Vision: In Ayurveda, summer is "Pitta" season—a time when heat can lead to inflammation and fatigue. In this hands-on class, Rachna Tewari will teach us how to pair summer’s freshest produce with cooling spices to restore balance.
The Experience: Students will master the tadka technique of tempering spices in ghee, explore the benefits of cooling aromatics like fennel and cardamom, and discover how to compose a plate for seasonal vitality. Together, we'll create a meal that is hydrating, grounding, and deeply nourishing for a hot Connecticut summer.
On the Menu:
● The Refresher: Shikanji Nimbu Pani – A traditional Indian summer lemonade using black salt and roasted cumin.
● The Harvest Thali (Main Course):
○ Aged Basmati Rice Pilaf: Fragrant grains infused with cumin and saffron.
○ Sautéed Spiced Beans with Coconut: A coastal Indian preparation using the farm's fresh snap beans.
○ Green Mung Bean Soup: A light, protein-rich summer broth that is easy on the digestive system.
○ Kachumber Salad: A cooling medley of the farm’s heirloom tomatoes and cucumbers with mint, cilantro, and a zesty spiced dressing.
○ Peach-Cilantro Chutney: A local New England twist on the classic Indian mango chutney, using sun-ripened local peaches.
● Dessert: Shrikhand – A luscious yogurt dessert infused with pistachio, cardamom, saffron, and rose (using local farm dairy).
Location: Yellow Farmhouse at Stone Acres Farm