Biryani
Biryani – My Last Indian Cooking Class This dish marked the final class of my Indian cooking course at George Brown. It was designed to combine everything we’d learned—Week 1’s lamb curry with Week 6’s biryani process. Of course, I couldn’t find any good lamb, so I used beef instead. Before this course, my Indian dishes never really worked out. And now I know why: I never learned how to properly layer spices. Indian cooking isn’t just about throwing in a bunch of ingredients—it’s about understanding when and how to add the right spices so that the
Mint Chutney
Minty sidekick to your Samosa This mint chutney is the ultimate sidekick to crispy, golden samosas — cool, punchy, and just the right amount of heat. It cuts through the richness of the fried dough and creamy potato filling! Click here for the samosa recipe. CUISINE Indian Cooking Process... Making this mint chutney is as easy as it gets — no cooking, just blending. Toss fresh mint, cilantro, green chili, ginger, garlic, yogurt, lemon juice, and a pinch of
Vegetable Samosa
Crispy Samosas & Crazy Schedules: The Indian Cooking Class I Missed I signed up for an Indian cooking class at George Brown thinking, “Let me make some, long-form content and add to my list of recipes and things to try out!” But then life hit me upside the head with work, friends, family… and oh yeah — the fact that I completely forgot I even enrolled in the damn class and missed the first session. So now I’m playing catch-up, stuffing pastry pockets while trying not to lose my mind. Content creation isn't easy when you're just