple Crumble
- What does my ticket get me?
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In addition to getting unlimited viewing access to the on-demand recording of this event, where Chef Jaisinghani demonstrated how to cook all three dishes and answered plenty of questions from attendees, you will receive access to the companion Recipe Book PDF, which outlines step-by-step cooking instructions, kitchen equipment, and a detailed list of all ingredients needed to make each dish.
- How long does this event take?
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From start to finish, this event ran 2hr 1min.
- What will the yield be?
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2 servings of each dish.
- What kitchen equipment, appliances, and utensils will be used?
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- Medium pot with lid
- Medium saucepan
- Small saucepan
- Baking sheet
- Rimmed baking sheet or pan
- Medium mixing bowl
- Medium bowl
- Small bowls for ingredients
- Sieve or colander
- Sharp knife & cutting board
- Measuring cups & spoons
- Grater
- Peeler
- Spatula or mixing spoon
- Mortar and pestle (optional)
- What ingredients will be needed?
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In addition to the following kitchen staples – black pepper, granulated sugar, ground cinnamon, kosher salt, olive oil, red chili powder, and rolled oats – Chef Jaisinghani used the following ingredients listed below:
- Apples
- Basmati rice
- Bread or crudités (optional)
- Canned diced tomatoes
- Cinnamon stick (optional)
- Cumin seeds
- Fresh ginger
- Fresh mint, cilantro, basil, or sorrel
- Garlic
- Ground lamb, chicken, beef, or mushrooms
- Ground turmeric
- Heavy cream
- Lemon
- Mustard seeds
- Plain yogurt
- Raisins
- Roasted almonds
- Rosemary (optional)
- Unsalted butter or ghee
- Whole cardamom
- Whole coriander seeds
- Yellow onions
- Yellow, red, or orange lentils
