|erster Termin||Dienstag, 13.03.2018 18:00–21:00 Uhr|
|letzter Termin||Dienstag, 20.03.2018 18:00–21:00 Uhr|
|Plätze||min. 8 / max. 12 keine Plätze frei|
|Entgelt||44,70 EUR 36,42 EUR (ermäßigt)|
VHS, Mülheimer Platz 1, Raum 2.11 (Lehrküche)
|Downloads||Location plan: Haus der Bildung|
Nowadays, more and more people wish to decrease their consumption of meat for both ethical and health reasons. Many vegetarian dishes rely heavily on cream, cheese and eggs. Indian cookery offers a rich palette of savoury dishes that can satisfy a hearty appetite. With a combination of garlic, onion and ginger at the base and the use of spices, aromatics and chillies adapted to individual tastes, dishes can be prepared for anyone. Children, especially, will discover the delights of fresh foods. All varieties of pulses with their high protein content and other health benefits are used, such as chick peas, mung beans and all the variety of lentils. Familiar vegetables, as well as newcomers such as aubergines reveal a surprising delectability and retain more of their benefits when prepared in the Indian way. Who has not wanted to experiment with the unfamiliar? We will be cooking with exotic vegetables, such as Korolla (bitter melon), famed for its health benefits. They are mainstays of Indian cooking and widely available in Bonn. Altogether, this is a cuisine particularly suited to a palate that requires real taste and freshness in healthy eating. We cook in the new teaching kitchen with modern induction hobs. Please pay the total costs for cooking ingredients of 16 EUR (8 EUR per person / evening) at the first lesson directly to your teacher. The course is suitable for anyone with a level A2/B1 in English.
Location plan: https://www.vhs-bonn.de/page_/Serve/download/ID/585/f/lageplan-vhs-bonn-im-haus-der-bildung.pdf
Masud Kahn ist spezialisiert auf die vielfältige, landesübliche Bengalische und Indische Küche.
|1.||Di., 13.03.2018||18:00–21:00 Uhr|
|2.||Di., 20.03.2018||18:00–21:00 Uhr|