Full Steam Ahead: Dimsum Masterclass
Most of the time when Chinese food is made in an Indian kitchen, it has, well let’s call it an “Indian Twist” to it. The Dimsum and Momo making workshop focused on the techniques, ingredients and right utensils to use to capture the best essence of the orient. It was held at Ginseng, Royal Orchid and conducted by Chef Neeraj. Steamed food has always appealed to women since one could relish the taste without the unnecessary calories! So it came as no surprise when all of our participants were female.
Armed with their notepads, the lovely ladies took note of every small detail and were enamoured by the new style of cooking. Each participant had their own set of ingredients and the chef was more than happy to show the right way to stuff, fold and cook your very own momo or dimsum. Several fillings were used and we could see active minds at work as the ladies thought of the various ingredients in their pantry that they could use and make their own at home.
Chopstick ready and new ideas still forming, every lady was very pleased with many returning next week for the Thai Cooking class at the same venue.
Notes